It’s because almost everybody loves Gulab Jamun.

Indeed, when it comes to the world of South Asian desserts, Gulab Jamun are not a nice-to-have, they’re imperative. A core part of the dining experience.

What does Gulab mean?

Rose. The traditional flavouring for Gulab Jamun is rosewater. Cardamom and saffron are also popular additions. I like to add all three.

The sugar syrup

When making Gulab Jamuns, the sugar syrup should be thin. If it’s too thick, the jamuns will not absorb the syrup and if it’s too thin, they will break apart. What we need is what’s called a simple syrup.

How to make simple syrup for Gulab Jamun

Bring the sugar syrup to the boil and cook for 4-5 minutes until the temperature of the syrup registers 61°C/142°F on a sugar thermometer.

Add any flavourings, stir and set aside to cool slightly before using.

The syrup should be warm when we add the jamuns.

How to serve Gulab Jamun

Serve Gulab Jamun either warm or at room temperature. For special occasions, some people like to serve their Gulab Jamun warm with a scoop of vanilla ice cream.

To heat the Gulab Jamun, place in a microwave-safe bowl and microwave on high power in 10 second bursts until warm. Microwaves cook from the inside out so let them cool a bit before eating.

Nobody likes a burnt tongue!

Different ways to make Gulab Jamun

There are dozens of different ways to make Gulab Jamun. This happens to be my favourite recipe.

My version uses skimmed milk powder, plain flour and semolina (sooji). This blend produces soft and spongy Gulab Jamun with a fabulous airy texture inside.

Gulab Jamun with mawa

Milk solids, or “mawa” is a traditional ingredient in Gulab Jamun recipes.

You can either buy mawa from the shop or make it at home. Shop-bought mawa is usually in the chiller section, near the paneer.

Make your own Mawa by boiling full-fat milk until all you are left with is a solid mass. This is time consuming but many people swear by it!

Gulab Jamun with cake mix

Lots of people like to make Gulab Jamun with shop-bought cake mix. The mix is made with far less liquid so it forms more of a dough than a batter. I’ve never given this one a go but if you feel brave, go for it!

Gulab Jamun with bread

Desi aunty fave! Got a loaf of leftover white bread? Blitz it up in your food processor and make Gulab Jamun. I’ve seen lots of people have success with this option, but I’ve never tried it for myself.

The final Gulab Jamuns appear to have a nice, soft texture but not the solid finish milk powder or mawa Gulab Jamuns have.

Gulab Jamun with sooji

Lots of recipes for Gulab Jamun call exclusively sooji (semolina). The result is a denser Gulab Jamun with a grainy texture.

I love the texture coarse semolina gives Gulab Jamun so choose to add a small amount of it to my milk powder and plain flour mixture.

Gulab Jamun mix

O ye old faithful. Running short on time? There are dozens of different Gulab Jamun packet mixes on Asian supermarket shelves. Mix them up according to packet instructions and have Gulab Js on the table in a flash.

Gulab Jamun with condensed milk

Some recipes call for a mixture of condensed milk and milk powder. Gulab Jamun you prepare in this way are much sweeter and caramel-like in flavour.

Perfect Gulab Jamun recipe with milk powder

My recipe calls for skimmed milk powder. It is more readily available in comparison to full-fat milk powder.

I find that using skimmed milk powder allows the cook to control the amount of fat in the mixture. This way, we can be sure our Gulab Jamun have the perfect, spongy texture inside.

Texture is everything!

I cannot reiterate this enough. When it comes to Gulab Jamun, texture is incredibly important. Even if one ingredient is out, it will throw the entire recipe.

Be sure to weigh all your ingredients using a kitchen scale for accuracy. Cup measures are subject to interpretation and don’t yield consistent results, in my opinion.

5 common Gulab Jamun mistakes

1. Incorrect ingredient weights and measures
2. Incorrect frying temperature
3. Dough not rested
4. Syrup undercooked/overcooked
5. Gulab Jamun too hard or too soft

Are they vegan?

Gulab Jamun typically contain milk-based ingredients. Milk powder and reduced milk solids are the most common additions.

However, this is not to say you can’t make vegan ones. I’m yet to test vegan Gulab Jamuns in my own kitchen.

Are they gluten free?

My recipe for Gulab Jamun contains both wheat flour and semolina, therefore this version is not gluten free.

Troubleshooting

Why are my Gulab Jamun breaking in the oil?

It’s likely the dough contains too much moisture or fat. Gulab Jamun that break whilst frying may also occur due to a very low oil temperature.

Why are my Gulab Jamun hard?

