Gulab Jamun, How to make Gulab Jamun from Milk powder.

Gulab Jamun is a popular Indian sweet or dessert. Gulab Jamuns are specially made during the festivals like Holi, Diwali, Navratri and so many festivals. 

Ingredients:
1 cup milk powder
1/4 cup Maida
1 tbsp Milk
1 teaspoon refined oil or desi ghee
A pinch of salt(if you need)
A pinch of Baking soda
1 tablespoon curd(Dahi)
For Garnishing add Almond slices and Pista
For Sugar Syrup
2 cups water
1.5 cups sugar
Crushed elaichi powder

Gulab Jamun

Process
Ready to prepare Sugar Syrup
1. Mix water, sugar, and ealichi powder.
2. Boil all sugar solution till we get a syrup consistency.
3. Turn off the stove and keep aside to cool.
Making Gulab jamun Dough
1. First mix the milk powder, maida and soda in a bowl.
2. Add Little ghee or oil and 1 tbsp curd.
3. Mix it well by adding milk there should not be crumbly or dry. 
4. Make smooth small balls from the dough.
Preparation of Gulab Jamun
1. Heat the oil in a bottom pan and reduce the flame.
2. Add the small Gulab jamun balls and fry them to get Golden Brown
3. Remove the balls from oil and add into the sugar syrup.
4. Allow them to rest for 3 hours and serve.
5. Garnish Gulab Jamuns with chopped Almond Slices and Pista.

Odia Style Manda Pitha or Modak.

Manda pitha or Rice flour Modak is a steamed Rice Ball which is so much popular in all over Odisha state of India. In some parts of India it is called as Modak. Specially modak is prepared at the time of Ganesh Chturthi Festival at Maharsatra. Modak is prepared on some special puja day. It is Good gor health.

Ingredients

1. 1 cup rice soaked overnight
2. 3 cups water
3. 1 tsp. sugar as per your taste
4. 1/2 tsp. salt as per your taste

For Stuffing:

1. 3/4 cup dry homemade chenna(Panner)
2. 3/4 cup freshly grated coconut
3. 1/2 cup sugar
4. 6 cardamom seeds crushed 
5. 10 to 12 small Pieces Kaju for better taste

Rice Ball or Modak

Preparation:

1. Put all the Stuffing Ingredients in a pan and fry for 4-5 minutes and put in very slow flame.
2. Grind the soaked rice until paste is too smooth.
3. Put the rice paste in a deep non-stick pan and keep it medium heat with constant stirring until dough is dry and soft.
4. Take it from flame.
5. Keep it aside for 15 minutes to cool. 
6. Make 15-16 balls from the rice dough.
7. For each ball, put the Stuffed paste inside and shape it into smooth manda.
8. Tie a clean white cloth over the mouth of a deep pan filled with water and heat on medium or high.
9. Put all rice ball on top of the cloth.
10. Cover and steam it for 20-25 minutes until mandas(rice ball) are cooked properly.
11. Serve it with delicious Ghuguni Curry or some other vegetables.

Ras Malai is a Indian sweet dish.

Prep time: 5 mins
Cook time: approx 1 hour (in various stages)
Serves: 4-6

Ingredients:

• Whole Milk – 8 cups (divided)
• Lemon Juice – 2 Tbsp
• Water – 5 cups (in a pressure cooker)
• Sugar – 1 cup
• Saffron – pinch
• Cardamom Powder – 1/4 tsp
• Pistachios & Almonds – 2 Tbsp, roughly chopped
• Sugar for the Ras – to taste

Method:
1. Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).

2. Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.

3. When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.

4. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.

5. Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand but it will take a long time to make it smooth.

6. Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.

7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.

8. In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.

9. Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.

10. After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.

11. Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.

12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.

13. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.

14. Pour the prepared reduced milk over the paneer and chill in the refrigerator.

15. Garnish with additional chopped nuts.

Lauki Halwa for Navratri fasting.

Lauki halwa is an Indian sweet dessert made from bottle gourd.

Ingredients:
- 3 cups grated lauki
- 500ml milk boiled
- 8tbs sugar 
- 3tbs ghee
- 5 cardamoms crushed
- 1/2 cup cashews

Preparation:
- In a deep pan mix the grated lauki and milk to boil together with a low flame.
- Keep on stirring
- Lauki will complete tempered and the milk will be reduced and evaporate.
- When the milk will reduce mix the crushed cardamoms and cashews nuts to the mixture.
- Add the ghee when all milks reduced from the mixture.
- Lastly add sugar and mix it with the halwa.
- Boil the halwa for few minutes, keep stiring the halwa.
- When the halwa become thicker switch off the flame.
- Serve the lauki halwa
- Serve it with hot or cold.
Perfect to eat in Navratri fasting.