Gulab Jamun Shrikhand Bowls - Indian Fusion Dessert

  

Recipe
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Ingredients
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💛 Greek Yogurt or plain yogurt - 2 cups
💛 Powdered sugar - 6 tbsp
💛 Cardamom powder- 1/4 tsp
💛Saffron - 1/4 tsp
💛 Warm milk - 2tbsp
💛 Crushed nuts ( Pistachio, Almond and cashews) - 2tbsp

Instructions
——————-
💛 Place a strainer in a large bowl. Line a muslin cloth over the strainer. Pour the yogurt onto the Muslin cloth and tie into a bundle. Bring edges of cloth together and put some weight on top.
💛Strain atleast overnight or up to 24 hours in the refrigerator. Set aside.
💛 Add saffron to warm milk and keep aside.
💛 Transfer thickened yogurt in a large bowl .
💛Add the sugar, cardamom and saffron soaked in milk into it. Whisk it well for 3-4 minutes to make it smooth.
💛 Then add crushed nuts and mix well.
💛Chill for 1-2 hours before serving.
💛Serve in bowls and optionally garnish with crushed pistachios, gulab jamun and saffron strands.

Sooji and Vermicelli Kesari

 

Ingredients

——————-
🌱Rawa(Sooji) -1 cup
🌱Vermicelli -1/4cup
🌱Sugar-1/4 cup
🌱Ghee-4tbsp
🌱Cardamom Powder- 1/2tsp
🌱Cashewnuts-6-8
🌱Raisin -8-10
🌱Milk -1 cup
🌱Rose water - 1tsp
 

Instructions
——————-
🌱Dry roast the vermicelli and sooji over a low-medium flame for 4-5 minutes and set aside.


🌱Heat two tablespoons of ghee in a pan and add the cashews. Fry until light golden color.


🌱Add raisins to it and continue roasting till golden brown color. Remove them from the pan and set aside.
🌱In the same pan, add 1cup of milk , add little water and sugar. Mix well and let it boil.
🌱Now add roasted sooji and vermicelli and mix well without any lumps.


🌱Keep stirring and cook until the mixture is thick and kesari is completely cooked.


🌱Add cardamom powder and rose water and mix well.


🌱When the mixture thickens and leaves the sides of the pan, add the fried cashews and raisins and combine well.


🌱Remove from the flame and serve warm .

  

Sugar Cookie

Ingredients
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For cookie:-
——————-
🍪Unsalted butter , room temperature- 1cup
🍪Granulated sugar -1/2 cup
🍪All purpose flour-2cups
🍪Vanilla extract (optional)-1 tbsp

For Frosting:-
———————
🍪 Powdered Sugar - 4cups
🍪 Butter -1 cup
🍪 Whole milk - 4 tbsp
🍪 Vanilla Extract- 1tsp
🍪 Food coloring gel (red) - as needed
  

Instructions
——————-
🍪Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper.
🍪In a medium bowl, using a handheld electric mixer, beat together butter and sugar until combined.

 
🍪Add in flour and vanilla extract and blend well or until like a dough.
🍪 Roll dough and cut into rounds and transfer to the baking sheets 2 inches apart.

 
🍪 Bake for 14-16 minutes or until just slightly golden around the edges and on the bottom.


🍪Remove form the oven and let cool then frost.

Make the sugar cookie frosting:
—————————————————
🍪 Blend together butter, powdered sugar , milk food color and vanilla in an electric mixer bowl until well blended and fluffy.
🍪 Once cookies are completely cooled, decorate cookies.
🍪 Place decorated cookies on a flat tray and and let them air dry overnight at room temperature.

  

Chocolate Bark

  

Ingredients:
——————-
🍫Chocolate chips or chopped chocolate - 1cups
🍫Pistachio-1/2 cup ( you can add any Nuts( almonds, pecans, hazelnuts, roasted cashews)
🍫Dried cranberries or any other dried fruit - 1/4 cup

Instructions:
——————-
🍫 Place all chocolate in a microwave-safe bowl and stir chocolate and continue to microwave in 30 second intervals, stirring in between, until melted.
🍫 Roast the nuts and transfer the roasted nuts to a cutting board and roughly chop them.
🍫 Line a baking tray with parchment paper.
🍫Use a spatula to spread melted chocolate evenly over the center area of the baking sheet.
🍫 Sprinkle the nuts evenly over the chocolate, followed by the dried cranberries . Lightly use your palms to press the toppings into the chocolate.
🍫 Place the Baking tray on a flat surface in the refrigerator to harden for about 15 minutes.
🍫 Once the chocolate is completely hardened, use your hands to break it .
🍫 Store in an airtight container in the refrigerator and enjoy.

