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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Gulab Jamun – Soft and Syrupy Milk Dumplings

 Gulab Jamun – Soft and Syrupy Milk Dumplings

Ingredients:

For the Jamuns:

  • 1 cup milk powder
  • ¼ cup all-purpose flour (maida)
  • 2 tablespoons ghee (clarified butter)
  • ¼ teaspoon baking soda
  • ¼ cup milk (or as needed for kneading)
  • Ghee or oil for deep frying

For the Sugar Syrup:

  • 1 ½ cups sugar
  • 1 ½ cups water
  • 1 teaspoon cardamom powder
  • A few saffron strands (optional)
  • 1 teaspoon rose water (optional)


Instructions:

  1. Prepare the Dough:

    • In a mixing bowl, combine milk powder, all-purpose flour, and baking soda.
    • Add ghee and mix well until the mixture becomes crumbly.
    • Gradually add milk, a little at a time, and knead into a smooth, soft dough. Avoid over-kneading to keep the jamuns soft. Let the dough rest for 10 minutes.

  2. Shape the Jamuns:

    • Divide the dough into small portions and shape them into smooth, round balls. Ensure there are no cracks, as these can cause the jamuns to break while frying.

  3. Prepare the Sugar Syrup:

    • In a saucepan, combine sugar and water. Heat until the sugar dissolves completely.
    • Add cardamom powder, saffron strands, and rose water. Simmer the syrup for 5-7 minutes until slightly thickened. Keep it warm.

  4. Fry the Jamuns:

    • Heat ghee or oil in a deep pan over low-medium heat.
    • Gently add the dough balls and fry them on low heat, stirring occasionally, until they turn golden brown on all sides. This should take about 6-8 minutes to ensure they cook through evenly.
    • Remove the jamuns from the oil and drain excess ghee on a paper towel.

  5. Soak in Syrup:

    • While the jamuns are still warm, immerse them in the warm sugar syrup.
    • Let them soak for at least 2 hours to absorb the syrup fully and become soft and juicy.

Serving Suggestion:

  • Serve Gulab Jamun warm or at room temperature, garnished with chopped pistachios or almonds
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