Yes, I'am sharing the best gulab jamun recipe ever. It's not mine ofcourse. ;) But I've tried it and I've to tell you that no other recipes that I've tried for this dish comes anywhere close to this one. The only thing I changed from the original recipe of Ria's is that I used almost half a cup milk instead of three tablespoons as suggested. I had no choice but to use that much milk to get a smooth consistent dough.
1 1/2 cups sugar, 1 ½ cups water, 5 green cardamom pods crushed and couple of drops of rose water.
Boil together all ingredients for about five minutes and keep warm on low heat.
Dumplings / Jamuns
1 1/4 cup milk powder (I used Nido)
1/2 cup all purpose flour
A good pinch of baking soda
3 tbsp cold butter
About ½ cup cold milk
Mix together milk powder, flour and baking soda.
Add the cold butter and rub it well into the flour. This will change the texture of the flour.
Add milk drops by drops (you may or may not need all of it) and form a smooth yet firm dough.
Divide into twenty five smooth small balls and deep fry in hot oil.
Transfer the fried dumplings into the hot sugar syrup and leave aside for thirty minutes.
Note: The oil should not be very hot or else the centre wouldn't be cooked completely. When you add a ball of dough into the hot oil, it should settle at the bottom and rise slowly at the count of 10. This is the perfect temperature for frying the dumplings.
I wish I had some pistachio flakes to garnish and make them look better. I'am telling you, these jamuns are really really soft and will melt your heart. Enjoy! :))
How have you all been? I've been super busy with a lot of things including crocheting few headbands for a local charity sale. But that's not what I want to talk about today. Today, I would like to share some happy news with you. Something I've been working on for a while now. Any guesses?
Ok, let me stop playing around and tell you what it is. *drum roll please* I'am starting a new Scrapbooking and Cardmaking Kit Club based in Dubai. I've named it Pretty Paper Studio (as I LOVE playing with pretty paper). I'am currently in the process of getting supplies from various manufacturers in US and hopefully I'll be able to launch it in March or April. Insha Allah :))
I'am super excited about this new venture and request for your prayers and support. Oh, and I'am also holding a Design Team Call for the club which you can read about here. You could also read more details about the club and what you can expect from it here.
Do spread the word and like my club on Facebook, ya? ;))
20 Britannia Marie biscuits or any other biscuit with the same texture
1 cup fresh cream
6 tbsp condensed milk
1/2 tsp vanilla essence
Cocoa powder for garnish (optional)
Powder the biscuits in a food processer until super fine. Whip the cream to soft peaks, add condensed milk and vanilla and whip till firm peaks form. Layer them in individual bowls or in a pudding dish. Sprinkle cocoa powder over the last layer of biscuit. Freeze.
Leave it out for fifteen to twenty minutes before serving.
After reading all your sweet comments and encouragement on my first tutorial, I was in a buzz to do another one. Initially, I wanted to do a video tutorial, but couldn't figure out how to shoot and focus the camera and stuff. I'll get there, I know I will.
For now, let me share another picture tutorial on how the above layout came about. :)
Trying to figure out what papers and embellishments to use.
I had this strip of paper that I had punched some butterflies from (thank you Irene) and thought it would be cool to use it for layering.
Again, trying out different strips of paper and photo placement.
I had to have a couple of doilies here.
Few butterflies and roses wouldn't hurt. ;)
Time to ink the pages and corner punch my photo.
Thought of misting the doilies to get a shadow effect. It's not visible in the photos though.
Had some yellow twine that I inked to make it pink. ;)
Time to take a break and cut some flowers while enjoying an episode of F.R.I.E.N.D.S.
Got a small strip of trim while searching for something. Decided to use it.
Time to stick things up.
Adhered the trim using brads. Also used the brad setter to set my roses. Such a cool way to do it isntead of using glue. Clever me! ;))
Trying to adhere the twine with glue dots.
There goes the title - 'a new mom'.
Since I used inks and mists, I thought why not some water colour. ;) Painted red and yellow on the top and bottom corners.
Trying to place the (secret) journaling card. Oh, by the way, I got bugged with the twine and took it off. heee :) I also adhered butterflies in the negative spaces where I had punched.
Something's missing, something's missing. What do I do?
Oh yes, let me do some bubble wrap stamping! I mixed black and white acrylic colours to get grey. Dipped a piece of bubble wrap in it and started stamping.
Voila! Howzzat for background??
Hope you enjoyed my tutorial. But more than that, I hope that I've inspired you to create, play and have fun. :))
1/2 tsp salt, 1/4 tsp red chili powder, 1/2 tsp coriander powder, 1 tbsp minced ginger, 1 garlic clove, minced, 2 tbsp yogurt, juice from 1 tomato
3 medium Tomatoes, 2 green chillies, 1 tbsp canola oil, 1/2tsp whole cumin seeds, 2 bay leaves, 1 tbsp coriander powder, 1/4 tsp turmeric, 1/2tsp raw sugar, 1 tsp corn starch dissolved in 2 tbsp water, 2 tbsp milk, a little less than 1/4 tsp garam masala, 2 tbsp finely chopped cilantro, garnish
1. Slice the paneer about 1/8 inch thick and in about 1 inch squares, place in a bowl. Add marinade ingredients and mix thoroughly with your hand to coat the paneer. Cover and refrigerate for at least an hour.
2. In a food processor or blender, purée the tomatoes and chillies, set aside.
3. Heat half of the oil in a frying pan over medium heat, add the marinated paneer andgently fry for about 4minutes each side or until it is lightly browned on both sides.
4. Remove paneer and set aside.
5. In the same frying pan add the rest of the oil and heat add cumin seeds, they should crack upon hitting the oil, if not turn up heat, then add bay leaves and stir for about 15 seconds.
6. Next, add the tomato purée, coriander powder, turmeric, sugar, and cook for about 5 minutes on medium heat.
7. Add the corn starch dissolved in water and stir for few minutes until the sauce thickens. Then add the milk, stir.
8. Add the fried paneer to the tomato sauce and let it simmer for 3 to 4 minutes on medium low heat.
9. Remove heat and carefully stir in the garam masala, garnish with cilantro, cover and let sit for a few minutes.
I would love to share an awesome news with you - I've been selected for Beyond Grey Challenges' Design Team. yaaaay! This is my first ever stint as a Design Team member and I'am beyond happy! I started papercrafting in May 2011 and to get to be in a DT within a year has done a lot for my confidence. And what an awesome way to start 2012! Thank you Pooja!