Friday, October 27, 2017

Soft Mysorepak


Ingredients
Besan flour-1 cup
Ghee-3/4 cup+1/4 cup
Sugar-1 cup
Water-1/2 cup
Cardamom powder-1/2 tsp

Method
1. Dry roast the besan flour in low flame for 10-12 minutes
2. Transfer the besan into a bowl
3.Warm 3/4 cup of ghee and mix with besan flour without forming lumps
4.Heat pan ,add sugar and water.Boil it until one string consistency
5.Add besan mixture to the sugar syrup and also cardamom powder
6.In low flame,stir the besan mixture continuously and adding leftover 1/4 cup of ghee in teaspoon with regular intervals
7.The mixture comes along with the ladle and doesnt stick to the pan within 10 minutes
8.Grease a tray with ghee,add the mixture to the tray and spread it evenly
9.When it turns slightly warm,cut the mysorepak in desired shapes





Thursday, October 12, 2017

Bread Jamun - Shop Online for Indian Sweets



This is the website which does carry fresh indian traditional sweets and snacks in their store.To shop online, check http://www.indiansweetsinusa.com/mainstore/is/  The shipping is free for diwali festive season.They have wide range of products from Grand Sweets and Snacks, Shri Krishna Sweets , Adyar Ananda bhavan and Shri mithai.







Ingredients
White/Brown Bread-8 slices
Milk-1/4 cup
Sugar-1 cup/100 gms
Cardamom powder-1/4 tsp
Star anise-1
Water -2 cups
Oil to deep fry

Method
1.Cut the edges of the bread and cut into small slices
2.Grind the slices into coarse powder
3.Add milk little by little to make into soft dough
4.Roll the dough into small balls or shape them into cylindrical.
5.Deep fry the jamuns in low flame until it turns brown in color.
6.To make sugar syrup,boil water ,sugar and star anise in a pan for 10-12 minutes
7.Add cardamom powder to the syrup,boil until it starts bubbling from bottom(one string consistency).To check the one string consistency,press syrup between two fingers.A soft string forms if it is ready.
8.Add the jamuns to the syrup,boil it for 2-3 minutes without closing the pan.
Bread jamun is ready to serve.




Sunday, October 08, 2017

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