Dahi ke Jamun

Hey, did I just reveal the secret ingredient in the title itself ? I guess I did :)

I never knew the guessing games are soooo much fun, its almost addictive :) Thank you all who played along and made it this exciting for me. Most of you thought  the jamuns were made using bread or potato/sweet potato , some even suggested paneer , rice, etc ....but after all those guesses no one could come up with the right ingredient... so its finally on me to announce that the key ingredient is Yogurt ...yes... Dahi (as its know in India).

Hung yogurt kneaded with flour n semolina n soaked in rose syrup... This is a very versatile recipe ...you can also try flavouring your jamuns with Vanilla but I like the traditional taste.If the Jamuns dont cook through till the centre you can make flat patties , like the one you would make for ras malai or cutlets and fry n then soak in syrup. Choice is yours. But overall this is a delightful recipe. 

Ingredients:

For Jamuns:

1 C all-purpose flour,

1 C semolina,

1 C yogurt,

1 tbsp. ghee,

a pinch of baking powder,

1/2 tsp. cardamom pdr,

1/2 tsp. nutmeg powder,
oil/ ghee for frying.

For the syrup:

1 C sugar

1/4 C water

1 tbsp. rose water

Method:

Cover a colander with muslin or paper towel and let the yogurt drain overnight.

Sift together the flour, semolina, baking pdr, cardamom pdr and nutmeg pdr. Rub in the ghee. Add the hung yogurt and knead well. to a smooth dough. Cover and set aside for atleast 3-4 hrs.

Meanwhile make the syrup. Heat the sugar and water together till you get a single thread consistency. Let it cool slightly and add the rose water.

Heat oil, shape the jamuns and deep fry on medium heat until they turn golden brown. While the jamuns are still hot either soak them in the syrup or just drop in the syrup and take them out immediately.

This sweet treat is being sent to the following events:

Sweets and Savouries for Diwali hosted by Sri

Party treats event series of Monthly mingle  hosted by  Saraswathi and started by Meeta

Only Kids delight hosted by Pari  

and Iftaar Moments hosted by Ayeesha.

Guess the ingredient, anyone ?

I know , its not obvious from the picture, but can you take a wild guess of what could be the key ingredient used in this jamun recipe ?

Its very common in eastern India to make jamuns using different ingredients. Have you tried any unusual Jamun recipe, what ingredient did you use? I would love to know.

Recipe coming soon ...

Khajur

After much deliberation, Lazzat is finally on Facebook ! Ya , it took me this long :) As naive as this may sound , I would  love any suggestions or tips or even tutorials  relating to Facebook .

Ramadan is just a month away, and as usual I will officially be on a blogging break. Meanwhile I would like to share some interesting recipes and also get some drafted .

Khajur is a big part of my childhood memories. This is one simple recipe, can be stored for almost a month , though they wont last that long. Its a perfect snack for kids of all ages. We always take a big bag of khajurs when we plan a road trip.

The best part is you can freeze them n fry as and when needed (see tip below) , which comes handy especially during Ramadan. 

Ingredients:

1/2 kg maida,

1/4 kg sugar,

1 tbsp khas khas/ poppy seeds, lightly roasted

1 tbsp ghee,

a generous pinch of saffron, dissolved in 2 tbsp. warm milk,

3 tbsp milkmaid / khoya,

1 t rose water,

15 dried dates, pitts removed and chopped,

1/4 - 1/2 C almonds, slivered or chopped

1/4 - 1/2 C golden raisins,

milk , as needed, (approx. 2-3 tsp.)

3 eggs

Method:

Combine all the ingredients in a bowl and knead it into a stiff dough without using any water. If needed you can use some milk but use very little at a time. Cover with a damp paper towel and let it rest for about half an hour.Then take a portion, roll it out , approximate a centimeter thick and cut into diamonds. At this stage you can freeze them or store in Ziploc bags or heat oil and fry on medium heat on both sides till golden . Let cool and store in airtight container.

To freeze :

Once cut , place the khajurs on a plate n put it in the freezer. After 10-15 mins. they just pop out of the plate , stack them in Ziploc bags and put it back in the freezer without letting them thaw.

P.S: If you are hosting an event or are aware of any, which you think this post might be eligible please let me know, I would love to send in my entry and show my support to the host and the event :) You can drop me a comment or just email me (bloglazzat@gmail.com)

Thank You !

Thanks to Fathima this post is now being sent to Ayeesha for her event Iftaar Moments