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Thread: Velan's Cuisine Extraordinaire

  1. #381
    Senior Member Veteran Hubber
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    Made some Gulab Jamon & Samosa today

    Gulab Jamon





    Samosa





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    Last edited by mappi; 1st June 2018 at 04:25 AM. Reason: Added Samosa pics
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  4. #382
    Administrator Platinum Hubber NOV's Avatar
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    You're so admirable mappi... you cook for how many people?

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    Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!

  5. #383
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    Hello NOV,

    I cooked starter and dessert for 10 colleagues of mine. We are holding a barbeque today noon at a parc near our office.
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  7. #384
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    Few tips for Gulab Jamon :

    - if the sugar + water + heat consistency are not in relation with each other, the Jamon (sugar syrup) will crystallise after a while (when it gets back to normal temperature). If you are not sure how to bring/check to a one string consistency (it’s quite simple, either check for the stickiness using your fingers, or drop a lump in cold water that turns into a tiny sinking ball or verify the state of the bubbles while the solution (water + sugar) boils or see weather the drops don’t fall but make a tiny bubble while exiting the holes of the perforated skimmer (Jalli Karandi) – so if you are not able to verify whether the syrup is ready, add 1 tsp of lemon juice to the sugar syrup. It avoids the crystallisation. Normally, it should take not more than 20 to 25 minutes to get to the desired consistency.

    - the Gulab, meaning flower, should be soft as a flower. It needs minimum 3 hours to absorb the syrup. We cannot get the right texture during initial tries. We have to keep repeating by preparing Gulab Jamon several times, each time correcting the minute errors, until we get the right texture.

    The Gulab could get hard for few many reasons. It is a very sensible and delicate ingredient, just like a flower. Whether it is made using milk powder or Khoya (Pal Kova), if needed attention is not given, the Gulab will harden.

    1/ Make the dough is soft and wet but not sticky. Avoid using water, as it will create a molecular reaction. Use only milk or curd, adding them little by little.

    2/ Never press or beat the batter. Just do a gentle massage.

    3/ Do not press or flatten the batter while rolling them into tiny balls. Take your time to roll them softly between your palms.

    4/ Heat the ghee on a low flame. Cook the Gulab slowly turning them constantly. It should not get over cooked.

    5/ The syrup and the tiny balls should be warm when they are introduced to each other (meaning none should be hot, cool them down a bit).

    6/ If at all the Gulabs are hard after 3 hours, take a tooth pick and make 3 to 4 tiny holes inside them. It must do the trick, else, bring them to a boil along with the syrup after piercing them.

    Hope this helps. Try Gulab Jamon, it’s easy and quick to make.
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  8. #385
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    'Matka' Kulfi



    Ingredients

    1 liter milk
    8 cardamom, powdered
    200g of Sugar
    1 pinch of Safran
    2 1/2 table spoon of corn flour (or double cream if you can find it, preparing it will take long, so corn flour is just perfect)
    About 25g of each - Pistachio, Cashew nuts, Badamde - chopped into fine pieces

    Optional : 2 table spoon of condensed milk

    Praparation

    1/ Infuse safran in 2 or 3 table spoon of milk and set it aside.
    2/ Boil milk in a thick bottom vessel over low flame until it becomes 1/2 litre (takes about 30 to 45 minutes). Stir constantly not allowing the milk to attach to the bottom.

    3/ Once the milk is thick, add sugar and stir for about 3 minutes.
    4/ Add the grains and stir for about 3 minutes
    5/ Dilute corn flour in water and mix it weel. Add it to the milk while stir it constantly. Cook for about 3 minutes.
    6/ Add cardamom and stir for about 3 minutes
    7/ Remove the milk from flame and add safran (add condensed milk if you wish), stir well.
    8/ Keep it aside and let it cook down (takes about 2 hours under room temperature).
    9/ Pou it into a mould.

    Kulfi Mould

    Special Kulfi moulds are available in India (alluminium or plastic). Outside India we can buy them online, but they are costly. During my recent visit to India, I collected the mud pots (Matka) and brought them back to France. You can also place the kulfi inside normal ice-cream moulds.







    10/ Place the moulds in a freezer for about 6 to 7 hours (depends on what type of freezer you own).

    Optional : Add finely chopped pistachio while serving.

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