Jamun Shots/ Jamun Shots Recipe / અમદાવાદનાં માણેકચોકનું ફેમસ જામુન શોટ્સ/ जामुन शॉट्स/ जांभूळ सरबत

YouTube video link

What is it? Why is it purple? Wow are those jamun? Yes they are jamun or jambhul (in marathi) and I have made shots of it. It looks so beautiful and it is loved by all. You can also call it Jamun/ Jambhul sarbat. Jamun are really good for diabetes, good for certain heart conditions (kindly consume by doctor's consent only if you have any questions about it).

Made literally in 5 minutes or less than 5 minutes. So lets get started.

Ingredients:

1. Jamun/ Jambhul: 250-300 gm 2. Sugar: 2 Tbsp 3. Rock salt/ black salt: 1 to 1.5 Tsp (optional) You can use regular salt. 4. Lemon Juice: 1+1 Tbsp 5. Salt: 1 Tbsp 6. Ice cubes: 1 Cup 7. Water: 1/4 to half a cup

Method:

1. Take jamun fruits in a bowl (washed). I took frozen Jamun bought from Indian grocery store. 2. Deseed jamun using a knife. 3. Take fresh or frozen jamuns in a bowl. 4. In a mixie bowl (I used my Vitamix) take jamun, sugar, black salt, 1 Tbsp. lemon juice, ice and water. 5. Blend for half a minute. 6. Add more water and/ or lemon juice if the pulp is still thick. 7. Blend again for few seconds. 8. Jamun shots are ready to serve..! It's a perfect vrat/ upas recipe.

P.S. 🍷🍷🍷If you are using it for a party then you can add 1/2 cup of any adult beverage while blending it. It's a perfect surprise element for a cocktail party... cheers!!!!🍸🍸🍸. 

Hope you all like this super easy recipe. Do try it and let me know in your comments. Happy cooking !!!!

**List of all other vrat Items on our channel**

1. Roasted Peanuts: https://youtu.be/4gTWTT-Au_Q 2. 1 min Instant Pot Upvas batata bhaji: https://youtu.be/NV6kV2z76ww 3. Upvas Thalipeeth: https://youtu.be/jM96bJ3ZGVg 4. Rose coconut barfi: https://youtu.be/6_1bZE5LQkk 5. न तळता तयार करा कुरकुरीत साबुदाणा चिवडा/Sabudana chivada recipe in microwave/ sago chivada/Tapioca snack https://youtu.be/qmHmr5ltRUQ 6. 2 Min peanut powder: https://youtu.be/SVLuU8jP3fU Follow us on social media: **Youtube: www.youtube.com/kirtiskitchenkatta **Instagram: https://www.instagram.com/kirtiskitchenkatta/ **Facebook: https://www.facebook.com/kirtiskitchenkatta **Blogger: www.kirtiskitchenkatta.com #Kirtiskitchenkatta #maharashtra #Upas #Vrat #Batata bhaji #southindia #rakshabandhan #bhaiduj #Diwali #coconut #dessert #indianfood #foodporn #foodphotography #foodphotographyprops

Paan Ladoos

I wanted to try this recipe for a very long time. I had seen it online by Manali Singh. Also my mother always used to make these laddoos when she used to have leftover condensed milk after some recipe but she never added Paan (Betel leaf) in it. But this variation was just too awesome. So many thanks to Manali’s recipe. I have always made this recipe with rose essence and red color as rose laddoos, will upload the detailed recipe for that too soon.

So here we go.

Ingredients:

1. Dry Coconut powder (desiccated coconut) or fresh grated coconut: 2½ Cup
2. Desiccated coconut: ¼ Cup 
3. Paan leaves (Betel leaf): 4-5 (depending on the size of the leaf) 
4. Condensed Milk: 14 oz can
5. Gulkand (Rose petal jam or preserve): 4-5 Tbspn. 
6. Velachi Powder (Cardamom powder): ½ Tspn. 
7. Ghee (Clarified butter): 2 Tspn. 
8. Green color: Optional

Method:

