Gulab Jamun

Ingredients  

For the gulab jamuns:

2 cups  milk pdr

½ cup maida

⅛ tsp baking soda

4 tsp melted butter/ghee (divided)

½ cup buttermilk (see notes if buttermilk isn't available

2 tbsp pistachios or raisins - for stuffing (optional)

1 tbsp  chopped pistachios for garnish

oil for deep frying

 

For the soaking syrup

3 cups sugar

3 cups water

2 tbsp dried rose petals

¼ tsp cardamom pdr

⅛ tsp saffron

½ tsp lemon juice

⅛ tsp salt

 

Instructions 

To make soaking syrup

• Add sugar, water, rose petals, saffron, salt and lemon juice into a saucepan and heat until sugar dissolves and forms a syrupy consistency (around 10 minutes). Finally add in the cardamom powder and keep it warm on low heat.

To make the dough

• Whisk together all the dry ingredients in a bowl. Rub in 1 teaspoon melted butter/ghee with the dry ingredients to form a crumbly sand-like mixture.
• Gradually add in the buttermilk a few tablespoons at a time until you have formed a smooth, slightly sticky dough. When you pinch a portion of the dough and roll it into a ball, it shouldn't crack. If it does, you might need to add in a tablespoon more of buttermilk and knead until smooth.

To make gulab jamuns

• Heat oil for deep frying in a deep heavy bottomed wok or skillet over medium heat. The oil should be about an inch deep in the pan. I use a tiny 8" diameter wok and about 3 cups of oil. When the oil is warm, add in a tablespoon of ghee for flavor.
• Divide the dough into 25 equal portions. These portions will seem too tiny now but don't worry, the jamuns will grow quite a bit when fried and soaked. If you are stuffing the jamuns, flatten each dough portion and stuff a whole pistachio or raisin inside. Now roll each portion into a smooth, crack-free ball. (I have found that rolling them on a smooth plate using your palm makes very smooth jamuns).
• When the oil has reached around 325F, drop in the rolled jamuns into the hot oil. Fry in batches so you don't over crowd the pan. If you don't have a thermometer, see notes.
• Fry the jamuns until they are nicely browned on all sides and keep turning them often to brown them evenly. The jamuns will double in size when fried.
• Transfer fried jamuns directly into the warm sugar syrup mixture. When you have finished transferring all the jamuns into the sugar syrup, you can cover the pan and turn off the heat. Let them soak in the syrup for around 2 hours before serving. After 2 hours, the jamuns would have soaked most of the syrup and doubled in size again. Garnish with chopped pistachios and serve warm.
• These gulab jamuns will keep well for up to one week in an airtight container in the refrigerator, if you haven't gobbled them all up by then! Just warm them up in the microwave or over the stove-top before serving.

Notes

1. If you don't have buttermilk, you can make an instant version for this recipe by mixing a scant ½ cup of milk with 1 teaspoon of lemon juice and letting it sit for 10 minutes before using. 
2. If you don't have a thermometer, you can test the temperature of the oil by rolling a tiny ball of dough and dropping it into the hot oil. The dough ball should take around 10 seconds to float up to the surface without browning. If it floats up too quickly, the oil is too hot. If it takes longer to float, the oil is not hot enough.  
   

    

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Gulab jamun panna cotta

Ingredients 

1 cup whole milk (divided)

½ cup granulated sugar

¼ tsp kosher salt

⅛ tsp saffron

2 cups heavy cream

1 tsp powdered agar agar (or 1 tbsp gelatine powder, see notes)

½ tsp cardamom pdr

6 gulab jamuns 

2 tbsp chopped pistachios (for garnish)

 

