GULAB JAMUN using khoya

       Fried milk balls in syrup. A few drops of rose essence is used in this dish to give it that amazing gulabi flavour, which is why this dish is called "gulab jamun". But if you don't have one still this dessert tastes sweet and of course mouthwatering.

INGREDIENTS:
khoya - 500 gms. 
plain flour - 125 gms. 
baking soda - 1/4 tsp. 
milk - 1/4 cup 
cardamom powder - 1/4 tsp. 
saffron strands - one pinch
Rose essence - 1/2 tsp
sugar -250 gms
water - 250 ml
lemon juice - 1 tsp
ghee to deep fry
METHOD:

• To make the syrup:
• Take the sugar in a heavy pan and add water. Boil and add saffron and rose essence .add lemon juice, this will avoid sugar to crystallize. The syrup is done when , while dropping from a spoon it falls in a thin single thread.
• Crumble the khoya. Sieve in the flour and soda together. Mix in the cardamom powder. 
• Mix well to form a soft dough. Use as much milk as required for kneading. Make balls of even size. Makes about 25-30.
• Heat the ghee very well. Take off fire and cool a little. Let in some of the jamuns. Don't over crowd the frying pan. When they rise up put back on fire and fry till medium brown. 
• It is very important that you Keep stirring to get even browning. Remove from ghee and put in the
• syrup. Soak for 2 hours . Drain and transfer to a glass bowl.
• Repeat for all the balls. When done pour the remaining syrup over the jamuns. Microwave
• lightly before serving.

Makes 25-30 gulab jamuns.

WRAPPED SHRIMP

This starter with Asian twist is a great way to introduce international flavor to your table.

INGREDIENTS:
Jumbo shrimp peeled deveined, tail on - 8
Red curry paste - 1-2 tsp
Fish sauce - 1 tbsp
Wonton wrappers - 8
Egg noodles, soaked in boiled water
Salt to taste
Oil to fry
METHOD:

• Mix red curry paste, fish sauce and salt in a small bowl.
• Add shrimps and mix well to coat, cover and leave it to marinate for 5-10 mins.
• Place one wonton wrapper on work surface like a diamond, fold the top corner so that the point is in the centre.
• Now place a shrimp on the wrapper, fold the bottom corner over the end of the shrimp. Fold the remaining sides of the wrapper over to make a tight roll.
• Tie a noodle around the roll. Repeat this step with the other wrappers.
• Deep fry the shrimps till golden brown. Serve hot.

Makes 8 shrimps.