#how to make khoya at home

[spicyvegrecipes]

Royal Khoya Rice Kheer recipe | How to make Shahi Kheer

Royal Khoya Rice Kheer is deliciously rich, creamy and perfectly sweet with irresistible flavours. It’s a perfect dessert for any celebration.  Royal Khoya Rice Kheer is a Popular and easiest traditional Indian rice dessert that is quite easy to put together and makes for a great dessert. Make this creamy, one-pot dessert with basic ingredients in under 30 minutes (Gluten-Free, One-Pot,…

[guidebooktolife1]

Kheer Kadam is a very popular sweet of India, which originated in the eastern province of Bengal. Due to its taste and popularity, it is even considered as a sweet fit for aristocrats. The details about the origin of the name of this sweet are not known, but it is believed that some superficial resemblance with a type of flower named – Kadam, is responsible for its name. The recipe for Kheer Kadam, which is certainly very popular in entire India, because of its origin in Bengal is also known as Bengali Kheer Kadam Recipe. The sweet itself is made by combining 2 different Indian sweets – Danadar (which resembles Rasgulla) and sweet Khoya.

Kheer Kadam Recipe

Ingredients for Making Danadar (Which Closely Resembles Rasgulla)

1) Paneer/ Chena – 200 gm (Dried type – without water)

2) Sugar – 200 gm

3) Water -1 Litre

4) Flour – 1 Tablespoon

Ingredients for Making Khoya

1) Milk – 2 Litre

2) Sugar – 200 gm

3) Kewra essence – 4 to 5 drops

Procedure for Making Danadar (Which Closely Resembles Rasgulla)

The Chena is taken in a plate and flour is added to it. The mixture is mashed nicely, till the whole mixture becomes very soft and mud like, in its consistency. Next 2 teaspoon sugar is added to it and mixed with the chena, with a very light hand and without applying any pressure.

Then the whole chena mixture is divided into small balls and rolled into a round ball shape by rolling them between the palms of the 2 hands.

Next, a deep container with a wide surface is taken and 1 liter of water is added to it. The water is allowed to boil in a medium flamed oven. As the water boils, 200 gm sugar is added to it, which produces a sugary syrup.

The chena balls are added to the boiling sugar syrup, and the container is covered with a lid. The contents are allowed to boil for 20 minutes. In between (occasionally) the contents are looked into and if the water level has fallen in excess, then extra water is added to the container (to prevent burning), depending on the need.

After 20 minutes, the container should be removed from the fire, with a lid covering the contents. The contents are allowed to cool down, without removing the lid. Once the contents are totally cooled, then the Danadar present inside is taken out.

Read More: https://www.guidebooktolife.com/recipe-of-kheer-kadam-how-to-make-kheer-kadam-in-your-home

[rajanjolly]

How to make Mawa - Khoya From Milk - ऐसे बनाये दूध से मावा या खोया -Home...

[houseofbreadpakoda]

Merry Christmas @toiletpotato!!! This was honestly the cutest prompt I could ever get!

Prompt : recipe of the Secret Santa's (aka your) favorite sweet

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খির কদম

Durga Puja had just begun in Kolkata. Orhaan skipped back home from school, gawking at the durgo pandals being set up. He had stopped at Kaka's store to pick up some khoya. Kaka's wife had lovingly fed him a peda and wished him a happy Durga puja. This is what he loved about the festival. The joy in the city, the colourful pandals, the abundance of sweets, the loudness of the festivities. Oh, but what he looked forward to the most was the Kheer Kadam his mother made. Making the dessert was a strenuously long process and that was why it was made in the house annually on the occasion of Durga Puja.

He sprinted a little on nearing his home, haphazardly took off his shoes and ran inside the house as he sniffed the aroma of the chashni cooling in the kitchen. The Roshogollas were already made. He handed the khoya to his mother and ran to the gorge on a Roshogolla while his mother chided him for eating without washing his hands. After quickly changing, he ran back to the kitchen to gobble one of the chenna balls soaked in chashni directly from the bowl, earning a glare from his mother for it.

