Doughnuts

Ingredients:

  1. White flour – 2 cup
  2. Milk – ¾ cup
  3. Butter at room temperature- ¼ cup
  4. Sugar – 4 tbsp OR per taste
  5. Dry active yeast – 1 tsp
  6. Salt – ½ tsp (as per taste)
  7. Oil – for frying oil

Method:

  1. Mix well all ingredients except milk.
  2. Knead the dough using lukewarm milk and mixed ingredients of step 1.
  3. Dough Kneading should be done for enough time (approx 2-3 min) to get a soft and non-sticky dough.
  4. Roll the dough into thick rounds of approx. 1/2″ . Use a tumbler to cut several round shapes and then use a bottle cap to cut out the inner part of doughnut.
  5. Imp: Smear all doughnuts with oil so that they don’t get dried while kept for 2 hr fermentation.
  6. After couple of hours, doughnuts would have risen due to fermentation.
  7. Fry them on low flame so that they are cooked well from inside.
  8.  Dust them with powdered sugar while they are hot.

References:

http://nishamadhulika.com/en/816-homemade-donuts-recipe.html

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Gulab Jamun

Ingredients

  1. Khoya – 1.25 cup
  2. Paneer – 0.5 cup
  3. Maida – 2 or 3 tbs
  4. pinch soda (optional)
  5. Oil for frying
  6. Pistachio/raisins

Syrup

  1. Green cardamom powder
  2. Sugar – 2 cup
  3. Water – 2 cup
  4. Rose essence – 2 drops

Methodology

  1. Prepare 1 string syrup by boiling its ingredients on medium flame in a very thick bottomed vessel.
  2. Keep it warm on flame
  3. Mix Khoya, paneer and maida roughly with your hands in a bowl.
  4. Gradually add little water so as to knead a soft dough.
  5. Don’t knead too hard and take care to not leave cracks in the dough.
  6. Fry these in medium flame oil. Take care to evenly fry jamuns from all sides.
  7. Check initially with 1 ball, if it breaks then add more white flour.
  8. Add fried jamuns in warm syrup and let it rest for 2-3 hours for the flavor to sink in.

References

  1. http://www.sharmispassions.com/2013/12/gulab-jamun-recipe-paneer-gulab-jamun.html
  2. http://nishamadhulika.com/sweets/gulab_jamun_recipe.html
  3. http://www.rakskitchen.net/2013/10/gulab-jamun-recipe-gulab-jamun-with.html
  4. http://www.sailusfood.com/2005/11/29/gulab-jamuns-traditional-indian-milk-mithai/

Gujiya

Dough Ingredients

  1. All purpose flour (Maida)  1.5 cup
  2. Suji  – 1tbsp
  3. Ghee – 2 tbsp
  4. Milk or curd – 0.25 cup
  5. Water to knead

Filling Ingredients

  1. Khoya – 200gm (2 cup)
  2. Suji  – 1 cup
  3. Ghee – 2 tbsp
  4. Sugar (powdered) – 2 cup
  5. Desiccated coconut – 1 cup
  6. Raisins. kalonji, almonds, cashews
  7. Small cardamom powder

Methodology

  1. Knead stiff dough with all ingredients
  2. Cover the dough with moist cloth.
  3. For the filling, roast suji in ghee till light brown
  4. Roast khoya till light brown.
  5. Mix  all the filling ingredients together only after the roasted suji and khoya have cooled down.
  6. In small rolled out puris of dough, add 1 tbsp filling and join after moistening edges with water.
  7. Fry on medium heat

References:

http://nishamadhulika.com/sweets/gujiya-recipe.html

http://www.sanjeevkapoor.com/mawa-gujiya—marwari-vegetarian-cooking.aspx

http://priyankakitchen.blogspot.in/2012/08/mawa-gujiya.html

Maajoon

Ingredients

250 gm each for dry fruits – almonds, raisins, walnuts

100gm each of small cardamoms, poppy seeds, munakka/kali draksh, gond

1 jaiphal

1 kg each of wheat flour, sugar, ghee, bland(unsweetend) mawa

 

Methodology

  1. Coarsely crush all dry fruits.
  2. Peel off cardamom skin and grind to form powder
  3. Fry gond on medium flame in ghee. Grind to form a paste.
  4. Roast mawa in little ghee till brownish in color.
  5. Sieve wheat flour and extract the husk to be discarded
  6. Roast wheat flour in remaining ghee on medium flame till it turns brownish.
  7. Add all dry fruits, cardamoms etc
  8. Make 1 string sugar syrup by boiling sugar in 3 glasses of water.
  9. Once sugar dissolves, regularly check for consistency which attains desired form within 7-10 minutes.
  10. While keeping wheat flour on slow flame and stirring at the same time, keep pouring syrup gradually
  11. In greased plates/containers, spread the mixture, flatten out and mark the pieces with knife