Gulab Jamun With Milk Powder

BM #74 Week 3 Day 3 -

The dessert in the series of Holi Specials this week, is this mouth watering Gulab Jamun made with milk powder. I have been pushing this off for many years now. 

Just the other day my husband pointed out that I hadn't posted the regular Gulab Jamun yet. So I took the opportunity to make these and shared with friends.

Gulab Jamun With Milk Powder

Recipe Source here
Ingredients - 

Milk Powder 1 cup
All Purpose Flour / Maida 1/4 cup
Ghee / Vegetable Oil 1 Tbsp
Salt a pinch
Baking Soda a pinch
Yogurt 2-3 Tbsp
Oil/Ghee For Deep Frying
For the Sugar Syrup - 
Sugar 1 1/2 cups
Water 2 cups
Cardamom Powder 1/4 tsp

Gulab Jamun With Milk Powder

Method Of Preparation -
Prepare the Sugar Syrup - In a pan, heat the sugar and water until the syrup comes to a rolling boil and the syrup gets a little sticky. Set aside making sure it stays warm.

To Prepare the Gulab Jamuns - In a mixing bowl, add the milk powder, flour, salt, baking powder and ghee/oil and mix well until the ghee/oil is incorporated well into the mixture.

Add in yogurt little by little and knead gently to form a soft dough. Don't knead too much.

Heat a wok/kadai with oil/ghee in it. 

Pinch equal portions of the dough and gently make required sized balls and gently slide them into the hot oil. 

Fry them on low heat until they are uniformly brown all over.

Remove them and dunk them in the sugar syrup.

Serve warm or chilled as per preference.


BMLogo




Preparation Time 
Serves/Makes

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Paneer Kachori

BM #74 Week 3 Day 2 -

If you have been following my posts this week, I have chosen to highlight some festival recipes, in this case, Holi, the festival of colors, which just breezed through.

What is Holi without a splash of colors [The splash of colors will come later in the warm season but the spirit is the same :)], a comforting meal, Thandai, some spicy and steaming hot Kachoris and a yummy dessert (I shall post it tomorrow!)

Kachoris are basically made out of a flaky outer cover with a spicy filling which is deep fried in oil. The filling can be varied as per preference. Here I have used spicy Paneer filling to uplift the mood of Holi!!

Recipe Source multiple sources on the Internet
Ingredients - 

For the Dough - 
All Purpose Flour / Maida 1 cup
Salt to taste (about 1/2 tsp)
Butter (at room temperature) 2 Tbsp
Water as needed (to knead a soft dough)
Oil to deep fry
For the Filling - 
Paneer shredded 1 cup
Salt as needed
Cashews, crushed 1 Tbsp
Raisins 1 Tbsp
Coconut 1 Tbsp
Ginger-Green Chili paste to taste
Amchur Powder, Chaat Masala, Coriander Powder, Cumin Powder 1/2 tsp each
Coriander leaves, finely chopped 1 Tbsp


Paneer Kachori

Method Of Preparation -
Prepare the Filling - Add all the ingredients in a mixing bowl, mix well and adjust the flavors. Set aside until needed.
Prepare the dough - 
In a mixing bowl, add melted butter to the flour. Sprinkle salt and mix well so that it resembles bread crumbs. Cover and set aside for 30 minutes.
Prepare the Kachori - 
Divide the dough into 8-9 equal portions. (I got 9 portions)

Knead each portion well. Roll into a 3-4 inch disc. Arrange about 1 1/2 tsp of filling in the center of the disc, bring the edges together to properly seal the filling. Roll out into a thick disc of about 3 inches taking care so that the filing doesn't ooze out.

Prepare the rest of the portions of the dough and keep them covered until they are ready to be fried.

Heat oil in a wok/kadai and on low - medium heat gently slide the prepared raw kachoris 2-3 at a time without crowding the wok. Fry on both sides until they are golden brown. (It took about 10-12 minutes for each batch). Remove from the oil and drain the excess oil on paper towels.

Serve warm with an accompaniment of your choice.

BMLogo




Preparation Time 20 minutes + 30 minutes resting time + 45 minutes Frying time
Makes 8-9

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Katachi Amti

BM #74 Week 3 day 1 - 

This week I will be posting some festival recipes relevant to the current season. For today's dish, I took the help of my dear friend, Shalaka, who shared with me the traditional Holi dishes which her mom makes back home. She says, Katachi Dal and Puran Poli are the two signature dishes of her mom which remind her of Holi.

My mom makes Poornam Charu, which also is made on festival days when we have leftover Poornam after making Bobbatlu or Boorelu. On the same lines, Katachi Amti uses Poornam/Puran as well.

Here typically because of the presence of onion and garlic, I personally wouldn't make it on a festival day but the flavor of this Amti is heavenly. I am sure it will taste equally good without onion and garlic.

