Let me say goodbye with a sweet dish.
GULUB JAMUNS
Ingredients:
For syrup:
2 cups of sugar
1 cup of water
2 cardamom pods crushed
Little saffron optional
Little rose essence
The Jamun:
2 cups of powder milk
cup all purpose flour
tsp baking powder
1 cups of heavy cream.
1 tbs melted ghee
Method:
Boil the sugar with the water. Add the crushed cardamom.
When all the sugar is dissolved and boiling, remove.
Add the saffron and the essence. Keep aside.
Combine the milk powder, all purpose flour, baking powder,
And the melted ghee in a bowl.
Add enough heavy cream and knead it to make a soft dough.
Now take a portion and gently roll between your palms to make
Smooth balls.
Heat oil in a pan, ( you can use ghee also) until it is hot.
Lower the heat to medium and deep fry few balls at a time.
The jamuns will slowly rise to the top if it is fried in the right temperature. When they are browned on all sides, remove
And put it immediately in the warm syrup.
Let it soak in the syrup for about 30 minutes.
Serve it warm or cold.
Note: I made them quite big, you can make them smaller.
Ingredients:
2 tbsp vegetable oil
1/2 tsp panch phoron
1/2 tsp black cumin
3 dried hot red chilies, seeds removed
1 teaspoon turmeric
2 tablespoons sugar
2 large ripe mangoes, 1/4' thick pieces
5 tbsp shredded sweetened coconut
1/2 tsp salt
2 tbsp fresh cilantro, chopped
Heat the oil in a saucepan over medium-high heat. When hot, add the panch phoran and chilies. Allow the seeds to sputter and the chilies to darken. Be careful not to burn.
Add the turmeric, black cumin, 1 cup of cold water and the sugar. Stir, and add the mangoes, coconut and salt. Stir to mix and bring to a boil. Turn the heat to low and simmer until the mixture thickens slightly, about 15-20 minutes.
Remove from heat, stir in the cilantro and serve hot. Yields about 2 cups
Edited by netra_rama - 15 years ago
Ingredients
Method
Mix all of the above spices together. Save the spice mixture for use in your Bengali dishes. Most recipes call for about a teaspoon of the mixture