Gulab Jamun

                    HAPPY DEEPAVALLI TO ALL MY BLOG FRIENDS

                                                      

''Deepavalli'' celebrations are started,everyone of us were engaged in a busy schedule.Preparing sweets n snacks,packing sweets for our friends....etc.I am not an expert in making sweets,thats y i simply go with this gulab jamuns.But i can prepare this jamuns like an expert...every one in my family love my gulab jamuns,bcos of its perfect shape n softness....Actually my inlaws were surprised abt my sweet and ask me...why ur jamuns weren't broken r collapsed.It purely depends upon the heat of oil while fry the jamuns.
Lets here my simple recipe....
INGREDIENTS;
                         Gulab jamun powder pack -- 1
                         [i used 'priya' pack]
                          Sugar                              -- 600 gms
                          Cardamom                       -- 3 nos
                          Water                              -- as needed.
                          Oil                                   -- for deep frying.

                                             
METHOD;
                Take a large pan,mix the sugar with equal amount of water in the ratio 1:1.
                 Allow it boil well for 10 min,add the spilted cardamom r powdered cardamom.
                 Turn off the stove n set aside.
                 Put the instant powder in bowl,add the water, mix it softly.
                 With out lumps make it as a soft dough.[1/3 of water needed  for a cup of flour.]
                 Don't knead the dough.
                 Pour the oil in a pan,heat it,make the dough as small balls.
                 Fry it the in the oil till golden brown.
                 Take it out and put it in the sugar syrub.
                 After 1/2 hour serve it.
TIPS;
       If the jamuns were fried in low heat,it will collapsed.
       If the jamuns were fried in too heat it bcoms black n won't cook well.
       So always check with a small ball,if it comes above the oil very fastly,
        reduce the flame.If the ball won't raise from the surface heat the oil well. 
 
          ENJOY THIS SWEET DIWALI WITH THIS SIMPLE DELICIOUS SWEET.

I am sending this sweet to sravs '' CC FESTIVE  FOOD''.

                                                 
                                                 











 
   

Pal kozhukattai[ traditional dish]

Whenever i eat 'pal kozhukattai' it brings my nostalgic memories of my childhood.In those days we used to spend our holidays in our grandma's home.Each and everyday is filled with full of enjoyment and variety of special snacks and sweets.If my grandma made pal kozhukattai,me and my sisters,brothers and my cousins sit together in the middle of the big hall and enjoy that special dish with lots and lots of fun and laughter.With my sweet memories i like to share our favourite dish with you.I am sure you will like it.

                                                                              

INGREDIENTS;

                          Idly rice          -- 2 cups[ i used a small cup nearly 125 gms of rice]

                          Jaggery           -- 2 and 1/2

                          Coconut[ medium size ] --- 1/2 of the coconut

                          Milk                               -- 1/2 cup

                          Water                             -- 4 cups

                         Cardamom                      --3 nos

                          Salt                                -- less than a pinch  or 1or 2 salt

METHOD;

                Soak the rice in water for 4 hours.

                Wash it and grind it without water.while grinding add only little amount of water.

                The batter should be nice and tight,then only we can make kozhukattai.

                When the rice becomes nice,take it out from the grinder.

                Add half of the shredded coconut with the batter,mix well.

                Then made the entire batter into small balls or long strips.

                I used made like long strips like this

          Allow them to dry for half an hour.

          keep thick bottom pan on the stove, large enough to have the balls with water.

          Pour the water,boil,add sliced jaggery and salt.allow it to boil well.

         Then add the dry balls to the boiling water.Add milk.

         Don't put the spoon inside the pan before the balls boiled and came up.

         When it starts to comes up,u can stir it slowly,turns the balls.

         If the balls becomes stiff it comes to the end of boiling.

         The liquid consistency should be like thick milk.

         Add the remaining half shredded coconut and cardamoms to it.

         Mix well. Off the stove.

             NOW, PAL KOZHUKATTAI IS READY TO SERVE.

TIPS; 

         If the consistency becomes so thick, add milk to ur expecting consistency.

         Raise the level of water,jaggery,milk and coconut according to ur 

          quantity of rice.

        Use medium flame.

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