  

Rosemilk Cake

Ingredients for the cake:
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🌸 All purpose flour - 1 cup
🌸 Baking powder- 2tbspWhole milk - 1/2 cup
🌸 Rose syrup- 4tbsp
🌸 Sugar -1/2 cup
🌸 Salt as required
🌸 Eggs - 2
🌸 Unsalted butter- 1 stick (1/4cup)
🌸 Pink food color - 1 tsp

Ingredients for the rose milk:
———————————————
🌸 Condensed milk-1/2 cup
🌸 Rose syrup - 10tbsp
🌸 Sugar- 2tbsp

Ingredients for topping:
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🌸 Whipping cream (optional)
🌸 Pistachio (nuts) -2tbsp
🌸 Dried Rose petals- few
 

Method:
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🌸 Combine the milk , sugar and rose syrup in a small bowl and set it aside.
🌸Preheat oven to 350 degrees .
🌸Beat together the eggs, sugar and butter until you get a creamy texture.
🌸 Add the flour and baking powder to the egg mixture and mix until the flour is fully incorporated.
🌸 Then add milk , rose syrup and pink food color mix until combined. You can just use a spoon for the mixing and do it gently being careful not to over mix.
🌸 Gently pour the mixture into the cake pan.
🌸 Bake until the top is golden brown and a toothpick inserted into the centre comes out clean.
🌸When the cake is baked, let it cool down completely in the pan. Use a fork to make holes on top of the cake.
🌸 Pour the rose milk over the cake.
🌸 Cover the cake and keep it in the fridge for at least an hour so that the cake can absorb all that rose milk.
🌸 Finally, spread the some pistachio and dried rose petals on top of the cake.
🌸 Refrigerate for a few hours and serve chilled.

  

   

Gulab Jamun (MTR MIX)

  

 Ingredients:-

* Gulab jamun mix - 150gms/ 2 cups
* Boiled Milk at room temperature - 1 cup
* Cooking oil - to deep fry

  For syrup ingredients:
* Water – 1 liter
* Sugar – 700 grams
* Cardamom – 1 spoon (crushed/powder)
* Rose water – 1 teaspoon

  

Instructions
For prepare jamun:-
🖋Take a MTR gulab Jamun Ready Mix. (You can use any brand of ready mix.)
🖋 Transfer the mix to a wide mouthed bowl.
🖋 Sprinkle 3 tablespoons of milk evenly over it.
🖋 Mix it together gently using your hand.
🖋 Knead the mixture into smooth and soft dough. If mixture turns dry, add few tablespoons of milk and knead again.
🖋 Divide dough into 18-20 equal sized small portions. Take one portion and make a round shaped ball from it (Grease your palms with ghee or oil to prevent dough from sticking to your skin while making balls).
🖋 While you are making the balls, take oil/ghee in a deep frying pan and put it to heat over medium flame so that when you are done preparing balls, oil will be almost ready for deep frying them. Add 3-4 balls in hot oil from the side and deep fry them over medium-low flame, stir occasionally to get even golden brown color on all sides. Fry all the remaining balls.
🖋 Drain jamuns using slotted spoon and transfer them over kitchen napkin on a plate. Set aside.

For preparing sugar syrup for gulab jamun:
1. In a pan add sugar and water then mix well. Switch on the stove now place a pan and cook the sugar syrup.
2. Mix well the sugar syrup and wait until the sugar dissolves, after 5 minutes add rose water essence and cardamom powder and mix well.
3. Boil the sugar syrup for 15 minutes and keep it a side.
4. Next pour all the fried gulab Jamun in the semi hot sugar syrup and keep it aside.
5. After 15 minutes serve hot gulab Jamun with little amount of syrup in that.

  

Suzhiyam/Susiyam/Sooyam/Suyam - Sweet channa dal stuffed balls

   

Ingredients:-

FOR FILLING:
✔️Channa dal – 1 cup
✔️Cardamom powder – 1 tsp
✔️Jaggery – 1 cup
✔️Coconut – 1/2 cup

FOR OUTER COATING:
✔️Maida/ all purpose flour– 1 cup
✔️Rice flour – 1/2 cup
✔️Salt – 1/2 tsp

  

METHOD:-

For making outer coating:-
✔️In a bowl , add maida/all purpose flour, rice flour and salt and mix together.
✔️Add water little by little and mix until like a slightly thick mixture. Keep aside.

