Gulab Jamun with milk powder step by step photos recipe - This is one of the popular Indian dessert and it is a deep fried dumplings made with milk powder(traditionally made of khoya ) soaked in sugar syrup. Simple recipe with easily available ingredients. This is one of the dessert that is loved by most people.
 
Gulab Jamun is oftenly made at home or purchase it from sweet shop for an auspicious or festive occasion like Diwali, Holi, Ganesha chaturthi or a religious ceremony conducted in our home or simply make them for any celebrations and enjoy them. You can even try Panjiri , moong dal halwa, saffron based sweet rice,  motichoor laddoo for special festive season.

I usually made gulab jamun using with instant powder but this time I've prepared from scratch using milk powder.

What is Gulab Jamun?

Gulab jamun are soft delicious berry sized balls made of milk solids, flour & a leavening agent. The word “Gulab” translates to Rose in English & “Jamun” to berry. So gulab jamun are berry sized balls dunked in rose flavored sugar syrup. 

Gulab jamuns are prepared from milk solids and they have many variations, you can make with khoya, milk powder, instant mix or with bread also. So, we make a dough with milk powder and flour, then make balls from it and deep fry. Next we soak it in rose sugar syrup.

Festivals is around the corner, this month march is very special for me..This month my baby Aarush become 2. Mine birthday is also on march and holi is also there.

My blog turns 5th , I can't believe it's been a whole year since I started my little foodie blog, and I really never expected it to come this far or even be successful at all! So I just wanted to say a huge, massive thank you to everyone who has ever taken the time to read, share, like or comment on my blog. 

This blog really means a lot to me, and it’s helped give me the confidence to keep writing and get where I am today!

Hue na perfect festive season month. So for this celebration banta hai and sweet is must for any occasion right. So celebrating this time with Gulab Jamun. 
 
This gulab jamun is perfect for any occassions...make them and enjoy with your family & friends. 


Course: Sweets/ Dessert
Cuisine: Indian
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 11-12 gulab jamuns

Ingredients :
 
Milk Powder - 1/2 cup
All purpose flour [maida] - 1 tablespoon
A pinch of Cardamom powder or 2 pods of cardamom
Baking powder - 1/8 teaspoon(just a pinch)
Melted ghee - 1 tablespoons
Warm milk, as needed to knead the dough - 2-3 tablespoons

For the Sugar Syrup

Granulated white sugar - 1 cup
Water - 1.5 cups
Rose water - 1.5 teaspoon (optional)
Cardamom powder - 1/4 teaspoon
Lemon juice - 1-2 drops (optional)

Preparation Method :

1. In a wide a pan add sugar, water, cardamom powder, rose water (if using).

2. Bring it to a boil. Add lemon juice. Then lower the heat and let the syrup simmer for 5 to 6 minutes. Once it’s a little sticky after 5 minutes, remove pan from heat and set aside. Keep it warm.

3. In a large mix together milk powder, maida (all purpose flour), and baking powder. Mix until well combined.

4. Add melted ghee to the bowl. Use your fingers to mix ghee with the milk powder and maida.

5. Start adding warm milk, little by little until it all comes together as a dough. Don’t knead the dough too much. Just bring it all together to a smooth dough. Cover and let it rest for 20 minutes.

6. Now give a quick knead to the dough. Grease your palms with oil and divide mixture into marble sized small portions (around 9-10). 

7. Take each portion and make a round shaped crack free ball from it. If crack appears, it means mixture is dry. Add a teaspoon of milk (or few drops of milk) to the mixture, mix well and make the ball. Do not make larger balls as its size will increase to almost double after deep frying and soaking in sugar syrup.

8. Heat oil in wide kadai/pan on medium heat. Heat oil for 5 minutes on medium heat and then lower the heat to low-medium. Add the jamuns to the warm (not hot) oil. Fry until golden-brown. This will take few minutes, keep rotating the jamuns regularly with a spatula so that they get cooked evenly.

9. Once they are dark brown in color, remove them from the oil.

10. Soak the gulab jamuns in warm (not hot & not cold) sugar syrup. Keep the jamuns in syrup for at least 2 hours before serving to allow it to absorb the syrup properly. You will notice their increase in size as syrup gets absorbed.