His mother had begun to roast the khoya and was grating half a coconut on the side counter. Orhaan begged his mother to let him grate the coconut but his mother shooed him, said he was too young a child to be able to grate. What if he cut his finger? What if he had none left to eat the Kheer Kadam? The thought was enough for him to remain mum and listen to her. The coconut crinkled as it's moisture evaporated on mixing with the roasted khoya, leaving behind a pleasant scent in the house. After adding in the powdered cardamom, the dough was kneaded and made Into little balls which Orhaan helped in flattening out. The Roshogollas were wrapped with the khoya dough, and then rolled in powdered sugar and grated coconut. The plate of sugar coated Kheer Kadam was popped into the refrigerator to be chilled for an hour. Now this was the hardest part. The waiting.

His mother had handed him a glass of saffron tinted badam milk and they'd spoken about how his day at school had gone by, what they were going to do for the rest of the vacation, which was the grandest pandal they'd come across and when they were going to visit Chacha's house. And before he realised, the hour had gone by. He jumped in an unsuccessful attempt to suppress his taste buds as his mother carefully removed the plate from the refrigerator. She fed him the Kheer Kadam which he gobbled whole to keep the chashni from dripping. His antics had made his mother giggle and kiss him on the forehead. "Shubo Durga Puja babu".

It had been many years since then, and many more Kheer Kadams since that one. Orhaan was returning home after a year. It was Durga puja again, and his mother was making Kheer Kadam. Again. He'd insisted she make the dessert with him and that he would bring the khoya himself, just like the old times. He stepped inside the house to the familiar scent. His mother hugged him as he hugged her back after placing the khoya next to the chashni soaked chenna balls. He chuckled. She'd already made the Roshogollas, just like she always had. This time he grated the coconut himself while she sautéed the khoya in the pan. He looked at her adoringly as she wrapped the Kheer Kadams. He still loved everything about Durga Puja that he did as a child. The joy in the city, the colourful pandals, the abundance of sweets, the loudness of the festivities. He still loved the Kheer Kadam. But what he looked forward to the most now was that hour long conversation he had with her over a glass of Badam milk. This time he had much more than a day's talk to catch upto. They spoke about his hostel, his education, the life plans ahead and eventually diverted back to what they'd do for the rest of the festival, the list of pandals to hop to and the other developments in the city since he'd been away.

An hour clocked and Orhaan and his mother pulled out the plate of Kheer Kadams. She fed him the sweet which he ate whole just as eagerly as when he was a child. A lot had changed since, yet a lot had remained the same.

"Shubo Durga Puja babu" she said as she kissed him tenderly on his forehead.

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The recipe in short ;)

Boil some milk and squeeze lemon into it to prepare your chenna. Roll the chenna dough into small balls and boil in chashni (sugar syrup) and then let cool. Meanwhile roast khoya till brown and add grated coconut and cardamom. Flatten out the khoya balls and wrap the chenna ball rasgullas and finally roll in powdered sugar and grated coconut. Refrigerate and gobble ;)

[sharmakitchen]

Discover the Best Indian Diary Products in Australia

Australia’s food scene is a melting pot of flavors, and Indian cuisine holds a special place with its rich dairy delights. From the best Indian paneer in Australia to authentic khoya in Australia, these essential ingredients bring a taste of tradition and authenticity to your kitchen. Let's dive into the world of Indian dairy products in Australia and see how they elevate your culinary creations.

The Best Indian Paneer in Australia

When it comes to recreating your favorite Indian dishes, finding the best Indian paneer in Australia is crucial. Paneer, a fresh cheese, is a staple in Indian cuisine, loved for its versatility and creamy texture. At Sharma’s Kitchen, they offer high-quality paneer that is perfect for dishes like paneer tikka, Palak paneer, and paneer butter masala. Their paneer is made using traditional methods, ensuring it retains its authentic taste and texture.

