Gulab Jamuns - Reason To Celebrate

News !! Reasons to rejoice and celebrate. I have got myself my own domain. In one more day all will be set, further changes will follow like new design and other new interesting things which will make my foodie friends enjoy my blog even more.

So to celebrate, I ended up making Gulab Jamuns. This was my second attempt and the results were even better. May be my happiness got into those sweet balls !! My first attempt was on Diwali, which by luck also came out to be pretty good.

When Srivalli announced the new ICC in October, reading the name of the dish gave me fritters. I wondered if yet again I will be able to fulfill the challenge or not. Frankly speaking I have been always little skeptical in making Gulab Jamuns. Giving the round shape then facing the frying disasters really frightens me. Although when it comes to having gulab jamuns then I can gorge lots n lots of them. I have seen my mom making them but mom is mom and I am a daughter. Nothing can be compared to the perfection of a mother. But thanks to Srivalli, finally I have been able to shed away my fears and make such delicious soft and gooey syrapy sweet balls ie. Gulab jamuns. Next time whem my mom will come, I will definitely make for her.

Ingredients
For gulab jamuns

2 cup khoya
1 cup plain flour
1/4 teaspoon cardamom powder
Oil for frying

For sugar syrup

2-3 cup sugar
a few saffron strands (not necessary)
2-3 cup water

Method

For making sugar syrup

* In a thick bottom pan, heat water. Dissolve sugar and bring it to boil.
* Let it simmer for few minutes till one string consistency is achieved. From time to time remove the scum from top.
* Add the saffron strands.

For making balls

* In a large bowl, add flour, khoya and cardomom powder. Mix well using hands.
* Knead into a firm dough using a liitle oil. Do not use water.
* Make small firm round balls from the dough.
* Keep the balls in refrigerator for 15-20 minutes. This will prevent them from cracking while frying.
* In a wok heat oil and deep fry these balls on slow flame till golden in color.
* Soak the balls in the sugar syrup for about half an hour.
* Serve them hot

Navratri Special -Suji Halwa

Finally parents have arrived. Family is all together after a long long time. Since morning house has been bustling with activity. Aroma of delicious breakfast my mommy was cooking almost filled my hungry stomach. I sat in a corner taking in the activities, beaming with pleasure. I was in back seat and mom was in control. I cant tell how relaxed I felt. Mothers have some magic with them or being a mother is the magic enough to make the simple food tastier. I really wonder !!

Semolina pudding or suji halwa is one of the easiest sweet delicacy cooked in every home all across the country. The warm goodness is known to engulf all the morning worries and the sweetness stays through out the day. On Ashtami or Naumi, on the closure of Navratri, in almost every home suji halwa is made to break the fast and celebrate the glory of Goddess Durga. My mom too made it along with hot puris and black chickpea (masala chana)., the traditional Navratri feast.

Ingredients

1 cup semolina (suji)
1 cup sugar
1 cup whole milk
1/2 cup water
3 tbsp ghee
chopped nuts & raisins


Method

* In a wok dry roast semolina for few minutes on medium heat.
* When slightly brown in color, add ghee. Mix well
* Meanwhile, in another pan boil water. Add sugar.
* Keep on stirring till the sugar dissolves.
* Add the sugar syrup, along with milk in the wok, stirring continuously to avoid any lump formation.
* Let it cook for few minutes, till the water is absorbed by the semolina.
* Serve hot garnished with raisins and nuts.

Festival Special Sweets - Mung Dal Burfi

Diwali one of the most awaited festival of the year, is just round the corner and I am feeling nostalgic. I fondly remember my Mom making various sweets beforehand and store them, while I and my brother peeping inside the kitchen, waiting for Mom to leave so that we can have a handful of them. If caught then always blaming each other. Then laughing and running to escape the scoldings. Such were the festival holidays full of fun and frolic. Now when I am the owner of my own home and my whole family is coming over to celebrate the festival, I am finding myself full of ideas from decorating the house to making sweets. I want to make all what they will love. Specially my mom. It will be great to see her beaming face, when her daughter has made something which is just perfect to appease her.

I started with something very easy and quick yet a lovely sweet. My dad and my mom both love mung dal ki burfi. You can store them for quite a few days. But I don't think that case will happen. Mung dal burfi is so good that it gets finished in moments. Serve them to guests and see their beaming faces.

Ingredients

250g Mung Dal (split yellow grams)
250g sugar
3-4 cup water
100g khoa/mawa
2-3 tbsp ghee/oil
2-3 tbsp pistachio, almonds & cashew nuts sliced

Method

* Soak the grams in enough water, few hours(2-3) before you require.
* Using a strainer remove water.
* Grind the grams in food processor, to make a paste.
* Heat oil or ghee in a non stick pan and add the grams paste in it.
* Keep on stirring till the paste turns light brown in color.
* Add khoa/mava. Mix well, cook for few more minutes and set aside.
* Meanwhile, in another pan heat 2-3 cups of water and add sugar to it, to make sugar syrup. Boil water till it achieves one sring consistency.
* Add this sugar syrup to the gram paste. Mix properly and further cook for few minutes.
* Grease a tray with little butter or oil and add pour the gram paste in it.
* Sprinkle the sliced pistachios, cashews and almonds on top.
* Let it remain as such for few hours to set. Once set, cut into any shape of your choice.