Shoot, century and WIN - Celebrate with Gulabjamun and Mawadaar Kulfi !!

Soo many wins in one go...England finally score a goal and qualify for the 16, the success of the Indian cricket team winning the Asia Cup after 15 years and also my much anticipated 100th post - yes, I finally scored a century....:)

DD : wow ! Ma, you got your century. how do you feel about this?

Me : I feel great and joyful....very happy that I achieved something and reached a milestone....

DD : What have you achieved since you started your blog?

Me : Lots of joy, great friends from around the world who always send me best wishes, love and encouragement through their comments.  also I've learnt so many new things, new methods in cooking, experimenting new dishes and new computing skills-who would of thought that blogging would be so beneficial....! I hosted a two wonderful events and I had a great response from my fellow blogger...also one of my recipes POTATO GNOCCHI won a prize !!~ you can see this on my blog page One more joyful moment....

DD : you scored your half century, very quickly...but second half took more time, why?

Me : yes I scored half century quickly because when I started a blog it was winter and in winter I had  lots of time in my hands to write so many posts, since April UK has produced reasonably good weather, so I spent more time outside rather than by the cosiness of the hob....but don't worry I still have a massive file of recipes  to post...

DD : so in this six months journey of your blog were there some optimistic times and some apprehensive?

Me : Apprehensive, yes when I thought about hosting my first event, Joyful eating whilst traveling...because it was just 8 weeks that time for me when I started blogging and taking that big responsibility it was very challenging job, but I said earlier I like challenges....

interviewer : where do you go from here now?

Me : I will continue my blogging because cooking is my JOY and I would like to keep in touch with my bloggywood friends and also would like to try out their innovative and different recipes than mine and I hope they will try out mine too...I believe through making dishes from other cultures you can bring yourself towards their cultures and tastes !

I would like to say a big thank you to my family who always support and encourage me in carrying this on, they all are willing to taste my new dishes which I experiment and give their honest opinion, sometimes they are too honest for my liking... they patiently wait while I take pictures of the dishes.... I would like to send my gratitude to my bloggywood friends who constantly gives their support and opinion...without their comments and encouragement I wouldn't have got as far as I have...

DD : So Ma, on this happy occasion what have you got for your friends and family ?

Me : well, because we have lots of happy moments around us, I would like to share two delectable and mouthwatering deserts with my friends and you... SINFUL GULABJAMUN and MAVADAAR ROSE AND COCONUT KULFI...!!

DD : wow, that's great Ma ! will, let you go and show us your deserts,,,good luck!

Me : Thanks sweetheart ! that was a good interview, are you planning to be a journalist? ....:)so here I am with two deserts...first Kulfi

Kulfi  is a popular flavored frozen dessert made from milk which originated in South Asia and is popular throughout neighbouring countries in the Middle East. It has similarities to ice cream in taste, texture and preparation.  Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice-cream. Thus, it is usually considered a distinct category of frozen dairy-based dessert.  Traditionally in India, kulfi is sold by street vendors called kulfiwallahs who keep the kulfi frozen by placing the moulds inside a large earthenware pot called a "matka", filled with ice and salt. It is served on a leaf or frozen onto a stick. It can be garnished with pistachios, cardamom and similar. Often it is served as Falooda Kulfi which is kulfi with rice noodles, rose syrup and other ingredients. Popular flavors include pistachio, mango, vanilla, and rose. (source : wikipedia)

So here I made my kulfi with Rose Syrup and coconut...also I haven't used any cornflour to thicken the milk, but instead I added Paneer (Indian cottage cheese)..because I like my kulfi very rich and it has to have grainy texture not smooth...The special texture comes from the small bits of milk-skin, by simmering the milk slowly...It takes a little more time prepare but Boy it is worth it...Mmmm ( I know pics could have come better, but I was really struggling there, because the heat couldn't do much justice to my kulfi ..but I can tell you the taste was Divine!...)