Authentic Khoya in Australia

Khoya in Australia is another gem that adds richness to Indian sweets and dishes. Made by reducing milk to a thick, dense consistency, khoya is used in a variety of desserts, such as Gulab jamun, barfi, and peda. Sharma’s Kitchen provides premium khoya, made with the finest milk, to ensure that your sweets are as delicious and authentic as possible.

Your Source for Indian Dairy Products

At Sharma’s Kitchen, they are committed to bring the best Indian dairy products in Australia. From paneer to khoya, their products are made with care and tradition, making it easier for you to enjoy the flavors of India at home. Visit the website to explore full range of products and start your culinary journey today.

Discover how Sharma’s Kitchen can help you bring the essence of Indian cuisine to your table with the best Indian paneer in Australia, khoya in Australia, and more. Experience the richness and authenticity of traditional Indian dairy products right here in Australia!

[bigmishra]

Mouth Watering Delights from Big Mishra: Online Mishra Pedha and Ghee Mysore Pak

When it comes to traditional Indian sweets, Mishra Pedha and Ghee Mysore Pak hold a special place in the hearts of sweet enthusiasts. These timeless delights, crafted with precision and passion, are not just desserts but an integral part of Indian heritage and celebrations. Today, with the convenience of online shopping, you can relish these delicacies from the comfort of your home. Big Mishra, a name synonymous with quality and tradition, offers the best Online Mishra Pedha and Ghee Mysore Pak, ensuring that every bite is a moment of joy.

The Magic of Mishra Pedha

Mishra Pedha is a popular Indian sweet made from khoya (dried milk), sugar, and flavored with cardamom. Originating from the town of Dharwad in Karnataka, this delicacy has won the hearts of many across the country and beyond. The soft, melt-in-your-mouth texture combined with the rich, creamy taste makes it a favorite among sweet lovers.

At Big Mishra, we take pride in preserving the traditional method of making Mishra Pedha. Our skilled artisans follow age-old recipes, ensuring that the authentic taste and quality are maintained. Each Pedha is crafted with the finest ingredients, ensuring a perfect blend of flavors and textures.

With our online platform, you can now order Mishra Pedha from the comfort of your home. Whether you are celebrating a festival, a special occasion, or simply craving something sweet, Big Mishra's Online Mishra Pedha is just a click away. We ensure timely delivery, so you can enjoy fresh and delicious Pedhas without any hassle.

Indulge in the Richness of Ghee Mysore Pak

Ghee Mysore Pak is another classic Indian sweet that has stood the test of time. Originating from the royal kitchens of Mysore, this delicacy is made with ghee (clarified butter), gram flour, and sugar. The result is a rich, fudgy sweet that is a treat to the senses.

Big Mishra's Ghee Mysore Pak is a testament to our commitment to quality and tradition. We use only the finest ghee, sourced from trusted suppliers, to ensure that our Mysore Pak has the perfect aroma and taste. The process involves meticulous attention to detail, with our chefs carefully monitoring the temperature and consistency to achieve the perfect texture.

Our Ghee Mysore Pak is available for online purchase, making it easier than ever to enjoy this royal treat. Whether you are hosting a party, gifting it to a loved one, or simply indulging your sweet tooth, Big Mishra's Ghee Mysore Pak is sure to impress.

Why Choose Big Mishra?

At Big Mishra, we believe that quality is paramount. Our commitment to using only the best ingredients and following traditional recipes sets us apart from the rest. Here are a few reasons why you should choose Big Mishra for your sweet cravings:

Authenticity: We adhere to traditional methods of preparation, ensuring that you get the authentic taste of Mishra Pedha and Ghee Mysore Pak.

Quality: We use the finest ingredients, sourced from trusted suppliers, to ensure the highest quality of our sweets.

Convenience: With our online platform, you can order your favorite sweets from the comfort of your home. We ensure timely delivery, so you can enjoy fresh and delicious sweets without any hassle.

Customer Satisfaction: Our customers are at the heart of everything we do. We strive to provide the best service and ensure that every customer is satisfied with their purchase.