Your Gulab Jamun might be too hard due to a lack of moisture in the mixture or overcooking whilst frying.

My Gulab Jamun aren’t soaking up syrup

If you overcook jamun, they will develop a hard outer coating which prevents syrup absorption. This can also occur if the sugar syrup is too viscous.

Why do Gulab Jamun shrink in the syrup?

Undercook Gulab Jamun or fry them at too high a temperature and they will develop hollow or doughy centres. This will cause the jamuns to collapse inwards and deflate when you add them to the sugar syrup.

Sometimes they may deflate at first and then become plump and juicy after a bathe in the sugar syrup.

Why do my Gulab Jamun have cracks?

Dough not rested long enough or not enough liquid in mixture.

My Gulab Jamun fall apart in the syrup

The Gulab Jamun are too soft. Too much moisture in the dough, not fried long enough or the sugar syrup is too watery.

How to store

Immerse the Gulab Jamun in the sugar syrup and store refrigerated in an airtight container for up to a month.

Can I freeze them?

Yes. Keep Gulab Jamun (in their syrup) in a freezer-safe container and defrost at room temperature. Note that the structural integrity of frozen Gulab Jamun will not be as sturdy as their fresh counterparts.

I recommend warming them before you serve.

What are the ingredients for Gulab Jamun?

Here’s a list of all the ingredients you’ll need for making my Gulab Jamun at home.

• Skimmed milk powder
• Ghee
• Coarse semolina (sooji)
• Plain flour (all-purpose flour/maida)
• Green cardamom
• Baking powder
• Full-fat milk
• Lemon juice
• Salt
• Oil for frying
• Sugar
• Water
• Saffron
• Rosewater

Perfect Gulab Jamun recipe

Print

Perfect Gulab Jamun

Gulab Jamun are like the chocolate cake of Desi parties. Soft balls of fried milk & rose syrup. So delicious. Follow my simple recipe & video for beautifully melt-in-the-mouth Gulab Jamuns.

Course Dessert

Cuisine Indian

Keyword dessert, diwali, milk, mithai

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 18

Author Sanjana

Ingredients

For the jamun:

• 200 g skimmed milk powder
• 20 g coarse semolina
• 35 g plain flour
• 2 1/2 tsp baking powder
• 5 green cardamom pods, seeds ground
• 1 1/2 tbsp ghee melted and cooled slightly
• 200 ml full-fat milk room temperature
• 2 tsp lemon juice
• 1/8 tsp salt
• 1 L oil for deep frying

For the syrup:

• 600 g granulated sugar
• 600 ml water
• 15-20 saffron strands (large pinch)
• 2 tsp lemon juice
• 2 tsp rosewater

Instructions

For the Gulab Jamun dough:

• Take skimmed milk powder in a large bowl or thali with high sides. Add plain flour, semolina, baking powder, ground cardamom seeds and salt. Mix well.
• Add melted ghee and rub the mixture together to form a coarse, breadcrumb-like texture. Allow to stand for 10 minutes.
• Meanwhile, stir together milk and lemon juice. Allow to stand for 10 minutes. Once the mixture has curdled slightly, add it to the dry ingredients. Start by making a well in the centre and then add the milk mixture a little at a time, forming a paste with your fingers from the centre and working your way outwards to incorporate more dry ingredients.
• Once all the milk mixture has been added, beat the mixture with your fingertips to form a lumpy but uniform texture. It will feel very sticky, more like a batter than a dough. This is good.
• Allow the mixture to stand, uncovered for 30 minutes. Do not mix it during this time. This resting time will give the milk powder, flour and semolina in the Gulab Jamun dough time to hydrate fully, turning from a wet batter, to a dough.

To make the sugar syrup:

• Place sugar in a large pan. Add water, lemon juice and saffron. Rub the saffron between your palms to release some of their aromas. Stir until the sugar has dissolved. The lemon juice will prevent crystallisation of the syrup. You can also use a tablespoon of liquid glucose in place of lemon juice if you like.
• Once the sugar has dissolved, stop stirring and bring the syrup to a rolling boil. Cook for 4-5 minutes, until a light syrup forms and the temperature of the syrup registers 61°C/142°F. As soon as the syrup reaches this stage, remove the pan from the heat. Cover with a lid and allow to cool for 15 minutes before adding rosewater. Stir well and keep covered until needed.

To form the Gulab Jamuns:

• Once the dough has fully hydrated, it will be a tacky, dough-like consistency. Portion the dough into 15g pieces. Roll each piece into a ball, using a very small amount of ghee to grease your hands if necessary. Ensure every ball is completely smooth and free from cracks. Set aside onto a plate.
• Repeat this process for all of the dough. You should have around 38 Gulab Jamuns.