Instructions 

• Start by pounding the saffron strands in a mortar and pestle to a fine powder. Add in 2 tablespoons of milk to the mortar and mix well.
• Dissolve the agar agar powder in 2 tablespoons of milk and set it aside.
• Add the remaining milk, sugar and salt into a heavy bottomed saucepan and heat it on medium heat until the sugar has dissolved completely.
• Add in the saffron soaked milk, heavy cream and ground cardamom and mix everything together. Continue heating this mix on medium heat or until it starts to simmer.
• Now add in the agar agar & milk mixture and mix everything together. Continue simmering this mix on medium heat for about 2 more minutes.
• Now take it off the heat and pour about 2 tablespoons of the panna cotta mixture into each of the 6 containers. I used glass cups but you can also use bowls/ramekins.
• Refrigerate the cups for only about 10 minutes or until they start to set.
• Place one (well drained) gulab jamun in each container and gently press it down if needed. Make sure to dry out most of the syrup from the jamuns otherwise the panna cotta might not set well.
• By now, if the remaining panna cotta mixture has started to set in the saucepan, heat it again on low heat until it gets back to a pouring consistency.
• Divide the remaining panna cotta mixture evenly over the gulab jamuns such that they are completely covered. Put them back in the refrigerator to set completely. This should take about 1-2 hours.
• To unmold, either use a knife to gently loosen the panna cotta from the sides of the container and release the vacuum. Place a serving plate on each container and gently flip it over. Tap the container gently to unmold the panna cotta onto the plate.
• Pour over a tablespoon of the gulab jamun syrup over each panna cotta and garnish with chopped nuts of your choice. Serve with more gulab jamun on the side if desired.

Notes

1. You can use either gelatine or agar agar in this recipe. If you are using gelatine, dissolve it in ¼ cup of milk in step 2 instead of 2 tablespoons.
2. Gelatine sets in the refrigerator while agar agar sets at room temperature. So you will need to refrigerate panna cotta mixture for longer (step 7 & 10 above), if you use gelatine.
3. There's a couple of ways you can serve these panna cottas.
   • You can set them in small containers like glasses, bowls or ramekins and unmold them from the container onto a plate before serving. 
   • You can also set these gulab jamun panna cottas in beautiful tea cups or decorative bowls of your choice. You don't have to unmold them and can instead serve one container per person. It will be such a fun surprise when your guests find the hidden gulab jamun center!

 

 

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Rasmalai cake

Ingredients

 15  lady finger biscuits

1 cup mascarpone cheese 

½ cup sweetened condensed milk 

1 cup heavy whipping cream 

1 cup water 

1 tbsp sugar

⅛ tsp saffron 

1 tbsp rose water 

¼ tsp cardamom pdr 

1 tbsp chopped pistachios

2 rasmalai (cut into pieces for decoration)

1 tbsp dried rose buds for garnish

 

 

Preparations

Saffron rose soaking syrup

• Crush the saffron strands in a mortar and pestle into a coarse powder. Heat the water until warm and add in the sugar. Mix until the sugar is completely dissolved. Now add in half the crushed saffron into the syrup and turn off the heat. Let the syrup cool down. After the syrup has cooled, mix in the rose water.You can also skip this step and use the rasmalai milk instead! See notes below.

Saffron cardamom mascarpone cream

• Meanwhile, soak the other half of the crushed saffron in a few tablespoons of the heavy cream for about 15 minutes. Into a bowl or stand mixer, add in the heavy cream along with the saffron soaked heavy cream and cardamom powder. Whisk it on medium high speed until you get soft peaks.
• Into another large bowl, add in the mascarpone cheese. Now add in the sweetened condensed milk and whisk them together until smooth.
• A little at a time, fold the whipped cream into the mascarpone mixture. The finished mascarpone cream should be smooth and thick.

Assemble the rasmalai tiramisu

• If you are making the cake in a springform pan, line the bottom with parchment paper and the sides with a cake collar.
• Dip the ladyfinger biscuits in the saffron rose syrup very briefly on each side and place them in the bottom of your cake pan/jar. You can fill any gaps with broken sponge fingers to fit. Top with some of the mascarpone cream and spread out into an even layer.
• Repeat these saffron syrup soaked lady fingers and mascarpone cream layers once more (and as many times as you like). After assembling, cover the cakes carefully and refrigerate them for 12-24 hours before serving for the best flavor.
• Pipe on more of the mascarpone cream on top and decorate with pistachios, chopped rasmalai and gold leaf before serving.