How to Order Online

Ordering your favorite sweets from Big Mishra is easy and convenient. Simply visit our website and browse through our wide range of products. Once you have selected your desired items, add them to your cart and proceed to checkout. We offer multiple payment options, including credit/debit cards, net banking, and digital wallets, to make the process smooth and hassle-free.

We also offer customizable gift boxes, perfect for special occasions and festive celebrations. You can choose from our pre-designed gift boxes or create your own by selecting your favorite sweets. Our team will beautifully pack your order, ensuring that it reaches you in perfect condition.

Customer Testimonials

Don't just take our word for it. Here are some testimonials from our satisfied customers:

"I ordered Online Mishra Pedha from Big Mishra for my son's birthday, and it was a hit! The Pedhas were fresh, delicious, and delivered on time. Highly recommend!" – Priya R.

"The Ghee Mysore Pak from Big Mishra is simply the best. Rich, flavorful, and absolutely divine. Will definitely be ordering again." – Anil K.

"Big Mishra's online service is fantastic. I ordered sweets for Diwali, and they were delivered promptly. The quality and taste were exceptional. Kudos to the team!" – Sneha M.

[monteverestmasala]

Making Traditional Indian Desserts: A Recipe for Gulab Jamun

Indian cuisine is renowned for its rich and diverse range of desserts, each offering unique flavors and textures. Among these delightful treats, Gulab Jamun holds a special place.

This delectable dessert is a staple in Indian festivals, weddings, and celebrations. If you have a sweet tooth and a penchant for Indian cuisine, learning how to make Gulab Jamun is a must. In this blog post, we will guide you through the process of creating these mouthwatering, syrup-soaked dumplings in the comfort of your own kitchen.

The Origins and Essence of Gulab Jamun

Gulab Jamun is essentially a deep-fried dough ball, traditionally made from milk solids known as khoya or mawa, which are then soaked in a fragrant sugar syrup flavored with rosewater and cardamom. The name Gulab Jamun itself is derived from Persian and Arabic words, where "Gulab" means rosewater and "Jamun" refers to a fruit with a similar size and shape. This mouthwatering treat has a rich history and a unique taste that leaves a lasting impression on anyone who savors it.

Ingredients for Gulab Jamun

To make approximately 20 Gulab Jamuns, you will need the following ingredients:

1 cup of milk powder

1/4 cup of all-purpose flour

1/4 teaspoon of baking powder

A pinch of cardamom powder

A pinch of saffron strands (optional)

1 cup of sugar

1 cup of water

Vegetable oil for frying

These ingredients are easily available and essential for achieving the authentic taste and texture of this beloved dessert.

Step-by-Step Procedure for Making Gulab Jamun

Prepare the Dough

Combine the milk powder, all-purpose flour, and baking powder in a mixing bowl. Make sure to thoroughly combine to avoid lumps.

Mix the dry ingredients with ghee, cardamom powder, and saffron strands. Mix thoroughly until the mixture resembles breadcrumbs.

Gradually add a small amount of water at a time and work the mixture into a soft dough. Make sure the dough is not overly sticky or dry. If necessary, adjust with extra water or milk powder.

Form the Dough Balls

Form the dough into cherry-sized, compact, smooth balls.

Frying the Gulab Jamun

Heat vegetable oil in a deep pan over medium heat. Once the oil is hot, reduce the heat to low.

Fry the dough balls in batches, ensuring they are golden brown on all sides. Remove the cooked Gulab Jamun from the oil and place it on a paper towel to absorb any excess oil.

Prepare the Sugar Syrup

While the Gulab Jamuns are frying, prepare the sugar syrup. Bring water and sugar to a boil in a separate saucepan. Let the syrup simmer for 5 to 7 minutes to slightly thicken. For more flavor, mix in a few drops of rosewater or cardamom powder.

Soaking the Gulab Jamun

Once the Gulab Jamuns are cooked, immediately place them in the warm sugar syrup. Let them soak for at least 30 to 60 minutes so they can absorb the sweetness and become spongy.

Serve and Enjoy

Garnish the Gulab Jamuns with finely chopped pistachios or almonds and serve them warm or at room temperature.

