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Gourmet girlfriends!

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A touch of Holi masti extends to the kitchen

The rolling pins were out with a vengeance as a large group of fun-loving women got together to celebrate Holi by learning to cook some traditional and modern sweets.
The recipes and instructions were provided by well-known hobby cook Suneeti Misra from Rowville and the event was hosted by Dr Ina Takkar at her residence in Glen Waverley.
An apron competition was held with some uber cool designs on display including ones that said, Be my lamb chop and I have PMS (Power. Money. Sex). The winning apron was a sizzling pin-up girl design donned by Sanjoo Kohli from Wheelers Hill.
Sharing recipes and cooking with good company was great fun. It was also a time to talk, socialise and catch up with each other.
Cooking with lots of laughter and good conversation around you, never fails to lighten up the mood. A great time was had by all.
Suneeti Misra shares the recipes with our readers.
 
Milk Cake
Ingredients
1 cup almond meal
1 cup sugar
2 ½ cup milk powder
600 ml thickened cream
1 tsp green cardamom powder
 
Method
Mix all the ingredients together
Place in a silicon container and microwave for about 8 minutes at medium or 60% power.
Take out and stir. Put back in microwave for a further eight minutes.
Repeat after stirring or until the milk cake turns pinkish brown in colour.
Allow to cool and cut into pieces.

 
Stuffed Gulab Jamun
Ingredients
For dough: 
1 cup self-raising flour
2 cups milk powder
400 ml thickened cream
 
For filling:
100 gms green pistachio, soaked in water and powdered
1 tsp green cardamom powder
Pinch saffron
 
For syrup:
1 kg sugar
750 ml water for syrup
 
Method
To make filling, mix all ingredients together.
To make the sugar syrup, boil water and sugar together until one-string consistency is reached when a spoon is lifted off from it.
To make dough, knead together self-raising flour, milk powder and cream until a roti-dough-like consistency is reached.
Divide dough into equal parts and shape into balls. Flatten and put filling inside and shape them into sausages.
Deep fry till golden brown and dunk them in the boiling sugar syrup.
Cover with lid and leave for ten minutes.
Take out carefully and allow to cool down before cutting into halves.

 
 
 

Preeti Jabbal
Preeti Jabbal
Preeti is the Melbourne Coordinator of Indian Link.

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