CREAM JAMUN ,BURFEE ,CHANA MAGAJ ,PENDA
Cream GoolabJamun
1/2 cup condensed milk
1/2 cup Nestlé cream
2 tblsp butter ghee
5 tbslp semolina
1 teaspoon elachi powder
pinch of nutmeg
2 cups flour
3 tsp baking powder
Method
condensed milk and cream.
Add the ghee, semolina, elachi powder and nutmeg.
Sift in the flour and baking powder.
Knead into a soft dough. Add a little more flour if required. The dough should come away clean off the bowl.
Cover and stand for a few minutes then shape into chubby gulab
Fry in medium to oil and dip the hot gulab jamuns in syrup for at least a minute.
Let it stand for a few minutes then cut carefully and fill.
Garnish with gold leaf and pistachios or whatever you like.
Syrup
1 1/2 cups sugar
3/4 cup water
few strands of saffron (lightly roasted first)
1 tsp rose essence
2 cinnamon sticks
Bring all of the above to a boil. Once the syrup thickens slightly, remove from the heat and cool a little before using.
BURFI...
Makes approx 45 pieces
Ingredients
500g milk powder
1/2 cup fresh cream.
Mix together and allow to dry a few hours
Sift out properly and press through all lumps.
Set aside
Make the syrup as follows
1/2,cup milk
1/2 cup carnation evaporated milk
1/2 cup fresh cream
1 1/2 cups sifted icing sugar
2 tsp freshly ground elachi powder
1 tsp rose water
1 heaped tblsp ghee
Combine all of the above and bring to a boil.
Lower the heat and simmer for at least 10 mins.
Add the mixture and stir well until it comes clean away from the side of the pot.
Set in a shallow dish.
Almonds can be coloured easily by adding the colour and microwaving for 30,seconds until dry.
CHANA MAGAJ
500g gram flour
60ml milk
625ml icing sugar
5ml each ground cardamom and nutmeg
500ml butter ghee
15ml ghee
500ml klim
Tinted slivered almonds
Method
Sieve gram flour. Add 15ml ghee and milk ,run with finger tips until mixture resembles breadcrumbs. Braise this in melted ghee in a thick based pot.
Stir occasionally for 45 minutes untilon flour changes to a golden brown. Empty mixture into a large mixing bowl and cool well.
Add icing sugar, klim and flavourings and knead well. Set mixture in a deep casserole and sprinkle with almonds.
PENDA
3 cups milk powder
3 cups icing sugar
6 Tbs condensed milk
1/2 cup dessert cream
1/2 tsp rose essence
1/2 tsp elachi powder
Sift milk powder and icing sugar into a bowl
Add condensed milk and cream
Add rose essence and elachi
Mix into a soft dough. Add gel colour.
Roll into balls or pipe rosettes,mould or use cutters.
Decorate with coloured almonds
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