Enjoying Traditional Indian Sweets with Gulab Jamun

Making traditional Indian desserts like Gulab Jamun at home can be a delightful experience. This iconic sweet dish is a crowd-pleaser and will leave a lasting impression on your taste buds. Whether you're celebrating a special occasion or simply indulging in a sweet craving, Gulab Jamun is the perfect treat. So, don your apron, gather the ingredients, and embark on a culinary adventure to create these heavenly, syrup-soaked dumplings that are bound to transport you to the rich flavors of India. Enjoy!

A Bite of Heaven

Gulab Jamun, which translates to rose-flavored berry, is a bite-sized dessert with a punch of flavor. These golden brown dumplings are fried until they achieve a heavenly caramelized texture on the outside while remaining soft and spongy on the inside. The deep-fried balls are then soaked in a sugar syrup infused with rosewater, cardamom, and saffron, enhancing their aromatic profile.

Celebrations and Festivals

In India, sweets hold significant cultural and religious importance, and no celebration or festival is complete without them. Be it Diwali, Eid, Holi, or weddings, Gulab Jamun finds its way onto the dessert spread, adding a touch of sweetness to the festivities. These delectable delights are enjoyed in India and have gained immense popularity worldwide, becoming a favorite dessert in Indian restaurants globally.

Exploring Variations of Gulab Jamun

While the classic version of Gulab Jamun is widely cherished, creative variations have emerged over time. Some popular variations include:

Gulab Jamun Cake: Combining the flavors of Gulab Jamun with the texture of a cake, this variation is perfect for special occasions.

Gulab Jamun Cheesecake: A fusion dessert that blends the rich, creamy taste of cheesecake with the sweetness of Gulab Jamun.

Bread Gulab Jamun: Made using bread instead of milk solids, this variation offers a unique twist on the traditional recipe.

Gulab Jamun Ice Cream: A delightful combination of Gulab Jamun and creamy ice cream, perfect for a hot day.

Whether you prefer the traditional recipe or want to experiment with these creative variations, Gulab Jamun is sure to satisfy your sweet tooth.

Click here

[tnedibleoils]

A Quick and Easy Malpua for Diwali

Popular across North India Malpua is a traditional sweet of North India that is made of yoghurt, khoya, or dry milk powder, and all-purpose flour or wheat flour topped with nuts. These are fluffy on the inside and crispy at the edges as they are coated with sugar syrup and are also served with rabri (thick sweetened milk). Making malpula at home can be tiring, as it may be time-consuming. But don’t worry, we’ll see how to make these delicious malpulas in a much easier way, along with sunflower oil manufacturers in India.

Ingredients for Malpua

Flour (Wheat/all-purpose) - 1 cup

Baking soda - ⅛ tsp

Water as per requirement

Oil for frying

Khoya/milk powder - 3 tbsp

Crushed cardamom - ⅓ tsp

Fennel seeds - 1 tsp

Sugar - ½ cup

Water 

Ingredients for Rabri

Sugar as per requirement

Rose water - 1tsp

Balanced and sliced almond and pistachios - 2tbsp

Saffron strands (optional) -

Green cardamoms - 6

Full-fat milk - 5 cups

Method for Malpula

In a bowl, sieve the flour, add the dry ingredients (fennel seeds, cardamom), and mix thoroughly.

Add yoghurt and khoya or milk powder to the dry ingredients.

Mix and combine all these by adding water to make a thick or medium-thick-flow batter. Avoid lumps. Once the batter is ready, let it rest for a minimum of 30 minutes.

Meanwhile, in a pan, combine sugar and water on low heat. Stir occasionally till the sugar dissolves.

As the sugar dissolves, check for string consistency. If the consistency is not available, thick syrup is also considered.

Make sure that the sugar syrup is warm to avoid crystallization. As the syrup is ready, place the sugar syrup container in a pan of hot water to maintain the consistency.

Once it is done, add oil to a pan and place it on medium heat.

Add baking soda to the batter and stir for thorough distribution of the syrup.

