Gulab Jamun Tiramisu As Made By Chef Obi Recipe By Tasty

GULAB JAMUN CAKE AS MADE BY HETAL VASAVADA RECIPE BY TASTY

Steps:

• Make the cardamom cake: Preheat the oven to 325°F (163°C). Grease a 10-cup Bundt pan liberally with 1 tablespoon of butter. In a medium bowl, whisk the flour and milk powder together until well combined.
• Add the butter, sugar, and ground cardamom to a separate large bowl and mix with a hand mixer for 5-7 minutes; the butter will turn pale and fluffy. Add the salt and vanilla and stir to combine. Add 1 egg at a time, beating well between each addition. Add the flour mixture. Mix until the dry ingredients are just incorporated.
• Spoon the batter into the Bundt pan and tap the pan on the counter 3-5 times to remove air bubbles.
• Bake the cake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• 10 minutes before the cake is done baking, make the syrup: Add the water, granulated sugar, saffron, cardamom pods, and cinnamon stick to a small saucepan. Bring to a boil over medium-high heat and simmer for 2 minutes. Remove the pot from the heat and whisk in the rose water and lime juice. Remove the cinnamon stick and cardamom pods from the syrup and discard. Reserve ¼ cup (60 ml) of the syrup and set aside.
• Poke holes in the bottom of the Bundt cake with a fork. Pour the rest of the syrup over the Bundt cake while it is still warm in the pan. It will look like a lot of syrup, but the cake will soak it all up. Let the cake rest for 10 minutes, then invert it onto a serving platter.
• In a medium bowl, whisk together the powdered sugar and reserved syrup to make a glaze.
• Pour the glaze over the Bundt cake. Sprinkle with the dried rose petals, if using, and pistachios.
• Slice and serve.
• Enjoy!

INDIAN FRIED DOUGHNUTS (GULAB JAMUN) RECIPE BY TASTY

Steps:

• In a large bowl, mix the powdered milk, flour, semolina, bicarbonate of soda, lemon juice, butter, and milk until thoroughly combined.
• Cover with plastic wrap and leave to rest for 15 minutes, until all the moisture is absorbed.
• Take a golf ball-sized portion of dough and roll into a ball. Repeat with remaining dough.
• In a deep pot, heat the sunflower oil until it reaches 360°F (160°C).
• Fry the doughnuts for about 4 minutes, turning occasionally, until they are golden brown on all sides.
• Use a slotted spoon to transfer the fried doughnuts to a paper towel-lined plate.
• Add the sugar, water, and saffron to a saucepan over a medium heat, and stir.
• Once the sugar has dissolved and is syrupy (about 5-7 minutes), add the doughnuts to the pan, stirring to coat in the syrup.
• Let the doughnuts soak in the syrup for an hour.
• Remove the doughnuts and garnish with the almonds and pistachios.
• Enjoy!

GULAB JAMUN

Steps:

• In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
• In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
• Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
• Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.