Dry Gulab Jamun | Sukha Gulab Jamun

Dry Gulab Jamun | Sukha Gulab Jamun is nothing but a gulab jamun without sugar syrup. We can prepare jamuns following any recipe with  khoya, paneer, bread or even ready-made gulab jamun mix. I prefer these dry jamuns as they lack the sugar loaded syrup. By this way we can satisfy our sweet tooth by indulging in jamuns with less sugar compared to our regular jamuns.

Today I’ve used the MTR Gulab Jamun mix because I wanted to make something quick. At the same time, it had to be sweet for 2 reasons. One, my son’s b’day and the other one, to break the silence in this space for so many months!    

Let us go for the recipe.

Check out the recipe for Sweet Potato Gulab Jamun here.

Recipe for Dry Gulab Jamun | Sukha Gulab Jamun Using Instant Jamun Mix:

                          Cuisine : Indian

Category: Dessert

Preparation time : 10 Minutes

Cooking time : 20 Minutes

  yields –20-25 jamuns

Ingredients:

• Gulab jamun mix – 1 cup
• Sugar- 1 cup
• Water – 1 cup
• Cardamom powder – 1 tbsp
• Rose essence – 1 tsp
• Oil – to deep fry
• Powdered sugar| desiccated coconut – as required

Method:

1. Measure the jamun mix. Add in a broad dry mixing vessel. Break any lumps in the mix. Measure ¼ cup water and add this little by little to the jamun mix. Gently mix the powder with the water to form a smooth dough.
2. Make smooth, small balls out of this dough and keep them aside.
3. In a heavy bottom pan, add sugar and water. Bring it to boil while stirring in between. Make the sugar syrup in ½  string consistency, add cardamom powder and keep it aside. When the sugar syrup is warm, add drops of rose essence.
4. Heat oil in a deep bottomed kadai. Once the oil gets heated, turn the flame to simmer and add the jamuns carefully in a single layer. Don’t overcrowd them in the oil.
5. Fry the jamuns till they become golden brown and the sizzling sound subsides.
6. Take out these jamuns and dump them in the sugar syrup while it is hot.
7. Repeat the procedure for rest of the batch.
8. Allow the jamuns to soak in the sugar syrup atleast for an hour.
9. Check for the jamuns get soften inside with the tinge of sugar syrup.
10. Take out the jamuns from the sugar syrup, roll them in desiccated coconut or powdered sugar.
11. Refrigerate, arrange them in a serving plate  & enjoy!!!

Note:

• If you find the dough becomes watery or the jamun gets broken in the oil, add some ready mix/ Maida.
• Add the fried jamuns when the sugar syrup is hot.
• I didn’t use powdered sugar as I’ve got sugar with tiny crystals. This rolling part in powdered sugar, you can avoid if you want still less sugar. Usually I skip this!
• I always prefer brownish jamuns, if you want you can take out while it is golden brown in colour. But ensure that the jamuns get cooked completely before taking out.

Tags: easy diwali sweet recipe, Dry Gulab jamun recipe, Bengali sweet recipe, Gulab jamun using instant jamun mix, Recipe for sukha gulab jamun, how to make gulab jamun using ready mix?, other ways of making gulab jamun, gulab jamun recipe with ready to make powder, Dry gulab jamun with MTR gulab jamun mix powder 

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Pasta Badam Kheer | Pasta Payasam | Easy Indian Dessert with Pasta

Pasta Badam Kheer | Pasta Payasam is an easy Indian dessert using Pasta. I’m sure everyone will love this sweetened version of pasta especially, the kids. I’ve used badam mix to flavour the kheer and quicken the process. This kheer is frequenting my kitchen quite often pasta as it needs only 10-15  minutes to prepare. We love to have this kheer chilled and undoubtedly, a heavenly treat to enjoy anytime of the day.

Recipe for Pasta Badam Kheer | Pasta Payasam | Easy Indian Dessert with Pasta:

Cuisine : Indian

Category: Dessert

Cooking time : 20 Minutes

Serves – 5

Ingredients:

• Pasta – ½ cup
• Milk – 3 cups
• Sugar – ¾ cup
• Badam  mix – 3 tbsp
• Saffron|kesar – few strands
• Cardamom | Elaichi powder –  1 tsp

Method:

1. Boil a  cup of water with little oil. To this add pasta and cook for 10 minutes or until the pasta is cooked until soft. Keep aside.
2. Boil milk in a heavy bottomed sauce pan until it gets reduced to ¾ th of the quantity.
3. In the mean time, soak saffron strands in warm milk & keep aside.
4. When the milk is reduced, add the cooked pasta & sugar and mix everything well.
5. Allow to cook pasta in milk for about 5 minutes.
6. To this add badam mix and stir well.
7. Finally, add the saffron milk & cardamom powder.
8. Mix everything well and switch off.
9. Cool it completely & refrigerate for ½ an hour.

