Cook Without Book

Jamun Shahi Tukda Jamun jam adds a new dimension to the much liked shahitukda. Cooking Time:  10-15 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg   Ingredients • Kalajamun jam 6-8 tablespoons • Bread slices,cut into roundels 12 • Sugar 1/2 cup • Saffron (kesar) a few strands • Oil to deep fry • Rose water 2 tablespoons • Rabdi 4 tablespoons • Pistachios,slivered a few for garnishing • Jamun wedges a few for garnishing Method Cook sugar with 1 cup water in a non stick pan to make syrup. Add saffron strands and mix. Heat oil in a in a kadai. Deep-fry bread roundels till golden brown. Drain on absorbent paper.Dip the bread slices in the saffron flavored sugar syrup till they soften. Add rose water to the bread slices in the pan. Spread the jamun jam in the centre of a serving plate.Place 2 slices of bread and spread jam over it. Repeat it with one more slice. Spread ra...

Ice Bowls with Rose Petals Serves 4 Rose Ice-Cream served in Ice-Bowls (Gulabi Ice-Cream) Rose Water is a clear liquid, distilled from fresh rose petals, available at specialty stores and Indian grocery stores. A very exotic ice-cream which can be served at any occasion, served in ice-bowls. Serves 6 275 ml whole milk 4 large egg yolks 110 gm superfine sugar 284 ml heavy cream 3 tablespoons rose water  1. Heat the milk slowly in a pan to boiling point. 2. Meanwhile in a bowl, beat the egg yolks and sugar together until smooth and foamy; pour the heated milk over the egg mixture, beating all the time. Return the mixture to pan and cook over a low heat, stirring constantly with a wooden spoon, until it thickens slightly to form a coating over the back of the spoon (do not let it boil). 3. Transfer the mixture into a chilled bowl to cool. Refrigerate for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir in to the mixture the cream a...