To fry the Gulab Jamuns:

• Heat the oil in a large pan suitable for deep frying. The oil temperature should register 100°C/212°F.
• Add several Gulab Jamuns, taking care not to overcrowd the oil. Don't add too many at once as they require constant agitation. If you're not accustomed to it, they will brown unevenly. You can fry bigger batches once you get used to the frying process. Agitate the oil around the Gulab Jamun, taking care not to touch them too much with the perforated skimmer or it they will become misshapen.
• As soon as the Gulab Jamuns double in size and float to the top of the oil (after around 3 minutes), increase the oil temperature to 150°C/302°F and fry until golden brown all over. At this stage, you must keep the Gulab Jamuns moving at all times to ensure even browning. Once the Gulab Jamuns have been in the oil for around 7-8 minutes in total, they should be perfectly golden all over.
• Lift the Gulab Jamuns out of the oil and place onto a plate lined with kitchen paper to absorb excess oil. Set aside and repeat the frying process for the remaining Gulab Jamuns. Be sure the oil temperature cools before adding subsequent batches.

To soak the Gulab Jamuns:

• Once all of the Gulab Jamuns have been fried, add them to the prepared, still warm sugar syrup. If the syrup is cold, warm it very slightly before adding the Gulab Jamuns to ensure better absorption. Immerse the Gulab Jamuns completely and allow to stand, covered for 6-8 hours. Stir from time to time to coat each one well with syrup.
• Serve either at room temperature or warm.

Video

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If you like this, you’ll love my recipe for Perfect Jalebi

More delicious South Asian sweets

Perfect Plain White Burfi

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Vanilla Rasmalai

Soft, spongy cheese dumplings soaked in sweet vanilla, cardamom and saffron milk. Inspired by the classic Bengali dessert, this version is served chilled and the flavours are reminiscent of the Indian ice cream, kulfi.

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Mohanthal and Dhilo Mohanthal

Buttery, melt-in-the-mouth fudge made with chickpea flour, cardamom, saffron and mace. Mohanthal is such a delicious Indian sweet (mithai). Enjoy it as a square or as a hot-fudge like pudding with vanilla ice cream.

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How to Make Boondi

This traditional Indian sweet is always popular around festival time. The juicy bubbles of chickpea flour are flavoured with delicate saffron and ground green cardamom. Serve it warm as it is or form into Laddoos.

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Pistachio Burfi

An easy recipe for melt-in-the-mouth Indian milk fudge (burfi) made with REAL PISTACHIO. Perfect for gifting. Your family and friends will love it!

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Indian-Inspired Rocky Road

Truffle-like chocolate studded with pistachios, almonds, dried mango, crystallised ginger, Turkish delight, mini marshmallows and spiced shortbread biscuits. Dried rose petals top the Rocky Road off beautifully.

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Birthday Cake Burfi

Sweet condensed milk fudge with a hidden layer of birthday cake and sprinkles!

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The post Perfect Gulab Jamun appeared first on Sanjana.Feasts.

I think White Burfi has such a simple charm and universal appeal. For some reason, the most basic recipes are often difficult to perfect — for myself too.

What does Burfi mean?

The word burfi or barfi is a Hindi word which stems from the Persian barfī, which literally means ‘icy’ or ‘snowy’. Baraf is the Hindi word for ‘ice’.

This traditional Indian sweet carries the name Burfi because of it’s cool, melt-in-the mouth texture. If you’ve ever tried the western retro sweet, coconut ice, you’ll be familiar with this concept.

How to make Burfi with milk powder

My recipe here calls for milk powder. In many cases, people use mawa (milk solids) which you can make by reducing full-fat milk. Indeed, you can also buy mawa in many South Asian food shops.

I like to use full-fat milk powder because it is readily available in most shops or online.

What if I can’t find full-fat milk powder?

If full-fat milk powder proves to be elusive, you can use skimmed milk powder and simply replace the milk in this recipe with an equal measure of double (full-fat) cream. This simple switch will produce a delicious, creamy Burfi.

Different types of Burfi

There are hundreds of variations when it comes to Burfi. Some are traditional, some more playful and modern. However, in my opinion, most good Burfi ought to begin with a Perfect Plain White Burfi recipe.

Rose Burfi, Pistachio Burfi, Mango Burfi, Cashew Burfi and Almond Burfi are all popular choices in Indian mithai shops. You can make all of these varieties if you know how to create a great basic milk powder burfi.

