Indian Dessert Recipe - Mango Icecream !

Beat The Heat - Dessert Recipe : Mango Icecream

Serves : 20 servings

Ingredients :
1 can mango pulp
1 can sweetened condensed milk
1 container "Cool Whip"
½ cup chopped pistachio nuts
2 tsp rose water

Method :
1. Mix mango pulp, condensed milk, cool whip with electric mixer for 4-5 mts.
2. Add rose water. Pour it in airtight container, sprinkle with chopped nuts.
3. Freeze it overnight in your freezer.

Source : Recipes Indian

Mughlai Meal - Keema Matar (Non.Veg)

NON-VEG MUGHLAI RECIPE - KEEMA MATAR

Ingredients :
500 gms Minced Meat (Keema)
250 gms Peas (Matar)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 " chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)

Method :
1. Heat ghee and fry asafetida.
2. Add salt, green chillies, turmeric and coriander powder.
3. Add cardomoms and garam masala and simmer.
4. Then add a cup of hot water.
5. Cover and cook till the water dries and peas and keema are done.
6. Garnish with coriander leaves.
7. Serve hot with nan or chapatis.

Source : Indian Food Forever

Indian Fish Recipe - Creamy Tiger Prawns

Delicious Non-Veg Meal - Creamy Tiger Prawns

Ingredients :

2 tbsp vegetable oil

1 onion, chopped

2 lb raw tiger prawns, peeled

1 quantity Balti sauce

2 oz creamed coconut

1 lb courgettes sliced

2 oz ground almonds

¼ pt double cream

4 tbsp chopped fresh coriander seasoning

2 oz toasted almond flakes to garnish

Method :

1. Heat the oil over high heat in a large Balti pan or wok.

2. Fry the onion for 2 minutes over high heat.

3. Stir in the prawns and cook for 3 minutes until they start to change color.

4. Add the Balti Sauce, coconut and almonds then bring to a boil, stirring at the same time.

5. Add the courgettes and cook gently for about 10 minutes until the prawns are cooked.

6. Stir in the cream and simmer for 1-2 minutes, then add the coriander.

7. Season and garnish with flaked almonds.

Source : Recipes Indian

Delicious Cake - Cherry Date Apple Cake

Delicious Bake Item - Cherry-Date-Apple Cake

Preparation Time : 20 mins

Cooking Time : 40-45 minsServes

Makes : 9-10

Ingredients
375 ml maraschino cherries, in heavy syrup

1 cup pitted dates

1-2 medium apple

1/2 cup walnuts (optional)

1/4 cup dried apricots (optional)

1/4 cup orange juice

4 eggs

2 cups sugar

3 cups flour

1 cup oil ( i used olive oil)

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla essence

Method
1) Drain the cherries & keep the syrup aside.

2) Mix cherries, dates, walnuts (coarsely chopped), apple (finely chopped), apricots (finely

chopped) in a bowl.

3) In another bowl add oil, eggs, orange juice, 1/2 cup cherry syrup (drained from cherries)&

sugar.

4) Beat for 2-4 minutes

5) Add vanilla essence, salt & flour & mix slowly.

6) Add baking powder & baking soda.

7) Add the cherry- date mix.

8) Pour in a greased baking dish & bake in a pre-heated oven at 350 degree Fahrenheit for

40-45 minutes.

User Comments & Tips
Baking time may vary from oven to oven so keep an eye on your cake after 30 mins to avoid any burning out.

Source : Daman, Contributed to Tarla Dalal

Maharashtrian Snack - Sabudanyachi Khichadi

Sabudanyachi Khichadi - Veg. Sago Snack.
This is a traditional Maharastrian recipe. A delicious snack, ideal for fasting.

Style : Maharashtra, Western India.

Serves : 8

Ingredients
2 cup of sabudana (sago)
1/4 cup grated coconut
1/2 cup peanut powder
2 green chilies, chopped.
1 teaspoon cumin seeds (jeera)
1 tablespoon ghee
2 small potato, cut into small cubes
salt to taste

Method
1. Wash sabudana in water.

