OMAPODI

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 Cuisine - South Indian

 Recipe Type - Snacks & Savouries 

 Spice Level - Medium

 Difficulty - Medium

 Yields - 2-3 Cups(Approx.)

 Author - SM

 Preparation Time - 15-20 Minutes
Cooking Time - 30 -45 Minutes
 

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OMAPODI

INGREDIENTS:

For Omapodi/Sev:

Bengal Gram Dhal Flour (Besan) - 1 Cup

Rice Flour - 1/2 Cup 

Butter - 2 Tablespoons

Hot Oil - 1 Tablespoons

Turmeric Powder - 1/2 Teaspoon

Carom Seeds/Ajwain/Omam - 2 Tablespoons

Salt - To Taste

Water - As Required (1/4 Cup + 2 Tablespoons)

For Deep Frying: 

Oil 

OMAPODI

METHOD:

• Dry roast the Ajwain on a very low flame for a few minutes. The idea is to warm it up
• Then clean, wash and soak it with ample water for about 2 hours.
• Add the soaked Ajwain into a small blender jar and give a quick whisk for few minutes.
• Then add 1/4 cup water and grind it again into a smooth paste.
• Filter this and keep it aside. 
• Combine all the dry ingredients and mix well.
• Melt the butter and pour the hot butter into the above ingredients and mix well.
• Heat the oil, and pour it along with the above ingredients. 
• Add a little bit of water at a time and knead it into a soft, but stiff dough.
• Grease the Sev "press" with attachment.
• Roll some dough and fill the cylinder of the Sev Press with the dough and close it.
• Heat oil in a frying pan on medium heat. 
• Oil should be moderately hot while dropping the Omapodi/SevStrands into it.
• Now hold the Sev press over the frying pan and press the handle.
• Press out thin strands of Omapodi/Sev directly into the oil, making a whole circular motion.
• Stop as you complete one circle. 
• Reduce the flame to low & deep-fry the Omapodi/Sev until the colour changes from all the sides and sizzling stops. 
• Remove the Omapodi/Sev with slotted spoons and drain it on an absorbent paper.
• Follow suit and deep-fry the remaining Omapodi/Sev.
• Keep aside to cool for 5 to 10 minutes.
• Transfer the Omapodi/Sev into a deep bowl and break them into small pieces.
• Store in an air-tight container and use as required.

OMAPODI

NOTES:

• Use water as required. The amount mentioned is how much I used while preparing the dough.
• Filter the ground Ajwains and then add it along with the dry ingredients.
• Otherwise, the seeds can block the holes in the Sev press. 
• The Butter and Oil used for kneading the dough should be hot.
• I have used the thin holed lid for making these Omapodi. 
• Deep fry the Omapodi/Sevs on a very low flame.
• Otherwise, the Omapodi will turn brown.
• Drop the Omapodi/Sevs into hot oil in swirls and wait until the sizzling stops before turning up to the other side.
• It is perfect to deep-fry the Omapodi/Sev until it turns into a nice yellow colour. 

MAIDA MURUKKU

    Yet another easy Murukku Recipe with All-purpose Flour or the one & only Indian Maida. As you can see, I have never changed all these years. Still, basking around with simple recipes when it comes to Murukku making. Compared to the Classic Murukku recipes I am as usual sticking on to the quick-fix ones, procrastinating the idea of making Murukku from scratch.

    Maida Murukku is a not-so-traditional twist given to the classic Murukku recipe, prepared with all-purpose flour. An instant Murukku recipe which needs no soaking, drying, grinding or running to the flour mill. When I saw this recipe, I was wondering - a Murukku with All-purpose Flour? Knowing the nature of the flour & its high gluten content, when kneaded, I was damn sure it was going to be sticky in standards of making Murukku. But the trick here is to get rid of the gluten making the flour suitable for making Murukku. I am awestruck by the inventiveness of the mind whoever came up with a Murukku Recipe with All-purpose Flour.  

