HOW TO MAKE GULAB JAMUN WITH MILK POWDER

GULAB JAMUN

INGREDIENTS:

For Gulab Jamun:

• Whisk together Milk Powder, All Purpose Flour & Baking Soda in a bowl.
• Add Ghee and 1 Tbsp of curd into it and mix well.
• Knead the dough by adding a little curd at a time, to get a soft texture.
• The dough should not be crumbly or dry.  If it is dry, add some yoghurt and knead again.
• Leave this aside for about 5-8 Minutes.
• Make smooth small balls from the dough.
• Heat Oil/Ghee, reduce the flame to low.
• Add the balls and fry them until they become golden brown in colour.
• Toss the balls frequently in oil to get an even colour.
• When they are done, remove them from the oil with a slotted spoon and drop them into the sugar syrup.
• Let the fried Gulab Jamuns soak in the sugar syrup for at least 2-3 hours.
• Serve Gulab Jamuns warm or cold, topped with sugar syrup.
• Can also garnish them with Almonds or Pistachio slivers.

GULAB JAMUN

 For Sugar Syrup:

• Add Sugar and Water,  in a heavy bottomed pan.
• Keep this on a low flame and do not stir the sugar.
• Let the Sugar dissolve automatically due to the heat.
• Do not stir when the sugar solution starts to boil.  This will affect the consistency of the syrup.
  
• Once the sugar is dissolved and when the sugar solution starts to boil, add 2 Tbspns of milk into it.
• This is to remove the dirt from the Sugar.  The dirt coagulates and starts to float on top and at the sides of the pan, remove them from the sugar solution using a slotted spoon.
• Always keep the flame low.  Once the dirt is removed, strain the syrup using a strainer.
• Stir in Cardamom Powder, Rose Water/Essence and Saffron.
• STICKY SYRUP : For Gulab Jamuns we need a bit of a sticky syrup.  To test the consistency, take the syrup in a ladle and touch it with your fingers. It should be sticky if we slide it through our fingers.
• Switch off the fire and leave the sugar syrup aside.
• Overheating the sugar solution will caramelize it.

FIRNI

INGREDIENTS:

METHOD:

• Dry roast the saffron strands for few seconds, soak it in 1 Tablespoon of warm milk & keep it aside.
• Blanch the Almonds and cut them into small pieces.
• Cut Cashew Nuts and Pistachios into small pieces.
• Wash and soak the rice for 2 hours. 
• Drain the water and allow the rice to dry on an absorbent kitchen towel for 1/2 an hour.
• Pulse the rice in a mixer for a few seconds, to make it into a coarse powder.
• Mix the rice powder in cold milk and stir well until there are no lumps.
• Boil the rest of the milk in a heavy-bottomed pan.
• Add rice mix gradually into the boiling milk and stir well.
• Cook on a very low flame for 10–15 minutes, stirring continuously.
• When the rice is cooked, stir in the sugar and mix well.
• Cook on low flame for a few more minutes.
• Chill Phirni/Firni for few hours in the refrigerator.
• Serve Phirni/Firni chilled garnished with Cashew Nuts, Almonds, Pistachios and Saffron strands.

NOTES :

• Can use any variety of long-grained rice for the recipe (Basmati or Jasmine Rice). The aromatic rice varieties would suit well.
• If using normal rice, can add few drops of Kewra Essence or Screw Pine Leaves (Pandan Leaves) to get the natural Pandan-like aroma in the rice. (Remove the leaves once the rice is cooked)
• Soaking and dry grinding the rice into a coarse powder perfectly gives Phirni/Firni, the desired consistency.
• Do not grind the rice into a paste or powder it into a fine powder.
• Mix the rice powder in cold milk just before adding it to the boiling milk.
• Stirring it continuously is to ensure there are no lumps and to avoid creaming of the milk.
• Use a heavy-bottomed pan, to avoid sticking and burning at the bottom, which will spoil the taste of Phirni/Firni.
• Adjust the amount of sugar to your preference.
• Adding saffron is purely optional.
• Can add Gulkhand (Rose Petals preserved in thick sugar Syrup) or rose essence to make Rose Firni or Gulab Firni.
• Can grind few Almonds/Pistachios along with rice for Almond/Pistachios Firni/Phirni a.k.a Zafrani Firni.