2. Drain, then sprinkle a little water on it, and set aside for an hour.

3. Heat ghee in a thick bottom vessel (it is hot enough if a little jeera added to it starts sputtering).

4. Add the green chilies and jeeera for a minute.

5. Add the potato and fry for a few minutes.

6. Add salt and peanut powder to the Sabudana. (A little sugar, too, if you like the taste).

7. Add this sabudana on the potatoes and fry.

8. Let the mixture cook for about 10 min.

9. Stir occasionally and sprinkle a little water if it is dry.

10. Garnish with grated coconut and serve hot.

Tip
To make peanut powder, roast shelled peanuts in a pan till the skin comes off easily. After removing the skin, coarse grind in a mixer or a grinder.
Leftover Sabudanyachi khichadi can be used again; heat it up in a kadai with a little ghee.

Source : Deepa Chitre

Palak Chicken ( Non-Veg )

PALAK CHICKEN - CHICKEN IN SPINACH (NON-VEG)

Serves : 4

Ingredients :
1/2 kg Chicken
1 bunch Spinach (Palak)
3 Onions (medium size)
12 pods Garlic
6-8 Green Chillies
Handful Coriander Leaves (finely chopped)
4 Cloves
1 stick Cinnamon
1 Bay Leaf
1/2 cup Curd / Plain Yogurt
Oil for frying
Salt to taste

Method :
1. Finely chop the onions, garlic and green chillies.
2. Boil the spinach on low heat in a vessel till it is soft. Switch off and set aside
3. Heat oil in a wok/pan.
4. Add cloves, cinnamon, bay leaf. Fry for a minute.
5. Add onions till they turn pink.
6. Add finely chopped garlic, green chillies and coriander.
7. Add spinach to this mixture.
8. Fry this mixture for a couple of minutes
9. Take the mixture off the heat.
10. Use the blender to grind the spinach mixture to paste.
11. Heat some more oil in pan. Add the paste from blender.
12. Add curd / plain yogurt.
13. Once the oil starts leaving the sides of the pan, add chicken and salt.
14. Cook on low heat till the chicken is done.
15. Serve with hot rotis or rice.

Source : Recipe Delights

Indian Recipe - Coconut Chutney

South Indian Recipe - Coconut Chutney (Nariyal Chutney)

Grated coconut combined with spices makes for an exciting dip (called Chutney in India) with snacks.

Serves : 4

Cooking time : 5 minutes

Style : South Indian Vegetarian

Ingredients :

4 tablespoons grated coconut

2 teaspoon(s) bengal gram (chana dal) roasted

1" piece ginger peeled and chopped

4 tablespoons fresh coriander leaves chopped

4 green chillies chopped

1 teaspoon(s) each of mustard seeds and black gram (udad dal)

½ teaspoon(s) asafoetida powder

4 curry leaves

1 red chilli(es) broken into bits

2 tablespoon(s) oil lemon juice and

Salt to taste

Method :

1. Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water.

2. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
3. Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough.

4. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder.

5. Fry briefly till the gram turns red and pour it on the chutney.
6. Add salt and lemon juice to the chutney.

7. Serve at room temperature with any snacks of your choice.

Source : Syvum

Indian Recipe - Alu Roti ( Potato Filled Bread )

Indian Veg. Bread - Alu Roti (Potato Filled Bread)

Serves : 4

Style : North Indian

Ingredients :
1.5 cups whole wheat flour

3 large potatoes

3 hot green chili peppers (chopped)

4 tablespoon cilantro (Coriander) leaves (chopped)

4 tablespoon ghee, butter or vegetable oil for frying (optional)

1 teaspoon salt or according to taste

Method :
1. Boil the potatoes in their skins and peel.
2. Knead flour with melted ghee, water and two pinch of salt till you get soft dough.

3. Leave dough in a warm place for about half an hour.
4. Add salt, chili peppers, cilantro (coriander) to potato.

5. Divide into about eight portions and roll out in circular disc shape (each about 15cm /6

inches in diameter).

6. Put the potato mix between the two rolled out dough.

7. Roll again to evenly apply potato mix inside the bread.
8. Cook breads in either on a skillet with oil or ghee.
9. Serve hot with Chutney.

Tips for fist time cooks :

* The rolling out bread into perfect circular shape will be challenge at first. However, this skill can not be taught and only become better with practice.

* Alu Roti can be served with dinner or lunch with dal and/or chutney.
Modern variation

* Add few shredded cheese with potato to make cheesy treat!