    Ok, let's see how to get rid of the gluten content from the flour. It's so simple, steam cook the flour for about 40-50 minutes and there it is. The flour loses its gluten, facilitating it perfect for making Murukkus. Rest of the job gets easier & can be done within minutes once the flour is steam cooked. Knead it up with roasted gram dhal flour(pottukadali powder) and a bit of spice & seasonings for an extra note of flavour and taste. This Maida Murukku turned out to be perfect, crispy, non-oily and a tasty Murukku. 

    Maida Murukku Recipe is a simple version for those who want Instant Snacks or for those who find short of time in getting the festive delicacies ready. Maida Murukku can be one easy addition to your 'DIWALI BAKSHANAM' list. Try your hand with this easy, crispy & flavourful Murukku Recipe for this festive season. Or simply snack it around or serve it as a Tea Time Snack.

For more MURUKKU RECIPES, Click here...

Cuisine - Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Medium
Yields -  35-40 Medium-sized Murukkus
Author - SM

Steaming Time - 45-50 Minutes
Cooking Time - 30 -45 Minutes

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HOW TO MAKE MAIDA MURUKKU - MURUKKU WITH ALL-PURPOSE FLOUR

MAIDA MURUKKU

INGREDIENTS:

All-purpose Flour(Maida) - 500 Gms
Roasted Gram Dhal Flour(Pottukadalai) - 1 Tbspn
Melted Ghee/Warm Oil - 1 Tbspn
Dry Red Chillies - 4-5 Nos.(Optional)
Ajwain/Cumin Seeds - 1 Tspn
Asafoetida - 1/4 Tspn

Sesame Seeds - 1/2 Tspn
Salt - To Taste
Warm Water - 1 Cup(Approximately)

To Deep Fry:

Oil 

MAIDA MURUKKU

 

METHOD:

For Steaming All-Purpose Flour:

 

• Sieve All-purpose Flour once and spread it on a clean kitchen cloth.
• Bring the edges together and tie the cloth into a loose potli(a bag-like).
• Meanwhile, fill the steamer with enough water and bring it to boil.
• Place the steamer plate & then flour filled potli over it.
• Cover the lid of the steamer.
• Once the water boils, reduce the flame to medium-low.
• Steam cook the flour for about 45-50 minutes.
• Check the water level in the steamer and if the water has reduced add few cups of hot water into it. 
• Switch off the flame after 45 -50 minutes.
• Remove the cloth with the flour and leave it outside for a few minutes.
• Carefully open the flour filled cloth and transfer the flour into a large plate. 
• Break the lumps formed with a spoon/ladle(It will be too hot to handle with bare hands).
• Do this step when the flour is hot. If the flour cools down, the lumps stick together making the task difficult.
• Now, once again sieve the flour and keep it aside.

For Maida Murukku:

 

• Meanwhile, powder the Roasted Gram Dhal/Pottukadalai into a fine powder.
• Sieve it once and keep it aside. 
• Soak Dry Red Chillies in hot water for about 10-15 minutes.
• Drain and discard the water used for soaking Dry Chillies or use it while kneading the dough.
• Grind the Soaked Dry Red Chillies in a blender or a small mixer-grinder jar.
• Grind this into a fine paste. Alternatively can add a Tspn of Red Chilli Powder too.
• Melt the Ghee and keep it aside.
• Mix Dry Red Chilli paste along with steamed All-purpose Flour, Pottukadalai Powder, melted warm ghee/oil, Ajwain/Cumin seeds, Asafoetida, Sesame Seeds and a dash of Salt.
• Pour in the warm water to the above mix, little at a time and knead it into a smooth & soft dough.
• The dough should be pliable and kneaded without any cracks.
• Leave the dough aside for about 5-10 minutes. 

To Fry Maida Murukku:

 

• Heat oil in a deep pan.
• Place some dough into the Murukku Mould and press the dough through it. 
• Make a few swirls onto the reverse surface of a slotted spoon or directly press the Murukkus into the oil.
• Drop the shaped murukkus gently into the hot oil, fry the Maida Murukku until it turns into golden brown and the sizzling sound stops. 
• Drain the Maida Murukkus on a Paper Towel.
• Follow suit for rest of the dough.
• Allow the Maida Murukkus to cool down completely before storing.
• Store the Maida Murukkus in airtight jars.

