Gulab Jamun
Ingredients
- Milk Solids
- Flour
- Baking Powder
- Ghee (Clarified Butter)
- Sugar
- Water
- Cardamom Pods
- Rose Water
- Oil or Ghee
- Chopped Nuts
- Chopped Raisins
Recipe
- Milk Solids: Khoya (evaporated milk) or milk powder is the main ingredient, providing the base for the jamun dough.
- All-Purpose Flour: Used to bind the milk solids and create a smooth, non-sticky dough.
- Baking Powder: Acts as a leavening agent, making the jamuns light and fluffy.
- Ghee (Clarified Butter): Added to the dough for flavor and to help the jamuns maintain their shape during frying.
- Sugar: Provides the sweet taste and helps create the syrup that the jamuns are soaked in.
- Water: Helps dissolve the sugar and create the syrup.
- Cardamom Pods: Add a fragrant aroma and flavor to the syrup.
- Rose Water: Adds a delicate floral fragrance and flavor to the syrup.
- Oil or Ghee: Used to deep fry the jamun balls until they turn golden brown.
- Chopped Nuts: Pistachios, almonds, or walnuts can be added for extra flavor and texture.
- Chopped Raisins: Can be added to enhance the flavor and texture of the jamuns.
Kaju Katli
Ingredients
- Cashews
- Sugar
- Water
- Cardamom Powder
- Milk Powder
- Ghee
- Edible Silver Leaf (Vark)
Recipe
- Cashews: The main ingredient, ground into a fine powder.
- Sugar: Used to create a sugar syrup.
- Water: Used to dissolve the sugar and create the syrup.
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- Cardamom Powder: Adds a fragrant and slightly spicy flavor.
- Milk Powder: Can be added for a richer, more creamy texture.
- Ghee: A clarified butter used for greasing and cooking, adding a subtle flavor and aroma.
- Edible Silver Leaf (Vark): A decorative element, traditionally used to add a shiny appearance.