Now reduce the heat and pour 3 tablespoons of batter into the oil, spreading it gently using the back of the spoon.

Gently flip it once the malpula is golden on one side, and continue it until both sides are golden.

Once it's golden, place it on paper towels to drain the excess oil, and immediately place it in the sugar syrup.

Coat it using the spoon, immediately remove it, and place it on a plate.

Method for Rabri

In a thick-bottomed pan, boil whole milk, then lower the heat and simmer, stirring occasionally.

Collect the clotted cream from the sides, mix it back into the milk, and keep stirring to avoid burning.

Continue simmering until the milk reduces to ⅓ or ¼ of its original volume, thickening in about 45 minutes to 1 hour on low heat.

Add sugar, dissolved completely, and include crushed saffron or saffron powder, along with kewra water or rose water, sliced almonds, and pistachios.

Transfer the rabri to a bowl for later use, refrigerating if not serving immediately.

Method for serving Malpula with rabri

After dipping in the sugar syrup, immediately remove it and pour some rabri on top.

Garnish the top with chopped almonds and pistachios.

 Your hot and tasty malpula is ready to be served.

About Sundew Sunflower Oil:

Tamil Naadu Edible Oils is one of the leading refined sunflower oil manufacturers that produces premium-quality oil for cooking. As one of the best cooking oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids, making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose sundew from TNEO—the best edible oil manufacturers in Tamil Nadu—to make tasty dishes.

[spicyvegrecipes]

Kesar Mawa Rabri Recipe

Are you looking for a rich, creamy Indian dessert to impress your guests? Try Kesar Mawa Rabri, a traditional sweet dish made with mawa (khoya), milk, and saffron. This indulgent dessert is perfect for festivals like Diwali, family celebrations, or any time you want a decadent treat. In this post, we’ll show you how to make this easy Kesar Mawa Rabri recipe at home. You can create a luxurious…

[cookwithme001]

It is a brown chocolate- like fudge made of roasted "khoya" and coated with white sugar balls. This Sweet is very popular in Uttarakhand, it has become a part of the culture of Uttarakhand people. It is very easy to make this at home without many efforts.  It is also narrated in many Kumauni folk songs also termed as "The State Sweet of Uttarakhand". Here I am going to share this Authentic recipe of Bal Mithai.

[jeriflory]

Milk Barfi Recipe 

You all know that the festival holiday is coming. So friends, today I am going to share with you Milk Barfi Recipe of milk powder based, halwai like khoya white barfi. It will be better and fresher than the super market burfi.

This time instead of making sweets from the market, make this delicious barfi at home in 10 minutes. It is very easy to make it at home, it has a simple recipe and it is also made very easily Milk Barfi Recipe.

Milk Barfi Recipe: Ingredients needed to make white barfi:-

2 cups full fat milk powder

½ cup full fat milk

½ cup sugar

5 crushed cardamom

5 tbsp desi ghee

Chopped pistachios for garnishing

Milk Barfi Recipe: How to make white barfi: -

1. The container in which the barfi is to be kept should be greased with ghee first. If you have butter paper, spread butter paper in the container and make it smooth. If you don't have butter paper, that's okay.

2. To make burfi, grind sugar and small cardamom together. To light the gas, keep a nonstick pan on the gas. Add ghee and after it melts a little, lighten the gas. After the ghee melts a little, add half a cup of milk to it and mix well.

3. Then, add milk powder to the same and mix well and evenly. It should be cooked very slowly, and after two to three minutes add powdered sugar.

4. Now mix the sugar powder well in the milk. Take special care not to add sugar to it. Instead, it should be powdered because if we add sugar to it, it will not melt well.

5. Because it is cooked on very low flame. You can increase or decrease the sugar.

6. On adding powdered sugar, it will become liquid. So, fry it well and turn the gas to medium at this point. Small cardamom seeds will also be visible in it.

7. If you do not add milk powder to it on medium heat. So there will be lumps in it. Now it has to be cooked till then. It has to be cooked stirring continuously until the barfi becomes solid. Because milk powder starts burning very quickly.