Notes

• Replace the saffron rose syrup with rasmalai thickened milk instead. Amp up the flavor of store bought rasmalai milk by adding some crushed saffron and rose water, if you're using it as the soaking syrup.
• Use any wafer cookies instead of ladyfinger biscuits if you can't find them. Neutral biscuits and cookies will work well here and if they are not as delicate as ladyfingers then soak them for a bit longer so they can soften well.
• Keep the mascarpone cheese out at room temperature before whipping. This helps it blend better with the airy whipped cream. You only need to place it out for about 15 minutes.
• Replace mascarpone cheese with cream cheese if you can't find it. You will need to place it out at room temperature for 1-2 hours before mixing.

 

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Mango cheesecake

Ingredients

For the cheesecake base

7 oz plain cookies/ graham crackers

6 tbsp butter (melted, can be salted or unsalted)

 

Alternate option: For the vanilla sponge base

¼ cup unsalted butter softened at room temperature

¼ cup granulated sugar

2 tbsp milk

1 tsp vanilla extract

1 large egg

3 tbsp all purpose flour

1 tbsp corn starch (also known as corn flour)

½ tsp baking pdr

¼ tsp salt

 

For the cheesecake filling:

2 cups heavy cream (chilled very well before whipping)

2 cups cream cheese (softened at room temperature)

1.25 cups powdered icing sugar

2 tsp vanilla extract

2 cups Alphonso mango pulp

1.5 cups mangoes chopped into ½" cubes (use sweet, non fibrous mangoes)

5 tsp gelatine pdr (or 2.5 tsp agar agar pdr)

½ cup water

 

For the mango gelee topping

1 cup Alphonso mango pulp

2.5 tsp gelatine pdr / 1 tsp agar agar pdr

 ½ cup water

 

Instructions 

• Oil a 9 inch springform pan evenly on the base. Line it with parchment paper round on the bottom. Line the sides of the cake pan with either a cake collar or strips of parchment paper.
• If you are making the vanilla sponge base, line the sides with a cake collar only after the cake has baked and cooled.

For the cheesecake base

• Transfer the cookies/graham crackers into a ziplok bag and bash them with a rolling pin till you get fine crumbs. Transfer the crumbs into a bowl and mix well with the melted butter until it resembles wet sand. Then pour this mixture into the springform pan and spread the crumbs evenly on the bottom. Press the crumbs down first with your spatula and then use a flat based glass/cup to pack the crumbs down tightly. Chill the biscuit base in the refrigerator for 1 hour or until firm.

Alternate option: For the vanilla sponge base

• Preheat your oven to 350F/175C.
• Cream butter and sugar together in a bowl with a spatula until light and fluffy. Whisk in egg, vanilla extract and milk.
• Whisk in the dry ingredients (flour, corn starch, baking powder and salt) in a separate bowl and add them to the wet mixture.
• Mix briefly until well combined and pour the batter into the springform pan. Level the surface and bake for about 18 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool at room temperature for an hour before chilling in the fridge for another hour.

For the cheesecake filling:

