Gulab Jamun

Ingredients:

Non fat milk powder (I used Nestle milk powder) – 1 cup

All purpose flour (Maida) – ¼ cup

Butter (I used Amul butter) – 3 tbsp

Milk – ¼ cup

Baking Soda – a pinch

Sugar – 2 cups

Water 1.5 cups

Cardamom Seeds – 5/6 pcs

Refined oil for deep fry the balls

Method:

1. Grind cardamom seeds.
2. Take water in large pan and add sugar and cardamom.
3. Now bring it to boil.
4. After few minutes, remove the pan from the flame.
5. Now keep stirring the syrup until the sugar gets dissolved into the water.
6. Keep it aside.
7. Now get prepared for making balls for Gulab Jamun.
8. Take flour, milk powder and baking soda in bowl. Add butter to it and mix well.
9. After that add milk and make soft but sticky dough. Keep it aside so that milk powder can absorb extra milk.
10. If you find, dough is dry, don’t add water. In that case you need to add more milk to make it soft.
11. Now grease both of your hand palms to knead the dough. Divide the dough into few equal portions. And roll them into small round balls. About 20 balls you can make.
12. Heat the oil in a deep bottom pan. Keep the flame in medium heat. Place 3 or 4 balls one time in the oil. Now fry them till they get evenly dark brown in color.
13. Keep them aside once they are fried. Let them cool down.
14. Repeat this process for frying other balls.
15. Now place them in the hot syrup. And let them be there for at least 45 minutes.    

Uraad Daal Khasta Kachori

Ingredients: 

For the Kachori:

250 grams refined flour (Maida)

2 tbsp of Semolina (Sooji)

1 tsp of salt

White oil to fry and to mix with refined flour

For stuffing inside the kachori:

½ cup of white urad daal(white)

2 tbsp of fennel seeds (Crushed) and chilli powder

2 pc green chillies

1 tsp ginger

½ tsp of each powder (garam masala powder, asafoetida, coriander powder, baking soda)

White oil to fry

Method:

1. Wash Uraad Daal well and soak it for 4 hours. Then drain the water.
2. Take refined flour, semolina, salt, 2 tbsp white oil in bowl and mix them well with water. Make soft dough. Keep it aside for few minutes.
3. Grind soaked uraad daal, fennel seeds, chopped green chillis and ginger in grinder. Take it in a bowl and add red chilli powder, coriander powder, 1 tsp oil and mix well. Now add asafetida to the mixture.
4. Take a small lemon size ball of the dough and flatten it. Now stuff 2 tsp of Uraad daal mixture in it and seal the edges of the flattened dough. Roll it to make a thick kachori.
5. Now heat the oil in a deep bottom wok. Turn down the flame to medium and add kachori to it one by one. Start flipping the kachori very often, almost every few seconds. Make sure that karchori has been cooked well from both the side. If you find the color of Kachori became brown and crispy, make sure that your kachori ready and puffed completely. Then take it out of the wok. Repeat this process for frying all Kachoris.

Know about tips to make your kachori puffy.