12. Garnish with pistachios/almonds and serve gulab jamun warm or cold. 

13. Serve warm gulab jamun with vanilla ice cream or rabdi as a dessert in party or serve it as a sweet after meal.


Important Notes**

**Do not over mix or knead the mixture into dough in step-5 to prevent jamuns from turning hard.

**Do not change the quantity of baking soda to prevent them from turning chewy.

**Deep fry the jamun over medium-low flame for proper frying.

**To check whether oil is hot enough or not for deep frying, follow this – when oil is medium hot, pinch a small portion of mixture and drop it into hot oil, if it comes upward immediately without changing its color the oil is medium hot. If it comes upward immediately and turns brown then oil is too hot. If it doesn’t come upward and dips to the bottom of pan then oil is not hot enough.

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Dahi Methi Poori recipe with step by step photos - Dahi Methi Poori / Puri, is an irresistible twist to regular methi poori with the goodness of fresh fenugreek leaves/ methi and dahi. It is tasty, soft, crispy and one of the healthy Indian breakfast recipe. These are also a great lunch and tiffin box option as your kid can just roll and eat it without much hassle.

Methi leaves are nutritional rich and this is one way we could include these healthy greens in our regular diet. I love to make these Poori especially on weekend's or any holiday when my husband is at home and we all three sits together for a breakfast! My husband love to have this poori along with potato curry. 

Health benefits of Fenugreek Leaves

The word “fenugreek” has its origin in the Latin language, and refers to ‘Greek hay’. Fenugreek leaves are also known as ‘Methi Ke Patte’ in Hindi, ‘Menthikora’ in Telugu, ‘Venthiya Keera’ in Tamil, ‘Menthya Soppu’ in Malayalam, and ‘Methi Sag’ in Bengali. Fenugreek too contains strong antioxidants.

Fenugreek leaves has so many benefits -

**Fenugreek lowers blood sugar levels
**Fenugreek leaf has an incredibly strong effect on blood lipid levels; it may also prove helpful in lowering atherosclerosis.
**This herb is highly beneficial in reducing skin marks and blemishes.
** Considering its countless natural benefits, it works as an excellent alternative to damaging and unsafe chemical found in local shampoos.

What is Poori/Puri?

Poori is the popular Indian deep fried and puffed bread made from whole wheat flour, salt and water. They have many variations like methi poori, ajwain poori, palak poori, plain poori, beetroot poori and many more. 

Poori is very versatile dish that it can be paired with savories or sweet. This is the perfect food to take along with your long route while traveling in train or air bus. You can even try gujarati methi thepla too while traveling.

Methi poori can be eaten as such or can be paired with aloo curry and yogurt or pickle or any dry sabzi. This Indian puffed bread is little bit oily but ya considered very nutritious and good for digestion.

Dahi Methi Puri is so crispy and melt in your mouth puri recipe, because the puri dough is made by combining dahi and whole wheat flour. Dahi helps us make a soft dough.

These Dahi Methi Puri's can be served at any time of the day be it breakfast, lunch or even dinner. 

This recipe is a part of A to Z recipe challenge, a challenge & it was initiated by me with my other blogger friends and made Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.

This is our 6th post for the challenge. We choose key ingredients alphabetically to cook and post a dish every alternate month.

This is my 5th dish in the A to Z challenge series,
A- Homemade Apple Jam (no preservatives)
B - Beetroot Carrot Sandwich
C - Black Chana Masala
D - Dates, Almonds and Coconut Rolls
E - Breakfast Egg Muffins
 
This time the alphabet is "F" so I choose fenugreek and thought of sharing our family favourite breakfast i.e "Dahi Methi Poori".
Let's see how to make this poori.


Serve Methi Puri along with Sukhi Aloo Sabzi Recipe (Spiced Potato Stir Fry) or Aloo Gobhi Matar alongside some Kesari rice kheer(saffron flavored rice pudding) - Sooji Halwa Recipe, and a glass of  Sweet Lassi Recipe a perfect platter for your holiday brunch.

