Holi Special: Instant Gulab Jamun

होली और रंग पंचमी के शुभ अवसर पर,
होली के रंग, मिठाइयों के संग।

Gulab Jamun
Gulab Jamun is my favorite dessert since my childhood. My mom makes the yummiest gulab jamuns of all. On almost all the occasions, in India, she makes them from scratch.But here in US, since I don’t get mava as we get in India, so with my mom’s suggestion, I tried these Gulab Jamuns from the Chitale gulab jamun mix [from Pune]. They turned out pretty good.
Chitale gulab jamun mix is now available is most of the Indian grocery stores in Bay Area.

Ingredients: For Gulab Jamun (50 pieces)

Chitale Gulab Jamun mix- 1 pkt [400 gms]
Sugar – 6 cups
Cardamon powder (Elachi powder) – 2 tsp
Saffron strands (Kesar) – ¼  tsp
Goldan raisins (kismis) – 1/2 cup
Water – 240 ml (1.5 cups for making gulab jamuns)
Water – 6 cups [for syrup] 

Method:

• In a bowl, gradually add little by little, 1.5 cups of water to the mix. Mix well.
• Gently knead the mixture to make it an even dough.
• In another large vessel, take 6 cups of water and add 6 cups of sugar. Also add saffron and cardamom powder to it. Bring it to a boil. Mix it well and boil again.
• Take the dough and divide it into small 50 parts. Take golden raisin and put one raisin in the center of each portion. Roll each portion into a smooth ball. Make all the balls and keep aside.
• In a pan, heat cooking oil for frying the gulab jamuns. Deep fry the gulab jamuns on medium high heat. It should take approx 7-8 minutes to become golden brown. If it happens before that, oil is too hot and jamuns won’t be able to cook all the way through. If it takes more time than 7-8 minutes, the oil is not hot enough.
• Drain all the fried gulab jamuns on a kitchen towel. Let it sit for 4-5 minutes and then add all jamuns to the sugar syrup. Let them completely soak for couple of hours.
• Gulab jamuns are ready to eat.

Serving Suggestions:
Enjoy Gulab jamums hot or chilled. I prefer them hot with chilled vanilla ice-cream on the side.

Thandai: Maha Shivaratri Special

Ingredients:
For approx. 6 servings

Cold whole milk – 3 cups
Sugar – 1.5 cup
Poppy seeds (Khuskhus) – 1 tbsp
Almonds – 15
Saffron (Kesar) – 12 strands
Aniseed (Saunf) – 1 tbsp
Melon seeds (Char magaz) – 2 tbsp
Peppercorns (Kali mirch whole) – 8
Cardamom powder (Elaichi) – 1 tsp
Rose water – 1 tsp
Water – 3 cups

Method:

• Soak almonds, melon seeds, aniseed, poppy seeds and peppercorns in half of the water for couple of hours.
• Finely grind all the soaked ingredients, using little water.
• Tie this paste in a muslin cloth and extract the juices as much as possible.
• The extract is then mixed with milk, remaining water, sugar, saffron, cardamom powder and rose water.
• Mix well few times.
• Serve chilled.

Enjoy this soothing chilled drink on Maha Shivratri, Holi or any summer evening.

Holi Special: Namkeen Karele [Savory snack]

Namkeen Karele is an attractive treat that tastes as good as it looks. It is flaky, crunchy and super delicious. I bet not only kids, grown-ups get tempted to grab some of them. I have learned this recipe from my mother-in-law few years back. Since then, I try making them during festivities.

Ingredients:
For 50 pieces approx.

All purpose flour (maida) – 1.5 cups
Whole wheat flour – 1/2 cup
Vegetable oil – 3 tbsp
Cumin seeds – 1 tsp
Ajwain – 1 tsp
Salt as per taste
Water (enough to make firm dough)
Cooking oil to fry

Method:

• Combine all purpose flour, whole wheat flour, cumin seeds, ajwain seeds, vegetable oil and salt.
• Mix together well and add water very slowly to make dough. Knead well to make it a little firm dough (puri kind).
• Keep the dough aside for 10-15 minutes.
• Take a small ball out of this dough and roll a small puri.
• Cut it vertically, but take care not to cut all the way. Do not separate the cuttings.
• Slowly roll the slit puri and gently twist both the sides to give it a karela shape.
• Repeat the above process to make all the karelas.
• Fry them carefully in medium hot oil.

Serve them any time with tea of coffee.