Vaisakhi Recipes
Preparation
Gulab Jamun
Brûlée By Chef Atul Kochhar
Chef Atul Kochhar ensures that his creative dishes constantly evolve and continue to surprise and delight the senses.
C
hef Kochhar’s delightful combination blends Western and Indian desserts together. The dessert is best served when the brûlée is firm.
Ingredients For the gulab jamun: • 9 tbsp milk powder • 3½ tbsp all-purpose flour • 1 tbsp rava/semolina/sooji • 1 tsp ghee • 1 tbsp ghee for greasing • 2 tbsp milk (use more as needed)
130
2019 VAISAKHI
• ¾ tbsp lemon juice • 1 large pinch baking soda • Ghee for deep frying
For the sugar syrup: • 1½ cups sugar • 1½ cup water • 4 pods cardamom • 1 tsp rose water • Bit of lemon juice
For the brûlée:
• 1 lt whipping cream • 500 ml milk • 500 ml double cream • 430 g egg yolk • 280 g sugar • 8 ml vanilla essence
For the sugar syrup: • In a wide pan, take one cup of sugar. To that add one cup of water and get to a boil. Then simmer for four minutes till the sugar syrup turns slightly sticky. Now add cardamom powder, add lemon juice to stop the crystallization process. Cover and keep aside.
For the gulab jamun:
• In a large mixing bowl, take milk powder. To that add all-purpose flour and rava, then add a pinch of baking soda. Also add ghee, lemon juice and crumble well. • Slowly add milk little by little and knead well. Knead to a smooth and soft dough. Make small balls, greasing ghee to hands. Make sure there are no cracks on balls. • Heat the ghee on a low flame and when the ghee is moderately hot, fry the jamuns. Fry the balls on a low flame, stirring in between, until they turn golden brown. • Immediately, drop the hot jamuns into hot sugar syrup. Cover the lid and rest for two hours. The jamuns should double in size.