You will need :-

• 500 ml full fat milk
• 4 tbsp full fat milk powder
• 300ml Condense milk
• 200 ml whipping cream
• few drops of Rose water
• 1 tsp rose syrup
• 2 tbsp dry coconut powder
• 4 tbsp grated paneer
• few drops of coconut extract

Method :-

Put first three things in a non stick or heavy bottom pan and mix well and bring to the boil.  Simmer about 30-40 minutes, stirring constantly (the mixture should be thickened and reduced).  Now add other stuff (except cream) and remove from the heat and leave it to cool at room temperature. Now whisk cream until thick and fluffy, and add to the cooled milk mixture and fold gently.  Now pour the mixture into a small ramekins or kulfi moulds and wrap with the kitchen foil or cling film and freeze about 7-8 hours or all night. Kulfi is eaten when it is slightly melting on the outside/edges. So, take out of the freezer 10-20 minutes before serving, less in hot countries.  Serve it own its own or falooda...

Note : by adding milk powder, mixture thickens more quickly and also it gives Khoya or Mava taste to the kulfi. and by adding paneer , kulfis texture becomes grainy..so that is the way kulfi has to be in my opinion...

Now coming to my second desert..Sinful Gulabjamun

Gulab jamun (Hindi: गुलाब जामुन, Urdu: گلاب جامن) is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Nepal and Bangladesh. It is made of a dough consisting mainly of milk solids (often including double cream and flour) in a sugar syrup flavored with cardamom seeds and rosewater or saffron.Gulab jamun originates from an Arabic dessert, Luqmat Al-Qadi (Arabic for "the judge's bite"), that became popular in the Indian Subcontinent during the Mughal era. Rosewater syrup is often used; however saffron syrup and honey are also common. The dessert also became popular in Turkish-speaking areas, spreading to the Ottoman Empire. Gulab jamun is a dessert often eaten at festivals or major celebrations such as weddings,parties or on a any happy occasion, Diwali (the Indian festival of light) and the Muslim celebrations of Eid ul-Fitr and Eid al-Adha. There are various types of Gulab jamun and every variety has a distinct taste and appearance. (Source wikipedia) 

Gulab jamun was one of the most favourite desert of my mum..she proudly used to make these sweet with khoya or Mava on Diwali and we kids used to watch her prepare...many times me and my brother used to help her so she can make them quickly and we can have it..but after coming to UK I never made jamun's with khoya, always used  milk powder...and this recipe was given by my SIL...I've added few bit extra to make it more richer in taste....

You will need ;- (for the sugar syrup)

• 1 cup sugar
• 2-3 tbsp rose water
• water

Method:-

Take the sugar in a heavy pan and add water to just cover the sugar. Boil for about 7-8 minutes.The syrup is done when , while dropping from a spoon it falls in a thin single thread.

You will need :- (for the Jamun)

• 7 tbsp whole milk powder
• 3 tbsp self raising flour
• 1 tsp semolina
• 3 tsp ghee or unsalted butter
• 1 tbsp cardamom and saffron - crushed
• 3-4 tbsp double cream
• few mls milk if needed
• 15-20 pistachio nuts

Method :-

Mix all the ingredients (except pistachio nuts) and form a soft dough.  leave a side for about half an hour.  If dough gets little hard or dry use milk to make softer again.  Now make balls of even size and stuff one pistachio nut in them.  Heat sunflower oil well. Switch of the heat and cool a little.  Let in some of the jamuns(3-4), when they rise up put back on heat and fry them on a slow heat till medium brown.  Remove from the oil and put them in Sugar syrup to soak.  Repeat for all the jamuns.  let it soak for 6-7 hours and serve...you can serve with any ice cream or whipped cream..I served mine with cream.

Enjoy both desserts as much as we did !!

Also I would like to tell my friends that I'm going on a break till September...my kids holidays are starting, good weather is here so I want to spend as much as time with my kids because they are growing faster...and we want to have some quality time together...but I'll post a one post in mid July or August about one event..so look out for it..till take care and don't forget me !!

Sending this kul kulfi to Yasmins current event I scream for Ice cream ...also to Spicy tasty's Sizzling Summer Contast...

also sending Srilekha's event Sweets and Savories for Diwali... and Torview's event cold desserts