Gulab Jamun

The Saffron Elaichi Gulab Jamun

Gulab Jamun

Saffron Elaichi Gulab Jamun 

by Rita Jamshed Kapadia

The Gulab Jamun is one of the most popular indian sweet, served at restaurants in the states.”Gulab” means “Rose” and “Jamun” means a “Drop”. Translated these are literally “Drops of Rose”. In this recipe the flavor is real kesar (saffron) *and elaichi (cardamom) * so I call these “Drops of Saffron”

The Saffron Elaichi flavor tastes so good with the sugary jamun syrup that you do not need to add any other flavor to it.

Ingredients
1 cup Milk Powder
1/4 cup Maida
1/4 tsp Baking Powder
3 tbsp Unsalted Butter
3 – 7 (to your taste) strands of Saffron soaked in hot water for 15 minutes

Milk as needed for dough

1/2 tsp Elaichi (Cardamon)
Oil or Ghee to fry

Deep pan for frying

For Sugar Syrup
1 cup Sugar
1 cup Water

Method
To make sugar syrup, boil sugar and water together for around 10 minutes.

Mix well the milk powder, maida, baking powder and butter. Knead to a smooth dough. Add a few drops of milk if required. Let this dough rest for about 15 minutes. Make small balls making sure that there are no cracks. If you see cracks, knead a bit more.

Fry in deep hot oil/ghee till golden brown on a low flame. Once all the gulab jamuns are fried, transfer them to the sugar syrup. Let the jamuns sit in the syrup for around 4-5 hours.

Enjoy these yummy Saffron Elaichi Gulab Jamuns as is or topped with vanilla icecream !!!

The longer you soak these gulab jamuns the better they get.

Store in refrigerator for a week.

* Spices can be bought at your local Indian grocery store or on Amazon.

Milk Pudding

Milk Pudding

Serves 4

Ingredients

6 cups milk

1/4 cup raw Rice

1 cup sugar

Few pistachios, almonds and saffron strands for garnish

1 tsp cardamom powder

Method
1. Process the raw rice in any food chopper till it is broken up in small bits.

2. Boil the rice, milk and sugar till creamy consistency.

3. Add in the cardamom and let it cool.

4. Sprinkle with chopped pistachios, chopped almonds and saffron strands and refrigerate.

When you are ready to serve, pour milk pudding into a decorative dessert dish. I used my icecream dessert cup, makes a good effect when you hand your guests the dessert.

This Indian dessert is a favorite at Diwali time or in any party. It is called DOODH PAK in Indian gujarati. Doodh is the  word for milk, and pak is term for a sweet dessert.

Zarin’s Secrets

 

Zarin’s Secrets, is a venture started by me through which I am trying to revive old Parsee recipes. I have with me, my grand mothers old recipes for Home Made Authentic Masalas as well as Bhakras , chutney for Patra ni Machi , Kolmi No Achchar, Gajar meva nu achchar, Kachi keri no Murabbo and Gor papri to name a few.

My aim is to keep adding to the repertoire…. In the Masalas,I sell parsee Dhana Jeeru masalas, parsee Sambhar masalas, Dhan saak Masalas and parsee Curry masalas. All masalas when sold are given along with a recipe of the dish whose masalas you have bought. The idea is to make easy parsee cooking even easier and take it straight to your kitchen.

Please do check out my page on Facebook Zarin’s Secrets and contact me if interested.

Thank you
Shelley Subawalla

Saffron Crocus sativus

Saffron

safforn

Before using in cooking, soak the saffron strands in a teaspoon of warm water or milk.

Crush tenderly to release the flavor from the strands.

Use very little, 5 strands are enough for 1 cup of rice.

Too much saffron makes the food (pulao) very pungent.

How to grow Saffron:

Saffron is harvested from a flower.

Make sure you plant only the species: Saffron Crocus Sativus

Saffron Crocus sativus
Saffron Crocus sativus

Crocus sativus2.

The reddish-golden stamens of the flower is your saffron strands.

Dry them carefully so they won’t blow away in the wind.