 

MAIDA MURUKKU

 

NOTES:

 

• Break the lumps from the steam-cooked flour, when it is still hot.
• Use a wooden spoon/ladle for the purpose and then sieve the flour before kneading it. 
• Do this step when the flour is hot & if the flour cools down, the lumps stick together making the task difficult.
• The dough should be of the correct consistency. It should not be sticky or too hard and without any cracks. 
• Can substitute warm melted Ghee with warm oil.
• Use warm water for kneading the dough.
• Adding dry chillies to the recipe is optional. 
• Powder the Roasted Gram Dhal/Pottukadalai into a fine powder and sieve it once.
• You can press the Maida Murukkus directly into the oil. 
• If stored properly, it lasts up to a week to 10 days.

SHOP RELATED PRODUCTS:

 

 

Decadent Gulab Jamun Chum Chum - A Fusion of Rich Flavours

Embracing the Festive Spirit

    The festive season is truly revving up, and my blog is buzzing with excitement as I dive headfirst into an array of Sweets & Snacks—a trend that will continue all the way to Diwali! A huge part of this culinary adventure stems from the lockdown period, during which I explored my love for cooking, experimenting with various beloved treats. I perfected classic Indian sweets and learned numerous new recipes along the way. As we gear up for the upcoming celebrations—first Diwali and then Christmas next month—I'm busy whipping up delightful recipes to share on my blog.

    Unexpectedly, I’m also in the midst of a house shift, which has momentarily shifted my culinary plans. However, my passion for creating delicious sweets remains unwavering!

A Delicious Twist on Tradition: Gulab Jamun Chum Chum

    Introducing the Gulab Jamun Chum Chum, a delightful twist on the traditional Bengali sweet known as Chum Chum. These cylindrical Rasagullas are typically filled with sweetened Khoya or thickened Malai, generously coated with desiccated coconut and topped with a cherry. In contrast, my Gulab Jamun Chum Chum offers a simpler version: fluffy Gulab Jamuns filled with sweetened Khoya, garnished with a sprinkle of slivered or finely chopped nuts—no fancy coatings or decorations needed!

Delicious Gulab Jamun Chum Chum - A Perfect Festive Treat

Inspired by a Local Delight

    My inspiration for the Gulab Jamun Chum Chum came from a delightful discovery at a local Punjabi Sweet Stall in JB. While I’ve savoured Chum Chum made with Rasagullas before, this sweet treat offered a refreshing twist that I just had to recreate at home! Before I even finished my first piece, I was already envisioning the cooking process. I set out to prepare Palkova and shape the Gulab Jamun into long, cylindrical forms, perfect for slitting open and filling with luscious Khoya.

Recipe Overview

• Cuisine: North Indian
• Recipe Type: Sweet, Dessert
• Difficulty: Medium
• Yields: 10–12 Pieces
• Author: SM

Time Estimates

• Preparation Time: 15–20 Minutes
• Leavening Time: 5–8 Minutes
• Cooking Time: 20–30 Minutes
• Soaking Time: 2–3 Hours

A Quick and Simple Recipe

    The recipe for Gulab Jamun Chum Chum couldn’t be simpler! If you have Gulab Jamun and sweetened Khoya (or Palkova) on hand, you can whip this indulgent sweet together in mere minutes. Feel free to prepare the Gulab Jamuns and sweetened Khoya ahead of time, or even buy them from your favourite sweet shop for a hassle-free option.

• Easy to Make: With just a few ingredients, this unique recipe transforms the traditional Gulab Jamun into an utterly delicious indulgence.
• Storage Tips: Store the Gulab Jamun Chum Chum in the refrigerator. It’s best served chilled or at room temperature—perfect for treating yourself and your loved ones this Diwali!