Creamy, delicious Pasta Badam Kheer is ready! This can be had for breakfast instead of smoothies. You can serve it as a dessert after meal, Prasad for poojas...

Note:

• You can add any nuts of your choice.
• You can also use freshly ground almond paste. In that case, soak almonds in hot water for ½ an hour. Peel the skin and grind to a smooth paste by adding little milk

Tags: Pasta Recipes, Easy pasta recipes, Indian Pasta recipes, Simple Indian pasta recipes, Pasta Payasam recipe, Payasam varieties, Kheer recipes, Easy Kheer Recipes, Sweetened pasta recipe, Pasta Badam kheer recipe, Kheer recipe with pasta, How to use pasta in a dessert?, Healthy pasta recipes, Flavoured pasta recipes, Indian Dessert recipes, Indian dessert with pasta

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Finger Millet Flakes Kheer | Ragi Aval Payasam |Ragi Poha Kheer

Finger Millet Flakes Kheer | Ragi Aval Payasam |Ragi Poha Kheer is a simple payasam which could be made in 5 minutes. Since the Tamil month “Aadi” has come, we need quick recipes to offer to Goddess since almost all days in the month of Aadi are auspicious. This payasam is one such recipe, not only for Poojas, a healthy dessert which could be made on any day!

Ingredients:

• Ragi Flakes – ½ cup
• Sugar – ½ cup
• Boiled milk – 2 cups
• Coconut gratings– 3 tbsp
• Cardamom – 3 Nos.
• Ghee – 2 tsp
• Nuts of your choice

Method:

1. Grind coconut gratings with cardamom to a fine paste by adding ¼ cup water and keep aside.
2. Fry ragi flakes with a tsp of ghee in a kadai till you get nice aroma.
3. To this add boiled milk and allow the ragi flakes to get cooked well.
4. Add sugar and coconut paste and wait till sugar dissolves.
5. Chop nuts and fry in a tsp of ghee till golden brown colour. Add this to the kheer, mix everything well and  switch off.

Delicious Ragi Poha Kheer is ready. You can have it hot or cold.

Note:

• Adjust sweet according to your taste.

Tags: Ragi Poha Kheer recipe, Ragi Aval Payasam, Fingermillet Flakes Kheer, Finger Millet recipes, Millet Recipes, Healthy Desert Recipes, Festival Recipes, Pooja Recipes

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Semiya Payasam | Vermicelli Payasam | Semiya Kheer

Semiya Payasam | Vermicelli Payasam | Semiya Kheer  is a very simple yet delicious Indian dessert which can be made in no time with just a few ingredients. It finds a place in almost all marriages, functions, poojas & festivals in Tamil Nadu since it goes well with our South Indian meals. In marriges, payasam is made with  vermicelli and  sago | javvarisi.

Today being my wedding anniversary, I had very little time but felt that I had to prepare a simple sweet at home. In a stroke of inspiration, I decided to make this payasam and here it is!

Ingredients:

• Semiya |Vermicelli – ½ cup
• Milk – 4 cups
• Sugar – ½ cup
• Nuts of your choice (I have used cashew nuts,pista & almonds)
• Cardamom powder – 1 tsp
• Coconut milk – ½ cup (optional)
• Ghee – 1 tbsp

Method:

1. In a heavy bottomed kadai,  add ghee and fry nuts till golden brown. Drain them and keep aside.
2. In the same kadai, add vermicelli and fry in simmer till it becomes golden brown and remove.
3. Boil milk in a sauce pan till it becomes ¾ th in measurement.
4. Then add vermicelli and cook till it gets cooked well.
5. Then add sugar and blend everything well and keep in fire for about 3 minutes.
6. Finally add cardamom powder, coconut milk and fried nuts.  Stir well and remove from fire.

Your delicious Semiya Kheer is ready to serve! You can have it either cold or hot as per your choice. I love to have in both ways... when having hot, i enjoy with appalam and for cold? As such it is yummy..summer special!

Note:

• The payasam will become thick as time goes by or when it is cold. So better to switch off when it is slightly watery. Otherwise, you can have a stock of hot milk which could be added while serving by adding sugar proportionately.
• Sugar quantity can be changed as per your taste.

Tags:Semiya payasam recipe, Semiya kheer , Indian dessert with vermicelli, Easy payasam recipes, Vermicelli payasam recipe, Vermicelli kheer recipe, South Indian payasam, How to prepare payasam with semiya?, Indian kheer varieties, How to prepare easy payasam?

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