Katachi Amti

Recipe Source Shalaka
Ingredients - 

Chana Dal 1 cup
Jaggery, powdered 3-4 Tbsp (or as needed)
Salt, Red Chili Powder, Turmeric, Garam Masala as needed
Kokum 6-7
Garlic, grated 1 tsp
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Cumin seeds 1/2 tsp, asafotida 1/8 tsp, Curry leaves few)
To Saute and Grind - 
Oil 1 tsp
Onion, chopped 1/2 cup
Tomatoes, chopped 1/2 cup
Green Chilies 2-3 (or as needed)
Coconut , grated, fresh or frozen 2 Tbsp

Katachi Amti
Rice, Puran Poli, Tofu Burji, Chips, Mango Pickle, Lassi and Katachi Amti

Method Of Preparation -


Wash and cook Chana Dal in about 3-4 cups of water until tender.

Remove about 1/4 cup of cooked chana dal and mix the jaggery powder. Heat it if needed to make a thick mixture (This is what we call puran or poornamu).

[Note that this Amti is made in combination with Puran Poli]

In a pan/kadai, heat oil and saute the onions. After they turn light brown, add in tomatoes and green chilies. 

After the tomatoes turn mushy, add in the grated coconut and remove from heat.

Grind this mixture along with as little water as needed to make a smooth paste.

Meanwhile, in the same pan, heat oil and prepare the seasoning by adding mustard seeds, cumin seeds, asafotida, and curry leaves. After the mustard seeds pop, add in the grated garlic.

Saute for a few seconds and add in the masala paste. Sprinkle turmeric and red chili powder and mix well. Let the mixture cook for a couple minutes.

Meanwhile grind/mash the remaining the chana dal with as much water as needed into a coarse batter like consistency. 

Pour the watery chana dal into the simmering masala paste.

Add in salt, kokum and let the Amti simmer. Sprinkle Garam masala and mix well. Adjust flavors and make sure that the Amti is slightly watery in consistency.

Remove from heat. Garnish with chopped coriander leaves (Which I forgot) and serve hot with rice and / or Puran Poli(Bobbattu).

Katachi Amti


BMLogo




Preparation Time 45 minutes
Serves 6-7

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Eggless Steamed Milk Pudding

BM #74 Week 2 Day 3 - 

Here is yet another pudding which was a delightful find from various sources on the internet. My first attempt without condensed milk and yogurt turned out good but it wasn't holding up the shape. So didn't take pictures but silently enjoyed it :).

I should try that combination again and see how I can make the pudding firm. Anyway that is for another time. For today enjoy this version of the steamed pudding.

Ingredients - 

Milk 3/4 cup
Custard Powder 2 tsp
Condensed Milk 3/4 cup
Yogurt, thick 3/4 cup
Cardamom powder 1/4 tsp (Optional)
Chopped Nuts for garnish


Eggless Steamed Milk Pudding

Method Of Preparation -


In a mixing bowl, whisk the custard powder and milk so there are no lumps.

Pour in the condensed milk and thick yogurt. Using a whisk or an immersion blender, blend the mixture until smooth and silky.

Pour into into small silicon cups or ramekins and steam for about 15 minutes.

Remove from the steamer after a few minutes and allow to cool. Refrigerate for an hour and serve chilled.


BMLogo




Preparation Time 25 minutes + Chilling time 1 hour
Serves 6

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Mango Pudding

BM #74 Week 2 Day 2 -

For day 2 check out this mango based pudding which is a delight to have. I felt that the pudding was on the lighter side but if the whipped cream is increased then it might make it richer. But we enjoyed this version as well.

Ingredients - 

Mango Pulp 3 cups (I used store bought)
Powdered Sugar 1/4 cup (or as needed)
Agar Agar Flakes 4 tsp 
Water 1/2 cup
Whipped Cream 1/2 cup (I Used Cool Whip brand)


Mango Pudding

Method Of Preparation -


Chop the Agar flakes as finely as possible.

In a pan boil about 1/2 cup of water and after it comes to a rolling boil, add the Agar flakes and mix until the flakes are dissolved. It took me about 3-4 minutes of active stirring.

Remove from heat and pour in the mango puree and powdered sugar. Mix well until the sugar is dissolved.

After the mixture is sufficiently cool, gently fold in the whipped cream until the color and texture of the mixture looks uniform.

Transfer into individual serving bowls of your choice, cover with cling wrap and refrigerate for 2-3 hours to set.

Unmould, garnish  and serve chilled.


BMLogo




Preparation Time 15 minutes + Chilling time 2 hours
Serves 8-10

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Eggless Chocolate Pudding

BM #74 Week 2 Day 1 - 

This week the theme I have chosen is 'Are you pudding me?'. So it is all about puddings. For today check out this chocolate pudding which was thoroughly enjoyed by my little one. 

