Gulab Jamun Tiramisu As Made By Chef Obi Recipe By Tasty Recipes

CHINESE FRIED SESAME DESSERT BALLS (JIAN DUI) RECIPE BY TASTY

Steps:

• Make the red bean filling: In a medium bowl, combine the red beans with 1 cup (240 ml) of water. Cover with plastic wrap and soak overnight.
• Drain the red beans, then transfer to a small saucepan with the remaining 3 cups (720 ml) of water. Bring to a boil over medium-high heat, then cover and cook for 1 hour, until soft enough to mash with a fork.
• Add the sugar and cook, stirring frequently, until the liquid evaporates and a thick red bean paste forms.
• Transfer the red bean paste to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the paste to prevent a skin from forming. Refrigerate until ready to use.
• Make the dough: In a liquid measuring cup or small bowl, whisk the hot water with the light brown sugar until the sugar dissolves.
• Add the glutinous rice flour to a medium bowl and use a spoon to create a small well in the center.
• Pour the sugar syrup into the well and stir for 5 minutes, until the dough is well combined and no longer sticks to the bowl.
• Lightly dust a clean surface with glutinous rice flour. Turn the dough out and knead for 5 minutes, until it forms a smooth, round ball. Use a little bit more flour or water as needed.
• Divide the dough into 8 pieces. Roll the pieces into small balls, then flatten into discs about ½-inch (1 ¼ cm) thick and 2½-inches (6.5 cm) in diameter.
• Place 1 teaspoon of red bean filling in the center of a piece of dough. Fold in the edges to cover the filling, then roll into a ball. Roll the ball in the sesame seeds until the dough is covered. Repeat with the remaining ingredients.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Fry the sesame balls for 15 minutes, stirring frequently, until golden brown. Transfer to a wire rack set over a baking sheet to drain and let cool for 15 minutes before serving.
• 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!

DOUBLE CHOCOLATE-STUFFED MINI CHURROS (MINI CHURROS RELLENOS DE CHOCOLATE) RECIPE BY TASTY

Steps:

• In a saucepan over a medium heat, combine the butter, sugar, water, and salt ,and bring to a boil.
• Reduce the heat to medium-low, and mix in the flour with a wooden spoon until the dough comes together to form a soft ball.
• Take the saucepan off the heat and cool for 5 minutes, to prevent the eggs from curdling.
• Gradually mix in the eggs one by one.
• Add in the vanilla extract and rum, and mix until creamy.
• Spoon the mixture into a piping bag with a star nozzle.
• Pipe mini churros onto a baking tray, about the length of your index finger, and top with mini chocolate chips.
• Pipe another churro on top, so that no chocolate shows.
• Freeze for 20 minutes, until set.
• In a large saucepan, heat up the oil until it reaches 375˚F (190˚C).
• Fry the churros in the oil for a few minutes, until slightly golden in color.
• Transfer to a paper towel-lined plate or a clean kitchen towel to drain.
• Combine the remaining sugar with the cinnamon.
• Coat each churro in the cinnamon sugar, then serve.
• Enjoy!