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Bake Fresh

Bake Fresh

September 30, 2012 · 1 Comment

Gulab Jamun – a traditional Pakistani sweet dish

Desserts· Pakistani & Desi

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Last week I hosted a dinner party for our friends. A long due dinner, I had been planning but could’nt pull it off due to travelling, work and kids. All of the main courses, starters, salads and sweet dishes were made on that day only since I was busy with cakes, the day before. Work attracts more work, thats all I can say. 

Anyways, I am mostly comfortable in making continental sweet dishes as Pakistani sweet dishes tend to be more complicated and time consuming and require expertise. However, this one is exceptional. It can be prepared in half an hour from start to finish. Gulab Jamun is the name in Urdu – the national language of Pakistan. Gulab means Rose and Jamun is a fruit, not sure its exact English word. They are fried little dumplings soaked in sugar syrup and taste amazing. Sprinkle with some crushed pistachios and I can bet, you have a winner. A very simple recipe but some tips help in achieving perfection.

Gulab Jamun
Source: My mum’s diary 🙂

Ingredients:
Dry Milk Powder 1 cup [I use Nido]
Melted Ghee/Butter 2 tbsp
Flour 2 tbsp
Baking powder 1/2 tsp
Egg 1 (Lightly beaten)

For syrup:
Sugar 1 1/2 cup
Water 3 cups
Cardamom few
Saffron few strands

Crushed pistachios for sprinkling

Method:
1. Make syrup first. Put all ingredients in a large sauce pan and leave it on medium flame, stirring occasionally till the sugar dissolves.
2. Start preparing dough for the dumplings. Mix first four ingredients by hand.
3. Start adding egg till binding is achieved and soft smooth yet manageable dough is formed. Egg may be utilized completely or little may be left. 
4. Make balls of about 1.5 inches. If they are dry or appear cracked, smooth them with hands and little egg.
5. Heat oil in a frying pan for somewhat deep frying.
6. The oil should be medium hot else the dumplings will burn as soon as they touch the oil.
7. Once all the balls are made (around 12), fry them stirring continuously until dark brown.
8. Add them to the cooking syrup and cover and cook on medium flame for 15 minutes.
9. Cool and dish out, sprinkle with pistachios.

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Comments

  1. Vijayalakshmi Dharmaraj says

    September 30, 2012 at 2:37 pm

    very nice jamun… love it all the time…

    Join in my first event – FEAST FOR YOUR GURU
    VIRUNTHU UNNA VAANGA

    Reply

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Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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"We had joy , we had fun, we had seasons in the su "We had joy , we had fun, we had seasons in the sun, but the hills that we climbed were seasons out of time"

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I first had chocolate truffles in USA which were I I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

#truffles #Darkchocolate #karachifoodbloggers #riyadhbakers
#riyadhfoodbloggers
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#mashionpk #hautecuisines
Freshly pounded green cardamom infusing these mode Freshly pounded green cardamom infusing these moderately sweet Pakistani shortbread cookies made with pure clarified butter, flour and chickpea flour for that added nutty flavor, slight leavening agents for that open and melt in mouth crumb and powdery texture. The top is brushed with beaten egg and sprinkled with pistachios making the best tea time biscuits!

Let me know if I passed the test of describing our very own desi besan ki naan khatai, brought in for dearest friends who never let me make tea!

Detailed recipe on YouTube, dm for link or just search "bakefresh naan khatai"

Stories has direct link too.

#naankhatairecipe
#naankhatai
#pakistanicookies
Got cookie press? Make this foolproof recipe now t Got cookie press? Make this foolproof recipe now to fill a jar. These are any day better than store brought!

There wasn't any eid we didn't had jars full if these spritz cookies !

Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

Ingredients 
3/4 cup Butter (room temperature) 
2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
Method 
1. Cream butter and sugar 
2. Add in egg 
3. add in vanilla 
4. Sift in flour and baking powder 
5. Beat until combined 
6. Fill the dough in cookie press or just make balls by hand. 
7. Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown. 

#cookies
#spritzcookies
#buttercookies
#riyadhbakers
#karachibloggers
If you want to make an impressive and indulgent ca If you want to make an impressive and indulgent cake for celebrating an important day at home,  do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

Topped with lightly sweetened whipped cream, and any seasonal.fruit, this is sure going to win hearts.

Detailed recipe on my YouTube channel.

Linked in stories. 

A quick version of coming up in reels today.

INGREDIENTS 

250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

Separate 4 eggs.

Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

Pour in 9 inches spring foam pan (greased and dusted with cocoa powder)

Bake at 350 F for 30 minutes until set.

Cool and plate, serve with whipped cream lightly sweetened and fruits.

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The brand I use the most is beryl's chocolate.(sw The brand I use the most is  beryl's chocolate.(swipe to see the packaging)

It's a Malaysian brand and I find it pretty easily here from @moltaqa.alkhabbazeen as well as in Pakistan from empress market karachi.(not sure about the current status,  will.update when I go in summers)

If you ask me one chocolate you should buy go for this brands 62% one either in coins or blocks. Coins are just easier to use. The 1.5 kg bag or 2 kg block is more than enough and has good price point. 

Therir 41% milk chocolate is great as well nut not recommended for baking. 

I use it for ganache, brownies, icecream, chocolate chip cookies, mousse and mousse cakes and in general great for dipping, coating etc.

I use milk chocolate 28% white one inky for white chocolate mousse or sometimes in cookies.

I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
This also comes in block and small chocolate chips both are fine.

The other brands I have tried 
arabesque (belgium) 58%
@patissierchocolate (singapore) 61% ,41%

@callebautchocolate ( so popular, slightly overrated, difficult to get, available for bull orders)

dawn chocolate - good quality but i find it very sweet

All these brands are available in the above shops.

Let me know if you found this information helpful.

Come in stories to see more!

#chocolate #chocolateinformation
#bakefresh #riyadhbloggers
#karachibloggers #karachifoodbloggers

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