Gulab Jamuns

Surprising..Amazing..Delicious.. Soft… Sweet..Indian…Easy…Yummilicious…

My Gulab Jamun Recipe defines all these adjectives.

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Heyy Lovely Readers,

OMG, I can’t believe its been more than 3 weeks I haven’t Blogged. I am sure most you might be wondering where have I dissappeared. Well, I know its not fair and I should have blogged more often. I was too busy this Festive Season. Firstly, I went to a Family Holiday during Dusshera and then so many preparations for my birthday..followed by Diwali.

P.S- Wishing all of you a Very Happy Diwali. May this Diwali bring prosperity and joy 🙂

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This is my first Indian Sweet attempt and I cant tell you guys how thrilled I was. You will find more of sweet recipes in my blog in comparison to the savory dishes but this one is my ultimate favorite. This one was special because its my first attempt to make an Indian Dessert. I did not want to modernize this because I love the Gulab Jamun just the way it is. I was really nervous before I began this because it was specially for Diwali and I couldn’t mess it up. Honestly, I never thought i would be trying any of this at home. But I just had to do it.

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Making these Gulab Jamuns at home is really easy. I would never want to purchase it from outside now. These were that good. All you have to do is keep a check on the measurements and the temperature of the oil while frying these…Rest will be taken care of on its own. You will be flooded with a zillion recipes online for Gulab Jamuns but they might be quite tricky and wouldnt be mentioning the Do’s and Dont’s of the recipe. Most of them use Milk Powder..Semolina and Alot of Maida to make it. I did not use any of these. I wanted to keep it authentic. I have used Khoa or Mawa for this Gulab Jamun Recipe along with Cottage Cheese(Paneer).

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The main and the most important part of this recipe is to smoothen the  khoa and paneer together to make it as soft as possible. It should form a soft texture without any lumps. Once you have mastered this step the rest of the process is very easy. Make sure they are no cracks formed while you make the balls.

P.S- Make these Gulab Jamuns at home and enjoy them ❤

RECIPE: GULAB JAMUNS

Makes About: 15-20 Medium Sized Gulab Jamuns

Preparation Time- 10 mins

Cooking Time- 15 mins

INGREDIENTS:

For the Sugar Syrup (Chashni):

  • Sugar- 1 1/2 Cup
  • Water- 1 Cup
  • Cardamom Power-1/2 Tsp
  • Rose Water- 1 Tsp
  • Kesar- 1 pinch

For the Gulab Jamuns:

  • Khoa or Mawa: 250 gms
  • Paneer or Cottage Cheese: 200 gms
  • All Purpose Flour or Maida: 1/4 th Cup
  • Cardamom Powder- 1/4th Tsp
  • Pure Ghee- 2 cups (for frying)
  • Pistachios- A handful for garnishing

PROCESS:

1. In a pan add all the ingredients under the Sugar Syrup section and heat them until the sugar is dissolved and a little thickened.Make sure the sugar syrup or chasni is not too thick.

2. Cook for about 5 mins and then keep aside. While the sugar syrup is boiling… Grate the khoa and Paneer together and mash it with your hands for about 2..3 mins. Make sure there are no lumps and it is really smooth in texture.

3. Once the khoa and paneer and combined together to a smooth dough like texture, you can now add the all purpose flour and cardamom powder and combine everything together.

4. Divide the dough in equal parts and make medium sized balls. Make sure there are no cracks in them or you will need to mash it some more to form a smoother dough like mixture.

5. In a heavy bottom pan, heat pure ghee. Keep it on medium heat and once you add the balls to it reduce the temperature to really low.

6. Fry the gulab jamuns in ghee very carefully on a really low flame. It shouldn’t be high at all. Fry them until golden brown and then dip them in sugar syrup.

7. Leave aside for atleast 30 mins so that they soak in the sugar syrup before serving.

8. Top with pistachios and rose petals to serve.

Your Homemade Gulab Jamuns are now ready.