Each recipe has a little variation, be it nuts, some flavour extract, food colour, dry fruit or food colour.

Some of my favourite Burfi varieties

Besan Burfi

A simple burfi with chickpea flour (besan), milk, ghee and sugar. Cardamom is optional, as are nuts or any other flavours. The toasted besan aroma is the key flavour in this style of burfi.

Note that Besan Burfi and Mohanthal are two different varieties of besan mithai.

You can find my recipe and video tutorial for Mohanthal here.

Chocolate Burfi

Plain burfi with a layer of chocolate on top. In all honesty, the quality of chocolate is usually questionable. It is almost always cooking milk chocolate rather than any of your top notch eating chocolate.

In my opinion, the low-quality chocolate on top of Chocolate Burfi has a certain charm. The flavour of cheap milk chocolate against milky white burfi is my childhood in a bar.

Check out my recipe for Cookie Dough Chocolate Burfi.

Pistachio Burfi

Wow! Pistachio Burfi is a must-have in any burfi box from the mithai shop. It’s usually a super artificial shade of green and that’s what I love about it. Most mithai shops will add a synthetic pistachio flavouring and scatter crushed pistachios on top.

As much as I love mithai shop pistachio burfi, the kind made with real pistachios is always at the top of my list.

Check out my recipe for Pure Pistachio Burfi.

Why won’t my milk powder Burfi set?

If you undercook Burfi, it will not set. Watch my step-by-step recipe video to see what the Burfi mixture should look like before you place it in the tin. If the mixture is too runny, the Burfi won’t set and the texture will be rather claggy.

Why is my Burfi chewy?

Burfi can turn chewy if you overcook it. Be sure to cook the Burfi mixture over a very low heat. Stir constantly without stopping. Keep an eye on the texture. It is ready when the mixture forms a slack and cohesive mass that comes away from the sides of the pan easily.

Can you freeze Burfi?

Burfi actually freezes pretty well. Be sure to pack it into an airtight container and freeze for up to 3 months. Defrost at room temperature.

Why is my Burfi sticky?

Sticky Burfi can be down to three separate issues:

1. The Burfi needs to cook for longer.
2. Not enough fat in the mixture.
3. Too much sugar in the mixture.

How to make condensed milk Burfi

A popular method of making Burfi is with condensed milk. This negates the requirement to add sugar, since the condensed milk is sweet enough.

Many recipes simply call for milk powder and condensed milk. While this is a perfectly delicious way to make burfi, the end result is very smooth and Peda like in texture.

Burfi with a melt-in-the-mouth texture and definitive crumbles is my personal favourite.

Is Burfi gluten free?

Yes, this recipe for Burfi is free from gluten.

Is Burfi vegan?

No. Burfi is a typically a dairy-based sweet. Its’ core ingredients are: Milk, butter (or ghee) and sugar. Some recipe creators successfully make vegan-friendly Burfi.

Why do you add lemon juice to your Perfect Plain White Burfi?

I add a small amount of lemon juice to the hot burfi mixture at the end of the cooking process. This is a little trick I do to ensure my Burfi is perfectly crumbly. The acidity of the lemon juice curdles the milk proteins ever so slightly.

The result is a Perfect Plain White Burfi that cuts beautifully, yet still has a definitive grainy quality. Pure mithai shop vibes.

Perfect Plain White Burfi: Butter vs. Ghee?

In all honesty, it really doesn’t matter. Use whichever one you like best. I like to use butter for its saltiness.

I think all sweets benefit from a touch of salt to bring the rest of the flavours to life. The inherent saltiness of salted butter is perfect in this recipe.

If you can find Indian white butter, that is ideal as it imparts less colour. My yellow European butter gives the burfi a slightly creamy colour.

If you use ghee, add 1/8 tsp of fine salt to the burfi mixture. I promise it makes all the difference!

My Burfi-making essentials

Perfect Plain White Burfi recipe

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Perfect Plain White Burfi

Soft and creamy plain white Burfi is a mainstay when it comes to Indian sweets. My version uses milk powder, cardamom and saffron for rich flavours and a crumbly, melt-in-the-mouth texture.

