INDIAN FRIED DOUGHNUTS (GULAB JAMUN) RECIPE BY TASTY
Here's what you need: powdered milk, flour, semolina, bicarbonate of soda, lemon juice, butter, milk, sugar, water, saffron, almond, pistachio
Provided by Ellie Holland
Categories Desserts
Yield 10 doughnuts
Number Of Ingredients 12
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!
Nutrition Facts : Calories 227 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 0 grams, Protein 6 grams, Sugar 22 grams
GULAB JAMUN
Make one of India's most cherished festival desserts, gulab jamun. These fried dumplings are scented with cardamom and steeped in rose and saffron syrup
Provided by Roopa Gulati
Time 1h5m
Yield Makes 16 (serves 6-8)
Number Of Ingredients 16
Steps:
- To make the syrup, heat the cardamom, sugar and 500ml water in pan, not letting the water boil before the sugar has dissolved. Simmer for 10 mins, then leave to cool.
- Add the rosewater, saffron and some of its soaking water, gradually adding to give a subtle flavour. Set aside in the pan.
- To make the gulab jamun, grind the cardamom and sugar with a pestle and mortar.
- Sieve the milk powder, flour and baking powder into a mixing bowl and stir in the ground cardamom. Rub in the homemade ghee or butter using your fingertips until the mixture resembles coarse crumbs.
- Add the yogurt, lemon juice and enough milk to form a soft dough - take care not to overwork the mixture.
- Oil your hands with a little sunflower oil and shape small portions of the dough into balls the size of a small walnut, about 3cm in diameter and 20g each. You should have 16 balls. Take care that the dumplings are smooth and have no cracks or folds.
- Reheat the syrup. Once it comes to a boil, turn off the heat and cover with a lid.
- Heat the ghee in a wok or karahi to 130C. When a small piece of dough dropped into the oil turns golden in about 40 seconds, fry the balls in batches over a medium heat, moving them around until they are an even, deep brown, about 5-7 mins. Remove from the pan using a slotted spoon, then drain on kitchen paper. Add to the warm syrup, leaving them to soak for 2-3 hrs or preferably overnight.
- When ready to eat, warm the gulab jamun through in a wide pan, spooning over the syrup. Serve piping hot.
Nutrition Facts : Calories 559 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 81 grams sugar, Fiber 0.4 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
FRUIT TART RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, salt, sugar, all purpose flour, egg yolk, nonstick cooking spray, cornstarch, large egg, large egg yolks, unsalted butter, vanilla extract, fresh mixed berries, apricot jam
Provided by Lena Mandwee
Categories Bakery Goods
Yield 1 serving
Number Of Ingredients 14
Steps:
- In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on medium speed until pale and creamy, about 2 minutes. Once combined, add flour and mix on low for 30 seconds. Then, add the egg yolk and mix on low speed for an additional 30 seconds.
- Lightly knead the dough into a ball. Then, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes.
- Lightly spray a 9-inch pie shell with nonstick cooking spray and place the chilled dough inside the pan.
- Pinch off pieces of dough and press them against the sides of the pan to reach the top. Cover with plastic wrap and place in the freezer for at least 30 minutes to chill.
- Preheat the oven to 350°F and bake the dough for 23 to 26 minutes, or until lightly golden.
- To make the filling, heat the milk in a medium pot until just boiling. Then, remove the pot from the heat.
- While the milk is cooling but still warm to the touch, in a separate bowl, whisk together the sugar, egg, egg yolks, and cornstarch. Then, once combined, add a cup of the hot milk into the egg mixture, whisking constantly to avoid curdling.
- Return the pot to the heat and cook over medium heat, whisking until the cream thickens, about 2 minutes. Then, stir in the butter and vanilla and cook one minute more, whisking constantly.
- Chill until cold (roughly for a few hours in a bow), covered.
- To glaze the fruit, in a small saucepan, heat the apricot jam with 1 tablespoon of water over medium heat, whisking, until thin.
- Assemble the tart with the filling, fruit and glaze over the fruit. Serve.
GLUTINOUS RICE BALLS (TANG YUAN) RECIPE BY TASTY
During Lunar New Year, many families consume tang yuan, or glutinous rice balls, to symbolize reunion and togetherness. They are considered a "good luck" food to bring in a peaceful and happy new year. We made a sweet version with black sesame seed and peanut fillings, but they can also be customized with your favorite fillings, such as chocolate or red bean. They are traditionally boiled, but can also be deep fried for more indulgence! Happy Lunar New Year!
Provided by Jasmine Pak
Categories Desserts
Time 1h45m
Yield 20 balls
Number Of Ingredients 9
Steps:
- Make the fillings: Add the sesame seeds to a small nonstick pan. Cook over low heat, stirring often, until they start to smell nutty, 3-4 minutes.
