ise to the surface. The Gulab Jamuns should rise slowly to
Add 1/4 measure of water to the mix and knead gently into soft dough.
Allow to rest for 5 min. Then shape the dough into small balls.
Deep fry the balls into golden brown in slow flame. Soak the balls in sugar syrup for 20 minutes. The jamuns absorb the syrup and are ready to eat.
Syrup recipe. Mix 1 cup sugar in 1 cup of water. Boil the mixture for 10 minutes
side.
Take 8-10 Gulab Jamun slice them into equal half
ough comes together. Let gulab dough rest for 5 minutes. Shape into
lended. Cover and let rest for 20 minutes.
In a
ow mix all the ingredients for the sweet balls.
Make
For milk balls:
combine milk,
50 degrees. Cook the balls for 10-12 minutes or until
n the preheated oven until gulab are lightly browned, 12 to
he bottom of the pan for toast, or mixed with veggies
oil and leave to rest for 3 hours.
In a
f mixture. Knead the mixture for 5 minutes. Roll the dough
Beat eggs, cream of wheat and ghee well together.
Add milk and elachi and beat again.
Add flour and baking powder and mix to form soft jamun dough.
Leave in fridge overnight. Fry next day in deep oil over moderate heat until jamuns are a lovely dark, tan colour.
Dip in syrup. Sprinkle colour.
The Syrup:
Mix 1 1/2 cups sugar in 1 cup water and when sugar is dissolved, put on stove and boil until syrup begins to form.
First make the syrup.
In a 4-quart pot, combine 4 cups water, the sugar and the cardamom; simmer until sugar is dissolved.
Do not stir.
Pour half the syrup into a serving bowl.
Leave the other half in the pot with the cardamom pods.
Combine the powdered milk, flour, oil and milk in a bowl.
Make a soft dough. Make small smooth balls out of the dough, about 1-inch in diameter.
(Should make about 2 dozen Jamuns.)
boil. Boil, without stirring, for 5 mins then remove from
boil. Boil, without stirring, for 5 mins, until mixture is
o 3 quarts of water for the pasta. Add 1 tsp
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!