Punjabi Sweets

Gulab Jamun :

Tasty plump and soft sugar balls, great for snacks as well.

Ingredients :

Sugarless koa-1/4 kg, Maida-1/2 cup, Melted ghee - 2 Table spoons, Milk-little, Cooking soda - a pinch, Oil - for deep frying, Sugar - 1/4 kg, Water - 1 1/2 cup.

gulab jamun Preparation

1. Mix melted ghee with maida using finger tips to blend evenly.

2. Mix cooking soda with little milk.

3. Crumble koa and mix with maida.

4. Mix well so that the dough doesn't break while making balls. Make into small balls or into oblong shape and keep under a wet cloth.

5. Mix sugar, water and heat till sugar melts! , stirring constantly.

6. Boil till syrup becomes sticky (5 to 7 minutes).

 
   

Coconut Burfi

Ingredients

250 gms finely grated coconut, 250 gms sugar,150 ml water and ghee for greasing plate.

coconut burfiPreparation

1. Prepare syrup with sugar and water to 2 1/2 thread consistency.

2. Warm coconut in heavy saucepan, pour in the syrup.

3. Stir well and cook till soft lump forms.

4. Spread in a greased plate and Cool it.

5. Sprinkle cardamom powder (optional).

6. Cut into squares, store in airtight container.

 
   

Gajar Halwa

Ingredients:

Carrot-450 gms, Milk-750 gms, Single cream-150 gms, Granulated sugar-75 gms, Ghee (clarified butter) 45ml, Khoya (reduced milk)-45 gms, Ground almonds-100 gms, Green cardamom - 6 nos and Cashewnuts-25 gms.

gajar halwaPreparation :

1. Peel carrot and grate.

2. In a large heavy bottomed pan, add cream and bring to a boil, stirring constantly.

3. Lower heat and simmer, stirring occasionally to prevent it from sticking to the pan.

4. Cook for at least one hour, till milk has thickened and stir in the sugar.

5. Allow to simmer for further 20 mins, stirring occasionally.

6. Add khoya, ground almonds, crushed cardamom seeds and sultanas.

7. Cook for another 5-10mins, until the mixture is greasy on the surface.

8. Transfer to serving dish and serve garnished with sultanas and cashewnuts.

9. Serve hot or cold as preferred.

 
   

Gulab Jamun 2

Ingredients:

Powder Milk 4 cups, All Purpose Flour 2 TableSpoons, Sugar for Syrup-2 cups, Water for Syrup-2 cups, Oil for deep frying and Rouh Kewra ( essence ).

gulab jamun2Preparation :

1 . Mix powder milk with all purpose flour and water till dough is together and does not fall part and you may have to add more flour. Make into balls and let it sit.

2. Add water and sugar in a pan and cook till it is thick and coats the back of the spoon.

3. Heat the oil and when hot add balls of the above mixture and cook till it is all even.     for visual variation cook all the balls from brown to black and even half side being brown and other side black.

4. Add fried balls to cooking syrup and cook till they swell up and float on the top.

5. Add rouh Kewra in the end in the syrup and either cool to room temperature or     keep in refrigerator and eat as snack or desert.

 
   

Atte ka seera

Ingredients :

2 tablespoons wheat flour, 2 1/2 tbsp ghee, 3/4 to 1 cup sugar or molasses (jaggery), elaichi powder, chopped pista and almonds.

attw ka seeraPreparation:

1 . Add flour and roast on slow fire, stirring continuously.

2. Side by side add to sugar 2 1/2 cups water and keep to boil.

3. When the atta becomes a golden brown, add the boiling sweet water.

4. Stir gently and continuously till excess water evaporates and the ghee separates.

5. Decorate with chopped nuts.

 



 
 
 
 
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