   

  Discover More Diwali Desserts!  Looking for more sweet inspirations to elevate your festive celebrations? Explore my Diwali Recipes collection on the blog! From traditional treats to innovative sweets, you’ll find everything you need to make your festivities truly special. Don’t miss out—your next culinary masterpiece awaits!

"Step-by-Step Guide to Making Perfect Gulab Jamun Chum Chum"

Gulab Jamun Chum Chum - an Exquisite Bengali Sweet

Perfecting the Gulab Jamun Chum Chum

    Gulab Jamun Chum Chum is a delightful fusion of two beloved Indian sweets, bringing together the classic Gulab Jamun and the creamy richness of Khoya (Mawa) or Palkova. This sweet treat is perfect for festive celebrations, especially during Diwali!

Making Gulab Jamun for Gulab Jamun Chum Chum

    Gulab Jamun forms the base for this delightful fusion dessert. The soft, juicy balls soaked in fragrant sugar syrup serve as the perfect starting point for Gulab Jamun Chum Chum. When preparing Gulab Jamuns, you can choose from several methods.

Different Ways to Make Gulab Jamun

Gulab Jamun with Milk Powder

Instant Gulab Jamun Recipe

Gulab Jamun with Khoya

Bengali Langcha/Lyangcha

Milk Powder Gulab Jamun:

    Ideal for a quick homemade option, these Gulab Jamuns are made from a simple mix of milk powder, flour, and a few basic ingredients. They are soft, spongy, and perfect for absorbing the sugar syrup.

Looking for Easy Gulab Jamun Recipe? Then this Milk Powder Gulab Jamuns are for you. 

Instant Gulab Jamun Mix: 

    For a super easy and time-saving method, use a store-bought instant Gulab Jamun mix. This option yields consistent results with minimal effort, making it perfect for last-minute dessert plans.

If you're in short of time, just try Quick and Easy Instant Gulab Jamun Recipe, perfect for Diwali Dessert Platter!

Traditional Khoya/Paneer Gulab Jamun:

    Made from scratch using fresh Khoya (evaporated milk solids) or Paneer, these Gulab Jamuns offer a rich and authentic taste. They are a bit denser and have a melt-in-the-mouth texture that’s hard to beat.

Explore the link to Make Authentic Khoya/Paneer Gulab Jamuns at Home!

Bengali Lyangcha:

    This unique variant has a cylindrical shape and is slightly denser than the typical Gulab Jamun. It works wonderfully as a base for the Gulab Jamun Chum Chum, especially if you prefer an extra touch of traditional Bengali flavours.

If you love rich and decadent Bengali Sweets then Discover the Unique Taste of Bengali Lyangcha here...

For the Busy Bee

    If you’re pressed for time or simply want to keep things easy this Diwali, don’t hesitate to reach for store-bought or canned Gulab Jamuns! They make for a convenient and delicious shortcut, allowing you to whip up Gulab Jamun Chum Chum in no time. Just assemble your dish, and you'll have a delightful addition to your Diwali Desserts platter that will impress your guests without the fuss of making Gulab Jamuns from scratch. Perfect for those festive moments when you want to indulge without the hassle!

 

*Pro Tip: You can also use ready-made Gulab Jamuns available in cans for a hassle-free option. Simply reshape them if needed, and proceed with the sugar syrup soak.

 

Shaping the Gulab Jamuns for Chum Chum:

    For this recipe, I’ve shaped the Gulab Jamuns into cylindrical forms to replicate the traditional Chum Chum shape. This not only makes the dessert visually appealing but also allows for a small slit to be created, which is perfect for filling with sweetened Khoya/Mawa. The prepared Gulab Jamuns are soaked in a lightly spiced sugar syrup, infusing them with an irresistible aroma and enhancing their flavour.

 

Pro Tip: To get the perfect cylindrical shape, roll the dough gently between your palms, pressing lightly to maintain even thickness.

