Caramelized Milk Balls In Thick Syrup Recipes

CARAMEL SYRUP

Steps:

• Heat sugar and 1 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
• Immediately remove from heat and add 1 cup water. Return to heat and continue stirring until mixture becomes liquid. Transfer to a heatproof container and let cool completely before using.

EASY MILK CARAMELS

Steps:

• Heat the sugar with syrup in 1 cup of milk.
• Stir until dissolved.
• Then cook to 246-248 or firm ball stage.
• Stir occasionally, slowly adding the 2nd cup of milk.
• Repeat cooking process.
• Add remaining milk, butter & salt.
• Cook to 246-248 (until a ball in cold water is firm as desired for firmness in caramels). Remove from heat; add in the vanilla extract.
• Immediately pour into a buttered pan.
• Let cool before cutting into squares.

CARAMELIZED YOGURT

Steps:

• 1. In a heavy, medium wok or saucepan, bring the milk and 1/3 cup sugar to a boil over high heat. Lower the heat to medium and simmer, stirring and scraping the bottom and sides of the wok constantly, until reduced by about a third, 4 to 6 minutes.2. Meanwhile, in a small nonstick saucepan, add the remaining sugar and cook, stirring, over medium heat until it melts and then caramelizes to a dark brown, 1 to 2 minutes. Quickly, before the caramel burns, add the water and stir until the sugar dissolves in the water, making a brown syrup, 30 seconds.3. Add the caramel syrup to the pan with the milk and simmer about 5 minutes. Transfer to a bowl and allow the mixture to cool until it registers 118°F to 120°F on a meat thermometer. Mix in the yogurt, and cover the bowl with a loose-fitting lid. Then, fold the kitchen towel in half, wrap it snugly around the milk bowl, and place in a warm, draft-free place (such as the oven or a kitchen cabinet) until firm, 4 to 6 hours. Refrigerate at least 4 hours until chilled, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CARAMELIZED MILK BALLS IN THICK SYRUP

Steps:

• 1. Prepare the paneer cheese in advance. Prepare the dough for milk rolls. Then, in a food processor, process the paneer cheese and the milk roll dough until the mixture gathers into a ball that does not stick to the sides of the bowl.2. Place about 2 tablespoons sugar in a small dish. Then, with lightly buttered clean hands, shape the dough into 15 smooth, crack-free balls. Roll each ball in the sugar.3. Heat the shortening in a large heavy wok over medium-high heat until it reaches 325°F on a frying thermometer or until a piece of dough dropped into the hot oil rises to the top after 30 to 40 seconds. Do not make the oil any hotter the kaala jaams need to be fried long and slow. (If you can, leave the thermometer in the wok and carefully monitor the temperature as you cook, it should remain between 275°F to 325°F. Turn off the heat if it goes any higher.) Add half the kaala jaams and fry, stirring and turning gently with a slotted spatula, until they are very dark brown, about 7 minutes. Remove to paper towels to drain.4. Place the remaining sugar, water, and cardamom pods in a large skillet or wok and bring to a boil over high heat. Reduce to medium-low and simmer, about 5 minutes. Add the fried balls to the syrup and continue to simmer until the kaala jaams soak up the syrup, swell and become soft, and the sugar syrup becomes very thick and almost evaporates, 20 to 25 minutes. Transfer to a serving dish, sprinkle the cardamom seeds on top and serve hot or at room temperature.VARIATION: There are many ways to serve kaala jaams: rolled in sweetened shredded coconut cut in half and dusted on the cut or the round sides with a sprinkling of dessert masala (this gives you twice as many pieces) or cut into halves or quarters and served in a pool of rabdi (Traditional Thickened Milk Pudding, see Desserts) garnished with some dessert masala.