I accidentally deleted some pictures from the camera and these were the only decent pictures I could recover. I am sure I will remember (hopefully) to update the pictures the next time I make this pudding.

Recipe Source here
Ingredients - 
*Hot Cocoa Mix 1/4 cup
Powdered Sugar 1 Tbsp (or more as needed)
Custard Powder 1 1/2 Tbsp
Milk 1 cup
Topping - Whipped Cream and sprinkles

*Hot Cocoa Mix can be substituted with 2 Tbsp cocoa powder and 3-4 Tbsp of powdered sugar


Eggless Chocolate Pudding

Method Of Preparation -


In a microwave safe bowl, mix in the Hot cocoa mix, powdered sugar and custard powder. Gradually add milk to make a lump free batter.

Microwave it for 2 minutes. Remove and stir well. Zap it for a minute more and mix well. I microwaved it for a total of 4 minutes.

The resultant pudding is shiny and firm.

Mix well and transfer into the serving bowls. Cling wrap and refrigerate for an hour or 2.

When it is time for serving, top it with whipped cream and sprinkles.


BMLogo

Sending this to Srivalli's Kid's Delight event, guest hosted by Kalyani, themed on Chocolates. 



Preparation Time 5-10 minutes
Serves 2

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Chocolate Lassi

BM #74 Week 1 day 3 - 

For today, I have chosen to post this simple yet delightful Lassi for all the chocolate lovers out there. I have chosen to highlight some quick and easy chocolate desserts in the past few posts which were loved by my little one.

Shall be back later this week with a new theme while you enjoy the lassi..

Ingredients - 

Yogurt / Curds 3/4 cup
Milk 1/4 cup
Almonds 4-5
Sweetener of your choice (Optional - I didn't add)
Chocolate Chips 2 Tbsp (or as needed)
Any type of Chocolate Cookies for topping

Chocolate Lassi

Method Of Preparation -


In a high power blender blend the almonds, chocolate chips, milk and yogurt.

Serve in glasses with some crushed chocolate cookies on top. Serve chilled. (I forgot to add ice cubes)


BMLogo


Sending this to Srivalli's Kid's Delight event, guest hosted by Kalyani, themed on Chocolates.


Preparation Time 5 minutes
Makes 1 cup

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Chocolate Coconut Laddu

BM #74 Week 1 Day 2 -

For the second day a similar treat to yesterday's Chocolate Peda but the coconut in these laddus take it a notch higher :).

I am just trying to use up the hot cocoa mix which is lying in my pantry but it can be safely substituted by the regular cocoa powder.

Ingredients - 

Condensed Milk 6 Tbsp
Coconut Powder 2 cups + 1 tsp for rolling
Almonds crushed 2-3 Tbsp
Hot Cocoa Mix 2 Tbsp


Chocolate Coconut Laddu

Method Of Preparation -

In a heated pan, add condensed milk and stir. After it is slightly warm, add in the nuts, coconut powder and mix well until it slightly firms up. (About 3-4 minutes)

Reduce the heat. Add in the hot cocoa mix and stir well until incorporated.

Remove from heat and let it cool for a few minutes.

While it is still warm, pinch bite size portion of the mixture and roll into any shape of your preference and set aside.

After all the mixture is shaped up, roll each of them on coconut powder and set aside.

Enjoy immediately or refrigerate in an air tight container for later use.


BMLogo


Sending these laddus to Srivalli's Kid's Delight event, guest hosted by Kalyani, themed on Chocolates.


Preparation Time 15 minutes
Makes 15-16 bite sized laddus

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Chocolate Peda

BM #74 Week 1 Day 1 - 

This week I have chosen to highlight a few more of kid friendly chocolate based dishes. These little bites were so addictive and chocolatey that they were gone in a flash.

Chocolate Peda

Recipe Source here
Ingredients - 

Khoya/Mawa ( I made it at home) 1 cup
Sugar 1/4 cup
Cocoa Powder 2 Tbsp
Nuts for garnish
Ghee/Butter to grease

Chocolate Peda

Method Of Preparation -

In a heated pan add khoya/mawa and sugar. As the sugar melts, the consistency of the mixture will be a little runny.

Continuously stir the mixture until it becomes firmer and shinier.

Sprinkle the cocoa powder and make sure it is mixed well. Cook for a minute or two and remove from fire.

When it is slightly warm to touch, pinch lime sized portions with greased palms and roll into the desired shape.

Garnish with nuts of your choice and let them cool so that the nuts stay on the peda.

Serve and enjoy!

BMLogo


Sending this to Srivalli's Kid's Delight - Chocolate Dishes hosted by Kalyani this month. 



Preparation Time 15 minutes
Makes 16-18

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