1. Cut betel leaves and put it in a mixie bowl along with condensed milk. Give a good pulse. I used my food processor. Use any mixer provided you don’t need to put any water in it. 
2. Take a pan and put dry coconut powder in it. Roast for a minute and now add ghee to it. 
3. Roast it for 3-4 minutes. Make sure to stir it continuously to avoid burning. We want white coconut and not brown coconut at the end.
4. Add velachi powder at this time. Keep stirring. 
5. You may add a few drops of food color in it while roasting. 
6. Take it out in a bowl and add paan mixture to it. Original recipe said that you will have to combine it on the stove and heat for couple of minutes but I prefer this way so I always make it this way. You may want to put it in microwave for a minute if you feel the consistency is too runny. Put it in microwave for 30 sec, stir and repeat the process until they are well combined. 
7. Follow the same procedure for plain and rose laddoos too. 
8. Mix it well. I added a couple of drops of food color at this stage and got a beautiful green color. However, putting food color is completely optional. 
9. Grease your palms with ghee and start rolling the laddoos. 
10. Press this coconut ball in the middle and fill it with a teaspoon of Gulkand and roll it again to seal it. 
11. Take a plate and spread dry coconut powder in it. 
12. Roll the ready ladddoo in it and keep it on a serving bowl. 
13. Tadaaaa!!!! Your laddoos are ready. Happy Cooking!!!

Notes:

1. If taking fresh coconut then roast it little longer to get rid of all the moisture from it. 
2. You will yield approximately 10 laddoos out of this measurement. 
3. If not adding food color then grind one paan leaf coarsely and add to the final mixture before rolling the laddoos to give a nice green color to it. 
4. These laddoos can be refrigerated for a week or so.
5. I have a very innovative recipe of Paan Shots too. Do check that recipe too here on my blog. 

I’m sure all your family members and friends will love and appreciate your creativity.

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Ukadiche Modak /उकडीचे मोदक/ Steamed sweet Rice flour dumplings

https://youtu.be/a8k7Y_TP0LU

 

Growing up in Maharashtra I have always indulged in different varieties of Maharastrian delicacies. And obviously one of them is Ukadiche Modak or rice flour dumplings with sweet coconut filling in it. These are usually made during the holly festival of Ganapati. It is presented to Ganapati Bappa as his Prasad. It is said that he loves Modak the most.  During the Ganesh worship ceremony, known in India as Ganesha Chaturthi the puja always concludes with an offering of twenty-one modaks to the deity and as prasad. 

This particular variety of modak is steamed and eaten with Tup or Desi Ghee which makes it healthier.

I could go on and on talking about this awesome sweet, instead you may find more details about it here.

Let’s make these Modaks for our Ganapati Bappa.

Ingredients:

You will be able to make around 14-16 modaks with this measurement. 

1. Khovalela Naral/ Grated coconut: 2 Cups (fresh or frozen) 
2. Gul/ Jaggery: 1-1½ Cup (depends on jaggery’s sweetness and your family’s taste buds) 
3. Tandul Pithi/ Rice Flour: 2 Cups (very very smooth) 
4. Pani/ Water: 2-2½ Cups 
5. Ghee/ Clarified butter: 1 Tbsp. / 2 Tbsp. 
6. Mith/ Salt: A pinch 
7. Velachi Pud/ Cardamom Powder: 1Tsp.

Method:

For Filling:

1. Take one coconut. 
2. Grate the coconut and use 2 Cups from it.
3. Alternatively take 2 cups of frozen grated coconut in a microwave safe bowl. (Thaw the coconut before measuring it.) 
4. Add 1 Cup of jaggery to the coconut. Stir it. 
5. Put it in microwave for 30 Sec. 
6. Take it out, give it a good mix and put it back in microwave for about 2min. 
7. Take it out after a minute, add cardamom powder and stir it. At this point you may add chopped nuts of your choice to this mixture. 
8. Take it out with the help of oven mitten. Usually at this time the stuffing is ready. If you feel the jaggery is not melted completely then just put it back just for 10-12 sec. If you keep it longer then the stuffing will be hard. (I have done that and had to rescue it. I have added the tips to rescue the filling at the end) 

For Outer Cover:

1. Take 2 cups of water in a pan and put it on the stove on medium-high heat.
2. Once you see the water bubbles, add a pinch of salt and a tbsp. of ghee in it. 
3. Measure the rice flour properly in a bowl. The rice flour has be very soft and smooth on touch. If it is little thick then please sieve it. 
4. Once the water is boiling put the heat to low and put entire bowl of flour in the water. 
5. Start stirring it immediately and vigorously with the help of a nice firm spatula. 
6. Please make sure it’s not lumpy anymore. 
7. Put a tight lead. 
8. The steam trapped inside the pan will do the magic now. Take is off the gas after 2 minutes. 
9. Switch off the gas. 

