Food recipes
Dessert Gulab Jamons
Dessert Gulab Jamons
Ingredients:
For syrup:
• 8 oz (225g) granulated sugar
• 6 green cardamoms
• 4 cups water
For Jamons:
• 6 tablespoons full fat milk powder
• 2 tablespoons self-raising flour
• 1 tablespoon melted butter
• A little cold milk to bind
• Oil for deep frying
Directions:
1. Put the sugar, cardamoms, and water into a pot and bring to the boil. Turn
down the heat and simmer the syrup for about 15 minutes.
2. Meanwhile sift the milk powder and flour into a bowl. Add the melted butter
and rub into mixture with fingertips until it resembles fine breadcrumbs.
3. Add the milk a little at a time, drawing in the mixture to form a soft dough.
4. Put the oil on to heat and divide the dough into 16 parts. Roll each one out in
the palms of your hands into a little ball.
5. The syrup should be ready by now. Take it off the heat so that it may cool
slightly before having the jamons out into it.
6. Test the oil by putting in one ball of dough. The oil must only just be hot
enough to make the dough rise to the surface after a few seconds and to fry it
very gently. Adjust as necessary.
163
The Vegetarian Curry Bible
7. When the oil is at the right heat, put in as many balls of dough as your pan or
karahi will easily take.
Kaju Burfi (Dessert)
8. Move the pan about carefully to keep the jamons moving until they rise to the
surface of the oil. by Sunita
9. When they are at the surface keep moving them about with a slotted spoon to
ensure that they cook evenly. Ingredients
10. The jamons will almost double in size as they are cooking and will turn a deep,
• 2 cups of cashewnuts soaked in water for 2 hours
golden brown colour. This should take about 4-5 minutes.
• 1 cup powdered sugar
11. Drain on kitchen paper, allowing to cool for five minutes and drop them into
the syrup. • 1 tbsp. ghee
12. The jamons will be very soft and easily broken until they have cooled, when • 1/2 tsp. cardamom powder
the texture will become firmer. • silver foil (optional)
Serve with a few tablespoons of the syrup for each person.
Method
1. Drain and blend the cashews to a fine paste.
2. Use as little water as possible when blending.
3. In a heavy saucepan put sugar and paste.
4. Cook on slow to medium heat.
5. Cook stirring continuously till a soft lump is formed.
6. Add ghee and cardamom powder and mix well.
7. Spread on a clean greased worksurface.
8. Roll lightly with a rolling pin, to 1/8" thickness.
9. Apply the silver foil.
10. Cool, cut into diamond shaped burfis.
164
The Vegetarian Curry Bible
Kulfi Rasmalai (Dessert)
by Kris Dhillon by Sunita
Kulfi is sometimes known as Indian ice cream. I have tried many varieties of kulfi Ingredients
throughout the country; this recipe produces by far the best I have ever eaten. It
• 32 oz ricotta cheese(or an equivalent amt of
serves eight.
• freshly made Paneer)
Preparation and cooking time: 1hr 30 minutes approx.
• oz powdered Confectioner's sugar
Ingredients:
For syrup:
• 8 oz (225g) granulated sugar
• 6 green cardamoms
• 4 cups water
For Jamons:
• 6 tablespoons full fat milk powder
• 2 tablespoons self-raising flour
• 1 tablespoon melted butter
• A little cold milk to bind
• Oil for deep frying
Directions:
1. Put the sugar, cardamoms, and water into a pot and bring to the boil. Turn
down the heat and simmer the syrup for about 15 minutes.
2. Meanwhile sift the milk powder and flour into a bowl. Add the melted butter
and rub into mixture with fingertips until it resembles fine breadcrumbs.
3. Add the milk a little at a time, drawing in the mixture to form a soft dough.
4. Put the oil on to heat and divide the dough into 16 parts. Roll each one out in
the palms of your hands into a little ball.
5. The syrup should be ready by now. Take it off the heat so that it may cool
slightly before having the jamons out into it.
6. Test the oil by putting in one ball of dough. The oil must only just be hot
enough to make the dough rise to the surface after a few seconds and to fry it
very gently. Adjust as necessary.
163
The Vegetarian Curry Bible
7. When the oil is at the right heat, put in as many balls of dough as your pan or
karahi will easily take.
Kaju Burfi (Dessert)
8. Move the pan about carefully to keep the jamons moving until they rise to the
surface of the oil. by Sunita
9. When they are at the surface keep moving them about with a slotted spoon to
ensure that they cook evenly. Ingredients
10. The jamons will almost double in size as they are cooking and will turn a deep,
• 2 cups of cashewnuts soaked in water for 2 hours
golden brown colour. This should take about 4-5 minutes.
• 1 cup powdered sugar
11. Drain on kitchen paper, allowing to cool for five minutes and drop them into
the syrup. • 1 tbsp. ghee
12. The jamons will be very soft and easily broken until they have cooled, when • 1/2 tsp. cardamom powder
the texture will become firmer. • silver foil (optional)
Serve with a few tablespoons of the syrup for each person.
Method
1. Drain and blend the cashews to a fine paste.
2. Use as little water as possible when blending.
3. In a heavy saucepan put sugar and paste.
4. Cook on slow to medium heat.
5. Cook stirring continuously till a soft lump is formed.
6. Add ghee and cardamom powder and mix well.
7. Spread on a clean greased worksurface.
8. Roll lightly with a rolling pin, to 1/8" thickness.
9. Apply the silver foil.
10. Cool, cut into diamond shaped burfis.
164
The Vegetarian Curry Bible
Kulfi Rasmalai (Dessert)
by Kris Dhillon by Sunita
Kulfi is sometimes known as Indian ice cream. I have tried many varieties of kulfi Ingredients
throughout the country; this recipe produces by far the best I have ever eaten. It
• 32 oz ricotta cheese(or an equivalent amt of
serves eight.
• freshly made Paneer)
Preparation and cooking time: 1hr 30 minutes approx.
• oz powdered Confectioner's sugar
Printed from https://recipe.bluelayer.org/recipe/71576/dessert-gulab-jamons