Gulab Jamun

Gulab Jamuns are popular all over India. Every region in India serves these khoya rounds deep fried in ghee and soaked in hot flavored syrup. It is very much liked as Diwali sweets.


Gulab Jamun
Gulab Jamun

Ingredients:

• 1 Cup Khoya (Whole Dried Milk)
• 2 Tablespoon Refined Flour
• 1/4 Teaspoon Baking Powder
• 1/2 Cup milk
• Ghee for Deep Fry

For Syrup

• 1/4 Cardamom Powder
• 2 Cup Sugar
• 3 Cup Water

Method for Syrup:

Heat the water add sugar and cardamom powder and cook until the syrup becomes little thick.

Method of Gulab Jamun

Take mawa, refined flour, baking powder and milk and make soft, smooth dough. Make balls by gently rolling each portion between your palms into a smooth ball. Make sure that the balls are smooth and no crack develops, and keep them aside.
Heat ghee in deep frying pan. Deep fry the balls over medium heat until golden brown. Put the balls in hot syrup and keep aside for 10-15 minutes. Gulab Jamuns are ready to serve now.

Rasmalai

We all know that Diwali is the biggest festival of Hindus; it is the festival of light and being celebrated five days, and these 5 days brings all friends and families together for a great enjoyment, and a time to enjoy new and delicious recipes and sweets.
So today I decided to prepare Rasmalai today, which you can serve as a Diwali sweet dish, hope you all will love that.

Rasmalai Recipe

Ingredients

• 4 Full Cup Milk for Channa
• Lemon Juice
• 5 Tablespoon of Sugar

For Ras of Rasmalai

• 3 Full Cup Milk
• I Cup Sugar
• 3 Cups Water
• Almonds Saffron, Cardamom, Pista.

Method

Take 3 full cups of milk and boil until it reduces and remains 1 ¾ cups. Add the sugar to it and add cardamom, pista, almond and saffron to it. Let it cool.
Now take the 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously. Then drain it in a thin muslin cloth, drain the excess water by pressing the cloth there must not be water remaining, Take the channa out of the cloth in a dish, mash it and make around 10 small sizes of balls out of it
In a pressure cooker take 3 cups of water and 1 cup of sugar and give a boil. Place the bolls in the cooker, toss those balls in the pressure cooker and bring two whistles. Now take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
When the Ras of the Rasmalai is cool, add channa balls to it, and refrigerate it now decorate with rest of cardamom, pista, almonds, and it is ready to serve.