Gulab Jamun Cake

Traditional Indian Mithai and Cake? Doesn't sound quite right does it?! To most it seems incredulous that one carry marry the flavours of the Indian dessert palate with that of the European ones. But having successfully attempted the hugely popular Mawa Cake, I knew not only was it possible, but it was absolutely divine! A warm homecoming with the heady aroma of baking. 

Now those who have read my very first post, know that baking for my grandfather can be quite a challenge. But I hadn't been around for his birthday in a long time, and I really wanted to bake him something special. 

My news feed of late had been flooded with stories of Rasmalai Cake. While I personally don't enjoy rasmalai, it did give me an idea. I knew I had to make a cake that had its roots in the familiar. It really was a no brainer then. No dessert is ever as popular as the Gulab Jamun, and I knew I had to attempt yet another G-jam makeover.

I started my research and realized there had been a few attempts at recreating the magic, but nothing I looked at really hit the note. I read on and picked the brain of another Baking Diva I know. Also, Monster Munchkin would want to be part of the process, so I needed something simple yet drool worthy! This recipe seemed about right. But it needed a little more to make it truly festive and celebratory. I played with a few suggestions that would complement and not overpower the actual cake. And most importantly not push it to the realm of the too-sweet-for-seconds shelf. 

To be honest, I had my reservations even when I put the finishing touches. What if it was a total disaster? It seemed perfect on paper. The cake was light and baked to perfection. The frosting was not just a mouthful of oversweet fluff, and very consciously incorporated the only mithai my munchkin deigns to eat.  But what if my instincts were a little off! Heart in mouth, I carted it to my grandparents' place. Sure, it looked good. But aah! The all important taste test was still waiting. 

The first forkful, and my grandfather declared it a success! And it had nothin to do with the fact that his granddaughter and great grandson had baked it. For once, even my worst critic (Me!), had to nod in agreement. This was one for the kitchen heirlooms. A dessert that was going to grace my table many more times in the future!

Ingredients:

Cake:

Gulab Jamun Mix             3/4 cup

Whole Wheat Flour          3/4 cup

Sugar                                 3/4 cup

Milk                                  1 cup, warm

Vinegar                             1 tablespoon

Baking Powder                 1/2 teaspoon

Baking Soda                     1/4 teaspoon

Oil                                     1/4 cup

Salt                                    a pinch

Green Cardamoms            6

Frosting:

Kalakand                          200 gm

Almonds                           8

Cream Cheese                  180 gm

Gulab Jamuns                   8 small

Method:

Preheat the oven to 180 C. Mix the vinegar in the milk and keep aside for 15 minutes. Powder the sugar with the cardamoms. Sift all the dry ingredients together and give it a twirl with a wire whisk or spoon. Make a well in the center and add the rest of the cake ingredients. Whisk it well by hand or electric whisk till well blended. Bake in a greased 8 inch round pan for 35 minutes. Let it cool completely.

Upturn the cake onto a plate and slice horizontally in the middle. Liberally soak the two halves with the syrup from the gulab jamuns. Keep aside for 10 minutes. Lightly beat the cream cheese with a fork till fluffy. Spread a thin layer over the soaked halves. On the lower half, arrange sliced gulab jamuns to cover the entire area. I sliced my gulab jamuns into three parts, but it depends on the size if the jamuns. Now place the top half of the cake over this layer. The two halves reconciled, it was time for the final touch. Run the Kalakand in the mixer till smooth and mix into the remaining cream cheese. Generously swirl over your cake, letting your inner artist run free. Slice the almonds into chunky flakes and drop all over the frosted cake. 

I refrigerated the cake overnight and then brought it to room temperature before serving. But if your will power is being tested, you can dig in right away!

Not Just Any Hot Chocolate!

Growing up on a healthy diet of Enid Blytons and Archies, I was besotted by the seemingly exotic Hot Cocoa. Sipped steaming with a tossing of marshmallows, seated on a warm rug in front of a roaring fireplace. A dog cuddled next you and a throw carelessly wrapped around the shoulders. Really, that was the romanticism of winter for me. I dreamt of staring out the window, watching the snow fall softly as I warmed my palms on my very own cup of Hot Cocoa, the aroma of chocolate wafting through my senses. 

Mum didn't laugh off my fantasies. She indulged me with her shorthand version of the Hot Cocoa. But warm milk with drinking chocolate just didn't have the same magical feel. Dad would add a capful of brandy and insist it was the secret ingredient to that elusive taste. But sigh! My literary tastebuds weren't fooled!

Many snowfalls and failed milky cocoas later, I found it! As Nigella beamingly stirred her pot of hot chocolate, I knew it was The One! I could almost inhale the aroma through the telly. And I wasn't wrong. I made it the very next evening. And as we sipped it under the wintry stars, my chocoholic cuz agreed every sip was a trip to heaven. We had found the Hot Cocoa of our literary dreams!