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For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

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Looking for Similar Recipes..Try My:

Strawberry Coconut Candies

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Strawberry Coconut Candies

Festive Season has just begun and so has my cravings for Sweets. I am sure that lot of you can relate to this. My Coconut Candies are one of the easiest and gorgeous looking dessert I have ever made. They melt in the mouth like Candies..And I love that Pastel Color…

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Hello Readers,

Festivals are just around the corner. I Love October for various reasons. Firstly, Because its my birthday month. Me and my Sister both have birthdays this month which makes it all the more special. And Secondly, because I love this entire festive feel and mood. Just makes one happy. Feels like there is some kind of celebration going on. I love Diwali and I wait for it the entire year. Festivals around…Definitely means a lot of FOOD around. Sweets, Snacks, Drinks and a lot more just enhance the Festive mood. Navratra  has begun today so begins the Festive Mood.

P.S- Wishing everyone a very Happy Navratra. You can enjoy these candies during your fast too 🙂

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When Festive Season is around, the first and foremost thing that comes in Mind are SWEETS. We Indians love having sweets and I guess we are born with a Sweet Tooth. Our meal isn’t complete unless we have a dessert. The preference and choices obviously vary depending on what one likes but everyone atleast enjoys having sweets. I personally feel that no matter how much we like the doughnuts and the cupcakes….Muffins or Crepes…Yogurt or Ice-creams…. We always have this soft corner for Indian Sweets. Nothing Can beat the flavor and taste of Jalebi…or Shahi Tukdas…or Ladoos..or Gulab Jamuns and a lot more. These sweets are like an integral part of our daily food consumption. I like a few, not all of these..Jalebi and Shahi Tukda being my favorite ones.

P.S- We are all crazy about Indian Sweets. Aren’t We?

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This is my very first attempt at making an Indian Dessert an I must admit I was really nervous. My Mom thought I was kidding when I told here that I was making these Coconut Candies. Although, she was really happy and amazed to see them at the end. I was nervous at making them because I really had no idea how are they going to turn out. Baking desserts is my favorite thing to do and honestly, i can come up with any mad idea and creativity but this one was completely different. It was scary because it was my very first attempt to something like this. The only difficult thing in my head was to be able to bind everything together and make perfect candies. I didn’t want them to fall apart.

P.S- To my surprise these came out extremely well.

These candies are sweet..have the flavor and goodness of texture..and above all I have given these candies a twist by adding a hint of strawberry flavor. It not only enhance the taste but also gives it a kick and makes it something amazingly different. If you do not like strawberry you can very well skip adding it onto your recipe. This step is completely optional or you can go ahead and try your favorite flavor. You could add chocolate or mango flavors to these. These sweets are prepared with the easiest and basic ingredients which are readily available in the kitchen for us. All you have to do is be careful while cooking these and you are sorted.

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I am sure this is not the first time when someone has seen the recipe of these amazing coconut candies. Its a very common recipe and I know most of you know it. But this is my version of it and I can proudly say that these were amazing. :)If you are beginner at making Indian Sweets, I would always suggest you to begin with this one. They are the easiest desserts I have ever made. They are almost ready in less than 10 mins and can be served immediately too. I have never made something so easy to put through.

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I have used a perfect ratio of Desiccated Coconut and Condensed Milk in this recipe. They are the main ingredients that we use in this recipe. All you have to do is cook the condensed milk with the coconut for about a few mins…add in your flavors and you are done with the most amazing dessert ever. I have used Strawberry Syrup to give it a even better flavor which is an entirely optional step. Once they are a little cooled down you can give them any shape of your choice and serve. As you can see, I served the candies in quiet an interesting way. This picture is inspired by a picture I saw on Pinterest with a double coconut layering. I loved it and wanted to do something similar while serving. 🙂

RECIPE: STRAWBERRY COCONUT CANDIES

Makes about- 20 candies (Medium Sized)

Prep Time- 5 mins

Cooking Time- 3 mins

INGREDIENTS:

  • Desiccated Coconut- 100 gms
  • Condensed Milk-3/4th cup
  • Sugar- 2 Tbsp
  • Milk- 2 Tbsp
  • Vanilla Extract- 1/2 Tsp
  • Strawberry Syrup- 2 to 3 Tbsp
  • Pink Color- A drop

PROCESS:

1. In heavy bottom pan, add the condensed milk and start cooking. Make sure you cook it on low flame and keep stirring so that it does not stick to the bottom.

