Gulab Jamun Cake

INGREDIENTS

• 2 cup milk powder

• ½ cup all-purpose flour – plain flour or maida

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp cardamom powder

• 1 Tbsp sugar

• 8 Tbsp unsalted butter

• ¾ cup whole milk

syrup

• 1 ½ cup sugar

• 1 cup water

• ¼ tsp cardamom powder

• ¼ tsp saffron thread

• 1 tsp lemon juice

For serving

• 1 Tbsp pistachio sliced

• ¼ cup chocolate gnash

Also need

• 9 ½ by 5 ½ loaf pan

INSTRUCTIONS

• To make Gulab Jamun Cake first mix all the dry ingredients together in a bowl. Milk powder, all-purpose flour, baking soda, baking powder, sugar and cardamom powder. Mix it well

• In another bowl take butter, butter should be at room temperature not melted, whip the butter until it is fluffy. About 1 minute.

• Now add the dry ingredients with butter and mix it well.

• Slowly add the milk, milk should be at room temperature, mix it for about 2 minutes, batter consistency should be like cake mx.

• Grease the loaf pan. Pour the Gulab Jamun batter in the pan.

• Pre heated the oven at 300-degree Fahrenheit. Bake the cake for about 25-30 minutes,

• Cake should be light brown the Gulab Jamun color, from the top and when you insert the knife in the center of cake should pulls out clean.

• Keep the cake aside and now make the syrup add all the ingredients for syrup, sugar, water, lemon juice, cardamom, and saffron, in a saucepan. Bring it to a boil over medium-high heat. After syrup comes to boil lower the heat to medium and let it simmer for 2 about minutes.

• Remove the pot from the heat.

• Before poring the syrup over the cake, Poke holes in the cake with a fork, several places. Pour the syrup over the cake while it is still warm in the pan. Save about 1/2 cup of syrup. It will look like a lot of syrup, but the cake will soak it all up. Let the cake rest for 10 minutes, then invert it onto a plate.

• You can garnish the Gulab Jamun Cake in a variety of different ways. I am garnishing with chocolate ganache I have done the chocolate Ganache recipe see the recipe for chocolate cake and sliced pistachios. This recipe has wonderful flavor and appeals to all ages.

NOTES

It also has a long shelf life and can be kept at room temperature for several days.Butter and milk should be at room temperature.

Extra syrup you can use if you like to serve the cake as Gulab Jamun with the syrup.

Chocolate Cupcake

Bake up a batch of these Chocolate treats for your favorite Chocolate lover. The Cupcakes are delicious on their own simply sprinkled with powdered Sugar, but with the addition of the whipped Ganache frosting, they’re irresistible.

All Purpose Flour - 1 1/2 cup

Hot Cocoa - 1/2 cup

Dark Chocolate - 1/4 cup, chopped

Baking Soda - 1 tsp

Baking Powder - 1 tsp

Sugar - 2/3 cup

Salt

Egg - 2

Milk or Buttermilk - 1 cup

Oil - 1/2 cup

Vanilla - 1 1/2 tsp

Preheat oven to 350ºF. Prepare Cupcake pan with liners.

In a small bowl, mix the first seven (dry) ingredients. Whisk next four (wet) ingredients together in a separate, larger bowl. Add the dry to the wet, stirring until batter is lump-free. Fill liners two-thirds full and bake 20-25 minutes or until Cupcakes spring back when poked in the center. Cool completely.

For Frosting:

Butter - 1 cup, softened

Chocolate - 2 cup, chopped, melted and cooled

Powdered Sugar - 2 cup

Vanilla extract - 1 tsp

Salt - 1/4 tsp

Beat Butter in a large bowl with a hand mixer on medium speed until creamy, about 2 min. With mixer on low, gradually beat in melted Chocolate until smooth and combined, 1 to 2 min. Add powdered Sugar, Vanilla, and Salt. Beat on low speed, scraping down sides bowl as needed, until light and fluffy, 1 to 2 min. Cover with plastic wrap and set aside until ready to use. Frost cooled Cupcakes, as desired.

For Ganache Frosting:

Heavy cream - 1 cup

Chocolate - 1 cup, chopped

Caramel Sauce plus sprinkle of Sea Salt

Place the Chocolate Bar in a bowl. Heat the Heavy cream in small pot and pour over the Chocolate. Let sit for 30 seconds, then whisk until completely blended. Cool to room temperature and allow to thicken slightly. Place ganache in bowl of electric mixer and whip just until it comes together and thickens into a frosting consistency. Immediately spoon onto Cupcakes and spread or use a piping bag to top Cupcakes.

Portugese Custard Tart

2 sheets frozen puff pastry, thawed (about 17 ounces total) (such as Pepperidge Farm)

1 3/4 cups whole milk

2 tablespoons unsalted butter, plus more for greasing

1 cinnamon stick

1 3-inch strip of lemon peel

1 cup granulated sugar

2 1/2 tablespoons cornstarch

2 tablespoons all-purpose flour

4 large egg yolks

Preheat oven to 500°F. Lightly grease a 12-cup muffin pan with butter. Stack both sheets of pastry on top of each other, then roll into a tight log from one end. Cut the log into 12 (about 1/2-inch-thick) slices. Dip fingertips in water; press the center of each slice down with your fingertips to flatten it. Dip thumbs in water, and gently stretch and pull pastry to form a 3-inch wide shallow bowl. Press each pastry bowl into the bottom and up the sides of each muffin cup extending the edges about 1/4-inch above the top of pan. Leave at room temperature until ready to bake.

Place milk, butter, cinnamon stick, and lemon peel in a medium saucepan over medium.

While milk mixture heats, whisk together sugar, cornstarch, and flour in a medium bowl until combined. Place egg yolks in a large bowl, and whisk until smooth.

When the milk mixture is just beginning to boil, use a slotted spoon to remove and discard the cinnamon and lemon peel. Whisk in the flour mixture, whisking constantly, until thickened but not boiling, about 1 minute. Remove from heat. Gradually add milk-flour mixture to the egg yolks, whisking constantly, until well combined. Strain through a sieve into a heatproof measuring cup with spout.

Divide custard evenly among prepared pastry in muffin cups (about 3 tablespoons per cup).

Bake in preheated oven until dough is golden and the filling is puffed, about 12 minutes. Without removing pastries from oven, increase oven temperature to broil. Broil until filling is browned in spots, 2 to 3 minutes. Remove from oven, let cool slightly, about 5 minutes. Remove from pan; cool completely on a wire rack.