Contest November 2009 Winners

FIRST PLACE:

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

SECOND 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

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 .

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 ¼th 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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