Contest November 2009 Winners

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kesariya-gulabjamun-pulaoFIRST PLACE:

  • Smita Srivastava from India created Kesariya Gulabjamun Pulao. The full recipe is listed below.



snow-ballSECOND PLACE:

  • Spoorthy Prasad from Minneapolis created a variation called Snow Ball (also listed below).

Other top contributions are also worth mentioning here. Thank you for participating:

  • Menaka Seshakumar
  • priya Suresh
  • Vidya Lakshmi
  • Keerti Prathak
  • Pratima
  • Adam Hall
  • Seema Patil
  • Shweta Jain

Kesariya Gulabjamun Pulao Recipe

Delicious saffron & cardamom flavored aromatic sweet rice with baby gulab jamuns and dry fruits.

Cooking time – 20 mins
Prep time – 10 mins

Ingredients:

  • 1 cup uncooked rice
  • 3/4 cup sugar
  • 3 tbsp ghee
  • 4 green cardamoms
  • 12 small sized gulabjamuns (cut into quarters)
  • few strands of saffron or a pinch of orange food color
  • 1/2 tsp milk ( if using saffron)
  • a few cashews n almonds

For garnishing- few sliced gulab jamuns & dryfruits

Method

  • Wash the rice and soak in lukewarm water for 10 mins. Drain and keep aside.
  • Put 1 tsp ghee in a pan and add a pinch of sugar and let it melt ( be careful not to
    turn it brown). Add in the rice n 2 whole cardamoms along with 2 cups water . Cook
    till rice is done.
  • In another pan or wok pour 2tbsp of ghee and add 2 powdered cardamoms to it .
    Add the cooked rice . Slowly mix in the sugar and stir gently until the sugar dissolves
    and the excess syrup evaporates.
  • Dissolve saffron in milk and add to the sweet rice ( if using food color gently sprinkle
    a little on the rice ).
  • Finally mix in the quartered gulabjamuns n chopped nuts & stir for another min.
    Remove from heat and transfer to a serving platter.
  • Garnish with nuts and sliced gulabjamuns before serving .

Snow Ball Recipe

Serves – 4.

Ingredients:

  • 4 White bread slices
  • 1/2 cup Milk (to soak bread)
  • 1 cup Mango pulp
  • 1/3 cup sweetened condensed milk
  • 1/4 cup Cool whip
  • 4 Blueberry

Method

  • Make excellent gulab jamuns by watching video at manjulaskitchen.com
  • Take 4 slices of white bread and cut the brown edges.
  • Take small amount of milk in a plate, enough to soak the bread slices. Dip the bread in milk carefully and squeeze out the extra milk. Take the squeezed bread in a separate plate and place gulab jamun inside and wrap completely as shown in the picture below (gulab jamun should not be squeezed before putting inside soaked bread slice.)
  • Making of mango cream: Mix mango pulp, sweetened condensed milk and cool whip in a separate vessel by spoon and refrigerate for 2 -3 hours.
  • Take the desired amount of mango cream in a bowl (preferably ┬╝th part of prepared amount) and place the ball of jamun coated by bread in it. Decorate it with blue berry on top as shown in the picture.

Tips:

  • Decorate with almonds and pistachios if desired.
  • Colored sugar can be sprinkled on top for vibrant look.

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2 thoughts on “Contest November 2009 Winners

  1. Manjula, This contest is a really great idea; I can’t wait to see what you’ll come up with for the next one. Congratulations to the two winners, both recipes look good.

    1. Thanks for this contest.

      I know the first recipe is a famous Bengali sweet, a slight variation to it I must say (the gulab jamuns in bengali sweet are smaller than those in the picture) . Both recipies look very tempting !

      Thanks to Manjula ji and both winners for sharing these nice recipies.

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