My 100th post and its an event- MEC- Delicious Dals

Hi Everybody,

Hope things are fine at your end. I have been held up with some work or its been sheer laziness on my part for not blogging. Thanks Valli, for making me active again. Here I come to host MEC for the month of June. The theme for this month is Delicious Dals. So put on your cooking caps and please do send in your wonderful entries to the event. By the way, this is my 100th post since I started the blog. Thanks for all your support and enthusiasm.

Some pointers for the event

• The entire recipe needs to be done using Microwave, no stove top.
• Multiple recipes are permitted, but only if you want to take them.
• Recipes submitted to other events are also permitted.
• Recipes from archives can be accepted ONLY if updated as current posts.
• Only Vegetarian dishes are accepted
• Recipes from those who do not blog is also accepted.
• Link your posts to this announcement and to Srivalli's MEC
• Send in your receipes to akamalika@gmail.com on or before June 30th.

Happy Cooking !!

Gulab Jamun - October ICC

Here comes the Indian Cooking Challenge for the Month of October Gulab Jamun...Hmmm.. mouth watering sweet indeed.

This sweet is a favourite of the whole house hold, especially dad. He loves sweet in any form . Making it from scratch was a whole lot fun and I enjoyed it completely.

Ingredients

Khova – 11/2 cups
Maida – 1 cup
Sugar – 3 cups (if you want excess syrup i.e floating jamuns increase by a cup)
Water – 1 cup (increase if you’re increasing sugar)
Cooking Soda – 3 pinches
Cardamom – 4 pods
Saffron leaves – a few
Oil – 1 cup (for deep frying)

Method

1. Combine sugar and water in a flat bottomed broad pan and simmer on a low heat until sugar dissolves. Add cardamom powder and saffron leaves and remove from fire.
2. Knead khova, maida and soda and quickly shape into balls.
3. Heat oil on a medium flame. Fry the jamuns till golden brown over a low to medium flame, keeping oil temperature uniform. Oil should not smoke.
4. Drain the jamuns and soak in the warm sugar syrup.