Aunty Yochana shows you her goodies. Yochana2001@hotmail.com or WhatsApp 90610818. To see more photos on Jelly Cake, please click onto Facebook Yochana Angel. Then click Yochana on the left side of the page.
Aunty Yochana shows you her goodies. Yochana2001@hotmail.com or WhatsApp 90610818. To see more photos on Jelly Cake, please click onto Facebook Yochana Angel. Then click Yochana on the left side of the page.
Ooo... my favourite pancake of all. I actually prefer this one to the sweet ones!
ReplyDeletei m a GHOST. I M HERE TO HAUNT U AND PULL YOUR EYEBALS OUT. no joking joking.
ReplyDeletehaha. nice pancakes there...looks a but like roti prata...i saw one on the asian food channel using XLB skin...is this the same?
Hi Leng Leng,
ReplyDeleteYou're so cute.
No..this is different for XLB. XLB uses hot water dough while this uses yeast dough.
rgds
ohh . yes now i see, it looks more like bread. aunty, i lived in india for internship for a while, love the sweets there. you should try making some of them..i think u will like them
ReplyDeleteI reccomend palkova, kesari, and Gulab Jamun.Yumyum
Hi leng leng,
ReplyDeleteare you taking up medicine?
Oh..I would to make those but I don't have the recipes.
rgds
no aunty, i am doing journalism.
ReplyDeletegive me a day or 2, i shall post the gulab jamun recipe here..
Oh Thanks Leng leng,
ReplyDeletewill be waiting patiently.
rgds.
Here is the recipe which I asked tunasushi to share, as I have emailed her for it before.I think you know her? She has kindly said yes to me sharing it with you..here it goes
ReplyDeleteGulab Jamun
For balls:
2 cups full fat milk powder
1 1/2 tablespoons self-raising flour
1/2 cup warm milk
1 teaspoon ghee
Scented Syrup:
2 cups sugar
2 cups water
1 tablespoon rose water
1/2 teaspoon saffron
1/2 teaspoon cardamom powder
Making the Scented Syrup:
Combine sugar, cardamom powder and water and bring to a boil for 3 minutes. Remove from heat and add rose water.
For Balls:
Combine the warm milk and ghee together.
Mix the powdered milk and flour together in a bowl and sprinkle slowly into the wet mix to form a dough.
Oil your hands and form uniform balls (about 24) and set aside on a buttered plate.
Cooking Process:
Gentle, low heat is a must. Use ghee to fry in a wok for best results, with the ghee about 2.5-3 inches in depth.
Heat the ghee on low to 215 degrees farenheit.
S
lip in the balls, one by one. They will sink. Do not touch them at all at this point.
Gently shake the pan to move the balls and keep them from getting too brown on one side. After about 5 minutes they will begin to float. You will notice them getting bigger.
Now, use a wooden spoon to gently agitate and keep them evenly browning.
The ghee will slowly get hotter as the balls cook.
After about 20 minutes, the ghee will have risen in temperature to around 245 degrees farenheit and the balls should be nice and golden.
Remove a ball and put it in the prepared syrup to test it for its doneness .
If it doesn't collapse after 3 minutes, remove the others and add to the syrup.
If it does collapse, fry for another 5 minutes and try again.
Let soak for 2 hours at least before serving.
Serve room temperature or warmed up or even cold(my fave)
Oh thanks Leng Leng.
ReplyDeletergds
hope u make them soon. would love to see how yours turn out
ReplyDeletehi ay.just wondering if u have made yet. dying to see yours!
ReplyDeleteHi Leng Leng,
ReplyDeleteI'm waiting for deepavali.
rgds