GOLDEN GHEE RECIPES
GHEE RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories condiment
Total Time 12 minutes
Prep Time 1 minutes
Cook Time 11 minutes
Yield Slightly less than 1 pound of ghee
Number Of Ingredients 1
Steps:
- Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
GULAB JAMUN RECIPE | BBC GOOD FOOD
Make one of India’s most cherished festival desserts, gulab jamun. These fried dumplings are scented with cardamom and steeped in rose and saffron syrup
Provided by Roopa Gulati
Total Time 1 hours 5 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield Makes 16 (serves 6-8)
Number Of Ingredients 15
Steps:
- To make the syrup, gently heat the cardamom, sugar and 500ml water in a saucepan. Don't let the water boil before the sugar has dissolved. Simmer for 10 mins, then cool.
- Gradually add the rosewater, saffron and a little of its soaking liquid until you have a subtly flavoured syrup. Set aside.
- To make the gulab jamun, use a pestle and mortar to grind together the cardamom and sugar until fine.
- Sieve the milk powder, flour and baking powder into a mixing bowl and stir in the cardamom and sugar mixture. Rub in the 50g ghee or butter using your fingertips until the mixture resembles coarse crumbs.
- Add the yogurt, lemon juice and enough milk to form a soft dough, taking care not to overwork the mixture.
- Oil your hands with a little sunflower oil and shape small portions of the dough into walnut-sized balls, about 3cm in diameter and 20g each. Make sure the dumplings are smooth and have no cracks or folds.
- Reheat the syrup until it comes to the boil, then turn off the heat and cover with a lid.
- Heat the 1kg ghee in a wok or karahi to 130C or until a small piece of dough dropped in turns golden in 40 seconds. Fry the balls, in batches, over a medium heat for 5-7 mins, moving them around until they are an even, deep brown. Remove from the saucepan using a slotted spoon, then drain on kitchen paper. Add to the warm syrup, leaving them to soak for 2-3 hrs or preferably overnight.
- When ready to eat, warm the gulab jamun through in a wide saucepan, spooning over the syrup. Serve piping hot with the pistachios scattered over.
Nutrition Facts : Calories 559 calories, FatContent 22 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 85 grams carbohydrates, SugarContent 81 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.2 milligram of sodium
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