• Peel the tapioca and wash it.
• Then cut it into pieces of the desired size.
• Wash it well until the water is clear.
• Boil tapioca in water by adding salt and turmeric powder.
• Cook until the pieces are soft.
• Drain and discard the water.

• Crush Green Chillies and Shallots by using a mortar and pestle.
• Add tamarind, salt to the above and mix well.
• Drizzle coconut oil over it.

NOTES :

• Cook Tapioca with enough water and discard the excess water.
• Adding Turmeric is totally optional.
• Can use a small mixer jar to grind shallots and chillies.  Grind them coarsely.
• Adjust the number of chillies according to your level of preferred spiciness.

Important : Food Safety 

• Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
• So peel and wash it thoroughly with enough water.
• Also, can soak them in water overnight and then discard the water and wash them again before cooking.
• Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
• These steps ensure that the little amount of toxin present in it are removed.

PACHA MANGA CHAMMANTHI

INGREDIENTS :

METHOD :

• Wash and Peel the mangoes. Slice them up and discard the seed.
• Cut Mangoes into small pieces.
• Grate the Coconut.
• Mix all the ingredients and grind it without adding water.
• Mix and grind until all the ingredients are well ground.
• Once ground, shape it into a ball out of the Pacha Manga Chammanthi.
• Serve Pacha Manga Chammanthi/Raw Mango Chutney with Steamed Rice, Kerala Matta Rice or Kanji- Rice Porridge.

NOTES :

• Adjust the number of mangoes to suit your taste of sourness.
• Avoid using water while grinding this pacha manga chammanthi.
• Can shape it into a ball only if you grind it without water. 
• If you feel it difficult to grind without water, sprinkle some water and then grind.
• Pulse for few seconds, mix it and then grind again, can do this process until every bit is well ground.
• Can prepare this Pacha Manga Chammanthi with/without - curry leaves, ginger & shallots. 
• Can use any type of Chillies - Green or Dry chillies. 
• I have added Kanthari Mulagu (Bird's Eye Chillies) in this recipe.
• Adjust the amount of spiciness to your preference.

LUCKNOWI GOSHT KORMA / LAMB KORMA

      Lucknowi Gosht Korma / Lamb/ Mutton Korma is a delectable rich preparation from Lucknow. KORMA is a lavish Awadhi Cuisine since Mughal period, prepared with either lamb or chicken. This fragrant royal preparation is a rich and palatable dish made with Goat meat, flavoured with spices, nuts and aromatic essences.  The flavour of the meat is enhanced with spices & nuts. Curd and onions give a silky smooth texture to the lamb & korma. Saffron and kewda/pandan (screwpine leaves) adds exceptional aroma to the dish, making this royal preparation a cornucopia of tastes and flavours.
      Traditionally Kormas are prepared in Copper Handis ( deep, wide-mouthed cooking vessels usually used in North Indian, Pakistani and Bengali cooking) over a charcoal fire. But, I usually prepare this in a pressure cooker. Cooking this korma in a copper handi, slowly for hours until the meat is soft and rich with flavours gives the authentic taste to Lucknowi Gosht Korma/Lamb Korma.  This is an absolute royal preparation, so forget the calorie meter once in a while. Goes well with Naans, Kulchas, Paratha, Roti or Chapati or with any type of rice dishes like Biriyanis, Pulaos etc., It can be simply served along with Steamed Basmati Rice too.

NOTES :

• Can avoid frying the mutton pieces in ghee, but it gives an authentic taste to the dish.
• Can marinate the mutton pieces with turmeric, red chilli powder, coriander powder and 1 cup of curd for 30 minutes.
• Do not brown the onions while frying them for the masala, which would give a bitter taste to the korma.
• Dry roast the spices in order as I have mentioned in the list. (smaller spices tend to brown sooner) 
• Use freshly ground mace and nutmeg powder.
• Can use fresh Screw Pine Leaves (Pandan Leaves ) instead of kewra essence.  Crush them a bit and tie them into a knot before adding it to the gravy.
• Remove the Pandan leaves before serving the Lucknowi Gosht Korma/ Lamb Korma.