For making filling:-
✔️Pressure cook the channa dal cook it for 3-4 whistles. Once the pressure releases, allow it to cool.
✔️Mash the channa dal along with cardamom powder, shredded coconut and jaggery and mix well.
✔️And make a medium sized balls. keep it aside.
✔️Heat oil in pan for deep frying.
✔️Once hot, dip the ball into the batter and coat the mixture well. 
✔️Carefully drop in the hot oil one by one.
✔️Fry in medium flame for few minutes turning on all sides.
✔️Once it turns slightly golden, remove them from the oil and place them on the paper towel to remove excess oil.  .
✔️The tasty sweet suzhiyam is ready.
✔️Serve warm and enjoy.

  

Lemon Bars

   

Ingredients:-
For the shortbread crust:-
* All purpose flour- 1 cup
* Powdered sugar-1/2 cup
* Salt - 1/2 teaspoon
* Butter, cold (1 stick)-1/2 cup.
.

For the Lemon filling:
* Sugar- 1 cups
* All purpose flour-1/4 cup
* Egg- 2, large
* Lemon zest - 1 tbsp
* Lemon juice-1
* Powdered sugar-for garnishing

 

    

Preparations:-
To make shortbread crust:-
* Preheat the oven to 350 degrees F, spray the oil in baking pan (square 8*8 pan) and line with parchment.

* Place the flour, powdered sugar, butter and salt in a large bowl and whisk to combine until the mixture resembles coarse crumbs.  

* Press the mixture into the bottom of the prepared pan in an even layer, and bake until set (approximately 20 to 25 minutes).

To make Lemon Filling:-
* Whisk the sugar, flour, eggs, lemon zest, and lemon juice together in a large bowl until it comes thick batter. 

* Pour the filling over the baked crust and bake until the filling is set . 

* Cool completely, cut into squares, and dust with powdered sugar for garnish. 


Blueberry Glazed Donuts / Doughnuts

 

Ingredients

• Whole milk - 1 cup
• Active dry yeast -1 tbsp
• Granulated sugar-1/4 cup
• Eggs , large - 2
• Unsalted butter, melted - 1/2 cup / 1 stick
• Pure vanilla extract- 1 tsp
• Ground nutmeg- 1/4 tsp
• Salt -1/4 tsp
• All purpose flour - 4 cups
• Vegetable oil - 1tbsp

For blueberry Raspberry Glaze:-

✔️Confectioners sugar - 1cup
✔️Whole milk - 1/4 cup
✔️Blueberry Raspberry puree- 1cup
✔️Pure vanilla extract- 1tsp

Instructions:-

(A) Prepare the dough:

• In a mixing bowl, dissolve the yeast and sugar in warm milk and allow that to stand for about 5 minutes .
• Add the eggs, melted butter, vanilla, nutmeg and salt. Beat it on low speed for 2mins .
• Now add flour and beat on medium speed until the dough comes together and knead by hand on a lightly floured surface for 2 minutes.
• Place the dough in the large bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise in a room temperature for 1-2 hours .

(B) Shape Doughnuts: 

• When the dough is ready, remove it from the bowl and turn it out onto a lightly floured surface.
• Using a rolling pin, roll the dough out until it is 1/2 inch thick.

• Cut into 3-inch rounds, then use a 1-inch cutter for the donuts holes and re-roll the scraps and cut more.  

  

• Arrange the donuts on a baking sheets lightly dusted with flour.
• Let them rise at room temperature for 1 hour.

(C) Fry the donuts:

• Heat oil in a bottomed pan. 

  

• Use a metal spatula to transfer the donuts to the frying pan.

  

• Fry it or until golden brown.
• When they're golden brown on the bottom, flip it and let them fry another few minutes until brown on the other side.

    

  

• Remove from the oil and put them on a rack. Repeat with the remaining donuts. Let it cool slightly then glaze.


(D) Blueberry Raspberry Glaze:-
• Mix together powdered sugar, milk, blueberry Raspberry purée and vanilla extract.
• Dip warm doughnuts to glaze. Let them cool on rack.
• After about 20 minutes, the glaze will set.

(F) You can create any other flavored donuts too.