Source : Food India

Indian Recipe - Chicken Pickle (Non-Veg)

Chicken Pickle - Murg Achaar

Serves : 30 servings

Preparation Time : 1 hour 15 minutes

Style : North Indian, Punjabi

Ingredients :

1 kg chicken legs, cut in 1 1/2 inch pieces
50 g ginger paste
50 g garlic paste
10 g chilli powder
5 g turmeric
800 ml mustard oil, available at Indian grocery store or vegetable oil
2 g asafetida powder
200 g onions, chopped
5 g black cardamom powder
5 g cardamom powder
20 g fennel powder
10 g black cumin seeds
5 g fenugreek seeds
10 g mustard seeds
3 g bay leaves
400 ml malt vinegar

Method :
1. Mix chicken with chillis, turmeric and salt with half each of ginger and garlic paste.

2. Rub into meat and let stand for 30 minutes.
3. Heat oil to smoking point. Reduce heat and deep fry meat for 2-3 minutes. Strain meat and set aside.

4. Reheat oil and add asafoetida.

5. Add onions and deep fry till golden. Add remaining spices and stir for a minute.

6. Add vinager, bring to a boil, add fried chicken and cook over high heat 3-4 minutes.

7. Remove pot from heat and allow the meat to cool thoroughly.
8. Tie muslin, cheese cloth to opening of jar and leave on kitchen counter for 6 hours.

9. Remove muslin and cover bottle with lid and store in fridge.

TIP : (IMPORTANT)
Always use a clean, dry fork or spoon to remove chicken from bottle.

Do not allow any moisture to get into pickle.
Consume within 60 days.

Source : Recipezaar

Indian Recipe - Indian Style Tomato Soup

TOMATO SOUP, TAMATAR KA SOUP, TAMATAR KA SHORBA

Ingredients :
8 Tomatoes (medium size)
3-1/2 cups Water
1/2 tbsp Butter
1/4 tsp Black pepper powder
1/4 tsp Red chilli powder
1/2 tsp Bay leaf and cumin powder
1/4 tsp Ginger-garlic paste
Salt to taste
2 tbsp Cream for garnishing

Method:
1. Put the tomatoes in a saucepan with water. Bring to a boil, reduce heat and cook until tomatoes become tender. You can also pressure cook it (wait for 2 whistles and then switch off the gas).
2. Make tomato puree in an electric blender. Add water and strain it to remove the seeds and tomato skin.
3. Heat butter in a pan.
4. Add black pepper powder, red chilli powder, bay leaf and cumin powder, ginger-garlic paste and salt.
5. Add tomato puree, bring to boil and cook for 5 minutes on medium heat .
6. Serve hot. Garnish it with cream separately in each bowl.

Source : Recipe Delights

Indian Recipes - Maharashtrain Dessert

Maharashtrain Dessert - Sheera
Sheera is often used in Satyanarain puja, but is fine when eaten just as a dessert.

Serves : About five people.

Ingredients :
1/4 cups of rawa (soji)
2 tbsp of ghee
4 tbsp of sugar (more or less to taste)
1/4 cups of milk
1 chopped banana
1 tbsp raisins, soaked in water for an hour
1/8 tsp cardamom powder

Method :
1. Roast rawa in the ghee till its aroma is released.
2. Bring the milk to a boil, then reduce the heat and add the roasted rawa along
with sugar and the bananas.
3. Blend well, add the raisins and cardamom and cook until thick.

Source : Mrs. Mule

Indian Recipes - Jeera Rice

North Indian Rice - Cumin Rice (Jeera Chawal)

Cumin seeds (called Jeera in India) provide a quick and simple way of making rice (or Chawal) aromatic.

Serves : 4
Cooking time (approx.) : 20 minutes

Style : North Indian Vegetarian

Ingredients :
2 cup(s) uncooked long grain rice (called Basmati rice in India)
2 teaspoon(s) cumin seeds
1 tablespoon(s) butter or ghee (clarified butter)
4 cups water salt and
a dash of lime juice to taste

Method :
1. Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for
about 2 minute(s).
2. Add the cumin seeds and fry for 2 minute(s) till the seeds splutter.
3. Add the rice, lime juice, water and salt. Mix well.
4. Bring to boil on high heat.
5. Reduce heat and cook covered on low level for 15 minutes till all water evaporates.