Over the past few years, I've played around with the flavours, tweaking it a lil here and there. Made it truly my own. And as the winter chill nips my toes, I tuck em under my snoring dog, pull my Naga shawl a little closer and revel in that warm, molten chocolate dreamily making its way down my throat. The magic is alive. And this is Not Just Any Hot Chocolate! 

Ingredients:
Milk                            2 cups
Dark Chocolate           100 gms, chopped or shredded
Cinnamon                    1/2 inch stick
Brown Sugar               1 teaspoon
Vanilla Syrup               1 1/2 teaspoon
Peppercorn                 4, crushed coarsely
Rum                            1/4 cup

Method:
Pour the milk, chocolate, peppercorns, sugar and cinnamon into a saucepan. Heat on the lowest flame till the chocolate dissolves completely. Take off the heat and add the rum and vanilla syrup. Whisk well. Strain and get ready to be transported to Chocolate Heaven!

Notes: I used Monin Vanilla syrup but you can easily replace it with vanilla extract mixed with honey. And if you want a more decadent experience, substitute half cup of milk with Amul fresh cream :) 

Bread Gulab Jamuns

Gulab Jamuns could truly be the most pan-Indian dessert. Found in every corner of the country, big and small, the flavour rarely varies despite the regional twists. Rose, kewra, cardamom, saffron... the gulab jamun still tastes just like home. 

I have yet to meet a person who doesn't like gulab jamuns. Or G-Jams,  to borrow a term from my cousin. Even those who prefer savoury over sweet can rarely resist the call of the G-Jam! Really, what's not to like? Golden, fried dumplings soaked in cardamom scented sugar syrup. Exotically delicious, yet endearingly simple!

The commercially available G-Jams are usually made of khoya. And homemakers like mum choose the less complicated route of instant G-Jam packets that use milk powder for a smoother, lighter version that is a lot less complicated than the original. And then there is a third, more unorthodox version. The Bread Gulab Jamuns!

I was first introduced to the bread version during my college years. Homesick on diwali, one of our friends surprised my roomie and me with a huge box of gulab jamuns. Made by his fauji mess cook. As we popped the first one into our mouth, he dropped the B-word! These were made with regular white bread! Despite being a foodie and a cooking enthusiast, I would never have guessed had he not told us! As for the taste? Suffice to say I disappeared with the entire box, coz, " Joey doesn't share food!"

I've been looking for the perfect recipe ever since and after many years of trial and error, I've created one that would have made the old Cook baba proud!

Ingredients:

Bread                        12 slices (I used wholewheat)

Custard Powder        3 tablespoon

Baking Soda             1 teaspoon

Milk                          2 cups

Sugar                        1 1/2 cup

Water                        1 1/2 cup

Cardamoms              3

Oil                             to deep fry

Method: Trim the edges of the bread. Soak a slice of bread in milk and squeeze to remove the excess. Repeat with all the slices. Run the crumbled, wet bread with the custard powder and baking soda in the food processor. Gently pulsing twice to obtain a smooth yet firm paste. Heat the sugar, water and crushed cardamoms in a deep pan till the syrup reaches a sticky, one string consistency. Take off the heat. Meanwhile, gently form the bread paste into smooth balls. Take care not to press too hard while rolling them or the consistency will not be spongy. Heat oil and gently drop the bread jamuns few at a time. Cook over medium heat so that the outside doesn't brown before the inside cooks. Once they are evenly golden, drain on kitchen paper and transfer to the warm syrup. Repeat with all the G-Jams. You can eat them warm or chill them in the refrigerator to serve later. Either way, they are easy to make and are always a blockbuster hit!

Wine

There was a lot of backlash for my previous post. Homemade raisins? My friends and family couldn't believe I would waste precious grapes like that when instead I could have used them for more intoxicating purposes! To them I say, Fear Not! Of course, everytime I have a stockpile of grapes, the first thing I do is ferment a batch of my very special wine.  

You could say wine making is in my genes. My maternal grandmother did a professional course in food preservation, and with all the jams, jellies, pickle and marmalades, she also made vast quantities of sweet red wine. Bottles of which made an appearance even twenty years later. It is another matter though that being a teetotaller she never tasted a sip of the stuff. The rest of us, well, we were a 'happy' bunch! 

My paternal grandfather was quite the vintner as well. He was more experimental and apart from grapes, also distilled beetroot, carrot, apricot and mixed fruit wines. He was also known to brew his own beer at times. But that's a tale for another post. 