8. The cooking time is five minutes, but be careful not to overcook it as overcooking can make it tough.

9. We don't want to make it tough, so we cook it to get rid of the raw taste of milk powder.

10. After roasting well, take it out in a plate or tray greased with ghee. First, you will remove a small amount of the mixture from the plate to see if it has started to set up well.

11. Now keep it aside in a tray. We'll smooth it out with any ladle. Sprinkle pistachios on top and press lightly on the pistachios. Now wait for two hours for it to cool down.

12. Let it rest at room temperature for two hours, then after a certain amount of time, cut it to your liking to ensure a perfect finish. If you slightly heat the knife, then this barfi will be cut easily.

13. Your white barfi is completely ready, you can make it on any auspicious occasion.

  For more information visit the link: https://cookingkhajana.in/milk-barfi-recipe/

[myindoreonline]

The Best Ways To Make Gulab Jamun At Home

Gulab jamun is a beloved Indian dessert that is popular worldwide. It is a soft, spongy, and sweet ball-shaped dessert that is soaked in sugar syrup. It is commonly served during festivals, weddings, and other celebrations. Making gulab jamun at home might seem intimidating, but it is a relatively simple process that requires some patience and practice. In this blog, we will explore some of the best ways to make gulab jamun at home.

 Ingredients:

For Gulab Jamun balls:

1 cup Khoya (mawa)

1/4 cup all-purpose flour (maida)

1/4 teaspoon baking powder

2-3 tablespoons milk (if required)

Oil or ghee for frying

 For sugar syrup:

2 cups sugar

3 cups water

1/4 teaspoon cardamom powder

A few strands of saffron (optional)

 Method 1: Using Instant Gulab Jamun Mix

 If you are a beginner or short on time, using an instant gulab jamun mix is an easy way to make this dessert. You can order freshly packed gulab jamun mix packets from Indore Online. Follow the instructions on the packet to make the dough, shape it into small balls, and fry them until they are golden brown. Then, soak them in warm sugar syrup for at least 30 minutes before serving.

 Method 2: Using Khoya

 Khoya, also known as mawa, is a dairy product made by simmering milk for hours until it thickens into a solid mass. It is a crucial ingredient in many Indian desserts, including gulab jamun. Here is how you can make gulab jamun using khoya:

Step 1: Grate the khoya and add all-purpose flour and baking powder to it.

Step 2: Mix the ingredients well and knead them into a smooth dough. If the dough is too dry, add a tablespoon or two of milk to it.

Step 3: Divide the dough into small portions and shape them into smooth, crack-free balls.

Step 4: Heat oil or ghee in a deep frying pan and fry the balls on low heat until they turn golden brown.

Step 5: Remove the fried balls from the oil and transfer them to a plate lined with paper towels to remove excess oil.

Step 6: In a separate pan, add sugar, water, cardamom powder, and saffron and bring it to a boil. Let it simmer for 5–10 minutes until the sugar dissolves completely and forms a slightly thick syrup.

Step 7: Turn off the heat and add the fried Gulab Jamun balls to the sugar syrup. Let them soak for at least 30 minutes before serving.

 Method 3: Using Milk Powder

 If you do not have Khoya or instant mix, you can use milk powder to make Gulab Jamun. Here is how you can make it:

Step 1: In a mixing bowl, combine milk powder, all-purpose flour, and baking powder. Mix well.

Step 2: Add melted ghee or unsalted butter to the dry ingredients and mix until it forms a crumbly texture.

Step 3: Add warm milk to the mixture and knead it into a soft and smooth dough.

Step 4: Divide the dough into small portions and shape them into smooth balls.

Step 5: Heat oil or ghee in a deep frying pan and fry the balls on low heat until they turn golden brown.

Step 6: Remove the fried balls from the oil and transfer them to a plate lined with paper towels to remove excess oil.

Step 7: In a separate pan, add sugar, water, cardamom powder, and saffron and bring it to a boil. Let it simmer for 5–10 minutes until the sugar dissolves completely and forms a slightly thick syrup.

