A couple of weeks ago, we celebrated Diwali.....the celebration where the light wins over darkness, and where the evil is defeated by the good....
As we ate Indian dishes, I made a special Indian sweet for the first time....Malai Gulab Jamun......I know....the look like berlines.....but they taste different!
Malai Gulab Jamun
1 cup of powdered milk
1 1/2 tablespoon butter (room temperature)
1 tablespoon all-purpose flour
2 tablespoons of semolina
1 teaspoon baking powder
2 tablespoons of water
6 to 10 tablespoons milk (varies)
Oil for frying
2 cups of water
3/4 cup sugar
2 cardamom pods
1 teaspoon lemon juice
1 teaspoon rose water
Mix powdered milk with butter. Add the baking powder and all-purpose flour. Mix well. In a separate bowl, place the semolina and add the water. Let it hydrate for 15 minutes. Mix with the powdered milk. Add milk slowly until you have a smooth, non-sticky batter. Don't knead it! If necessary, add more milk. Let it rest for 10-15 minutes. Pick up a portion and make an ovoid with your hands.
Fry the balls until golden brown. Place them in a heat-resistant container.
Mix together the water, sugar, cardamom, lemon juice, rose water, and a pinch of saffron. Boil for 10 minutes. When the balls are warm, place them in the syrup and boil at low heat for 15 minutes. Leave in syrup until they are cool.
Cream for the malai 1/2 cup powdered milk 2 tablespoons sugar 1/4 cup milk 10 grams butter
Put everything in a non-stick pan and cook until it separates from the walls. Let it cool down.
Cut the malai in half (not deep) and fill with the cream ..... Enjoy!
Everything looks so inviting! I just love Indian flatbraed.ReplyDelete
I would have loved to have joined you for that delicious looking meal and the dessert is so interesting.ReplyDelete