Course Dessert

Cuisine Indian

Keyword burfi, cardamom, indian sweets, milk, mithai, pistachio, saffron

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 16

Equipment

• L30 x W20 x D5cm (13"x9") rectangular traybake pan

Ingredients

• 240 g sugar
• 300 ml whole milk
• 130 g salted butter
• 595 g full-fat milk powder
• 1 tsp ground cardamom seeds
• 12-15 saffron strands
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 20 g pistachios
• Edible silver or gold leaf optional

Instructions

• Line a L30 x W20 x D5cm (13"x9") rectangular traybake pan with baking parchment. Scatter over some sliced pistachios or pistachio nibs.
• Heat the milk in a large, non-stick pan. Add the butter and allow it to melt.
• Add the sugar and stir until it has completely melted and you can no longer feel the crystals at the base of the pan.
• Tip in the milk powder and stir well to combine. The mixture will become thick, like mashed potato in appearance.
• Cook the mixture over a very low heat, stirring all the time to ensure it doesn't catch and burn on the base of the pan.
• Once the burfi mixture begins to come away from the sides, at about the 5 minute mark, add the lemon juice, vanilla extract, cardamom and saffron. Continue to stir for a further 2 minutes.
• Around the 8 minute mark, the burfi mixture should be thick. Once it forms a soft mass that comes away from the sides of the pan and into a ball, it is ready.
• Spoon the mixture into the prepared tin lined with baking parchment and pistachios. Press the mixture in with a rubber spatula, ensuring the surface is as even as you can get it.
• Allow to cool to room temperature. Cover a refrigerate for 30 minutes before turning out. The baking parchment will come away easily. Decorate with silver or gold leaf (optional). Cut into squares and serve at room temperature.

Video

Notes

• If your burfi begins to develop brown spots in places, it means either the heat is too high or you’re not stirring it enough. Keep it moving all the time to prevent burnt milk flecks.
• This burfi keeps well in an airtight container for up to a week. Keep refrigerated and allow to come to room temperature before serving.
• Burfi served cold from the fridge will be much firmer in texture.

Pin this Perfect Plain White Burfi for later!

If you like this, you’ll love my recipe for Mohanthal

Recipes similar to Perfect Plain White Burfi

Eggless Gulab Jamun Cake

This simple, yet beautiful cake sees the queen of Indian sweets transformed into an easy-to-make dessert. Rose, cardamom and saffron give the syrup-glazed sponge its iconic “gulab jamun” flavour. Serve it with ice cream for a truly royal pudding, or enjoy a piece with masala chai.

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Pistachio Burfi

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Love Sanjana

The post Perfect Plain White Burfi appeared first on Sanjana.Feasts.

My recipe has been perfected over the years to produce a soft and squidgy cheese that cubes and slices beautifully for curries and crumbles like a dream for paratha, kulcha, samosa and bhurji.

How to use Homemade Masala Paneer

You can of course, use it fresh, just as it is for a melt-in-the-mouth texture, or pan-fry it to create a crispy, golden crust. It’s also a delicious addition to Indo-Chinese favourites like Chilli Paneer and Paneer Manchurian.

Homemade Masala Paneer

How to curdle milk for Homemade Masala Paneer

My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice.

You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:

• 2 tbsp white vinegar mixed with 250ml water
• 1 tsp citric acid mixed with 250ml water
• 100g sour natural yoghurt whisked with 2 tbsp water
• 250ml sour whey

What other herbs and spices can I add to Masala Paneer?

This recipe is highly customisable and can be transformed with just a few changes to the herbs and spices used. Here are some of my favourite Paneer flavour infusions:

• My original Masala Paneer: Ground black pepper, ginger paste, chilli flakes, fresh coriander.
• Indo-Chinese Masala Paneer: Chinese 5-spice, ginger paste, green chillies, chopped spring onion.
• Mediterranean Masala Paneer: Sliced olives, chopped sundried tomatoes, garlic paste, dried oregano, fresh basil.
• Jamaican Jerk Masala Paneer: Ground allspice, dried thyme, dried garlic powder, chopped scotch bonnet chilli.
• Tex-Mex: Smoked paprika, ground cumin, dried onion powder, chopped coriander.

How to make soft paneer

This is a super common question and one I’m asked often. The answer is simple: Use milk with ample fat content and curdle the milk slowly you don’t shock the curds into separating quickly. Dilute the acid with water to encourage a slow separation. The last thing to remember is to ensure you don’t press it too hard. A small amount of moisture in the cheese will keep it squidgy. Ultimately, try to introduce temperature changes gradually.

Simple changes you can make for softer paneer:

• Dilute the acid when using lemon, vinegar or citric acid to facilitate a gentle separation of curds and whey.
• Use high-fat milk (this will also improve yield)
• Rinse the cheese in warm water instead of cold

Paneer for sweet and savoury dishes

Follow my recipe to make perfect paneer, whatever your intended use for it may be. Whether you want to make cubes for Chilli Paneer and Paneer Tikka, crumble it for Paneer Kulcha or use the drained and kneaded chhena for making Rasmalai.

