GULAB JAMUN INDIAN DESSERTS

Ingredients to make 20-25 Gulab Jamun :-

• Khoya                                250 grams.
  
• Cottage Cheese                150  grams
• Maida                                2 table spoons
• Baking powder                 a pinch
• Cashewnuts(chopped)    1 table spoon
• Raisins & Cherry             1 table spoon
• Cardamom powder         1/4 tea spoon
• Kewra essence                 a few drops
• Coconut powder              2 table spoons
• Sugar                                500 grams
• Ghee                                 for frying

Method :-

Beat khoya & cottage cheese separately, combine both. Now add maida & baking powder. If the mixture is too thick, add a little milk. Make lemon size balls of the mixture. Mix cashewnuts, raisins, cardamom powder & one tablespoon sugar in a plate. Flatten the balls & fill this mixture & remake the balls. Heat ghee in a pan, fry the balls on low fire. When the balls are light brown, remove from fire & put them in the syrup. To make syrup add sugar to 3 cups of water & boil till a slightly thick syrup is obtained. Remove from fire, add kewra essence. When the dipped Gulab Jamuns are soft, remove from the syrup on a plate, cover them with coconut powder & decorate with cherry. This is a very famous sweet of northern India, is very delicious to eat.          

RASGULLAS INDIAN SWEETS

Ingredients to make 30-35 Rasgullas :-

• Milk                              2 Ltrs.
  
• Water                           2 cups
• Sugar                            1 kg.
• Citric acid                    1 tea spoon
• Kewra essence            a few drops

Method :-

Heat milk in a utensil. Combine 2 cups of water & citric acid. Add this mixture after the milk boils, when water & milk separate, remove from fire, add two cups of cold of water. Sieve it through a thin cloth. Place the cheese thus obtained in a plate & beat with palms for 10-15 minutes. Then make lemon size balls & keep in plate. Combine sugar & ten cups of water, make a syrup in a pressure cooker without putting on the lid, remove & sieve it. Again put the thin syrup on the fire in the pressure cooker, when the syrup boils, add the cheese balls & close the pressure cooker lid. When the cooker whistles four times, remove from fire. When it cools, pour half the syrup in a bowl. Add one cup water & the kewra essence. Now put the puffed up Rasgullas in the thin syrup. Keep in fridge to cool & serve when required. This is a very common & tasty sweet liked by all, even diabetes patients take it after squeezing most of the sweet syrup out of it.