Gulab Jamun ( without mawa)

INGREDIENTS:

‏Milk	1 cup
Ghee	1 & half Teaspoon
Milk Powder	1 & half cup
‏Sugar	450 gm
‏Water	1 & half cup
‏Saffron	10 strings
‏Cardamom Powder	1/4 Teaspoon
White flour (Maida)	2 & half Table spoon
Baking Powder	3/4 Teaspoon
Gulab Jal (Optional)	1 Teaspoon
Refined Oil / Ghee	For frying

PROCESS TO PREPARE:

• Take a pan add 1 cup of milk.
  
• Add 1and half teaspoon of ghee in it.
  
• Mix them well and switch on the gas in low flame.
  
• Add milk powder in it and mix it well.
  
•  Stir the mixture continuously so that it becomes lump free and does not stick on the pan.

• After 5 minutes your instant Mawa is ready.
  
•  Now switch off the gas, keep it in a bowl and let it cool down.
  
• As it takes time to cool down, we will use that time to make the "Sugar Syrup". 

• Take a container add 450gm of sugar and 1 & half cup of water in it. Let it boil.
  
• Add 2 table spoon of milk in it and mix it well. Let it boil for another 1-2 minutes and you will find a thin layer of dirt will float on the top of the syrup.

• Take out the dirt with the help of spoon.

• Now add saffron and cardamom powder in it and mix it. Your sugar syrup is ready, cover it and keep it aside. 
  
• Take the instant Mawa which you have made. Add 2 & half table spoon of white flour, 3/4 teaspoon of baking powder, 1/4 teaspoon of cardamom powder and gulab jal(optional), mix them well(Keep in mind baking powder should mix properly with the Mawa). 

• Now add 1 or 2 teaspoon of water and knead it for 5-7 minutes to make a smooth & soft dough. Keep in mind dough should not be dry.
  
  
• Make smooth balls ( there should be no crack) of equal size and keep it aside. Do not make large balls as they will increase in size after deep frying and soaking in syrup.
  
  
•  Take a kadai, add refined oil / ghee to fry the Gulab Jamun balls. Keep the gas in medium flame.

•  Start dropping the balls one by one in kadai (fry 6 - 7 balls at a time).
  
• Fry the balls until it turns golden brown, keep rotating the balls so that they uniformly turn brown.Do not over cook the Gulab Jamun.

• As soon as they turn brown, remove them with the help of slotted spoon and place the hot Gulab Jamun in sugar syrup immediately (Hot Gulab Jamun will absorb sugar syrup faster and become soft).
  
•  Continue the process.

•  After you finish, soak them in sugar syrup for at least 1-2 hours before serving.

•  Your Gulab Jamun is ready to serve. Serve them warm or chilled.
  
  
  
  

Ghugni Recipe

INGREDIENTS :

Dried yellow peas	2 cups
Tomato	2 medium size
Onion	2 medium size
Garlic	6 to 7 cloves
Ginger	1 tea spoon paste
Green chili	4
Cumin powder	1 tea spoon
Coriander powder	1 tea spoon
Turmeric powder	Half tea spoon
Garam masala powder	1 teaspoon
Bay leave	1
Salt	To taste
Fresh coriander leaves finely chopped	Half cup
Mustard oil	2 table spoon

PROCESS TO PREPARE:

• Soak the dried yellow peas over night, drain the water and boil it.
  
•  Take tomato, onion, garlic, ginger, chili and make a smooth paste.
  
  
•  Heat oil in a kadai, temper the bay leave then add the above paste in it.
  
•  Fry it for 2-3 minutes and then add turmeric powder, cumin powder, coriander powder and salt. Keep frying it for another 2-3 minutes.(fry until it releases the oil)
  
  
•  Now add the boiled yellow peas in it and cook it for another 8 minutes. Add water if required.
  
  
• Add garam masala powder and finely chopped coriander leaves and mix it well.
  
•  Switch off the gas, cover the kadai with a lid and keep it for 2 minutes .
•  Your ghugni is ready to eat.
  
•  Serve hot and garnish it with roasted cumin powder and finely chopped raw onion.