Dudhbari Sweetened Milk Balls In Pistachio Flavored Cream Syrup Recipes

Steps:

• In a large sauce pan, heat milk; bring to a boil.
• Add vinegar and give a gentle swirl.
• The milk solids will have formed.
• Separate solids from liquid by straining through a colander lined with a cheese cloth.
• Allow to drain for a few hours.
• Transfer the milk solids into a mixing bowl and combine with sugar, ground cardamom and melted butter.
• Make 1/2-in balls from the mixture.
• Reserve the milk balls in a non-reactive pan.
• In a sauce pan pour cream; add cardamom, rose water, sugar, salt, pistachio and almond slivers.
• Allow to simmer slowly, constantly stirring, until the cream mixture has thickened into a syrupy consistency.
• Remove from heat; allow to cool.
• Pour the syrup mixture into a blender and process into a smooth sauce; coarser if desired.
• Finally, pour the syrup over the milk balls in the pan.
• To serve, put a few cubes in a serving bowl, add some cream sauce, topped with whole pistachio.

Steps:

• Put the pistachios in the bowl of a food processor and pulse until finely chopped, but not powdery. Divide in half into 2 separate bowls and set aside.
• Put the cherries, apricots, raisins, and dates through a food grinder using the medium-grind blade. Add to the bowl with half of the pistachios. Add the orange juice and creme de cassis to the mixture and combine, using your hands, until the liquid is evenly distributed throughout. Shape the mixture into 24 walnut size balls and roll them in the remaining chopped pistachios. Store in an airtight container in the refrigerator for up to 1 week.

Steps:

• In a deep mixing bowl, combine the cream, flour, and milk. Stir well for a few minutes to obtain a smooth paste. Let this batter sit on the countertop for 15 to 20 minutes.
• Warm the oil for deep-frying in a wok or deep fryer over medium-high heat. Drop rounded tablespoonfuls of the batter into the hot oil. Do not overcrowd the wok; fry them in batches. Adjust the heat. If the oil is too hot, the ball will fry too quickly, and if it is not hot enough, they will disintegrate. They should take about 3 minutes to become golden brown on all sides. Try frying a test ball, and if it disintegrates, add one more tablespoonful of flour to the batter. Don't be in a hurry to flip the balls; spoon some hot oil over them to cook the tops and then turn gently after a few seconds. When you put the batter into the hot oil, it will soon spread and flatten a bit and rise to the top. When the balls are golden all over, drain them on many layers of paper towels and set aside.
• To make the syrup, combine the water and sugar in a large deep saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat to medium and simmer uncovered for 10 minutes. Remove from the heat and crush the saffron into the syrup. Cool to room temperature. Remove the skins from the cardamom and powder the seeds finely in a mortar and pestle, or between two sheets of wax paper with a rolling pin. Mix the crushed cardamom seeds into the syrup. Gently mix in the fried balls, making sure they are all immersed in syrup. Cover and let them soak for at least an hour. When ready to serve, lift them gently out of the syrup and lay them attractively in a serving dish. Sprinkle with powdered pistachios if desired. Refrigerate unused portions.

Steps:

• Preheat the oven to 375˚ F. Spread the pistachios on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Immediately transfer to a food processor and pulse until finely chopped. Remove and set aside 2 tablespoons of the chopped pistachios for coating.
• Add the vegetable oil and a big pinch of salt to the remaining pistachios in the food processor. Process, scraping down the sides as needed, until the pistachios start to clump, then continue processing until creamy and smooth, up to 10 minutes total.
• Scrape the pistachio mixture into a medium bowl and add the oats, dates, coconut and honey. Beat with a mixer on medium-high speed until combined.
• Roll the mixture into 3/4- to 1-inch balls (you should get 12 to 15 balls). Roll in the reserved chopped pistachios. Set on a plate and refrigerate until firm, about 30 minutes.

Steps:

• 1. Prepare the paneer cheese in advance. Prepare the dough for milk rolls. Then, in a food processor, process the paneer cheese and the milk roll dough until the mixture gathers into a ball that does not stick to the sides of the bowl.2. Place about 2 tablespoons sugar in a small dish. Then, with lightly buttered clean hands, shape the dough into 15 smooth, crack-free balls. Roll each ball in the sugar.3. Heat the shortening in a large heavy wok over medium-high heat until it reaches 325°F on a frying thermometer or until a piece of dough dropped into the hot oil rises to the top after 30 to 40 seconds. Do not make the oil any hotter the kaala jaams need to be fried long and slow. (If you can, leave the thermometer in the wok and carefully monitor the temperature as you cook, it should remain between 275°F to 325°F. Turn off the heat if it goes any higher.) Add half the kaala jaams and fry, stirring and turning gently with a slotted spatula, until they are very dark brown, about 7 minutes. Remove to paper towels to drain.4. Place the remaining sugar, water, and cardamom pods in a large skillet or wok and bring to a boil over high heat. Reduce to medium-low and simmer, about 5 minutes. Add the fried balls to the syrup and continue to simmer until the kaala jaams soak up the syrup, swell and become soft, and the sugar syrup becomes very thick and almost evaporates, 20 to 25 minutes. Transfer to a serving dish, sprinkle the cardamom seeds on top and serve hot or at room temperature.VARIATION: There are many ways to serve kaala jaams: rolled in sweetened shredded coconut cut in half and dusted on the cut or the round sides with a sprinkling of dessert masala (this gives you twice as many pieces) or cut into halves or quarters and served in a pool of rabdi (Traditional Thickened Milk Pudding, see Desserts) garnished with some dessert masala.

