BEETROOT DESSERT : HALWA MADE WITH 3 INGREDIENTS

BEETROOT DESSERT : HALWA MADE WITH 3 INGREDIENTS

I have never eaten beetroot in my life. M not really a veggie person. But i do know how essential beetroot is for health. Hence i found a yummy way to eat my veggie. This dessert is very tasty and very easy to make. I have used only three ingredients in it.

INGREDIENTS 

1 can Beetroot

2 tablespoon Desi ghee ( Clarified butter)

1/4 can condensed milk ( about 4-5 ounces )

Optional ingredients :

cardamom 2

almonds and cashews 3 tablespoons

STEP BY STEP METHOD 

1. Open beetroot can, drain the water and wash beetroot slices thoroughly with plain cold water to remove any salt taste. 

2. Mash the beetroot slices using potato masher or hand mixer.

3. In a saucepan heat clarified butter and add optional ingredients if u are using and fry stirring continuously for 2 minutes. 

4. Into the heated ghee add mashed beetroot and fry for 10 minutes. 

5. Now add condensed milk and keep stirring for 10 minutes. 

6. Cover lid and let it cook on lowest heat for another 10 minutes. 

Your nutritious and tasty dessert is ready. I served it with chocolate and hazelnut icecream. 

ENJOY!!

Homemade Jalebi

HOMEMADE JALEBI RECIPE

The Homemade Jalebi Recipe is a delicious mithai dish that you can make right in your own kitchen.  This homemade Jalebi recipe is actually very easy to prepare and tastes absolutely delicious. 

Ingredients

• 1 cup maida or all-purpose flour

• 2 tablespoon corn flour

• 3/4 cup sour yogurt

• 1/2 teaspoon baking powder

• 2 tablespoon ghee

• a pinch of turmeric powder for colour

• 2 tablespoons oil, plus more oil for deep frying

Ingredients for the sugar syrup

• 1 cup sugar

• 1 cup water

 strands of saffron

To make the sugar syrup, boil the sugar with water and saffron powder in a small bowl on medium heat until the sugar dissolves. When the sugar becomes thick and stringy of one string consistency.Turn off the heat and keep aside.

Directions forJalebi 

BATTER:

1. To begin making the Jalebi, we will first begin the preparation by mixing the maida, corn flour, baking soda, ghee and turmeric powder in a medium bowl.  Combine all the dry ingredients well, until well combined.

2. Add yogurt to the dry ingredients and blend them all together to make a thick batter by adding very little water. The consistency of the batter should be thick and not watery, similar to the butter cream batter. You should be able to make a shape when piped in a piping bag.

3. When done, cover the jalebi batter and place it in a warm place for 24 hours or overnight, till it is fermented (the batter will rise on fermentation). Once the batter is fermented stir the batter in a cut and fold motion to combine it once again.

4. Dont over stir you want the air pockets in the batter to remain. This will help in the jalebi being crisp and also in turn help it absorb the sugar syrup.

FRYING:

1. to make the jalebis, preheat the oil for deep frying. Once the oil is hot enough, you will know this, when you add a drop of batter in and it will come rising to the top almost immediately.

2. Once you have filled the piping bag, pipe spirals of the batter onto the medium hot oil, until you get atleast 3 concentric circles. Fry the jalebi on medium heat until golden brown in colour and crisp. Once the jalebi is crisp and browned, drain the exess oil out and immediately dip the jalebi's into the hot sugar syrup.

3. Piping the jalebis into the medium hot oil takes a little experience, the more you pipe the more practice you will get and the better you get at it. 

Soak jalebi in sugar syrup. Jalebis should rest in the sugar syrup for at least a minute, after which they can be drained out of the excess syrup and then served.

ENJOY!!!

BEST EATEN BY SOAKING IN A BOWL OF MILK FOR BREAKFAST. 

Gulab Jamoon recipe

Gulab jamoons are most popular dessert of India . Favorite of everyone.  Here is simple recipe for yummy and perfect jamoons. I have used milk powder in my rceipe as khoya which is original ingredient is not available here in USA.

Gulab is pure rose essence which is added in syrup . And jamoon shape is oblong like fruit jamoon of India. Hence the name Gulab Jamoon.  I mean atleast thats what my mom used to tell us while we watched her make this dessert.  Ofcourseshehad lot of knowledge as she was literature lecturer.

INGREDIENTS :

* 1 Cup nonfat milk powder

* 1/4 Cup all-purpose flour

*  1/4 teaspoon baking powder

* 1/2 cup heavy cream

* 5 ground cardamom

syrup :

2 cups water
2 cups sugar

oil for deep frying.

Sugar SYRUP

In a large wide botton pan add sugar and water and boil . Stir to disolve sugar. after sugar is fully dissolved keep heating for 5-10 minutes etc. Turn off stove .

GULAB JAMOON

1. In a large mixing bowl add milk powder, all-purpose flour,  baking powder and cardamom and cream and knead gently to form soft dough.  Use some milk if dry and knead more. If very fluidy add some flour.

2.  grease your palm with desi ghee or oil and make small even sized balls and oblong shaped jamoons.

3. Heat oil in a pan / wok / kadai. Add these jamoon balls gently and fry on medium heat till dark brown.  Gulab jamoons will be more than double the size after frying.

4. You should start making sugar syrup before frying jamoons  so that you can tranfer these jamoons immediately in luke warm syrup.

5. Jamuns need to soak in syrup atleast for 30 minutes before serving.