• Using either a stand mixer, handheld mixer or regular whisk and a large bowl, whisk the heavy cream with ½ cup powdered sugar and 1 teaspoon vanilla extract until it thickens and stiff peaks form. Make sure the cream is chilled thoroughly before beating. Be careful not to over mix otherwise you will turn the cream into butter! Reserve ¼th of the whipped cream mixture for decoration (in a piping bag, if desired). Transfer the remaining whipped cream into a separate bowl for later.
• Sprinkle the gelatin/agar agar powder over the room temperature water and let sit for 10-15 mins. After the agar agar/gelatin has absorbed all the water and become thick, either heat it in a saucepan on the stove-top or in the microwave until it is completely melted. Set this mixture aside while you proceed with the next steps. If using agar agar, make sure this mixture comes to a boil before you take it off the heat.
•  In a separate bowl, beat the cream cheese for 2-3 minutes until it turns smooth and creamy. Add 1 teaspoon of vanilla extract and ¾th cup of powdered sugar and beat until everything is well combined. Now add mango pulp and mix until the mango pulp is well incorporated.
• Add in the agar agar/gelatin mixture and beat until everything is well mixed. If using agar agar, you need to move quickly while it is still hot and also make sure your mixture is completely liquid before mixing into the cheesecake filling. If it has thickened up, reheat it till it becomes a smooth liquid and then add it in. Add it in with the mixer still running to avoid clumps.
• Fold in the reserved whipped cream mixture into the mango filling in 3-4 additions, mixing gently and making sure to keep as much air as possible.
• Finally mix in the cubed mango pieces gently and pour the cheesecake filling evenly over the biscuit base. Tap on the counter top a few times to level the surface and chill it in the refrigerator for 3-4 hours.

For the mango gelee topping

• Sprinkle the gelatin/agar agar powder over room temperature water and let sit for 10-15 mins. After the agar agar/gelatin has absorbed all the water and become thick, either heat it in a saucepan on the stove-top or in the microwave until it is completely melted. If using agar agar, make sure this mixture comes to a boil and then take it off the heat.
• Mix this with the mango pulp and pour this mixture over the cooled cheesecake layer. Pop any air bubbles with a skewer if needed and refrigerate the cake for 2-3 hours or until the gelee has set completely.

Unmolding & decorating

• When ready to serve, take the cake out of the refrigerator and release the spring form. Transfer the cake onto a serving platter/cake stand and peel off the cake collar.
• Decorate the cake with more cut fruits of your choice and the reserved whipped cream. Cut into slices and serve!

Notes

1. If you are having trouble with the agar agar mixture being too thick when heated, mix in the mango pulp with the water + agar agar powder while heating. This will help the agar agar dissolve more evenly. Also, make sure you add it into the cheesecake filling while it is still hot and with the mixer still running to avoid clumps.
2. This recipe makes one 9" cake and two 4" cakes. If you want to make a smaller 6 or 7 inch cake, you can halve the recipe. If you want to only make a 9" cake, you could make the entire batch and set the remaining cheesecake filling in smaller cups/glasses for a beautiful presentation.
3. If you can't find cream cheese, you can try making this cake with Greek yogurt as a replacement. Make sure your yogurt is completely drained of all its moisture before you begin and only whisk it until it turns smooth, about 20 seconds.
4. I used canned Alphonso mango pulp which is already sweetened. If you are using fresh Alphonso mango pulp, you might need to add more sugar. Mix in the mango pulp and taste the mixture before adding 2 tablespoons powdered sugar at a time.
5. Alphonso mangoes give this cake the absolute best flavor. However, if you can't find both fresh/canned Alphonso mango, you can try using any other types of mangoes.
6. You can replace the mango pulp and fresh mangoes in this recipe with other fruits to make different flavors.

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Masala macaroni

   

Ingredients

1.5 cups  macaroni

1 tsp avocado oil

2 tbsp butter

1 tbsp garlic (finely chopped)

1 tsp ginger (finely chopped)

1 spicy green chili finely chopped

½ cup red onion (finely chopped)

½ cup green bell-pepper (finely chopped)

½ cup tomatoes (finely chopped)

½ cup green beans (finely chopped)

½ cup frozen corn kernels

2 tbsp tomato ketchup

2 tbsp red chili sauce

2 tsp coconut aminos / soy sauce

½ tsp Kashmiri red chili pdr

½ tsp garam masala pdr

½ tsp sugar

1 tsp kosher salt (plus extra for salting the pasta water)

¼ cup shredded cheese

¼ cup chopped cilantro / coriander leaves

 

Preparations

Cook the pasta

• Bring a medium pot filled ¾ the way up with water to a boil on high heat. Cover the pot with a lid to help the water boil faster.
• When the water comes up to a boil, add in 1 teaspoon of salt along with the macaroni. Stir the macaroni well so it doesn't stick to the bottom and bring the water back up to a boil.
• Cook the macaroni according to the package instructions. In the meanwhile, make the masala sauce.