The Best Homemade Masala Paneer: Troubleshooting

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Homemade Masala Paneer

The Homemade Masala Paneer. Soft and squidgy homemade masala paneer for curries, paratha fillings, chilli paneer, samosas and more. This simple recipe includes tips for making fresh masala paneer that tastes like it just came from the dairywala.

Course Appetizer, Main Course

Cuisine Indian

Keyword cheese

Prep Time 50 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 350 g

Author Sanjana

Equipment

• Large, heavy-based pan
• Muslin or cheesecloth
• Colander or sieve
• Large bowl

Ingredients

• 2.5 L full-fat milk at least 3% fat Note that ultra-filtered milk isn’t suitable for making cheese
• 100 ml lemon juice
• 250 ml water
• 1/4 tsp any flavourless oil to grease the base of the pan
• 1 tsp salt
• 1/4 tsp freshly-ground black pepper
• 1/2 tsp chilli flakes
• 1/2 tsp grated ginger or ginger paste
• 1 tbsp freshly-chopped coriander

Instructions

• In a bowl or jug, mix together the lemon juice and water.
• Use a kitchen towel dipped in oil to grease the base of the pan. This will stop the milk from burning on the bottom.
• Pour the milk into the pan and heat over a medium flame. Don’t stir the milk too much as we don’t want to create too much froth. Don’t leave the milk unattended, it can boil over quite quickly. Once the milk comes to a boil, switch the heat off.
• Slowly add the lemon and water mixture and stir the milk very gently to disperse. Imagine gently drawing a figure of eight in the pan. If the milk isn’t curdling, add more of the lemon and water mixture until it does.
• You’ll know the paneer is ready when the curds look like little white clouds floating the a yellow/green-ish water (this is the whey).
• Line a colander or sieve with a clean muslin or cheesecloth. You can wet the cloth if isn’t sitting in the colander well. Place the colander over a large bowl to catch the drained whey.
• Pour the mixture into the colander and allow the whey to drain out.
• Next, transfer the bundle of drained curds (along with the muslin) into a bowl while you pour the whey into another bowl or simply swap it with another bowl.
• The curds now need to be washed to remove any excess acidic flavour. Pour plenty of warm water over the cheese and agitate with a spoon to wash away the sourness. I use around 1L water for this process.
• Once washed, dissolve the salt in another 500ml warm water and pour this over the curds to season it. Sprinkle over the black pepper, chilli flakes, ginger and coriander. Mix well.
• Wrap the muslin over the top of the curds, as flat as you can get it. Press gently with your hands to drain off excess water.
• Place a flat plate over the top and weigh the curds down with something heavy (like a few tins of beans, a mortar or books) to drain off remaining water and lightly set the paneer. The heavier the weight you apply, the firmer set your paneer will be. I like to apply a light weight at this point so that I can mould it properly later.
• After an hour, the paneer is ready to use. It may be slightly crumbly. If you prefer a firmer set for cubing and slicing, either set in the fridge overnight or do as I do and mould it in a dish, tin or bowl with more pressing.

Optional step for moulding the paneer:

• Transfer the lightly-set paneer to a small tin or ceramic/glass dish, about 12cm wide. Keep it in the muslin/cheesecloth for easier unmoulding later. Press the paneer in with the back of a spoon. It doesn’t matter of it breaks and crumbles as you’ll be pressing it again shortly. Wrap the paneer up with the muslin and apply more pressure with a plate and weight.
• Pop the whole thing, plate and weight included in the fridge overnight to set. The next day your block of fresh paneer will be ready to cube and slice for all your favourite paneer recipes.

Video

Notes

• My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice.
• You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:
  • 2 tbsp white vinegar mixed with 250ml water
  • 1 tsp citric acid mixed with 250ml water
  • 100g sour natural yoghurt whisked with 2 tbsp water
  • 250ml sour whey

Pin this recipe for later!

If you like this, you’ll love my recipe for Paneer Kulcha

The post Homemade Masala Paneer appeared first on Sanjana.Feasts.

Ever since I heard about the South African Melktert (Milk Tart) I knew I had to try it. It’s creamy, custardy and packed with delicious cinnamon flavours on top of a shortcrust pastry base. What’s not to love?

Much like a British custard tart, the Melktert is made with egg yolks for that famous custard-like wobble. As you know, yolks are not my setting agent of choice – I’m going rogue and using my own blend of cornflour (cornstarch) and wheat flour blended with milk.

