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Indian Sweets

Indian Sweets



|Views: 1,047|Likes:
Published by Chaya

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Categories:Types, Recipes/Menus
Published by: Chaya on Aug 03, 2009
Copyright:Attribution Non-commercial


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1 cup Carnation Milk Powder 1/2 cup all purpose flour 1/2 tsp baking soda2 tablespoons butter -meltedWhole milk just enough to make the dough
For the Sugar Syrup
 2 cups Sugar 1 cup water Oil for frying
How to make gulab jamun:
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make amedium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portionbetween your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchentowel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gentlyshake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise tothe surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now theymust be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust thetemperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking frominside and even browning.
Sugar Syrup
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix witha spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do notoverheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly intothe warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be servedwarm or at room temperature.
Ingredients of besan laddoo :
2 cups gram flour (besan)11/2 cup sugar (grinded)1 cup ghee1 tsp each almonds, pistachios, cashew nuts (chopped)
Preparation of besan ke ladoo:
In a kadhai mix gram flour and ghee over a low heat.
Keep constantly stirring to avoid lumps.
When it releases an appetizing smell, it is ready.
Remove from the heat and allow it to cool.
Add sugar and nuts to the gram flour and mix thoroughly.
Now form ping-pong size balls of the mixture.
Besan Laddoo are ready to be served.
225 gms Khoya225 gms coconut (dry and ground)1 tsp cardamom seeds (ground)1 tbsp ghee2 1/2 cups sugar 2 cups water 1/2 tsp almonds (grated)1/2 tsp pistachios (grated)
How to make coconut burfi:
Mix khoya and coconut and fry them lightly with ghee on a low heat.
Add cardamom and mix well.
Prepare one-string syrup by dissolving sugar in the water.
Now stir the coconut mixture into the syrup.
Grease the plate and spread the grated nuts on it.
Spread the prepared evenly over the plate and allow it to cool.
Now with the knife, cut it into desired shapes.
Turn them over so that nuts covered part appears on the top.
Nariyal ki burfi is ready to be served.

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