Source : Syvum

Indian Recipes - South Indian Non-Veg Curry

SHRIMP AND CRAB CURRY ( NON-VEG CURRY )

Style : South Indian

Ingredients :
2 tbsp vegetable or olive oil
2 large onions, chopped
6 cloves garlic, peeled and minced
2 tbsp Bafat
4 large tomatoes, chopped
2 cups coconut milk (canned is fine)
16 large uncooked shrimp, shelled & deveined
1 cup fresh or canned crabmeat
1/2 tsp grount turmeric
1 tsp rice vinegar
1/4 cup bay or curry leaves
Salt to taste

Method :
1. Heat the oil in a large skilet for 2 minutes over medium heat.
2. Add the onions and the garlic and try over low heat for 1 minute.
3. Add the Bafat, stir well, and fry for 2 minutes.
4. Add the tomatoes and the coconut milk and cook over medium heat for 8 minutes.
5. Add the shrimp, crabmeat, turmeric, vinegar, and bay or curry leaves,and cook for 15
minutes. Add salt to taste.
6. Remove the bay/curryleaves before serving.

Bafat :
1/3 cup coriander seeds
2 tbsp ground cardamom
1/4 cup cumin seeds
2 tbsp ground cinnamon
2 tbsp mustard seeds
2 tbsp ground turmeric
2 tbsp whole peppercorns
1/2 cup hot chile powder
2 tbsp whole cloves
1 tbsp fenugreek seeds

Method :
1. Dry the whole spices in the oven at 200 degrees for 15 minutes,taking care that they do not
burn.
2. Remove them from the oven, cool, and grind them together with the ground spices in a
spicemill.

Source : Recipe Cottage

Indian Recipes - South Indian Breakfast

Quick Cream of Wheat Savory Cakes (Rava Idli)

Semolina (also called Rava in India) tempered with spices, mixed in yoghurt and steamed.

Serves : 4

Cooking time ( approx.) : 16 minutes

Style : South Indian

Ingredients :
2 tablespoon(s) coconut oil
1 teaspoon(s) mustard seeds
1 teaspoon(s) split husked Bengal gram (chana dal)
1 teaspoon(s) split husked black gram (udad dal)
4 green chillies chopped
1 tablespoon(s) cashewnut bits
1 sprig curry leaves
1 cup(s) semolina (or quick cream of wheat)
4 cups sour yoghurt
1 cup(s) coriander leaves chopped
2 cup(s) grated coconut if available
1 teaspoon(s) soda bicarbonate salt to taste

Method :
1. Heat the coconut oil in a pan.
2. Toss in the mustard seeds followed by the grams and fry till the seeds splutter fully.
3. Add the green chillies, cashewnut bits and curry leaves.
4. Stir-fry on medium level for about 3 minutes or till the grams are red in color.
5. Add the semolina and stir-fry on medium / low level for about 3 minute(s) or till golden in
color and aromatic. Let cool.
6. Once cooled, mix in the salt as per taste and the soda bicarbonate.
7. Divide the semolina mixture into two portions to steam then in two batches.
8. Take a portion of semolina mixture and mix in half the quantity of yoghurt, coconut and
coriander leaves.
9. Keep aside for 15 minutes to ferment.
10. Meanwhile, heat water in a steaming vessel.
11. Pour the batter onto greased idli moulds and place it in the steaming vessel.
12. Cover and steam on high level for about 10 minutes or till the idlis are fluffy and well cooked. 13. Repeat the procedure to make the next batch of idlis.

TIP :
If coconut oil is not available, any other vegetable oil can be used.
If you do not have an idli mould, try muffin cups.
The stir-fried semolina mixture can be prepared a day or two in advance and stored.

Source : Syvum

Indian Fish Recipe - Fish Fillets in Curry Sauce (Non-Veg)

FISH FILLETS IN A CURRY SAUCE - Curry dar macchi

Serves : 4-5

Style : East Indian (Bengali )

Ingredients :
2 pounds thick fish fillet, such as blue fish and mackerel, skinless
2 1/2 cups milk
1 teaspoon salt
lots of freshly ground black pepper
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
5 tablespoons bread crumbs
4 tablespoons unsalted butter (half stick)
1/4 cup good curry powder
2 tablespoons all-purpose flour
3 tablespoons finely chopped fresh cilantro
2-3 teaspoons fresh lemon juice

