Gulab Jamun with Coconut Milk Powder and Whole Wheat Flour

Ingredients

For the Jamun

Milk Powder - 1/2 cup
Coconut Milk Powder - 1/2 cup
Whole Wheat Flour - 1/4 cup
Baking Soda - 1 pinch
Ghee - 1 to 2 tsp
Curd - 2 to 3 tbsp
Cardamom Powder - 1 pinch
Oil or Ghee - To deep fry

For the Sugar Syrup

Sugar - 1-1/2 cups
Water - 1 cup
Elaichi Powder - 1 tsp
Lime Juice - 1 tsp (optional)
Salt - 1 tiny pinch


Procedure

To make Sugar Syrup

Add sugar and water in a medium sized bowl and allow to boil for 5 to 10 minutes on a medium flame.

When it reaches a sticky consistency, add elaichi powder, lime juice, and salt.  Switch off and keep aside closed.

To make the jamuns

In a bowl, mix together milk powder, coconut milk powder, whole wheat flour, baking soda, cardamom powder and ghee until well combined.

Add curd little by little and knead to a soft, little sticky, and smooth dough.

Make even sized balls out of this dough.  Apply ghee in your palms to roll out the balls.  The balls should be smooth and crack free, else they break while deep frying.

Heat oil or ghee in a kadai on medium low flame.

When it is moderately hot, deep fry the jamun balls to golden brown stirring in between.

Add the hot fried jamuns to the hot sugar syrup and set aside for 2 hours.  Keep closed.

The jamuns would have become double sized and ready to be served chilled or as such.

The coconut milk powder added in the jamuns gives an extra flavor for coconut lovers.

Notes:

I used whole wheat flour without sieving.  This gave a slightly coarse texture to the jamuns though it was good taste and soft too.  If you want it really smooth, sieve the whole wheat flour and use.  The original recipe calls for use of maida instead of whole wheat flour.

Elaichi powder can be replaced with nutmeg powder or rose essence.

I used KLF coconut milk powder 25 gm sachet (1/3 cup) and adjusted measurements of other ingredients accordingly.  For this quantity, I got around 12-14 gulab jamuns.

Homemade Mango Toffee

Source:

Mrs. Kavitha Saravanan


Ingredients:


Mango Pulp - 1 cup

Sugar - 1 cup

Ghee - 2 tsp

Liquid Glucose - 2 tsp

Milk Powder/Condensed Milk - 2 tsp


Method:


1.  Heat a heavy bottomed vessel.

2.  Add mango pulp, sugar, ghee, and liquid glucose and mix well.

3.  Keep stirring on medium flame until a soft ball consistency is reached and all the ingredients are well combined.

4.   Add 2 tsp of milk powder or condensed milk diluted in water.

5.  Keep stirring continuously on medium flame for about 15 minutes without taking off your hand until the pulp mixture comes off the vessel without sticking on the sides.  Switch off the stove.

6.  Apply ghee on a plate.

7.  Pour the mango toffee mixture in the greased plate and spread evenly.

8.  Allow to set for at least 6 hours.

9.  Cut into square pieces and wrap in a butter paper to serve as individual toffees.  Store in an airtight container.  Average shelf life is 1 week.


My Notes:

Any fruit pulp can be used to make this toffee.