hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Some like it hot

Recipes with milk

14May 12

Sweet Gulab Jamoon

Sweet Gulab JamoonGulab Jamoon is a delicious Indian dessert. It consists of deep fried balls of dough, called jamoons, in a sugary syrup. Gulab Jamoon was served at all my cousins’ weddings. In fact, it is one of the most typical desserts served at traditional Indian weddings, and one of my very favourites of all sweets.

These days, gulab jamoon powder is internationally available, so it’s not difficult to find and pepare; however,  it takes a little more time compared to other desserts as it sometimes requires being dipped in sugar syrup for whole night. The texture resembles the liqueur syrup-saturated French cake Baba au Rhum.

They also remind me a bit of doughnuts. Speaking of, did you know that May 12th through May 19th is national doughnut week? Maybe you should try this recipe to celebrate!

The term gulab jamoon comes from Persia, and it means “rose water”, referring to its rosewater-scented syrup. This very tasty dessert is often eaten at important celebrations, like weddings, but also commonly enjoyed at Diwali (the Indian festival of light) and the Muslim celebrations of Eid ul-Fitr and Eid al-Adha.

There are lots of varieties when it comes to gulab jamoon, and each one has its one appearance and special taste. You can eat them cold, but our favourite way to enjoy gulab jamoon is to warm them a bit before serving. It adds another dimension to the dish;  it’s perfect for special occasions when you want something more exotic than cake.

I got this recipe from my aunt, who really knows how to make tasty sweets.

Sweet Gulab Jamoon
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Gulab Jamoon is a delicious Indian dessert.
Ingredients
  • 250ml Water
  • 250g Sugar
  • 500ml Khoya
  • 125g Flour
  • ¼tsp Baking Soda
  • 1 pinch of Saffron, crushed
  • ½tsp. Cardamom Powder
  • 125ml Milk
  • 900ml Vegetable Oil for deep frying
Instructions
  1. To make the syrup, combine the water and sugar in a large pot and let simmer while you are preparing the jamoons.
  2. To make the balls of dough, start by crumbling the khoya into a large bowl.
  3. Add in the flour and baking soda. Mix these ingredients together.
  4. Sprinkle in the pinch of crushed saffron and cardamom powder.
  5. Knead these ingredients to form dough. Slowly add in the milk as you are kneading. Only use as much milk as you need to make the dough soft. You might not need as much as 125ml.
  6. Take a small bit of dough in your hands and roll it into a perfectly round little ball. There should be enough to make 30 balls.
  7. Put these balls on a plate and cover them with a slightly damp kitchen towel. Let them sit for up to 10 minutes.
  8. Heat up the vegetable oil until it is very hot. (You may substitute ghee for vegetable oil). Then lower to the lowest flame.
  9. Slowly drop in the balls of dough. Be careful not to burn yourself. These balls will rise to the top of the oil. Let them fry until they are light brown.
  10. Remove the balls from the hot oil and leave them aside on a paper towel. Let the oil drain off them.
  11. Now add them to the syrup, which should be still simmering in the pot. Cover the pot and let simmer for 1 hour, then turn off the flame. My aunt then lets them soak in the syrup overnight. If you have time for this, it will give the balls a much sweeter flavour.
  12. Serve in a dish with plenty of syrup and perhaps a bit of icing sugar!

Continue reading
26Apr 12

Cream of Tomato Soup

Cream of Tomato Soup

There is nothing better on a chilly, rainy day than a warm bowl of soup. And the best soups for drizzly afternoons are definitely the creamy ones! My mum used to make this Cream of Tomato Soup for me when skies were grey. It’s comforting and gives you lots of energy.

Another feel-good creamy soup option is this Creamy potato and leek soup.