Soaking in Sugar Syrup

    The next step is to soak the shaped Gulab Jamuns in a warm, fragrant sugar syrup. The syrup can be flavoured with cardamom, rose water, or saffron for an extra touch of richness. Make sure to immerse the Gulab Jamuns while the syrup is still warm; this allows them to absorb the sweetness and moisture more effectively.

Pro Tip: For a deeper flavour, let the Gulab Jamuns soak overnight in the sugar syrup. This will ensure they are thoroughly infused with the aromatic flavours.

Delicious Gulab Jamun Chum Chum - A Perfect Festive Treat

How to Make Khoya (Mawa) for Gulab Jamun Chum Chum

Khoya/Mawa:

    Khoya/Khova, also known as Mawa, is a rich milk-based product that is essential in many Indian sweets. Making it at home is quite simple and allows you to control the sweetness and texture, enhancing your Gulab Jamun Chum Chum to perfection.

 

DIY Khoya Recipe – Step-by-Step Guide on how to make Khoya/Mawa from scratch.

 

 Sweetening Khoya

    If you wish to sweeten your Khoya, simply add sugar to taste as it cooks down. A dash of cardamom powder can elevate the flavour further, making your Gulab Jamun Chum Chum even more delightful.

 

Palkova as a Delicious Alternative

    Another excellent option is to use Palkova, the South Indian sweet that’s creamy and rich in taste. Palkova can serve as a fantastic filling for your Gulab Jamuns. You can find my step-by-step instructions of Easy Palkova Recipe with just 2 ingredients here. It’s easy to prepare and offers a delightful twist to your traditional sweets.

 

Pro Tip:You can always use store-bought Khoya or Palkova for a quicker option if you’re short on time. These ready-made alternatives work wonderfully and ensure you can enjoy the sweetness without the hassle!

"How to Create Irresistible Gulab Jamun Chum Chum: A Decadent Delight for Your Festive Table"

Decadent Gulab Jamun Chum Chum - A Fusion of Rich Flavours

    Once you are ready with both the Gulab Jamuns and the Sweetened Khoya (Palkova), it’s time to bring them together and make the delightful Gulab Jamun Chum Chum. This delectable dessert not only looks impressive  and also tastes divine, making it a perfect addition to your festive celebrations.

Ingredients:

For Gulab Jamun Chum Chum:

• Gulab Jamuns: 10-12 Nos.
• Palkova/Sweetened Khoya: 10-15 tsp

For Garnishing (Optional):

• Very finely chopped nuts: a few tablespoons
• Saffron: a few strands
• Rose petals: a few

Method:

• Prepare the Gulab Jamuns: Remove the Gulab Jamuns from the sugar syrup and arrange them on a plate.
• Make a Slit: Gently create a small slit in the middle of each Gulab Jamun. Pro Tip: Avoid cutting the Gulab Jamuns in half; just make a small incision that’s large enough to generously fill with Khoya.
• Fill with Palkova: Take about 1 to 1½ teaspoons of the Palkova/Sweetened Khoya and roll it into thin cylindrical logs. Carefully insert the Palkova through the slit in each Gulab Jamun and smooth it down.
• Repeat: Continue this process for the remaining Gulab Jamuns until they are all filled.
• Garnish: Decorate the Gulab Jamun Chum Chums with finely chopped nuts, saffron strands, and rose petals.

   

  Pro Tip: When making the slit, avoid cutting the Gulab Jamuns in half; just create a small incision in the centre, large enough to generously fill with Khoya.

  
  
  

Serving Suggestions and Storage Tips for Gulab Jamun Chum Chum

Serving Suggestions:

