Tag Archives: cardamom pods

Gulab Jamun- Indian Doughnuts Soaked in Flavored Syrup

Gulab Jamun- Indian Doughnut Soaked in Flavored SyrupGulab Jamuns remind me of my childhood and special holidays. My mother would make them for Diwali (I was born on this holiday) and every other major religious or family gathering. They are soft, pillowy fried balls that are soaked in lightly scented sweet syrup. I love these treats. Many Indian restaurants tend to add way too much sugar to the syrup, making it overly sweet but I prefer just a hint of sweetness with a mixture of honey and sugar.  You can also use this recipe to make simple doughnut holes for your family.

Doughnut Ingredients
1 cup milk powder
1 cup flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons, room temperature
1/4 cup whole milk, room temperature
4 cups oil for frying
Syrup Ingredients
1/2 cup honey
1/2 cup sugar
1 cup water
4-5 whole cardamom pods
2-4 tablespoons of rose water (this can be left out if desired)

Syrup Directions
Combine together the syrup ingredients in a pan and bring to a boil, stir to ensure it does not burn. Once the sugar has dissolved, remove from the heat and set aside.

Doughnut Recipe
Sift together the milk powder, flour, baking soda, sugar and salt.

Add the softened butter and mix.

Add the milk and mix the dough and set aside. The milk powder will absorb the excess liquid.

Grease your fingers with butter or oil to keep the dough from sticking to your fingers. It should be very soft and similar to pizza dough which is sticky but soft.

Form the dough into 20-25 small balls, keep in mind that the balls will double in size when you fry them. I like to roll them so they have a one inch diameter.

Heat the oil to medium heat test a small piece of dough to see if it rises to the top within a minute and browns. You don’t want the dough to fall to the bottom and stay there or to cook immediately where the exterior will burn and the interior remains uncooked.

Fry a few of the doughnuts at a time, overcrowding the pan will drop the temperature of the oil so keep your eye on the temperature.

The doughnuts will take 3-4 minutes on each side with a total cooking time of 6-8 minutes, move the doughnuts around to ensure they brown evenly on all sides. You are looking for a beautiful golden brown found with cake doughnuts. Once cooked, remove and drain on paper towels or a cooling rack until they have fully cooled. Complete this process with the remaining dough.

Soak the doughnuts in the syrup for a minimum of 30 minutes to ensure they absorb all of the syrup.

Serve at room temperature or cold.

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Slow Cooker South Indian Lamb Curry

Many people are fearful of making Indian food, with the complex spice profile, they are intimated and think that it requires complicated procedures. Nothing can be South Indian Lamb Curry, Indian Carrot Saladsimpler than this recipe. You chop everything up and throw it into one pot.

You are probably wondering what South Indian style means. As far as you are concerned, India is one country and they use tons of spices regardless of where you are from. True and not true, all at once.

I was born in South India (Southside!!), where the weather is very very hot and the monsoon season hits. We prefer spicy foods, coconut in everything and creamy foods. South India is filled with vegetarians and thanks to that, I was brought up loving vegetables. I couldn’t have asked for a better culinary childhood. Northerners also eat flavorful foods but it is not as spicy. Each region of India is known for different things. There is even a region that adds sugar to everything, even savory recipes. That will be saved for another day, back to my delicious recipe from my motherland.

TIP: It is an Indian tradition to cook your spices first to release their full potential. We usually cook the spices in ghee (clarified butter) and the spices are added at the beginning of cooking to infuse every ingredient with flavor. Give it a try, you won’t be disappointed.

Ingredients
2 tablespoons ghee or clarified butter (feel free to use regular butter)
2 tablespoons vegetable oil
2 large onions in ¼ inch wedges
2.5 lbs of lamb meat, cubed into 1 inch portions
2 tablespoons coriander seeds or powder
2 tablespoons cumin seeds or powder
2 teaspoons fennel seeds or powder
6 cardamom pods or 1 teaspoon cardamom powder
1 cinnamon stick or 1 teaspoon cinnamon powder
2 teaspoons garam masala powder
2 bay leaves
6 whole dried red chili peppers
8 curry leaves
2 teaspoons turmeric powder
5 cloves garlic, minced
2 teaspoons garlic powder or fresh garlic paste
1 tablespoon salt
1 can of coconut milk (make sure there are no additional additives or sugars)
½ cup coconut flurries(shredded coconut), unsweetened

Directions
Brown the lamb for the best flavor. If you don’t have the time, skip this step.

Place all of the ingredients in the crock pot and allow it cook on high for 6 hours. Add water or chicken/beef broth to the top of the food to ensure it does not burn.

Remove the cinnamon stick, cardamom pods and bay leaves before serving. Serve over jasmine rice or with naan. Yeah, it really is that easy!