Course : Bread
Cuisine : Indian
Prep Time : 15 minutes
Cook Time : 20 minutes
Total Time : 35 minutes
Servings  : 4
Author    : Jolly Makkar

Ingredients :

Whole Wheat Flour - 2 cups
Methi Leaves / Fenugreek leaves - 1 cup (cleaned, finely chopped and washed properly)
Ajwain / Carom Seeds - 1/2 tsp
Dahi / curd - 1 cup
Salt to taste
Red Chilli Powder - 1/2 tsp
Turmric powder - 1/8 tsp
Oil for deep frying
water if required for making dough

Preparation Method :

1. First clean the methi leaves, finely chopped it and washed it properly with regular water then drinking water 2 to 3 times.(This process is very important because methi leaves has so much dust and impurities so we need to clean and wash it properly).

2. Mix whole wheat flour, salt, ajwain, methi leaves, turmeric powder and red chilli powder in a bowl.

3. Next bring the dough together with the curd to make a smooth and soft dough. If required, use a little water, if the curd is not enough to make a soft dough. I have added water.

4. Cover and keep the dough aside for 20 minutes.

5. Make equal portions of the dough, similar to the size of a lemon.

6. Dust each portion of the dough in flour and flatten using a rolling pin to a 3 inch diameter of medium thickness.

7. Heat oil in a kadai on medium flame, gently slide the flattened poori into the kadai, and gently fry the puri with a slotted spatula, continuously yet gently pouring oil onto the puri, allowing it to puff up. 

8. Flip it over and cook on the other side for about 30-40 seconds until browned.  Remove from the kadai and place on an absorbent paper, to drain off the excess oil. Take out on a tissue lined plate.

9. Serve hot pooris with aloo gobi ki sabzi alongside some mango pickle, and a glass of sweet lassi or aamras for a perfect lunch or breakfast. 

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How to make Gajar Matar ki Sabzi - This Gajar Matar ki sabzi is so simple to make and an ideal side dish with roti or paratha. This is punjabi style dry sabzi made with very few spices and fresh peas, and winter red carrots. This is purely No Onion No Garlic recipe.

This healthy and yummy sabzi is normally made during winters time in the Northern parts of India. 

This simple sabzi have a great taste,when cooked in winters time because winter carrots are sweeter in taste and together with fresh peas they taste best.

Why winters? Since red winter carrots and green peas both are fresh and seasonal veggie that we get during winter time in India. Well frozen peas are also easily available in markets throughout the year but they are no match if you compare their taste to the fresh one. You can also use orange carrots in it.

The gajar matar sabzi is staple food at my home. It is an exotic Punjabi delicacy, which is sauted and cooked in tomato with flavorful and aromatic Indian spices. 

This recipe is adapted from my mother's kitchen. She prepares very well and too delicious. It is very popular North Indian dish especially in Punjabi families. 

This is our lunch on last monday - I made this soulful sabzi as a side accompaniment with roti, pickle, and ofcorse curd. Curd is must for me with all dry sabzi's.

Sometimes I added potatoes in it, then that become aloo, gajar and matar ki sabzi. Addition of aloo in sabji tastes great. I always make some extra sabzi so that I can use leftover Aloo gajar matar sabzi to make Stuffed Paratha. 

You can try end number of easy punjabi curry recipes like 
aloo matar paneer curry, black chickpeas curry, kaddu ki sabzi, easy potato curry, black eyed bean curry


Course: Main Course
Cuisine: Punjabi | North Indian
Total time : 30 minutes
Author : Jolly Makkar

Ingredients :

Fresh Red carrots / gajar - 1 cup
Peas shelled / hare matar / frozen peas - 1/2 cup
Tomatoes - 1 to 2 small tomatoes
Finely chopped ginger - 1 tsp (its optional)
Cumin seeds/ jeera - 1 tsp
Red chilli powder - 1/2 tsp as per taste
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt to taste
Cooking Oil - 2 Tbsp
Fresh Coriander leaves for garnish

Preparation Method :

1. Heat oil in a pan, add cumin seeds and chopped ginger. Cook for a minute till they start to pop a little.

2. Now add peeled and cubed carrots and shelled peas.3Add all spices turmeric powder, red chilli powder, coriander powder and salt to taste and mix well.
3. Cover the pan/kadai with a lid, cooked the veggies with 1 minutes, so carrot and peas cooked well.

