Gulab Jamuns (milk powder method) ...and two wonderful years

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I can't believe that I am here. That I am done with two years of blogging. Yes this time, two years back I started blogging actively about food, about food that I cook. The blog baby was started a month before that but then active participation was done by the month of January. Never did I think that, that which started as a bet would become a full time hobby or rather addiction. Yes, this kid was born when my huss challenged me if had the guts to do something which would keep me going, when I told him that everyday IT life sucks and when I told him that I had always intended to blog. He challenged me to a live blog for a time period of minimum 6 months.But here I am, not 6 months but 2 long years.

Blogging had always been there, buried deep inside but stacked beneath other hobbies. Whenever I digged it up, the first question that popped up was "What to blog about?". An online diary seemed fine, but then there was privacy concerns. I didn't want every stranger around the world to know a piece of my life. A travelogue ~ but then the only places that I have been to is where I lived and live. A film/book/restaurant critic ~ now I don't eat out too much, am never up-to-date on the latest releases. So the plan was dumped, again.

It was only after marriage that I started exploring the kitchen ~which I quite liked and as days passed by I started enjoying cooking. Making plans for the weekend meals interested me and I started browsing for new recipes. When my cooking skills started improving, it was the huss who suggested why not start my own food blog... It all started out as a joke over tea but he asked me to think about it. After days, I took my first step and created the blog. I had never been regular here, but something has kept me going. This baby has been my stress reliever, has introduced me to a whole lot of friends, and has helped me to know all many few things cookery. And to celebrate her birthday, I made these soft balls of joy.

Happy birthday doll... I promise that I will never desert you...

Thanks to my dear huss, who has always been there, who has always supported me and without whom, I would never be who I am now.
Thanks to amma and appa, thanks for everything.
Thanks to all my dear readers. Your comments have kept us going and you mean everything to us.

~*What U Need*~ Milk powder - 1/2 cup All purpose flour - 1/4 cup Ghee - 1 tbsp Baking soda -1/4 tsp Milk - 1/4 cup (+/-) For sugar syrup: Sugar - 1 to 1 1/2 cups Water - 2 cups Cardamom - 2 pods

How I Made it:
In a mixing bowl, add the flour, milk powder and baking soda. Mix well. Add ghee and mix well. Add milk and make a dough. Knead well till you get a non-sticky dough.

By this time, lets make the sugar syrup. Add sugar, water and crushed cardamom pods in a sauc-epan and bring to a boil. Simmer for 3-5 mins.

Form small balls from the dough. Heat oil and deep fry the balls till evenly brown. Drain the balls in a tissue paper. Add this to the warm sugar syrup. Allow to soak for 2-3 hours.

Serve chilled!!!

** My Notes:
** Serve the gulab jamuns warm with a dollop of vanilla ice cream ~ bliss!!!
** Serve warm gulab jamuns over a bed of rabdi/rabri ~ heaven in a plate!!!

So thats it Folks...
With Love,

Signs off!!!

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