2. After a minute add 80 gms of desiccated coconut and mix it together.

3. Now add sugar, milk, vanilla extract and strawberry syrup. Combine everything together.

4. Now switch of the flame and lastly add food color.

5. Let the mixture cool down a little before you start rolling them into candies.

6. Make small balls out of it and roll them in the remaining 20 gms of desiccated coconut to add that additional crunch to the candies.

7. You can now store them in a air tight container.

Your Strawberry Coconut Candies are now Ready.

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For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

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Cottage Cheese and Peas in Tangy Tomato Gravy (Matar Paneer)

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These two basic ingredients can do wonders and enhance your taste buds.

Hellloooo Readers,

This is my first Indian Cuisine recipe on Cooking Diary by Shruti. So far I have posted mostly baking stuff and desserts. Well the blog isnt about baking only. Cooking is more like a passion and I explore all the cuisines and recipes.  So i am excited about this one.

Well….. Matar Paneer is not made with too fancy ingredients. Paneer (Cottage Cheese) and Peas are like the basic ingredients in the kitchen. It goes really well with Rotis, Rice or any other kind of bread you would prefer.

Confession: I am not a Cottage Cheese Fan!!!  😛

Yess… its true…… Although i am a Vegetarian I am not too fond of Paneer. I enjoy cooking it and I love the gravy but no Paneer. My friends find it really surprising……… 😛 They say if you are a vegetarian you should love paneer but I just dont enjoy it.

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This dish is reallly easy to make. And trust me the tangy and spicy tomato gravy will just make your taste buds dance. Many people like the gravy a bit creamy tooo…..But I like this one a little spicy and tangy…. It just goes perfect with the Peas.

The best thing about Indian Cuisine is that there are so many flavors you can incorporate in one dish and each one of you could just create your own version of it. There are no rules…. You could make it as spicy, sweet, tangy or creamy as you wish. So its so much fun cooking it.

My mom makes the best paneer in this world…….. and this recipe is very much inspired by the way she makes it.

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Very easy and fun to make this delicious authentic recipe. 🙂

INGREDIENTS:

  • Cottage Cheese – 200 gms
  • Peas (Boiled) – 1 cup
  • 2 small onions diced
  • 4 medium sized tomatoes diced
  • 2 cloves Garlic
  • 1 Green Chilli
  • Fresh Corriander chopped
  • Cumin seeds- 1/2 tsp
  • Turmeric powder- 1/2 tsp
  • Red Chilli Powder- 1/2 tsp
  • Sugar- A pinch
  • Black Pepper Powder-  A pinch
  • Garam Masala- 1/2 tsp
  • Tomato Ketchup- 1 tsp
  • Salt to taste
  • Water- 1/2 cup
  • Vegetable/Cooking Oil- 2 Tbsp

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PROCESS:

1. In a heavy bottom pan, heat a tbsp oil, add cumin seeds, garlic, green chilli, and onion.

2. When the onion turns golden add in the diced tomatoes.

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3. Now add salt and turmeric powder to these and cook them for about 5 to 7 mins.

4. Once the tomatoes are cooked….. let them cool… and blend them in a food processor together to form a fine paste.

5. Reheat pan….. Add 1 tbsp oil and add the cooked tomato paste. Let it cook for about 2 mins.

6. Now add red chilli powder, black pepper, sugar, tomato ketchup, garam masala powder, and cook.

7. Add a little water so that the it does not stick to the pan.

8. Let this cook for about 3…4 mins.

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9. Finally add the boiled peas and cottage cheese.

10. Garnish with fresh coriander and serve hot.

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Your cottage cheese with peas in tangy tomato gravy is now ready. Enjoy it with steamed rice or rotis or any bread of your choice.

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Enjoy Cooking.

* You can avoid adding red chilli powder if you dont like it too spicy.

*You can use butter instead of vegetable oil.

*If you are not too much calorie conscious, you can fry the cottage cheese and then use it.

*If you prefer the texture to be more creamy…… you can add cream after step 8.

For further queries do contact me. 🙂

Keep Cooking

Love

Shruti

XOXO

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