Diwali Sweets: Burfi and Gulab Jamun

TASTY PISTA BURFI IN 10 Minutes

INGREDIENTS

3cups- full cream powder milk
11/4 cup- cream
1cup- caster sugar
1tsp cardamom powder
¼ cup- pistachios (sliced or chopped)

METHOD

Mix all the ingredients together in a microwave bowl. Put the bowl in the microwave for 4 minutes, take the dish out of the microwave and stir well. Put the dish back in the microwave for 2 minute stir it again and microwave it for another 2 minutes until it thickens up.
The microwave time can vary according to the power of the microwave.
Grease square or rectangular bowl with little ghee or unsalted butter and Set the burfi.
Sprinkle some sliced pistachios on the top to garnish.
Keep it in the fridge for 10 to 15 minutes.
Cut them into 11/2 inch or 2inch square pieces and serve.
 

GULAB JAMUN

INGREDIENTS

3cups- full cream powder milk

½ cup- flour

1 ¼ cup- cream

1tsp- green cardamom powder



METHOD

Mix all the ingredients together and make soft dough.

Make small balls by gently rolling each portion between your palms into a smooth ball

(the balls will become large while deep frying and larger when soaked in syrup).



SYRUP

4cups- water

4cups- sugar

4 to 5 cardamom pods

In a pan mix sugar, water and slightly crushed cardamom. Heat on medium heat for 6 to 8 minutes until sugar is all dissolved in water.



OIL FOR FRYING

Heat oil in a kadai/wok. Add the balls and deep fry on low heat till golden in colour (the balls must be fried very slowly on medium heat this will insure complete cooking from inside and even browning).

Add the fried Gulab Jamuns directly into the warm syrup, this helps them to soak in the sugar syrup well and making them incredibly soft.

Leave Gulab Jamun balls in sugar syrup for at least 1to 2 hour for the best result.

Serve warm.