Gulab Jamun

Gulab Jamun is a traditional North Indian Sweet dish and stands among the top Ten Sweet desserts that are popular among Indians. It gets its name from two words, Gulab means ‘Rose water’, referring to rose water flavored syrup and Jamun means  a kind of deep purple colored Indian berry, referring to fried balls that look dark brown colour. Visit any Indian sweet corners; varieties of Gulab Jamuns can be found in different Colors and Shapes and they are served during festivals and special occasions. As per Wikis Gulab Jamuns are originated from Arabic dessert called Luqmat Al-Qadi and became popular in Indian Subcontinent during Mughal Era. Initially the dish was prepared in Rosewater syrup however saffron syrup and honey are also often used. Ever since, they have come across several modifications based on the taste of each region. Now they are available either with Syrup or dried. Gulab Jamuns are so delicious dish that they are not only famous in India but also popular across the Globe.

Ingredients:

For Gulab Jamun:

·         Khoya – 1  Cup

·         All Purpose Flour (Maida) – ¾  Cup

·         Sugar Syrup (Warm) – 3 tbsp

·         Milk (Warm) – 1-2 tbsp

·         Baking Soda – ¼ tsp

·         Ghee/ Oil – 2 Cup (For frying Gulab Jamuns)

For Sugar Syrup:

·         Water – 2 Cups

·         Sugar – 2 Cups

·         Cardamom (Crushed) – 3-4

Preparation Method:

Tips:  
Khoya is available in all sweet corners.
Khoya can also be prepared at home as per the following procedure…
Take a liter of Milk in a heavy bottom pan and bring it to boil on medium flame. Once the milk gets boiled, then reduce the heat and cook till the milk becomes thick & semi solid. While boiling, stir occasionally so that the milk does not stick to the base. Then turn off the heat and let it cool down. Now Khoya is ready . Keep aside.

For Sugar Syrup:

Take a deep heavy vessel; mix water & sugar together and boil it for 15-18 minutes in medium flame. Once the sugar completely dissolves, the mixture will change its color then add Crushed Cardamom. Turn off the heat and add Rosewater which will bring the flavor to the dish. Now the Sugar Syrup is ready. Keep aside.

For Gulab Jamun:

Ø  Take a bowl; add Khoya, Maida, Baking Soda and mix well.

Ø  Add 3 tbsp of sugar syrup, 1-2 tbsp of warm milk and knead it to make soft dough.

Ø  Leave aside the dough for around 30 mins.

Ø  Then apply little Ghee on Palm and make small balls out of dough.

Ø  Heat Ghee in a Frying Pan in medium heat and then turn to low heat and fry the balls till golden brown.

Ø  Add the fried balls in the prepared syrup and keep for some time. Ensure that the fried balls must be added in warm syrup.

Ø  Now the “Gulab Jamun” is ready. Serve hot or cold as per choice.

Semiya Payasam (Vermicelli Pudding)

Semiya Payasam is a Sweet dish from Southern Part of India. Payasam is basically a version of Kheer, which is considered as an auspicious food and being associated with all festivals and special occasions in India. This is a very delicious dish as Milk is one of the main ingredients along with Vermicelli and Sugar. The preperation method of Semiya Payasam is so easy that it's within reach of every one.

Health Benefits:

Milk:  Milk is an excellent source of Calcium that is very much essential for growth and maintenance of strong Bones & Teeth. Several researches revealed that regular consumption of Milk helps to reduce the risk of cardiovascular diseases. Milk contains almost all important nutrients such as Vitamins, Carbohydrate, Protein, Riboflavin, etc that actually necessary to maintain a healthy life. 

Ingredients:

·         Vermicelli (Semiya) – 1 Cup

·         Sugar – 5 tbsp

·         Milk – 2 Cups

·         Cashew nuts – 2 tbsp

·         Raisin – 1 tbsp

·         Ghee – 1 tbsp

·         Cardamom (Elaichi) – 3 nos

Preparation Method:

Ø  Take a large frying Pan; heat a tbsp of Ghee and toast Cashew nuts and Raisin. Keep aside.

Ø  Then, in the same Pan add Vermicelli and fry till it gets golden brown.

Ø  Finally, add Milk, Sugar, Cardamom and stirring the mixture continuously for around 15 minutes in low medium flame or till the Payas gets a thick consistency.

Ø  Now the “Semiya Payasam” is ready. Garnish with fried Cashew nuts and Raisins.

Semiya Payasam is served either hot or cold as per choice.

Kheer / Khiri (Rice Pudding)

Hi Guys!! In addition to our “Dessert Category”, we will discuss about one of an ancient Sweet dish called “Kheer”or”Khiri”. As per history, the terms Kheer is derived from Sanskrit words “Kheeram” (which means Milk). Kheer is believed to be originated from Puri about 2000 years ago and ever since, it has been cooked for his devotees who come for Darshan almost every single day in Srimandir at Puri (Lord Jagranath Dham),  which is world’s biggest and largest kitchen.  In eastern part of India, Kheer is considered as an auspicious food and being associated with all festivals and special occasions. This is a very delicious and healthy dish as Milk is one of the main ingredients along with Rice and Sugar. As we are aware the health benefit of Milk that almost all important nutrients that necessary for healthy life are being found in the Milk. Milk is an excellent source of Vitamin A & B, Calcium, Carbohydrate, Protein, Riboflavin, etc and daily consumption of Milk can keep us fit and fine. There are many variance of Kheer available these days. Here is the recipe for one of the variance, in case you would like to try…

Ingredients:

·         Rice (Basmati / Scented) – 50 gms

·         Milk – 750 gms

·         Sugar – 5-6 tbsp (as per your taste)

·         Condensed Milk – 4 tbsp

·         Cardamom (Elaichi) – 4

·         Bay Leaf (Tejpatta) – 1

·         Cashew (Kaju) – ¼ Cup (for Garnishing)

·         Raisin (Kishmis) – 1 tbsp (for Garnishing)

·         Salt – 1 Pinch (to balance the sweetness)

·         Ghee – 1 tbsp

Preparation Method:

Ø  Wash Rice and keep aside

Ø  Heat Ghee in a Pan; fry Cashew and Raisin and keep aside for garnishing.

Ø  In the same pan, fry the Bay Leaf along with the Rice for a while and take it out.

Ø  Take a heavy bottom Pan; boil Milk with Sugar, Salt & Cardamom for 5 mins.

Ø  Then add Rice and allow it to boil with Milk at least for 45 mins in low flame or till the rice becomes soft. Ensure that we must stir the mixture continously, otherwise it will stick to the base of Pan.

Ø  Then, add Condensed Milk and again cook it for 5 mins or till it achieved a thick consistency.

Ø  Now “Kheer” is ready. Finally, Garnish with Cashew and Raisin. It can be served Hot or Cold as per your choice.