Yudhika on Sugar ‘n Spice Season 2 Gulab Jamun And Almond Burfee

Yudhika Sujanani cooks traditional dishes on Saffron TV and The Home Channels Feast of Eid with AMC Cookware, Ingredients sponsored by Spar. Gulab Jamun

Yudhika‘s Tips:
Nespray milk powder always works best for this recipe.
It is important to always divide the milk powder into portions as the dough dries out very quickly.
The milk balls need to be cooked on a very low temperature as they burn quite easily.

Ingredients:
450ml full cream milk powder
45ml self raising flour
7,5ml baking powder
45ml pure butter ghee
150ml warm milk
5ml ground cardamom
Sunflower oil to fry
For the rose syrup
750ml sugar
750ml water
30ml pure distilled rose water
Few strands of saffron

Here’s how:
Heat saffron strands on a dry pan for a thirty seconds. Leave to cool and then slightly crush them using your fingertips.
Place the sugar and water in a thick bottomed pot and stir on a medium heat.
When the sugar has dissolved, bring the syrup to the boil.
Simmer for five minutes or until the syrup is sticky but not thick.
Add the rose water and saffron strands. Leave aside to infuse.
Mix the full cream milk powder, ground cardamom and self raising flour in a mixing bowl.
Divide mixture into three equal portions.
Combine the pure butter ghee and the warm milk in a jug.
Mix the warm milk into the milk powder mixture and stir until a sticky paste is formed.
Use your fingertips to mix into a soft and pliable dough.
Rinse your hands and grease them with a layer of oil or warm butter ghee.
Work quickly and roll the dough into little balls.
Place them onto a greased baking sheet.
Repeat until all the milk powder has been moulded into balls.
Heat sunflower oil on a low heat.
Gently drop the balls into the warm oil and shake the pan to prevent them from sticking to the bottom.
The milk balls need to be constantly stirred to ensure that they brown evenly.
They should be golden brown when cooked.
If you are unsure, remove one of the balls from the oil and drop it into the warm syrup. If it shrinks, the balls need to be cooked for a few more minutes.
Steep the balls into warm syrup and leave to soak for 2 hours before serving.

Almond Burfee

Yudhika‘s tips:
The burfee must be chilled when it is being un-moulded. Pop the silicone mould with the burfee in the freezer for 10 minutes if it is too soft.

Ingredients:
500g full cream milk powder
150ml tinned dessert cream
385g tin condensed milk
350ml fresh cream
60ml butter
125ml sugar
150ml icing sugar
5ml ground cardamom
45ml finely ground almonds
Edible gold leaf, to decorate
Tinted almonds, to decorate

Here’s How:
Spray a silicone mould with non stick spray.
Place the milk powder and dessert cream in a mixing bowl.
Use your fingertips to rub the cream into the milk powder.
Leave aside for an hour.
Place the milk powder in a food processor.
Process the mixture until it is fine in texture.
Place the condensed milk, fresh cream, butter and sugar in a thick bottomed pot.
Heat the mixture on medium and bring to the boil.
Stir constantly until it has reached a custard like consistency.
Add the milk powder into the hot cream and mix well.
Add the sifted icing sugar, ground cardamom and ground almonds.
Mix well to evenly distribute the almonds and ground cardamom.
Spoon the mixture into the silicone mould and gently compress the mixture.
Leave to cool and then refrigerate until set.
Turn the mould over onto a baking sheet and gently push the burfee out.
Decorate with edible gold leaf.
Top each piece with a whole tinted almond.

Yudhika Sujanani hosts, Sugar ‘n Spice, our delicious local food show. Shot in the ‘heart’ of Yudhika’s home, her kitchen, she demonstrates how to prepare fuss free meals that will inspire you to get cooking. She’s a business woman, food writer and mum on the move. With her busy schedule and a love of home cooked meals, her passion and “Easy Peasy’ philosophy on food shines through as she shares her culinary expertise in quick, delicious recipes, with a sprinkle of Sugar and touch of Spice!

For More Information, Please Visit These Websites: http://yudhikayumyum.com And http://www.thehomechannel.co.za/shows...

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