Tuesday, July 25, 2017

Kaju Katli | Kaju Barfi

Cashew ( Kaju) - 1 1/2 cup,
Sugar - 1/3 cup,
Water - 1/4 cup,
Ghee (clarified butter) - 1 tbsp,
Charoli (calumpang nuts) - for garnishing.

Grease baking mat and rolling pin with little ghee.

Dry roast cashew over low to medium flame for 1-2 minutes.

Let it cool down to room temperature.

Grind cashew using grinder or food processor to make fine powder. Cashew powder should be in powder form and not oily paste like consistency. To Avoid oily paste like consistency, grind cashew in pulses and avoid over grinding.

Sieve prepared powder to remove any cashew chunk left.

In a pan, add sugar along with water.

Let it cook over low to medium flame till it gets one string consistency.

Lower the flame to lowest possible and add sieved cashew powder.

Mix well till it combines well with sugar syrup as per given below image.

Now add ghee. Mix well till ghee co operates well with cashew mix.

Cook over low flame for few minutes till mixture starts to rolling together in a form of a soft dough.

Remove from the heat and transfer mixture on a greased baking mat.

Let it cool down to touchable warm. Knead the dough well.

Roll out roundel and let it cool down completely.

Now place  desire cuts using knife.

Garnish with charoli. Let it cool down completely. Store in airtight container.

Amount of sugar may vary as per taste.
Add saffron, cardamom powder for more flavor.
Prepared cashew powder measures 2 cup.

Thursday, July 20, 2017

Thor | Meethi Mathri | Sweet Fried Biscuits

Ingredients (makes 24)
All purpose flour - 2 cup,
Semolina (suji/ rava) - 1/4 cup,
Salt - Pinch,
Ghee (clarified butter) - 1/2 cup (melted),
Baking soda - 1/4 tsp,
Water - 1/2 cup.

For sugar syrup
Sugar - 1 1/3 cup,
Water - 1/3 cup,
Slivered almond - 1/4 cup,
Slivered pistachio - 1/4 cup,
Cardamom powder - 1/4 tsp.

In a mixing bowl, add all purpose flour followed by semolina, salt, baking soda and 1/4 cup ghee.

Mix well.

Now gradually add water and form semi stiff dough. Cover the dough with damp kitchen towel and let it rest for 15 minutes.

After 15 minutes, take out dough on work surface. Gradually add 1/4 cup ghee, little at a time and knead it very well. After kneading process is done, dough becomes very smooth.

Divide dough into lemon size balls and roll thick roundel.

Prick all over rolled roundel with knife or make impression with end of rolling pin as per below image.

Heat oil in a pan and fry pricked discs on low flame till it gets golden brown color.

Take out in a plate lined with paper towel. Repeat process with rest of the dough.

Let it cools down completely.

For sugar syrup
In a pan heat sugar and water over medium flame.

Keep cooking and stirring till sugar syrup becomes thick. Syrup should be white and foamy as seen per below image. Now set flame to lowest possible.

Now dip, fried thor one by one into prepared thick sugar syrup. This process should be done quickly. Transfer dipped thor on a greased tray or baking mat. Sprinkle slivered almond and pistachios on top.

Let it rest for few hours till sugar layer looks white. Store into an airtight container up to 15-20 days.

Sprinkle slivered nut on top as soon as u place syrup coated thor on baking mat to stick properly.
Water can be replaced by milk.

Monday, July 17, 2017

Kala Jamun, A Delicious Indian Dessert

Ingredients (Makes 8)
Mawa - 1 cup, For home made Mawa recipe click Here.
All purpose flour - 3 tbsp,
Cooking soda - 1/8 tsp,
Water - as needed.

For Sugar Syrup
Sugar - 1 cup,
Water - 1 cup,
Cardamom powder - 1/8 tsp,
Saffron - pinch.

Mawa - 1/2 cup,
Sugar (powdered) - 2 tbsp,
Saffron - 1/8 tsp,
Milk - 1/2 tbsp,
Cardamom powder - 1/8 tsp,
Cashew & Almond (finely chopped) - 1 tbsp.

For Garnishing
Desiccated coconut - 2-3 tbsp,
Slivered pistachio - 1 tbsp.

For sugar syrup
In a sous pan, add sugar, water, cardamom powder and saffron. Put it on medium flame for 10 - 15 minutes till it gets 1/2 to 1 string consistency.

Upper layer 
Grate mawa and measure 1 cup packed. Add mawa, all purpose flour and baking soda in a plate. Mix well.

Add little water at a time and make a smooth lump free dough with no cracks.

Let it rest covered for 5 minutes and make equal sized smooth oval shape balls.

Heat ghee/oil in a pan and fry prepared oval shape balls on medium heat.

Keep stirring them continuously while frying to fry evenly till it gets dark golden brown color. Gently roll slotted spatula over them in ghee slowly to fry jamuns evenly from all sides. Fry over medium flame till jamun gets well cooked. Over frying process results bitter taste and hard jamun.

Take them out and immediately add into prepared warm sugar syrup. Let it rest 2-3 hrs until sugar syrup absorbed well by jamuns.

For stuffing
Grate mawa and measure 1/2 cup packed.

Soak saffron in warm milk and set aside for 4-5 minutes.

In a mixing bowl, add grated mawa along with powdered sugar, cardamom powder, chopped cashew &almond and prepared saffron milk.

Mix well and prepare lumpy texture mix.

Take prepared jamun and drain all syrup using colander.

Take soaked jamun and place horizontal cut without cutting into two, as per below image.

Now Stuff prepared stuffing.

Roll out in desiccated coconut. Sprinkle slivered pistachios on top. Chill in fridge for couple of hours and serve.

More baking soda causes cracks in jamuns while frying.
Be gentle with jamuns while frying.
If dough has cracks, add little ghee and smooth out.
Add rose essence in sugar syrup if prefers.
Cardamom powder and saffron can be skipped.

For Gulab Jamun recipe click HERE.