4. Once you check the veggies is cooked 60%, then add chopped tomatoes. Cook tomatoes for 6-7 minutes and add 2-3 tbsp water if required.

5. Cover the pan/kadai with a lid and cook for few minutes till tomatoes are well cooked and combined with veggies.

6. Keep stirring it in between so that it does not stick to the bottom of pan.When carrots are done sprinkle garam masala and mix well.

7. Garnish with chopped coriander leaves and serve hot with chapati paratha or poori.

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Funfetti Mug Cake Recipe - It's a light, fluffy, simple vanilla cake overflowing with colorful sprinkles that comes together in just a few minutes — a perfect way to celebrate a birthday, anniversary, or any special occasion!

Mug cakes are impeccable when you're a home and wanting for some cake. Rather than heating a whole cake, which can take up to two or three hours, a mug cake takes under 2 minutes, and you can make single serving as well!

Funfetti Mug Cake is my latest microwave mug cake incarnation, and this one is super  yummy. I made this cake two times till today first on valentine day for my tiny valentine i.e my toddler aarush. and second time last weekend for my elder valentine ;) my husband. This is so delish mug cake, both of them really liked it.

What is Funfetti ?

Funfetti is a homemade sprinkle cake. The sprinkles cake was created in 1989 when the Pillsbury Company introduced a new type of cake that is called "Funfetti Cake". This is also called Confetti Cake. This was a white cake mix with multicolored sprinkles mixed into the batter and bake as usual. 

Most recipes call for 1 min on high in the microwave, if the cake is still not baked yet, put it back on high in the microwave at 30 seconds burst until the top of the cake is dry.

You don't need to wait for any occasion when you're craving for cake or sweets, this is the better way to enjoy your cravings.

This mug cake batter takes only a couple of minutes to stir together, and then the cake bakes up in the microwave in another minute or two. That means you’re less than five minutes away from your own personal vanilla cake studded with happy, colorful sprinkles!

And if you want to make several mug cakes at once, simply multiply the recipe accordingly, stir up the batter in one bowl, divide it evenly between the appropriate number of mugs, and microwave them one at a time. 

I just double the ingredients and used the batter in one mug and two wide microwave safe bowl. Looks like a party to me! HaHa

What You'll Need
- a mug 
- measuring spoons
- fork/spoon

You can even try other easy snack recipes from my blog
eggless carrot cake
marbled coffee muffins
breakfast egg muffins
fudgy walnut brownie

Author : Jolly Makkar
Serves : 1 mug
Course : Dessert/ Cake
Cuisine : American
Preparation Time : 5 minutes
Total time : 5 minutes

Ingredients :

All-purpose flour / Maida- 1/4 cup + 2 tablespoons 
Sugar - 2 tablespoons 
Baking powder - 1/4 teaspoon 
Milk, at room temperature - 1/4 cup
Salted butter, melted and cooled - 2 tablespoons 
Natural vanilla extract - 1/2 teaspoon 
Rainbow sprinkles - 1 tablespoon + 1 teaspoon 

Preparation Method :

1. In a small bowl, whisk together flour, sugar, and baking powder until thoroughly, completely combined, with no streaks of any ingredients remaining. 

2. Blend in milk, butter, and vanilla extract until batter is smooth. Quickly stir in 1 tablespoon of sprinkles. 

3. Pour batter into microwave-safe mug or bowl with straight sides. Top with remaining 1 teaspoon sprinkles.

4. Microwave on high for 1 and 1/2 minutes (give or take 30 seconds depending on the strength of your microwave), or until cake is done to your liking. 

5. Allow to cool for a couple of minutes before serving. 

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Homemade Sambar Powder recipe with step by step photos - This is a combination of aromatic spices dry roasted and ground together to prepare this flavorsome powder. This powder is used to prepare a popular South Dish – Sambar.

Sambar powder is the essential spice mix that you will always find in every south indian homes. Every homes has their own version of making it, and today I am sharing my mom-in-law recipe and my blogger friend recipe. So its a combo of both the recipes. This is also called sambar masala or podi.

