SHAHI KULFI

SHAHI KULFI

Writing a recipe after a long break as i was busy in Ramazan. But i thought i had to share this kulfi recipe for hot Roza days. Here is recipe of favorite Indian ice cream. It is quite easy to make. 

INGREDIENTS

Condensed milk : 1 can

Whole Milk : 3 cups

Sugar : As per taste ( i didnt use any extra sugar coz i used sweetened condensed milk)

Almonds : 1 /2 cup finely chopped

Cashews : 1 /2 cup finely chopped

(I powdered almonds and cashews coarsely)

Saffron: 2 pinch

Rose essence : 1 teaspoon (i didnt use coz i dont like its flavor)

Cardamom : 3-4 crushed

Corn starch : 3 tablespoon

METHOD

1. Add cardamom and bring 3 cups whole milk to boil and reduce flame and simmer while stirring till it reduces to half.(If you are adding sugar,boil it with milk)

2. Add condensed milk to above sauce pan and keep stirring and bring to boil.

3. Now mix corn starch in 1/4 cup room temperature milk and stir to form smooth paste. Add this to boiling milk slowly while stirring.

4. Add almonds and cashews and saffron soaked in water for 1/2 hour. Keep stirring and cook for 5 minutes more.

5. Add rose essence and turn off. Cool to room temperature. Add in Popcicle mould and freeze.

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.