A Diwali treat that I always enjoy is super sweet and reminds me of a mini doughnut. Gulab Jamun is a traditional Indian dessert that’s spongy on the inside. Most of the time it is soaked in a syrup that’s rose flavored. This dessert is well-known in other countries like India, Pakistan, Bangladesh, and I know in North America (United States and Canada). Indian dessert shops, restaurants, and food markets sell Gulab Jamun. Wherever you find Gulab Jamun I recommend you treat yourself. You’ll never know what you’re missing out on. Gulab Jamun is served with ice cream, but I’ve never tried it like that before. Next time, when I do make Gulab Jamun I will try it with vanilla ice cream. Gulab Jamun goes by other names such as (Mithai, Rasgulla, or Rasmalai).
Day Before Diwali
The first thing I did was to prepare the sugar syrup:
Use a medium pot and add 2 cups of water. Bring to a boil then reduce heat to medium-low.
After reducing heat to medium-low add 1 cup of white sugar and let it melt (looking for a syrup texture).
Add 2 Cinnamon sticks
Add 10 Cardamom pods
Allow everything to boil in medium-low heat for 10 minutes or less.
When the syrup is done just leave it in the pot. Don’t remove from the heat.
Gulab Jamun using a box mix
Follow all instructions in the box for a perfect Gulab Jamun. (I used Gits Gulab Jamun mix)
Add milk (Tip: By adding milk to the mix it really does give a richer Jamun) and the Gulab Jamun mix.
Knead until soft and smooth.
Take the palm of your hands and coat them using oil or ghee. Shape the Gulab Jamun into little dough balls. To prevent little cracks in the dough balls keep your hands oily.
Time to deep fry: Get a small iron pot (If you have one) and warm it on high heat.
Add enough oil about half (1/2) to deep fry. Reduce to medium-low heat.
Gently add the dough balls for deep-frying until the color changes to golden brown (or dark brown).
After frying remove excess oil from the Gulab jamun.
In the other pot place the Gulab jamun inside the sugar syrup.
Let the Gulab jamun sit in the sugar syrup for 30 minutes before eating.
When the Gulab Jamuns are cooled you may decorate the top of them with pistachios or almonds. This would give a more festive appearance.
Announcement: I was unable to upload my Gulab Jamun video on here. To look at the video you can check my social media pages:
Today I will be sharing a special Mother’s Day dessert that I made for my mom. She’s always given me the support in anything I set my mind to do. It’s because of her I am who I am today. On my blog, I dedicate this Mother’s Day post to my mom. Originally I was planning to keep this dessert a surprise for her, but I got caught in the kitchen…lol. Her favorite dessert is a refreshing strawberry cake. This strawberry cake is super moist and in the middle, I added a layer of strawberry sauce. Topped with using her Homemade Cream Cheese frosting recipe. To make this cake I used a regular Strawberry cake mix and followed the box directions. In addition, I also have the instructions to make a Strawberry Sauce and Homemade Cream Cheese frosting. I would like to wish all the mom’s out there a HAPPY MOTHER’S DAY!
1 Box of Strawberry cake mix (any cake brand like Pillsbury or Betty Crocker) follow box directions instead of One cup Water use One cup milk, 1/2 cup oil, and 3 eggs
Strawberry Sauce (Middle layer) Optional
1 lb Strawberries
1/4 cup White Sugar
1/4 cup Water
1/2 Lemon (juiced) No seeds
Method: Cut up strawberries into small chunks (that way the sauce will cook faster). Combine all ingredients in a small pot, medium heat. Bring to a boil, cook over medium low heat for about 20-30 mins. Look for a syrup texture and strawberry chunks are still visible. When sauce is completed move away from heat and allow to cool for 1 hour.
Cream Cheese Frosting
1 Large Cream Cheese (Room Temperature)
1 Stick Margarine (unsalted) (Room Temperature)
1 Box (2 cups) Powdered Sugar
1 tsp Vanilla Extract
Method: Mix well and spread over cooled cake. Cover top, sides, and center. (Optional)
Crepes are a very elegant and well-known dessert in France. This treat has a similar appearance to a pancake with a lace exterior. I have made pancakes many times before and there is a difference in the cooking method. Pancakes are made of a thick flour batter. Crepes are prepared in a batter using milk and no water (some crepe recipes use water). You can choose a savory version or sweet they’re great either way. These are wonderful for breakfast or dessert. Also, you can create many ways using different toppings:
Caramel and bananas (known as Banana Fosters)
Eggs and spinach inside with cheese on top
Nutella and strawberries
When I first made these I added vanilla ice cream as the filling inside (when the crepe is cool) and drizzled the homemade strawberry sauce on top. Definitely sprinkled powdered sugar on the crepe as well. With the taste of vanilla ice cream, crepe, strawberry sauce, and sweetness of the powdered sugar it tasted so delicious! Most likely throughout my blog, I will include some more sweet and savory crepe recipes. I do hope you all enjoy this recipe as much as I did.
1 cup pancake mix
1 1/2 cup whole milk
1 tsp vanilla
Use a mixing bowl and add all ingredients together.
Whisk or use a cake mixer and make sure there are NO LUMPS in crepe batter (If there are a few lumps then it’s okay). The texture of the batter should be very thin.
Get a skillet or a medium-size frying pan. Warm stove and use cooking spray to prevent each crepe from sticking.
Heat should be medium-low. Pour batter into the frying pan and move the pan into a circular motion. Allow the batter to have bubbles on top.
Using the spatula loosen the edges of the crepe and flip crepe onto the other side.
Crepes should have a light golden brown color and a lace exterior (Some crepes would have a solid exterior and that’s okay)
When crepes are done allow them to cool and serve with any filling you like.
Here’s What To Do For Strawberry Sauce
Gather ingredients: chopped strawberries, white sugar, and lemon juice. NOTE: I already have 1/4 cup of water in the pot. You have the water in medium-low heat.
2. Add ingredients in the pot.
3. Mix all the ingredients together in high heat for a little bit. Until sugar is dissolved. Then reduce to medium-low heat.
4. Four minutes after mixing, at this point the strawberries start to simmer. Just letting you know being that the strawberries are simmering white foam starts to form and that’s okay.
5. You can give it a stir and the foam will start to dissolve. You’ll see the sauce starting to thicken up. In texture you want chunks of strawberry, but still saucy.
6. Also the color should be bright red and done. After making the sauce move the pot and set aside. Allow the sauce to cool for one hour.
7. When the Strawberry sauce is cooled you can add the sauce on top of crepe.