Tag Archives: tamil deepavali recipes

Instant Bread Gulab Jamun Recipe / How to make Gulab Jamun with Bread / Gulab Jamun Recipe

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Gulab Jamun and Rasgulla being my all-time favorite sweet right from childhood, recently when I came across this Bread Gulab Jamun from my friend, wanted to try it immediately. Luckily had 7 to 8 bread slices leftover from our breakfast, so tried out immediately.

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Instant Bread Jamun recipe / How to make Gulab jamun with Bread / Gulab Jamun recipe

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Bread Gulab Jamun is an easy, simple and instant sweet recipe that can be prepared easily and perfect by beginners. I have also shared out a video recipe for Instant Bread Gulab Jamun in my you tube, refer video for perfect texture. Let me share the recipe…

Making of Instant Bread Gulab Jamun / Bread Gulab Jamun Video –

Ingredients:

  • Bread slices – 7 nos
  • Sugar – 1 cup
  • Water for sugar syrup – ¾ cup
  • Rose white essence – 2 drops
  • Milk powder – 4 tbsp
  • Milk – 3 to 4 tbsp
  • Full cream – 2 tbsp
  • Cardamom – 2 nos
  • Lemon juice – 1 tbsp
  • Ghee / Oil – 1 cup (for frying)

Preparation:

  • Cut the corners of the bread, chop them into medium pieces, grind them to coarse powder.
  • Add milk powder, full cream, crumble it well.
  • Sprinkle milk little by little, and knead it gently and roll it to a dough.
  • Divide the dough into small portions, roll it to small balls and keep it aside.
  • Meanwhile add sugar, pour water in a heavy bottomed vessel, cook in medium flame until it reaches slight syrup consistency.
  • Crush the cardamom, add it to the sugar syrup along with the lemon juice (to avoid the syrup from crystallizing).
  • Heat oil / ghee in a vessel, gently drop the rolled-out bread balls and deep fry it in medium flame until it turns golden brown.
  • Drain the oil and remove it from fire.
  • Transfer it to the sugar syrup, once its ready, let it rest for 3 hours.

Serve it. You can serve it along with ice cream.

 

Dates Halwa

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Dates is one among the delicious and healthy halwa, but takes almost an hour to prepare. Compared to the health benefits, I would say its worth in making. Since the dates are sweet by nature, I have added less quantity of sugar but please be generous in Ghee/Clarified butter. Let me share the recipe…

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Ingredients:

  • Dates (seedless) – ¼ kg
  • Sugar – 4 tbsp
  • Cashew nuts – 15 nos
  • Almonds / Badam – 10 nos
  • Ghee / Clarified butter – 1 ½ cups (1 cup = 160 ml)
  • Cardamom Powder –  ½ tsp

Making of Dates Halwa / Perichampala Halwa –

Preparation:

  • Use seedless dates, else remove the seeds off the dates. Break the cashew nuts into small pieces, blanch and chop the almonds/badams to small pieces.
  • Soak the dates in a cup hot water for almost 30 mins, it would become soft, if not once heat the water with dates and let it rest for 20 mins or until it becomes soft.
  • Grind the dates along with the water to a fine paste.
  • Grease a tray with ghee/clarified butter and keep it aside.
  • Heat a tbsp of ghee in a small vessel, add the chopped cashew nuts and almonds/badam and cook until they start turning golden brown in color.
  • Heat a heavy bottomed vessel or a non-stick vessel, pour the ground dates mixture.
  • Add the sugar, stir well until the sugar gets dissolved.
  • Keep on stirring until the dates sugar mixture becomes little thick. Cook in medium flame.
  • When it starts getting thicken, start drizzling ghee/clarified butter (two tsps. at a time) all over the corners.
  • Keep on stirring, don’t leave stirring may be you can stir slowly.
  • Meanwhile pour the roasted nuts along with ghee followed by cardamom powder and stir well.
  • Keep on drizzling ghee/clarified butter at regular intervals, whenever the dates paste absorb the ghee/clarified butter.
  • At one stage the dates would start oozing out the ghee/clarified butter, it means the Dates Halwa is ready.
  • Transfer the halwa to the greased tray, wait until it reaches room temperature, and cut them to your desired shape.

Serve. Dates Halwa stays fresh for a week in room temperature, when stored in an air-tight container.

Kalakand

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Kalakand is one of my favourite which I wanted try from long back, so thought of trying this recipe for this Diwali. Kalakand is one of the most delicious sweet because of its grainy texture, milky flavor and the crunchy pista’s.  Let us move on to the recipe…

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Kalakand

Ingredients:

  • Milk – 1 ¼ litre
  • Curd – ½ cup or lemon juice – 1 tbsp
  • Condensed milk – 3 tbsp
  • Saffron – 1 tsp
  • Cardamom powder – 1 tsp
  • Pistachios – 8 nos

Making of Kalakand –

Preparation:

  • Boil 1 litre milk, when it starts boiling add curd and keep the flame to low. Keep mixing till the water separates.
  • Chop the pistachios into fine pieces and crumble saffron into small pieces.
  • Keep stirring until the whey separates completely. Filter the whey and collect it in the container. Now collect the panner.
  • Wash the panner in the running water and drain the water. There should be no water in the panner.
  • Boil ¼ litre milk in a heavy bottomed kadai and keep it in low flame till it reduces to half the quantity.
  • Add the panner to the milk, followed with sugar and condensed milk. Keep stirring till it becomes thick and comes to the rolling consistency.
  • Pour it in a tray and level it.
  • Sprinkle the pistachios and saffron’s.
  • Refrigerate it for an hour and then cut into pieces and serve.