I was inspired by Paul Hollywood’s show City Bakes on Food Network, where he makes an Earl Grey Melktert in Cape Town. The show is fantastic and you can watch the episode tonight, 15^th May on Food Network. Give it a watch and try out a take on the famous Melktert.

Since it began, I’ve boycotted the rise of the turmeric milk fad that seems to have infiltrated every coffee shop and café in sight. It should be simple, a feel-good tonic to make you feel better after a rough day, not flashy, expensive and inaccessible. After all, the ingredients are basic. Haldi Doodh is a healing tonic Indian mums stir up for children when they’ve got sore throats and coughs. As a natural antiseptic, turmeric (either fresh or dried and ground) was always in the kitchen. As a child I would reluctantly down mugs of hot Haldi Doodh because it didn’t taste like the banana milkshake I’d hoped for it to be. It wasn’t bad, it just wasn’t Nesquick. As much as I now love haldi doodh and the soothing properties it carries, I don’t believe in paying a shed load for it when I can make it at home.

The beautiful thing is that when fresh turmeric is combined with milk, cardamom and black pepper, you get the most miraculous flavour and aroma of fresh mango. Just a little bit, not too much, blitzed with the milk for a pretty yellow colour. Once cooked, the colours will transform from daffodil to deep amber.

This tart is as sweet and flaky as it is fruity, spicy and ever so slightly bitter. Each element is perfectly balanced, just how I like it.

Eggless Turmeric Milk Tart
Serves 8-10

Ingredients

For the sweet pastry:
240g flour
140g unsalted butter, frozen and grated whilst still frozen (this helps incorporate it faster and keeps everything cold)
Pinch of salt
2 tbsp brown sugar
3 tbsp cold water

For the turmeric milk filling:
415g evaporated milk
395g can condensed milk
50ml whole milk
3cm piece turmeric, peeled (this will stain so wear gloves!)
3 cardamom pods, seeds lightly crushed
6-8 black peppercorns, seeds lightly crushed
1 tsp vanilla extract
40g flour
40g cornflour
50g salted butter
Ground cinnamon to dust

Method

1. Pre-heat the oven to 180°C.

2. To make the pastry, place the flour, salt and brown sugar in the bowl of a food processor. Add the grated butter and pulse until the mixture resembles fine breadcrumbs. Add the cold water and pulse until the mixture just comes together. Wrap the dough in cling film and allow to rest in the fridge for 30 minutes.

3. Take a 25 x 3.5cm loose bottomed tart in with fluted edges. Roll the pastry out to about 35cm wide, 4mm thick. This will ensure you have enough overhang at the edges. Place the roll dough into the tin and allow it to hang over the sides. Use a spare ball of dough to gently press the dough into the corners and sides to line the tin. Don’t worry if you make a tear, just patch it up.

4. Place a piece of greaseproof paper over the dough and fill with baking beans, rice or any dried lentils you have. Bake for 10 minutes.

5. Carefully remove the baking beans, greaseproof paper and prick the pastry all over with a fork. Turn the oven down to 120°C and bake for 20-25 minutes until the pastry is golden brown and dries out completely.

6. Remove from the oven and set aside to cool. Put the oven back up to 160°C

7. To make the filling, place the flour and cornflour into a large bowl. Add 50ml whole milk and stir to make a thick paste.

8. Place the evaporated milk in a blender (I used a Nutribullet), and add in the fresh turmeric, cardamom, peppercorns, vanilla and condensed milk. Blend until super smooth, about a minute.

9. Slowly whisk the evaporated milk mixture into the flour paste until smooth. Pour the mixture into a pan and cook on a medium-low heat until slightly thickened (think cheese sauce consistency). Add the butter and whisk.

10. Pass the mixture through a sieve and into a jug to remove any lumps.

11. Place the tart shell on a baking tray and place it in the oven. Pull the shelf out and pour the filling into the shell. Push the shelf back in gently and close the oven door. Bake for 30 minutes.

12. Crack the oven door open and allow the tart to cool in the oven.

13. Dust the tart with ground cinnamon and decorate as you wish. Serve warm.

Love Sanjana

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Don’t you just love the feeling you get when you’re in a restaurant and your waiter or waitress appears from the kitchen with your order? And also hate it when you think it’s yours but it’s really for the table next to you?

I guess it just affirms that we’re all big kids just waiting to be fed at heart.

When I think of Falooda I think of my dad and the big smile that emerges on his face whenever he rumbles the fact there’s something sweet on the menu. We’re two peas in a pod.

