Milk Powder Gulab Jamun

Milk Powder Gulab Jamun

Ingredients

1 cup Milk powder

3-4 tsp Maida

¼ cup full cream milk

3 tsp unsalted Butter or ghee

¼ tsp Baking soda

Oil for frying jamun

300-400 gram sugar (for syrup)

1 cup water

¼ tsp cardamom powder

Method (How to make gulab jamun from milk powder)

For syrup

Put sugar and 1 cup water in any utensil and cook until sugar dissolves completely. Add lemon juice. And boil around 8-10 minuts. Sugar syrup is now ready, turn off the flame. Add cardamom powder in the syrup and mix well. 

For jamun

Heat unsalted butter in a pan when butter melt down, add milk and mix well. Remove from heat and keep aside. When mixture is luke warm add milk powder and mix well with your hand, add maida and  knead well like dough. Grease your hand with oil and divide mawa into 18-20 small marvel size. Take each portion and make round.

Heat oil in a wok and place 3-4 gulab jamun in oil and fry in medium heat,  pour oil over them with help of a ladle. Fry till dark brown and take out the fried gulab jamun on paper napkin. And put  in sugar syrup, Let the gulab jamun drench in sugar syrup for 5-6 hours so that they will absorb sweetness. Serve it warm or cold as you like it.

For more recipe visit: www.kalchul.com

Gari aur Makhane ka Pag – Coconut and Phool Makhana Chikki

Gari  aur Makhane ka Pag – Coconut and Phool Makhana  Chikki

Ingredients

1 medium size dry coconut

100 gram makhana

50 gram ghee

500 gram sugar

¾ cup water

1/3 cup milk

Method (How to make gari makhana pag)

Cut Makhane into two piece. Cut coconut into thin slice.  Heat a pan and dry roast the sliced coconut till light brown or nice aroma come. Remove from the pan and heat ghee in the same pan and fry makhana till light brown.

For sugar syrup heat water and sugar together. Boil it till the sugar dissolves completely, and then add milk into it. When brown colour foam forming at the top of the pan, take it out with the help of a ladle.

Prepare a 2 string syrup. Now add fried makhane and sliced coconut stir continuously till dry.

Coconut Makhane Pag is ready, store it in an air-tight container.

Roasted Gram Powder Laddu – Bhune Chane Ke Laddu

Roasted Gram Powder Laddu – Bhune Chane Ke Laddu

Ingredients

1 cup bhune chane ka powder(Roasted gram powder)

½ cup ghee

¾ cup powdered sugar

1/3 tsp green cardamom powder

1 tsp almonds (chopped)

1 tsp cashew (chopped)

1 tsp pistachios (chopped)

Method (how to make sattu ke laddu or chane ke laddu)

Heat ghee in a heavy bottom wok, add roasted gram powder and sauté for 15 minutes on medium flame. Stir continuously.  And keep aside for cool down completely.

After cooling down add powder sugar, cardamom powder,  chopped almond, cashew and pistachios. Mix well using your hand. Make lemon size laadu and keep in airtight container.

Sevai Kheer for Rakhi

Sevai Kheer for Rakhi

Ingredients (for 4-5 servings)

1/2 cup roasted vermicelli

1 tsp ghee

1 ltr milk

1/2 cup sugar

2 pinch cardamom powder

Pinch nutmeg (jaiphel)

About 10-12 saffron strings

2 tbsp sliced almonds

2 tbsp sliced cashew

1 tbsp sliced pistachios for garnishing

Method (How to make sevai kheer at home)

Heat ghee in a heavy bottom frying pan or wok, add the vermicelli  and roast them for about two minutes on low heat.

Add the milk and increase the heat to medium. After milk comes to boil reduce the heat to medium. Let the milk boil for about 30 minutes, until the milk is creamy and reduced to almost half. Stir often to ensure the milk does not burn in the bottom of the pan, and also keep scraping the sides of the frying pan.

Add the sugar, saffron, cardamom, nutmeg, cashew and almonds. Cook the vermicelli kheer on simmer for about 5 minutes.

Turn off the heat.

As vermicelli kheer cools it will become thicker in texture. Garnish with pistachios. Sevai  kheer is ready, it can be served chilled or warm.

Sattu Ka Bonda

Sattu Ka Bonda

Ingredients (for 10-12 bondas)

2 cup gram flour

½ tsp turmeric powder

2 tsp oil

Salt as per taste

For stuffing

150 gram sattu

3 large potato (boiled and mash)

4 tsp oil

2 pinch asafetida

1 tsp coriander powder

1 tsp cumin seeds

1 tsp fennel seeds powder

2 green chilli (finely chopped)

1 tsp ginger (grated)

½  tsp red chilli powder

½ tsp garam masala

1 tsp dry mango powder

1 tbsp coriander leaves chopped

Salt as per taste

Oil for frying

Method (how to make sattu bonda at home)

Mix salt, and oil into the gram flour add water and make thick batter.

Heat 4 tsp oil in a wok and add cumin seeds and asafetida fry for few seconds add chilli and ginger and fry some time.

Add sattu powder  and fry for few minutes  or till nice aroma came, add boiled potato and all dry masala powder , salt and mix well.

Remove from the heat and make 10 equal lemon size balls.

Heat oil in wok on medium flame.

Dip one ball into the gram flour batter and put in the hot oil fry on medium heat till light brown and crispy.

Fry all bondas and serve hot with green chutney.

Paneer Potato Crispy Balls

Paneer Potato Crispy Balls

Ingredients

100 grams paneer

1 large potato (boiled)

1 green chilli (finely chopped)

1 large onion (finely chopped)

3 tbsp beaten rice (poha) (Soaked)

Salt as per taste

1 tbsp tomato sauce

½ black pepper

1 tbsp coriander leaves chopped

Oil for frying

Method (how to make paneer potato crispy balls)

Grate paneer and boiled potato. Mix soaked poha and all other ingredients. Mix well with hand.

Make small balls with the mixture.

Heat oil in a wok, deep fry balls on medium heat till crispy and golden brown.

Serve hot with green chutney or tomato sauce.

Leftover Rice Cutlets

Leftover Rice Cutlets

Ingredients (for 3-4 servings)

1 cup leftover rice

½ cup grated carrot

½ cup rice flour

¼ cup chopped onion

¼ cup chopped spring onion

1 ½ tsp ginger green chilli paste

½ tsp cumin powder

½ chat masala

1 tsp sugar

1 tbsp coriander leaves (finely chopped)

Salt as per taste

Oil for frying

Method (how to make leftover rice cutlets)

Mix cooked rice and rice flour in a bowl, add ¼ cup water and mix well.

Add carrot, spring onion, chopped onion, ginger green chilly paste, sugar, salt, chat masala, cumin seeds powder, coriander leaves  and mix well.

Divide the mixture into 15 equal portions and take one portion and  shape into flat cutlets.

Heat oil in a wok and deep-fry the balls in hot oil till golden brown in colour.

Drain on absorbent paper and serve hot with green chutney or tomato sauce.

Note: you can use bread crumbs or gram  flour in the place of rice flour.