Homemade spices are always best,very easy and quick process. Well, the answer is simple – it’s

•     No preservatives,
•     Unique Aroma and
•     WONDERFUL taste!!

I made this sambar powder this single jar which you seen in pictures. Because at my we usually don't eat sambar regularly, once in a week. If you are making in a regular base they you may consider make a larger batch of sambar powder.
Just store in a air-tight container. For that, you can just double all the quantity of ingredients.

This recipe is very simple just dry roast all the ingredients except turmeric powder, hing and blend it into a blender and keep it in a air-tight container for future use. You can use this masala with up to 8 months. Till 7 to 8 months month, it stays fresh.
 
I made this recipe as part of Recipe Swap challenge, where we get one partner blogger every alternate month...we visit so many blogger pace and we try to bookmark their recipes but never really find the time to try it.

In this challenge, we have chance to try their bookmarked recipes.... This month my partner is Renu Agrawal who blogs at cookwithrenu.com

She is just awesome baker and a very sweet person, she has lots of bread & cakes recipes in her blog which I really liked it..loved so many baking recipes, Do check her blog for more delicious recipes. Thanks Renu for this wonderful and aromatic sambar masala recipe.

This is my 4th recipe under this challenge
First recipe - Green Gram Dosa with peanut chutney
Second - Eggless Carrot Cake
Third - Shortbread Jam Thumbprint Cook                                                            

I have just added mustard seeds more on this recipe and rest of the ingredients are same with my partner recipe. I love mustard seeds in south-indian dishes, so I added into my masala recipe.


Check out other homemade spice powders recipe

barbeque masala
tandoori masala
chole masala
thandai masala

Author : Jolly Makkar
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Masala / Indian spice
Cuisine: South-Indian
Recipe adapted from cookwithrenu

Ingredients :

16 whole dry kashmiri red chilli / lal mirch, adjust to your spice level
Coriander seeds / dhaniya seeds - 1/2 cup
Toor dal/Arha ki dal(Pigeon peas) - 1/4 cup
Chana dal(Split Yellow Lentils) - 1/8 cup (approx 2 tbsp)
Urad dal(Split White Lentils) - 1/8 cup (approx 2 tbsp)
Cumin seeds / jeera - 1 tsp
Fenugreek seeds / Methi dana - 1 tsp
Mustard seeds / rai - 1/2 tsp
Handful of curry leaves / kadi patta
Black pepper / whole kali mirch - 1 tsp
Turmeric powder / haldi - 1 tsp
Asafoetida / Hing - 1/4 tsp

Preparation Method :

1. Firstly gather all the ingredients, measure it out using with measuring cups or spoons and then we need to dry roast all the ingredients one by one.

2. Start with coriander seeds, take a thick bottomed pan add 1/2 cup of coriander seeds. Dry roast on low-medium flame till they turn aromatic. Stir constantly till they are aromatic and you notice a slightly change in color. 

3. Remove in a bowl and allow to cool completely.

4. Next roast the dried red chillies, keep stirring till they are slightly dark in color. Remove in above same bowl and cool it out.

5. Next roast the chana dal, keep stirring and roasting for even browning. Remove them to the same bowl.

6. Next roast the curry leaves till they are crisp and no more moisture left. Remove them to the same bowl.

7. Next roast the toor dal, keep stirring and roasting for even browning. Remove them to the same bowl.

8. Next roast the urad dal, keep stirring and roasting for even browning. Remove them to the same bowl.

9. Next add mustard seeds to the pan. Once they start popping, remove it.

10. Then add fenugreek seeds(methi dana) till light brown.

11. Next add black peppercorns. Roast till they are aromatic and remove from the pan.



12. Next the cumin seeds, till they are aromatic. Do not roast too much.

 13. Add turmeric powder and hing. Mix all the ingredients together. 

14. Once cooled, transfer to the blender and now blend to fine and smooth powder.

15. Remove that powder in a bowl, while grinding it may become slightly warm and allow to cool completely.

16. Finally, sambar powder is ready, store  in a air tight container and use to prepare sambar recipes.

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