People says you eat a lot when you are stressed or depressed but instead I tend to move ahead. I cook food a lot when my life runs on a rocky road. And trust me cooking is my drug. Perfect Alauddin sweets replica Kalojam Ingredients *1 cup full cream milk powder *2 tbsp semolina *1 tsp baking powder *1 egg *4 tbsp of oil/melted ghee/melted butter *1 tsp cinnamon powder *Around 3 tbsp of pure original hamdards roohafza (it will give that secret rose and pistachio flavour of that of the original alauddin sweets kalojam) *Around 2 cups sugar (quantity might vary according to the size of your pot) *Additional water *Oil for deep frying Procedure 1.Soak the semolina in hot water till it blooms then strain the water. 2.Mix milk powder with oil ,baking powder,cardamom powder and strained semolina.Into a fine coarse mix then beat in the egg and afterward the roohafza ,Now you may need more or less according to your taste and the type of milk powder you use. 3.You may need to add additional water to make your dough into a soft and a little bit of soggy.But this time I didnt need to add water but you might be needing to add a little as I said milk powder and the size of your egg and even the consistency of your roohafza even if your semolina is not well strained might affect the softness and sogginess of your dough. But remember your dough should be soft but yet soggy then rest it for 10 minutes after 10 minutes if you find your dough has harden a lot then you may add a little water again to make it soft remember the softness of your dough will highly affect how soft your kalojams gonna be . 4,Heat oil in a medium low flame and meanwhile prepare your sugar syrup. The quantity might affect in terms of the size of pot you use but make sure your kalojams tend to remain soaked in the sugar syrup. 5.Make small sausage shape out of your dough preferably half the size of your desired size as after frying and soaking syrup they tend to swell double the original size. 6.Fry them slowly stirring them frequently so they tend to fry evenly.Fry each batch for minimum 12 minutes.I repeat minimum 12 minutes to have that nice black exterior but well cooked soft center. 7.Boil them in the sugar syrup for 30 minutes your sugar syrup will tend to reduce by time try adding water and maintaining the level.So that the kalojams soak the syrup properly and the sugar dont caramelize. 8.Keep them overnight soaked in the syrup till morning and theyll get even softer.
Posted on: Mon, 21 Jul 2014 19:30:54 +0000
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