- Transfer the sesame seeds to a small food processor with 2 tablespoons of sugar. Process until the seeds break down into a thick, cohesive paste. Add 1 tablespoon of butter and process until smooth. Transfer to an airtight container and refrigerate until hardened, at least 1 hour or up to 4 days.
- Clean the bowl of the food processor, then repeat the toasting and blending process with the peanuts, remaining 2 tablespoons of sugar, and remaining tablespoon of butter. Transfer to an airtight container and refrigerate until hardened, at least 1 hour or up to 4 days.
- Divide the sesame paste into 10 equal portions, about 1½ teaspoons each. Repeat with the peanut paste. Freeze until ready to use.
- Make the brown sugar ginger syrup: Add the water, brown sugar, and ginger to a small saucepan. Cook over medium-low heat, stirring occasionally, until the sugar is dissolved, 3-5 minutes. Remove the pan from the heat and let cool to room temperature, then refrigerate until ready to serve. (Alternatively, if you prefer to serve the tang yuan in hot syrup, cover to keep warm until ready to serve.)
- Make the dough: Add the glutinous rice flour to a large bowl. Slowly pour in the boiling water and whisk until combined. Slowly pour in the room temperature water and stir with a rubber spatula until the dough comes together. Turn the dough out onto a clean surface and knead with your hands until smooth and soft, 2-3 minutes.
- Divide the dough in 2 portions. Set one portion aside and cover with a damp paper towel, then return the other portion to the bowl used to make the dough. Add a couple of drops of pink food coloring and knead with your hands (wear latex gloves to avoid dyeing your hands pink) until the color is evenly distributed.
- Roll each color of dough into 10 equal balls, about 1 tablespoon each. Place on a tray and cover with a damp paper towel to keep from drying out as you roll.
- Working one at a time, flatten each dough ball into a 2-inch circle. Press your thumb into the center to make a divot, then add one of the chilled filling balls to the divot and pull the dough around to encase. Roll a few times to create a smooth, uniform round. Repeat with the remaining dough and fillings, covering the filled tang yuan with a damp paper towel as you finish.
- Bring a large pot of water to a boil. If serving cold, prepare an ice bath in a medium bowl and set nearby. Add about 6 tang yuan and immediately stir to prevent sticking. Cook until they start to float, about 3 minutes, then cook for 1 minute more. Use a slotted spoon to remove from the water and transfer to the ice bath, if applicable. Transfer to a serving bowl. Repeat with the remaining tang yuan.
- Pour the chilled brown sugar ginger syrup over the tang yuan and serve immediately.
- Enjoy!
Nutrition Facts : Calories 82 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, Sugar 5 grams
More about "gulab jamun tiramisu as made by chef obi recipe by tasty recipes"
THE TASTY GRILL - GULAB JAMUN TIRAMISU AS MADE BY CHEF …
From facebook.com
Author The Tasty GrillViews 2.4K
GULAB JAMUN TIRAMISU AS MADE BY CHEF OBI RECIPE BY …
From maklano.com
FRENCH TOASTS- TIRAMISU AND GULAB JAMUN! VEGAN GF …
From veganricha.com
HOW TO MAKE GULAB JAMUN | EASY STEP-BY-STEP RECIPE …
From tasteofhome.com
GULAB JAMUN RECIPE: HOW TO MAKE GULAB JAMUN …
From recipes.timesofindia.com
GULAB JAMUN TIRAMISU - COOK WITH MANALI
From cookwithmanali.com
5/5 (2)Category DessertCuisine IndianTotal Time 2 hrs 30 mins
GULAB JAMUN WITH BREAD | EASY GULAB JAMUN RECIPE BY CHEF HAFSA
From youtube.com
HOMEMADE GULAB JAMUN - TASTY AND DELICIOUS - INSTANT RECIPE
From youtube.com
HOW TO MAKE GULAB JAMUN AT HOME - INDIAN DESSERT OR SWEET DISH …
From youtube.com
GULAB JAMUN RECIPE - SERIOUS EATS
From seriouseats.com
GULAB JAMUN TIRAMISU AS MADE BY CHEF OBI RECIPE BY TASTY
From pinterest.com
TASTY - GULAB JAMUN TIRAMISU AS MADE BY CHEF OBI
From facebook.com
GULAB JAMUN RABRI TIRAMISU — THE GLOBAL VEGETARIAN
From theglobalvegetarian.com
HOMEMADE GULAB JAMUN RECIPE - NDTV FOOD
From food.ndtv.com
GULAB JAMUN RECIPE - HOW TO MAKE PERFECT GULAB JAMUNS AT …
From youtube.com
GULAB JAMUN TIRAMISU AS MADE BY CHEF OBI - FACEBOOK
From facebook.com
GULAB JAMUN TIRAMISU AS MADE BY CHEF OBI - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love