Gulab Jamoon Recipe

Divali is just around the corner and my Indian friends are all exited, and I can say that the entire country is exiting about it, very soon we will have a lot of lights displayed in the houses in small bowls made of clay. The residents usually prepare nice structures in metal or wood and display the lights. 

This period for our Hindu community like Christmas for Christians, they meet together with their families and cook  a lot of traditional food and wear their traditional clothing. 

One of the dishes that I enjoy most from this period are the sweeties, so a have brought a collections of Divali recipes for you to enjoy now and for the rest of the year.

GULAB JAMOON

ingredients:
3 lbs flour
1 lb margarine
1 tin condensate milk, evaporated milk  or cold water for kneading
Spice/ginger (optional)

Sugar Syrup:
1.5 lbs sugar
3 cups water

Method:

1. Mix all ingredients with cold water or evaporated milk until dough is soft.
2. Roll into small pieces then, roll into long shape.
3. Fry in hot oil until brown , on low heat.
4. For sugar syrup, combine sugar and hot water and stir until it forms thick syrup.
5. Pour hot sugar syrup on cooled gulab jamoon until all pieces are coated.

KHURMA Recipe - Divali Celebration

Ingredients:

5 lbs flour
1 lb margarine
1 tin condensed milk evaporated
or cold water for kneading
spice/ginger (optional)

Sugar syrup:
2.5 lbs sugar
6 cups water

Method:
Combine all ingredients and knead until a stiff dough is formed, roll into 3 balls
cut into long strip then roll out and cut into desired cube sizes.

Fry in hot oil until golden brown.

For sugar syrup,combine sugar and hot water and stir until it forms thick syrup.
Pour hot sugar syrup on cooled khurma and turn until all pieces are coated.




Taken from Sunday Express Divali CookBook 27th October 2013, Trinidad & Tobago

Naan Bread a Delicious Divali Dish

I really love this bread, it is soft and can go with ll the exotic Indian  flavors.

Ingredients:
3 teaspoons active dry yeast
1 cup warm water, 110 F
1/4 cup white sugar
1 tablespoon milk
2 tablespoons natural yogurt
1 egg, beaten
2-1/2 teaspoons salt
4 cups bread flour 
1/2 teaspoon baking powder
2 teaspoons minced garlic (optional)
1/4 cup margarine, melted
2 tablespoon oil (to oil the bowl for dough)

Method:

1. In a large bowl, dissolve yeast and one tablespoon of he sugar in warm water at 110 degrees. Let stand for about 10 minutes, until frothy.
2. Sift dry ingredients together. Stir in milk, yogurt, egg, and enough of he flower, salt, sugar and baking powder mixture to make a soft, wet dough.
3. With oiled hands knead for 6-8 minutes on a lightly oiled surface, or until smooth. Place dough in a well-oiled bowl then cover with a damp cloth  and let rise for at least 1 hour until the dough has double in size.
4. With oiled hands, punch down dough and knead in garlic. Pinch off small handfuls of dough (about the size of a golf dough). Roll into balls, place on a tray and cover for 30 minutes until double in size.
5.  Meanwhile, pre-heat oven to 400-500 degrees; place skillet inside oven while pre-heating. On a lightly floured surface, roll out the balls of dough to about 1/2 cm thick (dust hands and rolling pin with flour to prevent sticking)
6. Brush with melted margarine then place on skillet and into oven. Cook for 3 minutes until golden brown. Remove and brush with margarine again. 
7. Repeat until all the naan has been prepared. serve immediately.

Taken from Sunday Express Divali Cooking Book 27th October 2013, Trinidad & Tobago

Get Cooking for Divali!! -PEERA

Ingredients:
 3 lbs flour
 1 lb margarine
 2  cans condensate milk
1/4 can evaporated milk
1 cup water
Sizzola Oil for frying

Sugar Syrup:
3 lbs sugar
6 cups water

Method:
Knead flour, margarine, cold milk and water until it form a firm dough.
Roll out until very thin and cut unto tiny cubes
Fry in hot oil until light brown
Grind into a very fine powder
Put the powder into a large bowl and add condensate milk.

For sugar syrup, combine sugar and boiling water and stir until it form a thick syrup.

Add sugar syrup to powder and condensate milk and turn until mixture combines.

Set in dish and cut into squares.


Taken from Sunday Express Divali Cookbook 27th October 2013, Trinidad & Tobago