• Elegant Platter: Arrange the Gulab Jamun Chum Chums on a decorative platter and garnish with a sprinkle of chopped nuts and saffron strands for a touch of elegance. This presentation will impress your guests and make the dessert stand out at any festive gathering.
• Pair with Kulfi: Serve the warm Gulab Jamun Chum Chums alongside a scoop of kulfi for a rich and creamy contrast. The nutty, dense texture of kulfi beautifully complements the syrupy sweetness of the Gulab Jamun Chum Chum, making for an indulgent dessert experience.
• Delicious with Rabdi: Drizzle some chilled rabdi over the Gulab Jamun Chum Chums for an extra layer of creaminess and flavour. The rich, sweetened milk sauce enhances the taste of the Gulab Jamun, creating a dessert that's truly decadent.
• Festive Toppings: Drizzle with a little extra sugar syrup or a rose water-infused glaze for an added layer of flavour. You could even dust them lightly with cardamom powder for a fragrant finish. 
• Chill for Refreshment: For a refreshing treat during hot weather, chill the Gulab Jamun Chum Chums before serving. They make for a light and delicious dessert option.

        👉 Check out our Delicious Kulfi Recipes and Creamy Rabdi Recipe to elevate your dessert                         experience!

Storage Tips:

• Refrigeration: Store the Gulab Jamun Chum Chums in an airtight container in the refrigerator. They will stay fresh for up to a week to 10 days. Just make sure to separate layers with parchment paper to prevent them from sticking together.

• Freezing: For longer storage, you can freeze the Gulab Jamun Chum Chums. Place them in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-safe container. They can be kept for up to 2 months. Thaw in the refrigerator before serving.

• Reheating: If serving from the fridge, you can gently reheat them in the microwave for a few seconds or warm them in a steamer to bring back their soft texture.
  

        👉 Don’t forget to try the same recipe with Rasagullas for the perfect Bengali Chum Chum                         Recipe!

Indulgent Gulab Jamun Chum Chum Filled with Sweetened Khoya/Mawa

Tips & Notes for Perfect Gulab Jamun Chum Chum

    Achieving the perfect Gulab Jamun Chum Chum requires attention to detail. Here are some essential tips to ensure your dessert turns out delightful:

• Homemade or Store-Bought: You can create both Gulab Jamuns and Palkova from scratch for a personal touch, or save time by using store-bought sweets. Both options will yield delicious results!
• Cylindrical Shape: For this recipe, shape your Gulab Jamuns into cylindrical forms. This not only enhances the appearance but also makes it easier to fill with Palkova.
• Cutting Technique: When preparing the Gulab Jamuns, make a slit at the centre. This is crucial—ensure you do not cut the Gulab Jamuns in half or all the way through; a small incision will suffice to allow for easy filling.
• Garnishing Options: For a touch of elegance, use finely chopped nuts like cashew nuts, almonds, and pistachios for garnishing. While optional, garnishing with saffron and rose petals adds a beautiful presentation and elevates the dessert’s taste.

Savour the Delight of Gulab Jamun Chum Chum!

    Gulab Jamun Chum Chum is a delightful fusion of rich Indian sweets that is sure to impress your family and friends. This dessert not only showcases the beloved Gulab Jamun but also elevates it with the luxurious sweetened Khoya or Palkova, creating a unique treat that's perfect for festive occasions or simply as a sweet indulgence.

Key Highlights:

• Flavourful Layers: The combination of soft, syrup-soaked Gulab Jamuns filled with creamy Khoya provides an irresistible taste and texture that will leave everyone craving more.
• Versatile Presentation: With options for garnishing, such as finely chopped nuts, saffron, and rose petals, you can customize your Gulab Jamun Chum Chum to match any occasion, making it not only delicious but visually stunning.
• Easy Preparation: Whether you choose to make your sweets from scratch or opt for store-bought options, this recipe is adaptable for all skill levels.

Ready to Sweeten Your Celebrations?

    Try out this Gulab Jamun Chum Chum recipe for your next gathering and watch it become a highlight on your dessert table! Don’t forget to share your creations and tag me!

Indulge your sweet tooth! 🌟 Check out my other delightful Diwali Sweets and explore more Festive Recipes that will elevate your celebrations!

Explore More:

    For more delectable Indian sweets, check out a few popular recipes for Delicious Mishti Doi and Quick & Easy Rava Ladoo. Each recipe is crafted to help you bring authentic flavors to your kitchen while maximizing your cooking experience and engagement!