Blogging for my Friend - Murukku and Gulab Jamuns....mmhh crunchy and yummy :)

When I asked my friend Swapna do you want me post anything for you and have any snaps, she was very excited :). So, these are Swapna's recipes and I feel happy to post them on my blog. Since she is busy with her kid I am glad to share her recipes with all of you. I hope you all will like them. Any non bloggers who wish to post their recipes can send them to my email id vishkamenani@gmail.com. I would be glad to share them on my blog.

For Murukkulu

Ingredients :

Rice flour - 2 cups
Gram flour -1/2 cup
Sesame seeds - 1-2 tbsp
Butter melted - 1/4 stick
Chilli powder - 1-2 tbsp or more
Salt to taste
Water enough to make the dough
Oil for deep frying

Muruku maker for making murukkus

Method :

1. In a bowl mix together everything except oil meant for deep frying. You should make the dough thick and not loose or thin consistency.
2. Now heat oil in a deep frying pam, place a golf sized ball in the murruku maker (choosing the plate of whichever deisgn you want) and press it in hot oil.
3. Fry the murkus until they are slightly reddish and remove them onto a tissue draining excess oil.
4. Store in air tight containers and serve as snacks.

For Gulab Jamuns

Ingredients :

Gulab Jamun Mix - 1 pack MTR Brand (you can use any store brought)
Baking soda - a pinch
Water/Milk - 1/4 cup or until the dough is consistent enough to make firm balls
Oil for Deep Frying
Sugar Syrup ( Made from 1/2 litre water and 500 grams sugar)

Method :

1. In a bowl, add one pack of the Gulab Jamun mix and add baking soda along with milk/water and make a firm dough consistent enough to make small balls. Mix carefully to avoid lumps.
2. Then the keep the dough aside and prepare sugar syrup.
3. In a deep pan, add water(1/2 ltr) with sugar(500 gms) and boil it on medium heat until it reduces to half the amount.
4. Then in another deep pan, heat oil and dee fry small balls made out of the dough we made and remove them onto a tissue paper to drain excess oil. Repeat with the remaning dough.
5. Let them cool and then put them slowly inside the sugar syrup made. After sometime you can see that the gulab jamuns absorb the surup.
6. Then serve them cold or as it is.

Vishu's Tip :

•  For soft and smooth Gulab Jamuns use milk rather than water to prepare the dough.
• For Murukkulu to have that crunchy yet melt in mouth taste add butter.