GULAB JAMUN

Ingredients for dough:


All purpose flour or maida - 2tbsps
Semolina or soji or rava - 2tbsps
Khova or khoya - 500gms
Baking soda or baking powder - 1/2tsp


Ingredients for Syrup:


Sugar - 21/2 cups
Water - 2 cups
Kewra water (drops) -1/4tsp(optional)
Saffron a pinch or little
Cardmom powder -1/4tsp


Preparation Method:


1. Make the syrup, take a wide and deep saucepan, put sugar and water boil to 7-8 or more minutes till the syrup turns lightly chage the colour. Then add cardmompowder, kewrawater and saffron mix and keep aside.
2. Mix khova, maida and semolina and soda mix all well and add a little water or milk, knead to a smooth,soft dough like consistency. Let it stand for only five minutes.
3. Then form small balls and smoothen by rolling between your palms. Put a little sugar in the centre of each ball,seal and roll into balls again.
4. In a frying pan heat a oil or ghee , then deep fry all balls on a low flame until golden brown or more.Remove the balls with slotted spoon. keep aside.
5. When slightly cool. Put into the sugar syrup.
6. Serve after 30minutes or 1 hour ,hot or cold.

KAJJAYA / SWEET NIPPATTU

Ingredients:
Rice flour - 1cup
Wheat flour - 1/2 cup
jaggery powder/paste - 1/2cup
grated dry coconut - 1/4cup (desiccated coconut)
cardamom powder-1/2tsp
gasgase/poppy seeds/khuskhus- 2tbsps
hot ghee - 1tbsp
a pinch of baking soda
oil for deep frying

Method:

Mix rice and wheat flour, Then add coconut, cardamom powder, hot ghee, poppyseed, jaggery powder and mix well . Add little water at a time to make smooth dough and knead well. Leave for 30 minutes. Cut into lemon sized balls. And flatten lightly into small puris in medium thickness. Then deep fry on medium flame until golden brown or more both sides, do not let it burn. Place them in a plate, drain and store when it cools. Very tasty to eat and enjoy!