Step 8: Turn off the heat and add the fried Gulab Jamun balls to the sugar syrup. Let them soak for at least 30 minutes before serving.

 Instant Mixes from Indore Online

 If you're looking for an easy and quick way to make delicious Gulab Jamun at home, look no further than Indore Online. Along with selling the best namkeen online, they offer a range of instant mixes like Instant Upma Mix, Instant Poha Mix, Instant Idli Mix, Instant Vada Mix, Instant Jalebi Mix, and Instant Gulab Jamun Mix. Indore Online is a trusted brand that has been providing high-quality food products for years. Their instant mixes are made from premium ingredients and are easy to use, making them perfect for beginners and those short on time. With Indore Online's instant mixes, you can enjoy authentic Indian flavors in the comfort of your own home. Order now and experience the convenience and deliciousness of Indore Online's instant mixes.

[doonitedin]

अब घर पर बनाएं बाजार जैसा खोया या मावा, जानिए सबसे आसान तरीका

अब घर पर बनाएं बाजार जैसा खोया या मावा, जानिए सबसे आसान तरीका

अक्सर लोग घर पर खोया या मावा बनाते हैं लेकिन लाख कोशिशों के बाद भी वैसा नहीं बना पाते जैसा बाजारों में मिलता है. इसलिए आज हम आपको घर पर ही बाजार जैसा मावा बनाने का बड़ा ही आसान तरीका बताने जा रहे हैं. News Nation Bureau | Edited By : Gaveshna Sharma | Updated on: 30 Jul 2021, 04:05:57 PM Make Mawa at Home (Photo Credit: NewsNation) highlights मावा बनाने के लिए भैंस का फुल क्रीम दूध ही इस्तेमाल…

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Spice Up Your Cooking: Exploring Indian Dairy Products in Australia (and How Sharma Kitchen Can Help!)

Indian cuisine explodes with flavor; a big part of that magic comes from traditional dairy products. With the growing popularity of Indian food in Australia, these ingredients are becoming increasingly sought-after. Let's explore some must-have Indian dairy staples and how to use them, all available at Sharma Kitchen!

Paneer: The Versatile Cheese

Fresh and non-melting, paneer is a key player in vegetarian dishes. This wonder cheese can be grilled, fried, or simmered in curries like Palak Paneer or Paneer Butter Masala. Looking for the best Indian paneer in Australia? Look no further than Sharma Kitchen!

Khoya: The Sweet Essence

Khoya, known as mawa, is a milk concentrate in classic Indian sweets. It's made by patiently simmering milk until it thickens up. This sweet ingredient forms the base for Gulab Jamun, Peda, and Barfi. Finding Khoya in Australia might require some effort, but fret not! Sharma Kitchen offers a range of delicious khoya-based sweets.

Ghee: The High-Heat Hero

Ghee, clarified butter, is another kitchen essential. With a high smoke point, it's perfect for frying and sauteing. Ghee is a flavor booster that adds a nutty depth to curries, breads like parathas, and rotis. Luckily, ghee is readily available at Sharma Kitchen, alongside other Indian groceries.

Dahi: The Cooling Comfort

Dahi, Indian yogurt, is thicker and creamier than regular yogurt. It's a multi-talented ingredient, used in marinades and raitas or enjoyed plain with a touch of sugar or salt. Perfect for hot weather, dahi cools things down and balances out spices. You can find fresh dahi at Sharma Kitchen or make it home using whole milk and yogurt as a starter.

Butter and Cream: Rich Indulgence

Indian cuisine loves butter and cream, especially in dishes like Butter Chicken and kormas. These ingredients add richness and luxurious textures. Sharma Kitchen offers a variety of dairy products to elevate your Indian cooking experience.

Exploring Indian dairy products in Australia is a flavor adventure! Sharma Kitchen is your one-stop shop for all these ingredients and more, helping you bring the taste of India to your kitchen. So, unleash your inner chef and create authentic Indian dishes with ease!