Gulab Jamun Tiramisu As Made By Chef Obi Recipe By Tasty

Steps:

• In a large bowl, mix the powdered milk, flour, semolina, bicarbonate of soda, lemon juice, butter, and milk until thoroughly combined.
• Cover with plastic wrap and leave to rest for 15 minutes, until all the moisture is absorbed.
• Take a golf ball-sized portion of dough and roll into a ball. Repeat with remaining dough.
• In a deep pot, heat the sunflower oil until it reaches 360°F (160°C).
• Fry the doughnuts for about 4 minutes, turning occasionally, until they are golden brown on all sides.
• Use a slotted spoon to transfer the fried doughnuts to a paper towel-lined plate.
• Add the sugar, water, and saffron to a saucepan over a medium heat, and stir.
• Once the sugar has dissolved and is syrupy (about 5-7 minutes), add the doughnuts to the pan, stirring to coat in the syrup.
• Let the doughnuts soak in the syrup for an hour.
• Remove the doughnuts and garnish with the almonds and pistachios.
• Enjoy!

Steps:

• Make the tirragulla: In a large bowl, use an electric mixer on medium speed to beat the heavy cream and cardamom until stiff peaks form, about 2 minutes.
• Fill a large pot with a couple inches of water and bring to a simmer. Set a separate large heatproof bowl on top, making sure the water is not touching the bottom of the bowl, and add the egg yolks, sugar, and vanilla. Cook, whisking constantly, until thickened and pale, about 6 minutes. Remove the bowl from the pot.
• In a separate large bowl, whisk the mascarpone until fluffy, 2-3 minutes. Add the egg mixture to the mascarpone and use a rubber spatula to gently fold until incorporated.
• Add the mascarpone mixture to the whipped cream and fold until smooth. Transfer the mixture to a large piping bag and refrigerate until ready to use.
• In a medium bowl, stir together the espresso and coffee liqueur. Cover and refrigerate until ready to use.
• Make the gulab jamun: In a small saucepan over medium heat, combine the sugar, cardamom, and water. Bring to a boil and cook until thickened, about 7 minutes. Remove from the heat and stir in the rose water. Cover and set aside while you make the dough.
• In a medium bowl, stir together the milk powder, flour, baking soda, ghee, and yogurt until a ball of dough forms, using your hands to bring together. If the dough feels too dry, add a bit more yogurt. If the dough feels too sticky, add a little bit more flour.
• Divide the dough evenly into 12 small balls, being careful not to press the dough or knead it (it is helpful to lightly oil your hands when working with the dough).
• Heat the oil in a large, heavy-bottomed pot over medium heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
• Working in batches to avoid overcrowding the pot, fry the dough balls in the hot oil until they are golden brown and float to the surface, about 3 minutes. Transfer to the wire rack to drain.
• Add the gulab jamun to the syrup and toss to coat. Let the gulab jamun rest in the syrup for at least 2 hours, or up to overnight, then remove from the syrup and set on a baking sheet until ready to use.
• Assemble the tiramisu: Slice the gulab jamun in half and dip in the espresso mixture, then remove and squeeze out some of the excess liquid. Return to the baking sheet and let sit for 1 hour at room temperature.
• Pipe some of the tirragulla into a large martini glass and top with some of the soaked galub jamun. Use a small sifter to dust the top with the cocoa powder. Repeat to make another layer and finish with a final layer of tiragulla. Dust the top with cocoa powder and finely crushed pistachios. Repeat with the remaining martini glasses.
• Refrigerate for a few hours before serving.
• Enjoy!

Steps:

• Make the fillings: Add the sesame seeds to a small nonstick pan. Cook over low heat, stirring often, until they start to smell nutty, 3-4 minutes.
• Transfer the sesame seeds to a small food processor with 2 tablespoons of sugar. Process until the seeds break down into a thick, cohesive paste. Add 1 tablespoon of butter and process until smooth. Transfer to an airtight container and refrigerate until hardened, at least 1 hour or up to 4 days.
• Clean the bowl of the food processor, then repeat the toasting and blending process with the peanuts, remaining 2 tablespoons of sugar, and remaining tablespoon of butter. Transfer to an airtight container and refrigerate until hardened, at least 1 hour or up to 4 days.
• Divide the sesame paste into 10 equal portions, about 1½ teaspoons each. Repeat with the peanut paste. Freeze until ready to use.
• Make the brown sugar ginger syrup: Add the water, brown sugar, and ginger to a small saucepan. Cook over medium-low heat, stirring occasionally, until the sugar is dissolved, 3-5 minutes. Remove the pan from the heat and let cool to room temperature, then refrigerate until ready to serve. (Alternatively, if you prefer to serve the tang yuan in hot syrup, cover to keep warm until ready to serve.)
• Make the dough: Add the glutinous rice flour to a large bowl. Slowly pour in the boiling water and whisk until combined. Slowly pour in the room temperature water and stir with a rubber spatula until the dough comes together. Turn the dough out onto a clean surface and knead with your hands until smooth and soft, 2-3 minutes.
• Divide the dough in 2 portions. Set one portion aside and cover with a damp paper towel, then return the other portion to the bowl used to make the dough. Add a couple of drops of pink food coloring and knead with your hands (wear latex gloves to avoid dyeing your hands pink) until the color is evenly distributed.
• Roll each color of dough into 10 equal balls, about 1 tablespoon each. Place on a tray and cover with a damp paper towel to keep from drying out as you roll.
• Working one at a time, flatten each dough ball into a 2-inch circle. Press your thumb into the center to make a divot, then add one of the chilled filling balls to the divot and pull the dough around to encase. Roll a few times to create a smooth, uniform round. Repeat with the remaining dough and fillings, covering the filled tang yuan with a damp paper towel as you finish.
• Bring a large pot of water to a boil. If serving cold, prepare an ice bath in a medium bowl and set nearby. Add about 6 tang yuan and immediately stir to prevent sticking. Cook until they start to float, about 3 minutes, then cook for 1 minute more. Use a slotted spoon to remove from the water and transfer to the ice bath, if applicable. Transfer to a serving bowl. Repeat with the remaining tang yuan.
• Pour the chilled brown sugar ginger syrup over the tang yuan and serve immediately.
• Enjoy!

Steps:

• In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
• In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
• Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
• Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

Steps:

• In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on medium speed until pale and creamy, about 2 minutes. Once combined, add flour and mix on low for 30 seconds. Then, add the egg yolk and mix on low speed for an additional 30 seconds.
• Lightly knead the dough into a ball. Then, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes.
• Lightly spray a 9-inch pie shell with nonstick cooking spray and place the chilled dough inside the pan.
• Pinch off pieces of dough and press them against the sides of the pan to reach the top. Cover with plastic wrap and place in the freezer for at least 30 minutes to chill.
• Preheat the oven to 350°F and bake the dough for 23 to 26 minutes, or until lightly golden.
• To make the filling, heat the milk in a medium pot until just boiling. Then, remove the pot from the heat.
• While the milk is cooling but still warm to the touch, in a separate bowl, whisk together the sugar, egg, egg yolks, and cornstarch. Then, once combined, add a cup of the hot milk into the egg mixture, whisking constantly to avoid curdling.
• Return the pot to the heat and cook over medium heat, whisking until the cream thickens, about 2 minutes. Then, stir in the butter and vanilla and cook one minute more, whisking constantly.
• Chill until cold (roughly for a few hours in a bow), covered.
• To glaze the fruit, in a small saucepan, heat the apricot jam with 1 tablespoon of water over medium heat, whisking, until thin.
• Assemble the tart with the filling, fruit and glaze over the fruit. Serve.