KALA JAMUN

                                                        

INGREDIENTS:

Khoya, grated - 2 cups (250 grams)
Plain flour (maida) - 3tbsp

Saffron(optional) - pinch
Cardamom (elaichi) - 1/4tsp
Ghee / - oil for deep frying

For the sugar syrup

Water - 3cups

Sugar - 3 cups
a few saffron strands (optional)

PROCEDURE:

1. In a large pan, combine the sugar with water and bring to a boil.
2. Simmer over a slow flame till the syrup is 1 string consistency.
3. Remove any impurities which float on top of the syrup using a slotted spoon.

4. Add cardamom powder.

For the kala jamuns
1. In a bowl, combine all the ingredients, mix well and knead into a firm dough using water/milk.

                                                

2. Divide this mixture into equal portios and put cashewnut in center, roll into rounds. These should have no cracks on the surface as otherwise the jamuns will crack while frying.

3. Deep fry in ghee/oil over a medium flame till the jamuns are dark brown in colour.

4. Drain and immerse in the warm sugar syrup. Soak for 30 minutes.

5. Serve at room temperature."

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Phulka

                                                                                           

INGREDIENTS :

Indian wheat flour - 1 cup
Salt - to taste
Water - 1/2 cup
oil - 1tsp

PROCEDURE :

                                                                           

1.Put the flour, oil and salt in a large bowl with half the water. Adding just enough water knead well to make a soft, pliable dough. Knead dough until it is smooth and elastic. Set aside for 30 minutes.

                                                                     

2.Heat an ungreased griddle/skillet.

3.Knead dough again. Making 1/2 inch balls as needed. That is just before rolling. This is to make sure that the dough does not dry out. Roll each ball into a disc and make thin phulka 

                                                          

4.Put phulka on the hot griddle/skillet. Cook for about 1 minute, until the top starts to look dry and small bubbles start to form. Flip and cook the other side for 2/3 minutes until small bubbles form."(if need use cloth to put pressure on phulkas,so phulkas will puff up too)

Tips on making fluffy,light and delicate phulkas

1.knead the dough 2-3 hrs before making the phulka

2.knead the dough well and with enough pressure so as to get a soft and pilable dough with a smooth texture

3.use rice flour instead of the wheat flour in rolling dough

                                                         

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Miscuits

Miscuits

Ingredients:
All pupose flour/maida - 3 cups
Butter - 1cup
soda - pinch
Salt - 1 tea spoon ( upto your taste)
Cumin powder - 1 table spoons
Oil - deep fry

Procedure:
1. Mix all the above ingredientsand prepare dough with water.( dough should be very hard)

                                                        
2. Now prepare chapathis by taking required quantity of dough. Make sure that chapathis are thin.

                                        
 3.Now cut the chapathis into small pieces.

                                             

4. Take pan and heat oil . Fry the pieces in oil . Fry them into brown colour.

                                                                                 

           

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