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5/20/2010 6:09 AM by Saleem Ahmed Nice recipe...I like that...
8/25/2009 3:23 AM by Thrit Hi Lata, I think this is a super recipe, well explained. I am going to try it out shortly. Do you know how to make chikki using jaggery(gur)? Thanks, Thrit
4/10/2008 1:54 AM by shweta Dear Jayashri, 'NON FAT DRY MILK', is, nothing but '0% FAT MILK POWDER'. I usually make use of low fat milk powder. And, dear Kanupriya, from reading this recipe what I understand is, first we have to begin with mixing these four ingredients, ...NON FAT MILK POWDER [here, avoid using liquid milk by all means, as it is not going to yield you a pliable dough in the end], PAN CAKE MIX [if you are living in western countries you may be aware of the availability of the pan cake mixes, such as, 'Aunt Jemima's pan cake mix' in the stores], WHEAT FLOUR and CARDAMOM POWDER, together in a bowl. Then, pass this mixture through a Sieve, atleast twice, to obtain a homogenous mixture. Then, we will add WHIPPING CREAM [malai or cream, but not sour cream] as a mixing liquid media and knead the mixture into a soft chapati dough consistency. Cover and set aside this dough for an hour. Meanwhile, we need to prepare the sugar syrup. For this, mix the SUGAR and WATER together in a deep vessel, and bring them to boil. Keep stirring until the syrup thickens to a 'one string consistency' [ to check one string consitency, you take a small amount of boiling sugar syrup with the help of a spoon and pour it back into the same vessel. It should fall in a single thread like stream]. Remove from fire, set aside [cover the vessel with a lid to keep it warm]. Next, take the dough which was set aside, make medium grape sized 12-14 balls out of it, and deep fry them either in pre-heated edible oil or clarified butter [ghee], on a 'SLOW FLAME' [ Initially, the frying media should be hot, but JUST before you add the balls to fry, make sure the heat is reduced to SLOW]. This is to avoid the soft balls from remaining uncooked inside. Fry the balls until golden brown. Later remove them on an absorbent paper to remove the excess oil. Next, without delay, drop them into the warm syrup in the vessel and allow to soak for some time before serving. Hope, I have succeeded in explaining it the way our Lata would have done it. Thanks, and Good Luck.
4/5/2008 7:29 AM by kanupriya very confusing recipe pl tell some easy method
4/4/2008 10:23 PM by Shelly Please add commas in the ingredients list to avoid any ambiguity.
5/18/2003 4:16 PM by jayasri Hi, I have gone through recipe but I am confused about the ingredients. You listed Non fat dry Milk 1 cup but in the method, you asked to seive milk powder... should we used milk powder or ordinary milk is good enough Can you please calify???

5/20/2010 6:09 AM by Saleem Ahmed

Nice recipe...I like that...

8/25/2009 3:23 AM by Thrit

Hi Lata, I think this is a super recipe, well explained. I am going to try it out shortly. Do you know how to make chikki using jaggery(gur)? Thanks, Thrit

4/10/2008 1:54 AM by shweta

Dear Jayashri, 'NON FAT DRY MILK', is, nothing but '0% FAT MILK POWDER'. I usually make use of low fat milk powder. And, dear Kanupriya, from reading this recipe what I understand is, first we have to begin with mixing these four ingredients, ...NON FAT MILK POWDER [here, avoid using liquid milk by all means, as it is not going to yield you a pliable dough in the end], PAN CAKE MIX [if you are living in western countries you may be aware of the availability of the pan cake mixes, such as, 'Aunt Jemima's pan cake mix' in the stores], WHEAT FLOUR and CARDAMOM POWDER, together in a bowl. Then, pass this mixture through a Sieve, atleast twice, to obtain a homogenous mixture. Then, we will add WHIPPING CREAM [malai or cream, but not sour cream] as a mixing liquid media and knead the mixture into a soft chapati dough consistency. Cover and set aside this dough for an hour. Meanwhile, we need to prepare the sugar syrup. For this, mix the SUGAR and WATER together in a deep vessel, and bring them to boil. Keep stirring until the syrup thickens to a 'one string consistency' [ to check one string consitency, you take a small amount of boiling sugar syrup with the help of a spoon and pour it back into the same vessel. It should fall in a single thread like stream]. Remove from fire, set aside [cover the vessel with a lid to keep it warm]. Next, take the dough which was set aside, make medium grape sized 12-14 balls out of it, and deep fry them either in pre-heated edible oil or clarified butter [ghee], on a 'SLOW FLAME' [ Initially, the frying media should be hot, but JUST before you add the balls to fry, make sure the heat is reduced to SLOW]. This is to avoid the soft balls from remaining uncooked inside. Fry the balls until golden brown. Later remove them on an absorbent paper to remove the excess oil. Next, without delay, drop them into the warm syrup in the vessel and allow to soak for some time before serving. Hope, I have succeeded in explaining it the way our Lata would have done it. Thanks, and Good Luck.

4/5/2008 7:29 AM by kanupriya

very confusing recipe pl tell some easy method

4/4/2008 10:23 PM by Shelly

Please add commas in the ingredients list to avoid any ambiguity.

5/18/2003 4:16 PM by jayasri

Hi, I have gone through recipe but I am confused about the ingredients. You listed Non fat dry Milk 1 cup but in the method, you asked to seive milk powder... should we used milk powder or ordinary milk is good enough Can you please calify???

Gulab Jamun (Using Pancake Mix)

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