Skip to main content

Best of Intentions for Gulab Jamun #SundayFunday

By

 


Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. This week, Mayuri's Jikoni is hosting a Diwali Party. 


Diwali is the Festival of Lights, arguably India's most important holiday of the year. The festival's name comes from the row (avali) of clay lamps (deepa) that Indians light outside their homes to symbolize the inner light that wards off spiritual darkness. This festival is as important to Hindus as Christmas is to Christians though it has grown to encompass non-Hindu communities as well.

Here's the #SundayFunday line-up of creations....

Gulab Jamun

My boys have loved this dessert since the first time they tried it. I have collected recipes from my Indian friends throughout the years; and I even bought the milk powder that was listed in Priya's recipe. I had the best of intentions to make Gulab Jamun for this event, but time got away from me and, after I got my flu shot this week, I had no energy. Boo!


I will be making it soon. I promise. But, in case you are unfamiliar, Gulab Jamun is a dessert made from milk solids and semolina flour. These are formed into balls, fried, and soaked in syrup. It's delicious.


And I can't wait to share the process. Soon. Just not this week. I'm just grateful that I opted not to double up and get the flu vaccine along with my COVID booster. Yikes. That would have been bad.

The #SundayFunday group will be back next week with recipes that celebrate National Caramel Apple Day. I'm hosting. Stay tuned!

Labels:

Comments

  1. A Day in the Life on the FarmOctober 23, 2022 at 4:49 AM

    Hope you are back to 100% now Cam. Thanks for taking care of yourself.

    ReplyDelete
  2. CookwithRenuOctober 25, 2022 at 2:44 AM

    One of the favourites and all time classic. You have done it perfectly

    ReplyDelete
  3. Mayuri PatelOctober 26, 2022 at 12:25 AM

    Our family favourite. Nowadays it is easy to make them as we get premix from various Indian companies and also get ready made ones in a can. Those juicy soft balls are such a delight to enjoy during festivals.

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more