Steps:

• Dough:.
• Make the dough by combining the milk powder, flour, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions.
• Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
• After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
• Sugar Syrup:.
• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of Kesar (Saffron).
• Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Steps:

• mix both type of milk and spoil it with the lemon juice.
• drain out the water from it and put the milk consistency in a cheese cloth.
• press the milk consistency in the cheese cloth with some heavy weight,so that all the remaining water comes out completely.
• it will take about 45 minuts.
• take out the milk consistency and rub finely with your hand or in a powerfull morter mixer.As fine as you can.
• make samll walnut size round balls.
• FOR SUGAR SYRUP.
• in a pressure cooker or in a large pan mix the sugar and water and allow to just boil.
• when the syrup starts boiling ,drop in the balls.
• if you are making in a pressure cooker close the lid and allow to cook for 15 minutes under medium heat.Do not allow the pressure cooker to whistle .So keep the flame of gas on medium.
• if you are making in a sauce pan ,drop in the balls when the syrup boils and simmer it for about 25 minuts on medium flame of gas.
• allow to cool it completely.
• when it is cold enough mix the rose syrup and put the milk balls in the fridge .
• It remains fresh for 1 week.
• NOTE:- IF YOU GET FRESH MILK ,YOU CAN AVOID USING ANY KIND OF CREAM OR HALF AND HALF.BUT IN USA FRESH MILK IS IMPOSSIBLE TO FIND.

Steps:

• To make khoya:.
• Take 2 and half cup of half-and-half in wok, and reduce it till the thickest consistency without turning brown.
• To make chena:.
• Take 2 and half cup of 1/2 and 1/2 milk and spoil it with lemon juice.
• Drain out the water and put the milk consistency in a cheese cloth and press it with some heavy weight so that all the remaining water comes out.
• It takes about 60 minutes.
• Now mix all the ingredients for the sweet balls.
• Make into small walnut size balls.
• On medium heat (NEVER ON HIGH HEAT) deep fry them like dark brown in colour.
• To make sugar syrup.
• Mix the water and sugar in a saucepan large enough to fit all the fried sweet balls.
• Boil the mix until the sugar dissolves and keep boiling for 5 minutes.
• Put the cardamom pods in the sugar syrup.
• Then slowly drop down the fried milk balls.
• Don't make mess by dropping much fried balls in smaller sauce pan.
• This is because after soaking the sugar syrup the milk balls expands.
• Boil it for 15 minutes on medium heat,all the milk balls will expand to double its size soaking the sugar syrup.
• Serve it when it comes to the room temperature.
• NOTE:-DO NOT USE WHOLE MILK OR SKIMMED MILK.
• ONLY USE Half-and-half MILK.

Steps:

• 1. Prepare the paneer cheese in advance. Prepare the dough for milk rolls. Then, in a food processor, process the paneer cheese and the milk roll dough until the mixture gathers into a ball that does not stick to the sides of the bowl.2. Place about 2 tablespoons sugar in a small dish. Then, with lightly buttered clean hands, shape the dough into 15 smooth, crack-free balls. Roll each ball in the sugar.3. Heat the shortening in a large heavy wok over medium-high heat until it reaches 325°F on a frying thermometer or until a piece of dough dropped into the hot oil rises to the top after 30 to 40 seconds. Do not make the oil any hotter the kaala jaams need to be fried long and slow. (If you can, leave the thermometer in the wok and carefully monitor the temperature as you cook, it should remain between 275°F to 325°F. Turn off the heat if it goes any higher.) Add half the kaala jaams and fry, stirring and turning gently with a slotted spatula, until they are very dark brown, about 7 minutes. Remove to paper towels to drain.4. Place the remaining sugar, water, and cardamom pods in a large skillet or wok and bring to a boil over high heat. Reduce to medium-low and simmer, about 5 minutes. Add the fried balls to the syrup and continue to simmer until the kaala jaams soak up the syrup, swell and become soft, and the sugar syrup becomes very thick and almost evaporates, 20 to 25 minutes. Transfer to a serving dish, sprinkle the cardamom seeds on top and serve hot or at room temperature.VARIATION: There are many ways to serve kaala jaams: rolled in sweetened shredded coconut cut in half and dusted on the cut or the round sides with a sprinkling of dessert masala (this gives you twice as many pieces) or cut into halves or quarters and served in a pool of rabdi (Traditional Thickened Milk Pudding, see Desserts) garnished with some dessert masala.