Angoori Jamun With Rabri

Angoor is a grapes (fruit) in hindi. Because they are tiny grape sized shape & dunked in sugar syrup then soaked with rabri. So it is called Angoori. It is a traditional Indian dessert/sweet. 

Today Malas-Kitchen has turned 9. I've enjoyed doing this over the last 9 years. Let me say a big thank you to all my viewers, readers & subscribers and my family.

Prep Time: 8-10 Mins
Cook Time : 25-30 Mins

Ingredients for Jamun

• Milk powder / Mawa powder - 1 Cup 
• All purpose flour - 1 tbsp 
• Baking soda - 2 pinch 
• Milk or water - Just enough to make the dough( i used milk 2%) - 2 tbsp
• Oil or ghee for deep fry

Ingredients for Sugar Syrup

• Sugar - 2 cups
• Water - 1 cup
• Cardamom powder - a pinch

Ingredients for Rabri

• Whole milk -  1/2gal (1.89L)
• Mava/kova(fresh, grated) - 2 tbsp
• Sweetenced Condensed Milk - 2-3 tbsp (adjust to taste)
• Cardamom powder - a pinch
• Kesar / Saffron strands - few (dissolved in milk) 
• Blanched almonds and pistachios - 2 tbsp

Method for Angoori Jamun With Rabri

1. Take a sauce pan add sugar and water bring it to boil for 10 mins on a low flame then turn off the heat
2. In the meantime mix the jamun ingredients and make tiny / petite round shape jamuns 
3. Heat oil in a pan on a medium flame ( oil should not be too hot ). Drop all the jamuns gently fry till golden in color.
4. Remove and transfer into hot sugar syrup let them sit about 15-20 mins
5. Take a heavy bottom pan(i used castiron pot) add whole milk bring to boil. then add mava/kova, sweeten condensed milk bring it boil on a low flame. keep stirring occasionally 
6. Then add chopped blanched pistachios, badam/ almond , cardamom powder and kesar milk
7. Boil until half of the quantity(medium thickness). Switch off the heat
8. Drain all the jamuns and press gently sugar syrup and dropped into warm rabri 
9. Serve chill or room temperature. Garnish chopped blanched piastchios

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Flax Seeds Chutney Powder | Agase Chutney Powder

Flax seeds is good for health, excellent nutritious. More info reference Wiki.

It is called in kannada - Agase beja, Hindi - Alase, Tamil - Alivitaikal. Normally i used for smoothies. Now i tried to add it into chutney powder tastes good. My one of my friend(Leela) suggested to try this powder but her recipe is slightly different than my recipe. Also can be used for dry currys. Can be had with dosa, idli and it matches any tiffin. 

Prep Time : 25 Mins

Cook Time : 5 Mins

Ingredients

• Chana dal / Bengal gram / Kadale bele - 2 Cups (100grms)
• Flax seeds / Alasi / Agase beja - 1 cup (50grms) 
• Urad dal / Black gram / Uddina bele - 1 cup (50grms)
• Red Chillies /Byadagi chillies & Guntur - 6 Byadagi + 2 Gunturchillies (adjust to taste)
• Curry leaves / Kari Baavu soppu - 1/2 cup 
• Grated Coconut / Dessicated / Kobri - 1/2 cup
• Tamarind Paste(2 tbspn) or soaked chunks / Huli - 1/4 cup
• Asafoetida / Hing / Ingu - 1/2 tsp
• Jaggery / Bella to taste -  a small piece
• Salt to taste
• Oil - 2 tsbn
• Mustard seeds - 1/4 tsp

Method

1. Heat wok / pan roast bengal gram  & black gram till light golden color 
2. Roast flax seeds till it splutter and keep aside 
3. In the same wok roast chillies on low flame & keep aside.
4. Wash the curry leaves and dry fry for few minutes & keep aside
5. Fry coconut for 2secs on low flame 
6. Mix all with salt (to taste)  jaggery & hing make a nice powder using mixer / blender and keep aside 
7. Heat oil in a small pan add mustard seeds allow to splutter then add tamarind Paste OR tamarind chunks soaked and pressure cook cool it and add it into the pan gently. Mix well in the oil & remove from the flame, cool it and Mix powder to the oil by hand then blend once it will mix properly.
8. Transfer into glass jar and store it for longer days.