Raspberry and Coconut Candy/ Raspberry Chocolate Balls/ Festaa Raspberry Chocolates





One of the best dessert/ sweet pairs are chocolate and fruits. So it's Raspberry and Chocolate today 😍! Anything with chocolate is good, it can be shared as an edible gift, make someone's day better. Also, chocolates are a perfect cure for a bad dayπŸ˜ŠπŸ˜ƒ


To make this recipe, you'll need : 


Desiccated coconut powder
½ cup
Milk powder
½ cup
Festaa Raspberry Syrup
1/4th cup
Melted white/dark chocolate compound
As needed to coat the balls




                                                 Method :  

1.  Add desiccated coconut powder and milk powder to a mixing bowl. 
2. Add Festaa raspberry syrup and mix well.
3. Make small balls out of it. 
4. Place the balls on a foiled tray or plate and freeze them until they are firm enough to handle. 
5. Now, coat the balls in the melted chocolate compound (at room temperature) and refrigerate  until set. 

                                              Pictorial : 



         1.  Add desiccated coconut powder and milk powder to a mixing bowl. 



2. Add Festaa raspberry syrup and mix well.



3. Make small balls out of it. 
4. Place the balls on a foiled tray or plate and freeze them until they are firm enough to handle. 


5. Now, coat the balls in the melted chocolate compound (at room temperature) 



and refrigerate until set. 

EnjoyπŸ˜‹


Notes : 

1. Use chocolate compound/candy melts/chocolate chips to coat the candy as it's easy to handle. 
2. If using pure chocolate, you need to temper it. 
3. Festaa Raspberry syrup can be adjusted. Do not add more and make a sticky candy dough.


                                  Thank you for visiting Blessy's Kitchen 😊

Gulab Jamun/ Gulab Jamun Made With Instant Khoya/ Indian Doughnuts Dunked In Sugar Syrup/ Gulaab Jamun/ Gulab Jam/ Lal Mohan


My previous recipe was on instant mawa/khoya, so in my next move,  I had to try out this classic Indian dessert! Gulab meaning rose and jamun meaning berry makes for Gulab jamun as a berry sized fried ball dunken in syrup. Many add rose flavor to it, but today I did'nt. Gulab jamun can be served with vanilla ice cream or just on its own. 



                                                             
                                               To make this recipe, you'll need : 



Khoya/ Mawa
100 grams
All purpose flour/ Maida
70 grams
Baking  Powder
1/4th teaspoon
Baking  soda / Soda bicarbonate
2 pinches
Green cardamom powder/ Elaichi  powder
1/4th teaspoon
Sugar
400 grams
Water
3 cups
Milk
1 Tablespoon
Lemon  juice
 1/4th teaspoon
Oil / Ghee
As  required to deep fry  the  jamuns
Pistachios
As  required  for  garnish


                                                   Method : 



1. Begin by preparing the sugar syrup. Combine the sugar and water and wait until the sugar gets dissolved. Now add 1 tablespoon of milk into the sugar syrup. When it comes to a boil, fish out the scum/dirt for a clean and clear syrup. Cook the syrup for further 6 to 7 minutes or  until its slightly thick and add lemon juice. Once done, switch off the flame and add the green cardamom powder and set it aside. 

2. Next for the jamuns,  add khoya, maida, baking powder and soda. Mix everything well, add 2 to 3 tablespoons of water and knead into a soft dough. 
3. Once the dough is done, make smooth surfaced equal sized balls out of it by applying ghee or oil to your palms. If you're balls are not smooth they will crack during the frying process. If you're unable to form smooth and crack less balls, then add little water and knead again and make smooth dough balls. 

4. Now fry the jamuns in moderate hot oil/ ghee . When you add a dough ball, it should'nt start changing it's color to brown or rise to the top immediately. If this is happening that means your oil or ghee is too hot and the jamuns will  remain raw in the center which results in hard jamuns.  You're jamuns should take 6 to 7 minutes to achieve their color. The key here is to understand the right temperature.  

5. Once they are fried, rest them for a minute and transfer them into the warm syrup. 

6. Leave them to soak for 2 hours and enjoy. 


                                                    Pictorial : 

1. Begin by preparing the sugar syrup. Combine the sugar and water and wait until the sugar gets dissolved. Now add 1 tablespoon of milk into the sugar syrup. When it comes to a boil, fish out the scum/dirt for a clean and clear syrup. Cook the syrup for further 6 to 7 minutes until its slightly thick and add lemon juice. Once done, switch off the flame and add the cardamom powder and set aside. 











2. Next for the jamuns,  add khoya, maida, baking powder and soda. Mix everything well, add 2 to 3 tablespoons of water and knead into a soft dough. 








      3. Once the dough is done, make smooth surfaced equal sized balls out of it by applying ghee or oil to your palms. If you're balls are not smooth they will crack during the frying process. If you're unable to form smooth and crack less balls, then add little water and knead again and make smooth dough balls.  


4. Now fry the jamuns in moderate hot oil/ ghee . When you add a dough ball, it should'nt start changing it's color to brown or rise to the top immediately. If this is happening that means your oil or ghee is too hot and the jamuns will  remain raw in the center which results in hard jamuns.  You're jamuns should take 6 to 7 minutes to achieve their color. The key here is to understand the right temperature. 






5. Rest them for a minute and transfer them into the warm syrup. 

6. Leave them to soak for 2 hours and enjoy. 




                                                    Notes : 

1. If you're khoya is not fresh, then you might need to knead it separetely and add the next following ingredients.
2. You could add baking powder, soda and little maida ( from the recipe measures) to  water, make a slurry  and mix into the khoya maida mixture for easy and even distribution. 

3. By any chance, if your jamuns are hard from inside, microwave them for a minute in a microwave safe glass bowl. 

4. You could scale down the sugar and water to half of its quantity. I wanted my jamuns to get immersed completely.. Hence those measures. 

                                                         Enjoy !







Thank You For Visiting Blessy's Kitchen :) 




Instant Mawa/ Instant Khoya/ Instant Khova/ Unsweetened Khova/ Mawa Used For Preparation Of Indian Sweets



Hey all! Here's another easy Mawa recipe which gets ready under 10 minutes! You could make use of it in the preparation of gulab jamun, peda, mawa gujia, palkova , malpua, ladoos and many more. To find good quality of mawa or to prepare at home was a hectic task earlier. Now that you are here, it's easy. So let's get started..

                                   To Make This Recipe, You'll Need : 


Milk powder
1 cup
Milk
½ cup
Ghee/ Clarified butter
2 Tablespoons

                                                                    Method : 


1. Add all on the ingredients to a blender and blend until smooth (or) you might need to add milk and milk powder to the cook pot and breakdown the lumps. But for me, blending is a cinch.
2. Now transfer the smooth, velvety, thick mixture to the cook pot and cook until it forms a thick mass on low flame (stirring continuously). This will take about 5 to 6 mins. 
3. Allow it to cool and use for further preparations. 

                                                      Pictorial : 


1. Add all on the ingredients to a blender and blend until smooth (or) you might need to add milk and milk powder to the cook pot and breakdown the lumps. But for me, blending is a cinch.







2. Now transfer the smooth, velvety, thick mixture to the cook pot and cook until it forms a thick mass on low flame (stirring continuously). This will take about 5 to 6 mins. 











3. Allow it to cool and use for further preparations. 





Enjoy! 

Thank You For Visiting Blessy's Kitchen :)