Gulab Jamun

Dried milk dumplings, deep fried and soaked in sugar syrup make a favourite sub-continet sweet.

Ingredients:-

Khoya 300 gm/1 ¼ cups
Cardamoms, peeled 5
Paneer (Chhena) 60 gm/ ¼ cup
Clarified butter (ghee) to deep fry
Flour 45 gm/3 tbs
Rosewater 2 drops
Saffron 1 gm/2 tsp
Soda bi-carb a pinch
Sugar 960 gm/4 cups

Method:-

Knead khoya and chhena gently together. Dissolve soda bi-carb in 1 teaspoon water. Add flour and soda to the khoya and chhena mixture. Knead to a smooth, soft, dough-like consistency. Make 24 balls and smoothen by rolling between your palms. Boil sugar in 480 gm/2 cups water for 5-7 minutes till the syrup turns golden brown.
Pound saffron. Mix with cardamom seeds and rosewater concentrate to form the filling. Flatten balls. Place a pinch of this filling in the centre, seal and roll into balls again. In a kadhai heat ghee to medium heat. Slide the balls, a few at a time, into the ghee then gently shake the pan till the balls rise to the surface. Remove with slotted spoon and immediately immerse in syrup.

Time: Preparation: 30 minutes
Cooking: 1 hour
To Serve: Remove to a bowl along with syrup and serve hot.

Lab-e-Sheerin

Ingredients:-

Milk 1 Ltr.

Cornflour 1 to 1-1/2 Tbsp (as required to make it thick).

Rose Water 2 tsp.

Sugar 3/4 Cup

Fruit Cocktail 1 tin

Coloured Sawayyan 1/2 Cup

Pistachios to garnish

Raisans to garnish

Cream 2 Cups

Method:-

Boil milk, adding sugar. When it comes to boil, add cornflour dissolved in water. Mix thoroughly so that lumps may not be formed. Mix rose water & put it aside to make it cool.Put it in a serving bowl, adding fresh cream. Mix well to make it smooth. Mix boiled coloured Sawayyan (Vermicilli), some raisans & pistachios, mixed fruit cocktail.To Serve sprinkle raisans & pistachios & put a silver foil on top.Decorate with well washed rose petals.

Note:-

Instead of Fruit Cocktail, you can take:-

Grapes 1/2 Cup

Banana slices 4-6

Peach slices 1/2 Cup