It comes as no surprise then that every year I distill a few bottles of the potent stuff for my friends and lazy sunday brunches. If you think wine making is complicated and time consuming, you are wrong. It really is the simplest. And requires very little effort on your part. After all, Nature does most of the hard work. 

Ingredients:

Grapes       2 kg

Sugar         1 kg

Yeast          1 tsp

Water         just enough to cover the grapes

Rum           1/2 cup (optional)

Method:

 Remove the stalks of the grapes and wash them thoroughly. Put them in a large glass jar with a wide mouth. Pour the water and mash the grapes coarsely. You can use your fingers or a potato masher. Add the sugar, mix and keep in a cool, dark place. Make sure the lid is secure. The next day, add the yeast to 1/4 cup luke warm water. When it froths, mix into the grapes. Cover and return to dark place. Let it stand for 21 days, ensuring you stir it with a clean, dry spoon every two days. On the 21st day, strain through a muslin cloth and add the rum. Pour into clean, dry and sterilized glass bottles. Store in a cool, dark place and leave to mature for two months. After two months, call over your friends and uncork a bottle for some good times!

Date and Nut Balls

My parents are not traditional. This is a shocker in a country like India. As a result I grew up quite oblivious to the varied customs, rituals and festivities that colour the Hindu calendar. The only exception was Diwali. Every year the house would be lit up with pretty fairly lights and traditional clay diyas would make also make an appearance. The highlight undoubtedly were the array of goodies mum would conjure. A week prior to Diwali she would painstakingly spend hours making sweets and savouries. These included mathri, chakli, namkeen paras, gujiyas and gulab jamuns. She would then decorate a plate with these goodies, add a pretty diya or candle and gift one to each of our neighbours.
When I got married, this was the only tradition I brought with me. Though store bought sweets and attractive edible hampers are now the norm, I still prefer making atleast one sweet and savoury at home. They may not be the traditional ones, but they are made with just as much love.
This year though, I wanted to combine the traditional and the healthy. With a little munchkin added to our crazy bunch, I had to ensure the sweets were not just delicious but also healthy. No more empty calories! When I came across Sonal Chowdhury's Bliss Ball in Good Housekeeping, I knew I had found just the thing. I have tweaked and adapted the recipe a little but these are still nutritious nuggets from heaven! Utterly blissful!!

Ingredients:

Dates                                1 cup

Broken Cashews              1 cup

Almond powder               2 tablespoons

Dessicated Coconut         1/2 cup

Method:

Soak the dates in hot water for 15 minutes. Run the cashews in the mixie for a coarse powder. De-seed the dates and drain the water. Mix the cashews and dates and run them in the mixie together till they form a sticky paste. Turn into a bowl and mix in the almond powder. With wet palms, form into small balls. Roll the balls in dessicated coconut. Store in the refrigerator and serve with a joyous cheer of Happy Diwali!!

Note: The original recipe called for 2 tbsp of cocoa powder but i substituted that with almonds for a kid friendly treat. However, you may choose the chocolate for a twist on taste!

Besan Laddoos

It was the summer of '88. My uncle was home from his training academy and my grandmum had spent most of her waking hours in the kitchen. She lovingly doled out all his favourite dishes, and cooked enormous amounts of sweets and savouries for him to carry back. One of the many snacks in his care package was Besan Laddoo. These melt in the mouth balls of sweet, addictive goodness were the perfect pop for a quick dessert fix.

When the time finally came for his departure, and all the goodies were being packed, my granny realized something was amiss. The box of laddoos seemed much lighter than she expected. When she opened it, she was aghast! The box was completely empty! Not a crumb in sight. Uh-Oh! It was confession time! Over the past few days I had snuck into the kitchen at every possible opportunity, and popped a couple of them. And before I knew it, well, the seemingly endless supply ran out! In my defence, there were only 50!

Fast forward to the present. Hubby dear is as fond of these laddoos as I am. So I borrowed this recipe from granny. It is a healthier alternative to the traditional ghee dripping, syrup soaked ones. And as I watch the lil one sneak one into his mouth, I know we don't stand a chance! So I am gonna quickly type this out and go grab one while they are still around!

Ingredients:

Besan                    3/4 cup

Melted Ghee         1/2 cup + 1 teaspoon

Sugar                    1/2 cup

Semolina              1/4 cup

Green cardamom     5

Method:

Powder the sugar along with the cardamoms and keep aside. Heat 1 teaspoon of ghee in a wok and roast the semolina till golden, but not brown. Empty onto a plate. Now heat the rest of the ghee in th wok and add the besan. Cook on high flame till darkens and turns red. Take care it doesn't burn, so keep stirring continuously. Add it to the semolina on the plate. Spread this mixture and let it cool till it is luke warm. Now add the powdered sugar. Shape into balls, and pop one for instant gratification ;)