Gulaman Crunch Recipes

GULAMAN CRUNCH

Gulaman Crunch image

Make and share this Gulaman Crunch recipe from Food.com.

Provided by kitinsoco

Categories Dessert

Time 13m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup oil
3/4 cup Rice Krispies
439 g fruit cocktail, drained, reserve syrup
1 cup Equal sugar substitute
12 ounces unflavored gelatin
1 1/2 cups coconut milk
3 tablespoons Equal sugar substitute

Steps:

Combine fruit cocktail syrup with 6 cups water and sugar. Divide into 4. Cook each gulaman bar separately by boiling in this mixture. Stir until gulaman is dissolved. Strain and pour into individual square pan (7" X 7"). Chill until set. Cut into squares.
Heat coconut milk and 3 tbsp equal with continuous stirring over low flame for 3 minutes. Cool then chill. Arrange alternate layers of gulaman, pinipig and Fruit Cocktail in individual serving cups. Add 2 tbsp coconut milk and crushed ice. Top with pinipig.

Nutrition Facts : Calories 351.9, Fat 13.4, SaturatedFat 7.8, Sodium 110.6, Carbohydrate 29.8, Fiber 1.4, Sugar 25.1, Protein 30.7

KARO CRAZY CRUNCH

Karo Crazy Crunch image

Got this recipe off a bottle of karo Light Corn syrup. The amount of crunch made is a guess. I have never measured it.

Provided by bullwinkle

Categories Lunch/Snacks

Time 15m

Yield 3 quarts

Number Of Ingredients 7

Ingredients

2 quarts popped popcorn
1 1/3 cups pecans
2/3 cup whole almond
1/2 cup clear corn syrup
1 1/3 cups sugar
1 cup margarine
1 teaspoon vanilla

Steps:

Mix popped popcorn and nuts on cookie sheet or in a bowl.
Combine sugar, margarine and karo in 1 1/2 quart saucepan.
Bring to a boil over medium heat stirring occasionally for 10-15 minutes or till mixture turns a light caramel color.
Remove from heat.
Stir in the vanilla.
Pour over popcorn and nuts.
Mix and coat well.
Spread out to dry.
When dry break apart.
Store in tightly covered container.
You can omit the nuts and add more popcorn.

GULAB JAMUN

Gulab Jamun image

This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc. To make it even more fancy, sprinkle gold-leaf on top of each serving.

Provided by COOLGUTS

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 20

Number Of Ingredients 14

Ingredients

1 cup dry milk powder
3 tablespoons all-purpose flour
2 tablespoons ghee (clarified butter), melted
½ teaspoon baking powder
½ cup warm milk
1 tablespoon chopped almonds
1 tablespoon chopped pistachio nuts
1 tablespoon golden raisins
1 pinch ground cardamom
1 quart vegetable oil for deep frying
1 ¼ cups white sugar
7 fluid ounces water
1 teaspoon rose water
1 pinch ground cardamom

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.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 16.8 g, Cholesterol 10 mg, Fat 7.9 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 2.5 g, Sodium 40.3 mg, Sugar 15.6 g

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