Sunday, July 26, 2009

Gulab Jamun - Indian Recipe

Gulab jamun is an extremely popular indian sweet made by soaking fried balls of chenna in syrup. Sometimes made with cardamom, it is a dessert that is open to creative ideas and additions.

2 cups sugar
5 drops of rose water

[Gulab Jamun]
1 cup powdered milk
2 tablespoons self-rising flour
2 teaspoons fine semolina
2 tablespoons ghee (butter)
4 tablespoons milk
32 pistachio nuts

Syrup: Put sugar in large saucepan with 4 cups of water. Stir over low heat to dissolve the sugar. Increase the heat and boil for 3 minutes to make a syrup. Stir in the rosewater and remove from flame.

Gulab Jamun: Combine the powdered milk, flour, semolina, and ghee in a bowl. Add milk and mix until smooth. The result should be dough-like. Cut dough into 32 portions and place pistachio nut in the center of each. Roll into ball so pistachio is in the center.

Pour oil into karhai (saucepan) until it is 1/3 full with oil. Heat the oil and fry balls over low heat until brown. Remove the ball and transfer directly to syrup. Bring the syrup to a boil and then remove all from heat. Gulab jamun is served at room temperature.

Friday, June 26, 2009

Firni - North Indian Recipe

Firni is a special variation of the rice pudding. It is hugely popular in North India and Pakistan. Sometimes called kheer, it is silky in texture, it is usually served chilled in individual bowls garnished with almonds.

2 cups rice flour
1/2 cup half and half
1/4 cup condensed milk
1/2 cup sugar
5 cups whole milk
1 tablespoon almond slivers
1/2 tbsp pistachios, chopped
1/2 tsp crushed cardamom
1 tbsp ghee (butter)
1/2 tsp rose water

First, heat the ghee and fry the rice flour for about six minutes. This process reduces some of the rawness of the flour and also lends a good aroma to the dish. Mix together the half and half and whole milk. Bring to a boil slowly. After the milk has thickened (six minutes), add the rice flour and mix well. Add the rice in small quantities and watch for lumps being formed.

Cook the mixture till the rice is completely cooked and the dish reduces to a smooth paste. Add a little extra warm milk if you feel that the dish is too dry. Add the sugar and condensed milk and mix well. Continue to cook on a low flame for another 2-3 minutes till all the sugar dissolves.

Add the cardamom just before taking it off the heat and mix well. Remove from heat and add the rose water. Mix well.

Pour into small individual bowls and chill. Garnish with almonds just before serving. Dessert is served cold in India.