Method :
1. Arrange a shelf in the upper third of the oven and preheat to it highest temperature.
2. Spread out the fish on a baking dish.
3. Combine the milk, salt, pepper and cayenne and turmeric in a pitcher and pour over the fish.
Set aside.
4. Measure and chop remaining ingredients.
5. Then lift fish out of milk and dust both sides with the breadcrumbs, patting them on so that
they adhere. Reserve the milk.
6. Now put the fish in a shallow baking dish lined with foil.
7. Dotwith 2 tablespoons of the butter and bake for 15 minutes.
8. While the fish bakes, set the milk to heat, but do not boil.
9. Melt the remaining 2 tablespoons of butter in a small heavy skillet or sauce pan over
medium-low heat.
10. When the butter has melted and is bubbling, put in the curry powder. Stir for a minute.
11. Now put in the flour. Stir for about 2 minutes. It should keep bubbling.
12. Take the sauce pan off the heat and using a whisk, beat in the hotmilk.
13. Now put the sauce pan on med-high heat and stir with the whisk until the sauce comes to a
boil. Boil for a minute, whisking all the time.
14. Add the cilantro and lemon juice. Stir to mix them in.
15. Put the fish on a serving plate or on individual plates.
16. Pour the sauce over all and serve quickly. Extra sauce if there is any, should be served on
the side.

Source : Recipe Cottage

Indian Recipes - Maharashtrian Snack

Maharashtrian Snack : Savory Beaten Rice (Kaanda Poha)

Beaten rice flakes (also called poha in India) tempered with spices and cooked with sauteed onions (kaanda).

Serves : 4

Cooking time : 10 minutes

Style : Maharashtrian

Ingredients :

4 cups beaten rice flakes - thick variety (jaada poha)

2 tablespoons oil

1 teaspoon(s) mustard seeds

1 teaspoon(s) cumin seeds

2 green chilli(es) slit or chopped fine

1 sprig curry leaves

2 big onions sliced fine

½ teaspoon(s) turmeric powder

4 tablespoons chopped fresh coriander

salt to taste

chopped fresh coriander to garnish

Method :

1. Wash the beaten rice in water thoroughly. Drain and Keep aside.
2. Heat the oil in a pan. Toss in the mustard and cumin seeds. Fry till they crackle.

3. Add the green chillies and curry leaves.

4. Add the onions and turmeric powder.

5. Stir-fry on medium / low level for about 4 minutes or till the onions are pinkish.

6. Add the chopped fresh coriander and stir-fry briefly till they wilt.

7. Mix in the beaten rice and salt to taste.

8. Mix in a few tablespoons of water into the beaten rice.

9. Cover and cook on low level for about 4 minutes or till the water has been absorbed by the

beaten rice softening it and the flavors are well blended. Do not overcook the beaten rice as it

tends to harden. Keep covered for a few minutes before serving.

TIP:
Beaten rice is available in two varieties; thick and thin.
Serve hot garnished with chopped fresh coriander

Source : Syvum

Indian Dal Recipes - Dal Sag

Indian Gujrati Recipe - DAL SAG ( Curry for Rice )

Ingredients :
1-1/2 cups mixed dal
1 lb (450g) spinach
1/2 teaspoon turmeric powder
1 teaspoon salt
1/2 teaspoon chilli powder
2 tablespoons ghee
1 onion, chopped
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon garam masala

Method :
1. Wash the dal and leave to soak.
2. Wash the spinach and chop finely.
3. Boil 3 cups of water and add the drained dhal, turmeric, salt and chilli.
4. Cook for 5 minutes and add the spinach.
5. Keep on a medium heat till most of the moisture has gone.
6. Meanwhile heat ghee and fry the onions, mustard seeds and cumin seeds till golden.
7. Stir into the dal and spinach with a teaspoon of garam masala.
8. Keep on a moderate heat till cooked.
9. The dish is dry, but add a little water to prevent catching.
10. Serve hot with rice.

Source : Recipe Cottage

Indian Startes - Cottage Cheese Cutlets

North Indian Starters - Cottage Cheese Cutlets(Paneer Tikkis)

Cottage cheese (also called Paneer in India) combined with potatoes and spices when fried as cutlets / patties simply melt in the mouth.

Serves : 4

Cooking time : 10 minutes

Ingredients :
300 grams (about 12 oz.) cottage cheese crumbled
2 big potato(es) boiled and mashed
2 big slice(s) bread
1 onion(s) finely chopped
2 green chilli(es) finely chopped
2 tablespoon(s) cornflour
2 tablespoon(s) coriander leaves finely chopped
oil for shallow frying,
salt and pepper to taste

Method :
1. Place the bread slice(s) in water just enough to soak them for about a minute.
2. Squeeze gently between palms of hand and discard excess water.
3. Tear into small pieces and keep aside.
4. Mix the cottage cheese, potato(es), onion(s), green chilli(es), cornflour, chopped coriander
leaves, bread pieces,salt and pepper. Shape the mixture into patties.
5. Spread 1 teaspoon of oil on a griddle and heat on medium level for about 2 minutes.
6. Reduce heat to low. Place 4-5 patties on the griddle and fry for 3 minutes on each side or till
both the sides are golden brown. Fry the remaining patties in the same way.
7. Serve immediately with Green Chutney and/or Tomato Ketchup.