When I was little he used to take the whole family to a favourite restaurant in either Leicester or Bradford on a Sunday afternoon and we’d have the most memorable family meals. Mum would order something classy and simple, Dad would get the thali and my brother and I would squabble over whether they put coriander in the daal or not.

Regardless of what Ravi and I were arguing about, Dad would always diffuse the situation by asking me the golden question. That cheeky smile would spread across his face and he’d say one word, ‘Falooda?’

And that was all it took. I’d be content without coriander in the daal and no samosa starter because I knew I was getting to drink what is practically a dessert with my main meal. Happy days.

What the fudge is Falooda, I hear you ask?

A rose-flavoured milkshake with rice noodles, basil seeds, milk jelly diamonds and a couple of scoops of ice cream.

If you love ice cream sundaes, this will be your kryptonite.

I’ve been a bit playful with my version and tweaked what is a very classic Indian Falooda into what can only be described as a bloody delicious deviation. Meet the Stawberry Cheesecake Falooda – a hybrid between two separate ends of the world. A bit like me, I suppose.

Imagine this; all the gorgeousness of classic Falooda with the fruitiness of strawberries to compliment the delicate rose flavour, a hint of malt from the biscuits, the creaminess of light Italian mascarpone cheese and some strawberry cheesecake ice cream to top it all off.

This one’s all for you, Pops. Don’t tell Mum.

Strawberry Cheesecake Falooda
(Serves 2)

Ingredients for the milk jelly:

240ml milk
5g agar agar/China grass strands, snipped into small pieces
3 tablespoons sugar
200ml warm water
Few drops pink food colour

Method:

1. Soak the agar agar in warm water for about 15 minutes. Meanwhile, gently bring the milk to the boil. Squeeze the agar agar to remove any water and mix it into the boiling milk. Stir continuously until completely dissolved. Add the sugar and keep on stirring for a few minutes.

2. Lightly grease a steel plate and pour in the milk. Allow to cool to room temperature, then place into the fridge until set. When set, cut the jelly into diamond shapes. Refrigerate until needed.

Ingredients for the rest of the Falooda:

280ml milk
50ml rose syrup
4 large strawberries
1 tablespoon mascarpone cheese

2 Rich Tea-style biscuits, crushed
1 tablespoon takmaria (basil seeds), soaked in cold water for 20 minutes (you can get these in South Asian grocery shops or online)
60g rice noodles, cooked according to packet instructions, then soaked in 1 tablespoon rose syrup

4 scoops strawberry cheesecake ice cream
2 strawberries to garnish

Method:

1. Place the milk, rose syrup, strawberries and mascarpone cheese in a blender and blitz until smooth. Pour into a jug, cover, then chill in the fridge for 20 minutes.

2. Grab yourself two ice cream sundae glasses or other tall glassware. Divide the takmaria and noodles between the glasses, then add a few pieces of milk jelly and the crushed biscuits. Pour over the strawberry and rose milkshake, leaving some room for the ice cream.

3. Top with two scoops of strawberry cheesecake ice cream and garnish with a sliced strawberry. You’ll need a spoon and a straw, too!

Serves as a dessert – or if you’re a bit like me, as a drink on the side of a spicy meal.

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Unless you’ve been holidaying in the North Pole you must have heard about all of the snow that’s been falling. Well okay, maybe I phrased that badly. In the UK it’s been unnaturally cold for the past two weeks, with temperatures reaching a glacial -20 degrees C! My car is wearing a snug blanket of bright white and probably complaining of frostbite through silent, icy whispers. People are hobbling through soft, pillowy mounds of snow as it crunches, pops and compacts under even the tiniest of feet. I’ve always thought that falling snowflakes and pallid blizzards are beautiful to see… Through snow encrusted window panes.

Spiced milk is the new hot chocolate. Of course it isn’t an entirely new phenomenon, my mum used to make it for me as a child. She still does treat me to a cup or two when I’m home although when I’m not, I have to make it myself. It’s never as good as hers. Whether it’s snowing in your part of the world or not, I think you should treat your loved ones to a cup of this aromatic, sweet spiced milk. Like I said, it always tastes better when someone else makes it with lots of love!

Spiced Milk
(Serves 1)

Bring to a gentle simmer:

1 cup milk
1 tbsp sugar (or to taste)
1 small pinch of saffron
1 tsp flaked or chopped pistachios and almonds
1 pinch cardamom powder
¼ tsp rosewater
Sprinkle with a little nutmeg (optional)

Serve with plenty of love and great big smile.

Here are a few photos I took of the snowfall in my home town in West Yorkshire, England. Enjoy them (preferably whilst you sip a cup of spiced milk and bask in the warmth of your homes!)

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