Ingredients:

  • 1kg Tomatoes, finely chopped
  • 2 cloves Garlic, finely chopped
  • 1/2tbsp Chopped Ginger
  • 1/2tbsp Whole Garam Masala
  • 1 Green Chilli Pepper
  • 3 Bay Leaves
  • 3 Curry Leaves
  • 100g Ghee
  • 120ml Water
  • 150ml Cream
  • 1/2l Whole Milk
  • 2tsp Coriander Powder
  • 1tsp Cumin Powder
  • 1/2tsp Lemon Juice
  • Pinch of ground Black Pepper to taste
  • Pinch of Salt to taste
  • 2tbsp chopped Coriander Leaves, for garnishing

Preparation Method:

  1. Clean the tomatoes and chop them very finely.
  2. Meanwhile, heat up the ghee in a pot on a medium flame.
  3. Add the chopped garlic cloves and ginger to the pot.
  4. Cut the green chilli pepper into 2 pieces.
  5. Add the chilli pepper, garam masala and tomatoes to the pot and stir.
  6. Lower the flame and slowly stir these ingredients for about 3 minutes.
  7. Add the water, bay leaves and curry leaves to the pot. Raise the heat and bring this to the boil.
  8. As soon as it comes to the boil, lower the heat, cover the pot and let the soup simmer for 25 minutes. The tomatoes should become very soft.
  9. Remove the soup and blend it in a liquidiser.
  10. Place a strainer over the pot. Strain the chunky tomato bits by running the soup through this strainer.
  11. Raise the stove to a medium heat and heat up the tomato again.
  12. Mix in the cream, whole milk, coriander powder and cumin powder. Stir it all together.
  13. Add the black pepper and salt to taste, along with the lemon juice.
  14. Let the soup simmer on a low flame for 15 minutes.
  15. Garnish it with freshly chopped coriander leaves. It is now ready to serve!

Makes: Enough for 4 servings
Takes: 30 minutes

Continue reading
09Apr 12

Carrot Halwa

Carrot Halwa is a delicious dessert. My grandmother used to make it for me, and I remember how she was able to get the rich mixture of carrots, nuts and milk just right. It is rich and heavy. But just a warning, this tasty Indian sweet is quite fattening.

It can be made with regular butter, but I prefer to make it with my Fragrant Ghee. Ghee just makes the taste that much more intense.

Many people garnish it with nuts and raisins as well. I suggest that if you do that, you do so sparingly as you do not want the taste to overpower this dessert. Just sprinkle a few nuts and raisins over it before you serve.

Ingredients:

  • 2kg carrots
  • 160g cashews, ground
  • 1tsp cardamom
  • Pinch of saffron
  • 3 litres milk
  • 800g sugar
  • 4tbsp ghee

Preparation Method:

  1. Peel the carrots.
  2. Grate the carrots and leave them in a small bowl. Set the bowl aside.
  3. Heat just 3 tablespoons of ghee in a deep pan on high heat.
  4. Crush the cashews. You can do this with a mortar and pestle, or you can just put the cashews in a ziplock bag and pound on them with the bottom of a pot.
  5. Lower the heat and put the crushed cashews into the pan and lightly roast them. They should turn light golden brown.
  6. Remove the cashews and set them aside.
  7. Add another tablespoon of ghee.
  8. Add the grated carrots and stir slowly.
  9. Sprinkle in the cardamom and saffron and stir for 3 minutes.
  10. Now pour in the milk. You can use skim milk to make the Carrot Halwa less fattening.
  11. Raise the heat and bring the milk to the boil.
  12. Once it has boiled, lower the flame and stir slowly.
  13. Cover the pot and lower the flame a bit more. Leave this to simmer for about 1 hour. Do not forget to check on it every so often and stir. After some time simmering, the ghee will start to ooze out, and it will become nice and thick.
  14. Finally add the sugar and stir well.
  15. Cook for another 10 minutes.
  16. It is now ready to serve.

 

Makes: 1 large Carrot Halwa
Takes: 2 hours

Note: Although it isn’t an Indian dish, I also recommend this carrot cake recipe. What better way to eat your veggies than adding them to a dessert?

Continue reading