Source : Syvum

Indian Recipes - Cream of Vegetable Soup

Easy Indian Food Recipies - Cream of Vegetable Soup

Serves : 4

Cooking time : 15 minutes

Ingredients :

- 200 grams (about 8 oz.) mixed vegetables (beans, carrots, potatoes) finely chopped.

- 1 medium onion(s) chopped

- 2 tablespoon(s) butter

- 1 tablespoon(s) plain flour (maida)

- 4 teacups milk

- 1 teacup(s) water

- salt and pepper to taste

Method :

1. Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked.
2. In a pan, heat butter on medium level for a few seconds.

3. Add the chopped onions and fry for about 3 minutes or till onions are transparent.
4. Add the flour and milk. Stir well.

5. Now add the vegetables and water.

6. Mix well and keep on medium heat for about 4 minutes.

7. Season with salt and pepper.
8. Serve hot with croutons.

Source : Syvum

Indian Sweet Recipes - Gulab Jamun

Indian Sweet - GULAB JAMUN (cake-like fried milk balls in scented syrup)

Serves : 24 ( One gulab jamun each )

Ingredients :
- 2 1/2 cups (600ml) water
- 2 1/4 cups (480g) sugar
- 1 tbsp (15ml) rose water or 1/2 tsp (2ml) rose essence
- ghee for deep frying
- 2 cups (195g)
- instant nonfat dried milk powder
- 1 1/2 tbsp (22ml) self-raising flour
- 1/2 cup warm milk, or as needed
- 1 tsp (5ml) ghee or unsalted butter

Method :
1. Combine the water and sugar in a 3 quart/litre pan over moderate heat and stir constantly
until the sugar is dissolved.
2. Raise the heat to high, and boil for 5 minutes.
3. Remove the pan from the heat, stir in the rose water or essence, and set aside.
4. Pour ghee to a depth of 2 1/2 - 3 inches in any deep-frying vessel at least 10" in diameter.
(A bowl-shaped karai or wok makes the best use of the frying medium.)
5. Place over very low heat while making your dough.
6. Brush a plate with a film of oil.
7. Place the milk powder and flour on a sheet of waxed paper or in a small bowl and mix
thoroughly.
8. Combine the warm milk and 1 tsp ghee or butter in a large mixing bowl.
9. While sprinkling in the dry mixture with one hand, stir with your other hand to quickly mix
into a pliable dough.
10. Working quickly, wash and dry your hands and rub them with a film of oil, Divide the dough
into 24 portions and, exerting gentle pressure, roll each portion between your palms into a
smoothball. Place the balls on a plate.
11. Raise the heat to moderately low and when the ghee reaches 215F/102C, slip in the balls,
one by one. They will sink to the bottom of the pan, but do not try to move them.
12. Instead, gently shake the pan to keep the balls from browning on just one side. After about
5 mins, the balls will rise to the surface.
13. Now they must be gently and constantly agitated with a wooden spoon to ensure even
browning.
14. After 5mins, the temperature should increase to 220F/104C; after10mins, to 225F/107C;
after 15mins, to 230F/110C.
15. After 25 mins, the balls should be golden brown and the temperature between 245F-
250F/118C-121C.
16. Remove one ball and slip it into the syrup. If it does not collapse within 3 mins, add the
remaining balls. Otherwise, fry the balls for about 5 mins more.
17. The balls should soak in the syrup for atleast 2 hours before serving, and may be stored,
well sealed and refridgerated, for up to 4 days.
18. Return to room temperature or warm before serving.

Note :
The dough for this dish takes only minutes to assemble, but the balls must be fried very slowly under carefully controlled temperatures. Some recipes increase the flour content in order to minimize the importance of the heat regulation; but the less flour there is in the dough, the better the quality of the gulab jamun. If the balls are browned too quickly or not fried long enough, they tend to collapse in the sugar syrup.

Source : Recipe Cottage