Make the masala macaroni

• Heat a large frying pan on medium heat for 1-2 minutes and add the butter and avocado oil.
• When the butter has melted, add the garlic, ginger and green chili and cook for 1-2 minutes or until it starts smelling aromatic.
• Now add in the onions and green bell pepper along with ¼ teaspoon salt. Cook the veggies for 3-4 minutes or until the onions turn translucent.
• Add in the chopped tomatoes. Cook the tomatoes till they are soft but still holding their shape.
• Add in the green beans and frozen corn and cook for 1-2 minutes or until they are slightly soft.
• Now add in Kashmiri red chili powder, garam masala powder, soy sauce, ketchup, chili sauce, sugar and remaining salt and mix everything well together.
• Drain the pasta when it is cooked and add it directly to the frying pan. Mix everything well together and cook the pasta in this buttery sauce for a 1-2 minutes, so it gets flavored throughout.
• Top the pasta with the cheese and cover the pan. Cook this on low for 1-2 minutes or until all the cheese has melted.
• Finally turn off the heat and sprinkle the cilantro on top. Serve hot or at room temperature. 

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Mango Cream Cake /Mango Sahne Torte

 INGREDIENTS

 For the Biscuit:
6 large eggs - flax seed pdr is a substitute, when used aft you mix with the ing. set aside for atleast 10min. for it to expand.

180g sugar

140g flour

20g cocoa powder

2cl rum

3 tbsp oil

A pinch of salt

For the Shortcrust Pastry:
30g powdered sugar
60g butter
90g flour
1 egg yolk

For the Mango Curd:
250g mango puree
Juice and zest of 2 limes
175g sugar
2 tsp cornstarch
100g butter
5 egg yolks- boiled chickpeas water

For the Mango Cream:
400g mango curd
1000ml cream
5 sheets of gelatine/ agar agar

For the Fruit Glaze:
1 mango
3 tbsp sugar
Juice of 2 limes
3 sheets of gelatine, agar agar

Instructions:

Prepare the Biscuit:

 Preheat the oven to 356°F (180°C). Separate the eggs, beat the whites with sugar to form stiff peaks, then gently mix in the yolks. Blend in rum, sift in flour and cocoa, fold gently, and mix in the oil. Bake in a 26cm springform pan for 30-35 minutes.

Prepare the Shortcrust Pastry:
Quickly knead all ingredients to form a dough, roll out on baking paper, and cut out using a 26cm springform pan ring. Bake at 356°F (180°C) for 10-15 minutes until golden brown.

Make the Mango Curd:
Combine all ingredients in a pot and slowly bring to a boil while stirring. Let simmer for 1-2 minutes, then cool to room temperature.

Prepare the Mango Cream:
Soak gelatine in cold water. Whip the cream until stiff. Fold in 400g of the cooled mango curd. Melt the gelatine, mix with some of the mango cream, then fold back into the rest of the mango cream.

Assemble the Cake:
Spread 1 tablespoon of mango curd on the shortcrust base inside an adjustable cake ring. Slice the biscuit twice horizontally, coat two slices with mango curd, and stack on the base, spreading mango cream between layers and on top.

For the glaze, boil the remaining mango with sugar and lime juice, blend, dissolve soaked gelatine in it, and spread on the cake. Chill for at least 3 hours.

This Mango Cream Cake is an enchanting blend of tangy and sweet flavors, layered between delicate textures that make each bite a delight. Enjoy the freshness and creaminess of mango in a beautifully composed dessert that's sure to captivate your taste buds.

 

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https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.