Indian Doughnuts (Gulab Jamun)

Gulab Jamun is a classic Indian dessert. It is nothing but milk solids fried and soaked in rose flavoured sugar syrup. Though its more popular in north, it is prepared in most parts of India. When these sugary balls melt in your mouth, you feel you are in heaven!!! Enjoy.

Ingredients:
Khoya / Milk solid - 1/2 cup,
All purpose flour - 1/2 cup,
Milk - 2 tbsp,
Baking  Soda - 1/2 tsp,
Sugar - 1 1/4 cup,
Rose Water - 1 tsp,
Water - 2 cups.
Oil for deep frying.

Method:
1. Sift flour with baking soda and knead it along with khoya(for 5min minimum) to make a soft dough. Add little milk if the dough is very dry(use only if required).
2. Roll into approx 3cm dia. soft balls without any cracks.
3. Heat oil (traditionally ghee is used, I used sunflower oil) and fry the balls till they turn brown in very low flame, else the inside of the balls will not be cooked.
4. Simultaneously boil sugar, water and rose water in a seperate pan. The sugar should just melt.
5. When all the balls are fried in batches, dip them together in the hot sugar syrup.
6. Allow them to soak up for about 2 hours.
7. Serve hot or cold in ice-cream bowls by pouring little sugar syrup above.

Note : To prepare khoya at home take minimum 1.5 litres of whole milk and boil. Once it boils lower the flame and boil in medium or low flame for about 1.5 to 2 hours till it solidifies. Use a thick bottom non-stick vessel only, else the milk will burn and it will give a bad taste to khoya. Keep stirring in between to avoid burning.

Paalada Payasam - Version II

I have already posted the traditional method of preparing Paalada payasam / Rice pudding. This is the same payasam / pudding with a slight variation. I feel this as more easier method with almost the same taste.

Ingredients:
Rice Paalada / Ada maker
(Hardened small pieces made of raw rice powder) - 1/3 cup,
Sugar (granulated) - 1/2 cup,
Milk - 1 litre or two packets,
Cardamom - 3 nos.
Ghee - 2 to 3 tbsp,
Cashew nuts - 6-8 nos. broken into pieces,
Raisins - 4 - 5 nos.

Method:

1. Heat ghee in a big vessel, add Paalada maker and fry till it starts changing color and you get a nice aroma.
2. Add cashewnuts, when it turns golden color add raisins and fry.
3. Add 1/2 litre of milk to the above fried ingredients and cook.
4. When its cooked completely add sugar and simmer.
5. Remove the outer covering of cardamom, crush the seeds nicely and add to the simmering payasam.
6. When the payasam becomes like a kuzhambu or thick porridge, switch off the flame.
7. In a seperate sauce pan boil remaining milk and add to the hot payasam and mix well.
8. Payasam or pudding is ready. Serve hot or cold as dessert after lunch or dinner.

Sugary Cheese balls in Indian style / Rasagulla

Rasagulla is a popular sweet made by north Indians, especially during Diwali. I have heard that it originated in Orissa. It was served to the diety at Puri Temple in Orissa.

Ingredients:
Milk - 1 litre,
Yoghurt - 1/4 to 1/3 cup,
Ice cubes - 4nos.,
Sugar - 3/4 to 1 cup,
Cloves - 2 nos.

How to make:
1. Boil milk, lower the flame and add yoghurt little by little till the milk completely splits.
2. If the yoghurt is less sour then you may need 1 or 2 spoons of extra yoghurt to curdle milk completely.
3. If you want to use the water - whey, then remove as much as you need and then add ice cubes. Close the split milk with a tight lid and allow to cool for 10 minutes.
4. Strain the milk solids nothing but paneer, hold under cold running water for few seconds and strain again using a colander.
5. Now transfer the paneer to a cotton cloth and squeeze out the water completely till it becomes a dry mixture. You may get anywhere between 3/4 to 1 cup of paneer depending on the fat content in milk used.
6. Knead the paneer well for a minimum of 10 to 12 minutes, using your palm and not fingers.
7. Roll into small lemon sized balls.
8. Boil 3/4 cup water, add cloves and sugar (take sugar and paneer in equal quantities) simmer till sugar dissolves.
9. Add paneer balls and simmer for 10 minutes with lid closed. The paneer would puff up absorbing the sugar syrup. This puffing up depends on how well you have kneaded. Rasgulla is ready to serve.
10. Take 1 to 2 rasgulla in a serving bowl, pour the remaining sugar syrup about 2 tsp all over and serve cold.

Paalada Payasam (Rice dumplings pudding)

The most famous payasam or pudding of Kerala especially during festival Season. One of the most easy to make pudding and the tasiest also!!! Every time this is made at home we would have very little food for lunch so that there's plenty of space in our stomach...!!! to savour this delicious dish.

Ingredients:
Rice Paalada / Ada maker
(Hardened small pieces made of raw rice powder) - 1/3 cup,
Sugar (granulated) - 1/2 cup,
Milk - 1 litre or two packets,
Cardamom - 3 nos.
Ghee - 1 tbsp,
Cashew nuts - 6-8 nos. broken into pieces,
Raisins - 4 - 5 nos.

Method:

1. Boil approx. 1 litre of water in a pot, when it starts boiling add the ada maker and simmer for 2 to 3 minutes.
2. Allow it to rest for 10 minutes and drain off the starch. Hold under running cold water for few seconds and drain again.
3. Add 1/2 litre of milk to the half cooked ada maker and cook again.
4. When its cooked completely cooked add sugar and simmer.
5.Remove the outer covering of cardamom, crush the seeds nicely and add to the simmering payasam.
6. When the payasam becomes like a kuzhambu or thick porridge, switch off the flame.
7. In a seperate sauce pan boil remaining milk and add to the hot payasam and mix well.
8. Heat ghee in a small pan, add cashew when its about to turn brown add raisins, saute and add this seasoning to the payasam.
9. Payasam or pudding is ready. Serve hot or cold as dessert after lunch or dinner.

Note:
If you dont have Ada maker, prepare it at home using the follwing method.
1. Take rice powder about 1 cup and make into a thick batter (similar to bread or slightly more watery and softer than that kneaded chapathi).
2. Take banana leaves(cut into square or rectangular pieces) and apply the batter thinly on the leaves. Roll them and tie them with a thread.
3. Steam in a steamer for about 10 to 15 minutes.
4. Remove the tied rolls and cut the steamed rice pancakes into 1cm square pieces.
5. Use these for making payasam / pudding mentioned above.
6. While preparing avoid the 1st and 2nd procedure of payasam, instead directly pour milk and cook.