Instant Gulab Jamun Mix Recipe | Best Dessert For All Time

Gulab Jamun is an all-time favorite dessert for all and very easy to prepare. It is a classic Indian sweet preparation in most festivals. It is mainly prepared from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. Gulab Jamun is deep-fried, dipped in a sugar syrup by adding a pinch of cardamom to enhance the flavor. It is also served with vanilla ice cream which makes it cold and hot sweet dessert recipe. 

                                   Tips to make perfect gulab jamun

1. Don't add too much of water/milk, moisture dough Jamun will break in the oil.
2. Jamun dough balls should roll through using your palm, avoid using finger and it should be no crakes on it. 
3. Pre-heat the oil before you making the balls.
4. While frying the flame should be medium. The higher or too low flame will make Jamun uncook or over-roasted.
5. Fry both the side until crispy and keep it on tissue paper to remove excess oil from it.

Cuisine: Indian        | Preparation: 10 minutes

Cookin: 15 minutes | Serves: 20 to 25 Jamun

Ingredients:

To make a dough

Instant Jamun Mix powder: 1 pack (any brand)

Milk: 2 tbsp

Water as needed

Oil to deep fry

Little oil to grease your palm

To make sugar syrup

2 cups of sugar

2 cups of water

pinch of cardamom

                  

Method:

1. In a medium Kadai, add 2 cups of water, 2 cups of sugar, and a pinch of cardamom and set it to boil in a medium flame until sugar dissolves completely and slightly sticky.
2. In the meantime, add instant Jamun mix power in a bowl and mix with tbsp of milk and water as needed and knead it well without any lumps and make it into small balls. (always make sure to roll a ball on your palm, it should be smooth without any crack.  
3. Divide 20-25 equal-sized portion balls by grease your palm with oil and roll it until smooth balls. Keep them covered for 5 minutes.
4. Heat the pan by adding enough oil to deep fry in a medium flame. Check the oil temperature by adding a little piece of dough in oil. 
5. Add balls and fry for 1-2 minutes or until crispy. (frying too much makes burnt balls). Keep stirring gently to fry them uniformly.
6. Add them to the hot syrup and let it sit for 1 to 2 hours. 
7. Garnishing gulab jamun with chopped pistachios. 
8. Serve with vanilla ice cream and enjoy the dessert.

NOTE:

• 1 pack of Jamun mix makes 20 to 25 small balls.
• Balls should roll on the palm, don't use fingers to roll a ball.
• Make sure oil temperature should be perfect.
• Check the sugar syrup consistency. if the syrup is less, then balls will not absorb and doubled in size.
• Adding cardamom powder gives extra flavor.

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Coconut Upma | Sooji - Kayi Uppittu

I am very happy to write this special Kayi/Coconut Upma recipe with you all as this is a very rare recipe that you can find. I feel it's very special as the taste is very nice and different compared to other varieties of upma. I learnt this from my MIL, I was curious to taste this when I saw her preparing for the first time and after tasting I just loved it. 

Usually, people will prepare upma/sooji by using rava/rice etc, but I had never heard/seen coconut upma anywhere. Here I am sharing this recipe with you all today, try this at your home and enjoy the food. This is one of the tastiest and easy to make the recipe. It is nutritive, easy to digest and healthy too. You will get a flavour of fresh coconut, it gives more taste when you eat with a banana.     
                                          

Cuisine: Karnataka | Cooking: 20 minutes
Preparation: 15 minutes | Serves: 4

Ingredients:

Fresh Coconut      -  1 cup
Broken rice            -  1 cup
Milk                        -   1/2 cup (as required)
Salt                        -   as per taste
Coriander leaves   -  1/2 cup
Lemon                   -  1 or 2

To Temper:

Oil                      -  1 tbsp
Mustard seeds   -  1/2 tbsp
Chana dal          -  1/2 tbsp
Urad Dal            -   1/2 tbsp
Peanuts             -   1 tbsp
Curry leaves      -   1 spring
Green chillies    -   4-5

Method:

1. Take freshly grated coconut and grind it into powder. ( it should not be paste).
2.  In a mixing bowl, add grind coconut, broken rice, salt and mix well by gradually adding milk. ( don't add too much milk, consistency should be thick). keep it aside.
3. Now take an idli cooker and grease idli plates by applying ghee.
4. Now pour this mixer and cook for 10 to 15 minutes in a medium flame.
5. After 15 minutes, switch off the flame and let it cool completely.
6. Once it cools down, take off idlis from idli plates and make it smash using hand. (like upma). set aside.
7. In a deep Kadai/pan, add oil, mustard seeds and let it splutter.
8. Add chana dal, urad dal, Peanuts and let it cook till a little bit brown in colour.
9. Now add curry leaves, green chillies, fry for a few minutes.
10. Once it is fired, add smashed idlis, coriander leaves and mix well until all the tempering ingredients mix together.
11. Switch off the flame and add lemon juice. 
12. Mix it well again and serve hot tasty coconut upma.

                                                  

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Sajjappa - A Traditional Karnataka Sweet

Sajjappa is a special sweet prepared during festivals like Deepawali, Ugadi, etc. It is made up of stuffed coconut and jaggery. It is considered as one of the traditional sweet in south India. It tastes similar like obbattu/holige since the main ingredient used for both the sweets is coconut. Gradually preparation of these types of sweets has come down as you hardly find the recipe for these sweets. So here I am sharing delicious sajjappa recipe with you all today. Try it at your home during your weekend and enjoy our traditional sweets.

Cuisine:  South Indian      | Cooking:  45 minutes

Preparation:  1 ½ Hour    | serves:  30 pieces

Ingredients:

For stuffing:

Dry coconut        - 3 full coconut

Roasted gram     - ½ cup (1/2 pavu)

Cardamom          - 3

Jaggery              - 2 big sizes

To outer layer:

All-purpose flour (Maida)   – 4 cups

Oil                                   – 1 tbsp

Water                              – 1 cup

Method:

1. In a big jar, add dry coconut and make a powder (don't grind completely into powder), keep it aside.
2. In the same jar, add roasted gram, cardamom and smashed jaggery, grind all into a fine powder and add with ground dry coconut powder. 
3. Mix above ground ingredients well by adding water and let it boil in a medium flame until jaggery dissolves in ground powders and it becomes a thick paste to make a dough.
4. Once it becomes a thick paste, switch off the flame and let it cool completely.
5. Meanwhile, take a bowl and add all-purpose flour (Maida), oil. Mix well by adding little water and make a dough and keep aside, cover with a cotton cloth on top for 10-15 minutes.
6. After 15 minutes take the dough and make lemon size balls.
7. Take that lemon size ball from the dough and flatten it into poori size. Now fill it with prepared stuffed and cover it well till the stuff is not visible. Again flatten the ball into poori size using your fingers.
8. Now take a deep frying pan to add oil, once heated start frying in a medium flame.
9. Once fried place it on the tissue so that excess of oil will be observed by tissue.

     Serve hot with topping up the ghee.

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