Modak Making:

1. Take out the warm dough on a plain surface. 
2. Start kneading the dough once it is bearable to hands. But it should not be cold otherwise we will not be able to shape them. 
3. Put a little oil or ghee on your palms and start kneading. 
4. Cover the dough with warm damp cloth.  
5. Make medium sized ball and start making modaks. 
6. Take the rice flour ball and roll a small puri of it (about 2-3inches). 
7. Take the coconut filling and put 1 Tbsp of it in the middle of this puri. 
8. Take this puri in one hand and start pinching it with another hand. It will look like a bulb of a lotus flower. 
9. Now start taking all the pinched petals together and stick them together making a peak out of it. 
10. It will look like a small onion. 
11. I have a Modak mold bought from Tulashi Baug, Pune so I used mold to make these modaks (grease the mold before filling it with little ghee). It is very special for me since it has been gifted to me by a dear friend. 
12. Take a rice cooker (with steamer) or idali steamer to steam these modaks or dumplings. 
13. I have a rice cooker-steamer in which I put one damp handkerchief and put 7 modaks at a time on the steam mode for about 7-8 minutes. If you are using idali cooker or pressure cooker for steaming the modak, then please keep it for 12-14min or as per instructions on your cooker. 

    

    Another form of mold

    
    
14. Once done, take them out and pour desi ghee on it and relish them as a nice, healthy sweet.

    

    गणपती बाप्पा मोरया !!!

Tip:

1. If for any reason your filling or सारण becomes hard, put it in a pan and add little ghee to it. keep stirring till it is soft again. It may change it's color to little brownish but that is completely alright. 
2. The rice flour should be really smooth. If it's too coarse then the outer cover will break while molding the modaks. 
3. Do not let the dough cool down for the same above mentioned reason. 

Please try this super easy recipe of Ukadiche Modak and please your Bappa (We call Lord Ganesha- Bappa). If you like this recipe, give a thumps up and please share it with others. Happy Cooking!!!!

Please leave your comments and suggestions about this recipe. We welcome your feedback.

बोला गणपती बाप्पा मोरया, मंगल मूर्ती मोरया !!!!!!!

Other recipe you can try during the festival:
Paan Ladoo
Paan Shots
Narali Bhat  

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Meetha Paan Shots/ Betel Leaf Shots

So today had to go for a potluck brunch but wasn't sure till the end if I will be able to make it for the brunch or no. So hadn't planned anything ahead of time. Also my very enthusiastic friends who all are by the way great cooks too, had already declared what they were going to get. And my desert plan flopped because there were already 2-3 deserts. All of a sudden struck a nice “after the meal” idea, Meetha Paan (Betel leaf mouth freshener) but again didn’t want to go to the traditional way. So decided to make nice little paan shots. I didn’t have fresh betel leaves or paan at home but had nice crushed ready-made Kolkata meetha paan so used it instead of fresh one but didn’t notice any difference in the taste at all (sometimes semi-homemade cooking is good and easy). Obviously since it was for brunch couldn’t add any alcohol to these “shots” but still they were as tasty as they would taste with alcohol. So here we go!!!

Ingredients:

1. Readymade Paan Mukhwas (crushed): ½ Cup 
2. Vanilla Ice-cream: 1Cup
3. Chilled Milk: ½ to 1 Cup (for grinding) 
4. Saunf/ Aniseed: 2-3 Tbsp. 
5. Green food color: 4-5 Drops (optional) 
6. Crushed Ice: ½ Cup (optional) 
7. Shot glasses: 20

Method:

1. Take out vanilla ice-cream from the freezer and keep it out for around half an hour. 
2. Now put ice-cream, crushed paan mukhwas, milk, 1½ Tbsp saunf (keep rest for garnishing) and crushed ice (optional) in a mixie bowl. 
3. Grind it till everything is well incorporated. 
4. Now put green food color and grind again. This is an optional step altogether. 
5. Take shot glasses and fill them ¾. Garnish each cup with little saunf. 
6. If you are going to use them immediately you may keep them open in the refrigerator.
7. Since I wanted to use them the next afternoon, I cling wrapped each shot glass and put it in the tray which I was going to carry it along with me to the venue.
8. I refrigerated it overnight and in the morning took the tray outside and filled the tray with ice cubes, so they were served chilled. Also they didn’t move much in the transit. I cling wrapped the entire tray for more safety.

The shots were a big hit and everyone wanted more than one. Since I had expected it, I had already carried extra cups for the party.

Note:  

1. Since I had to take it for the brunch I didn’t add any kind of alcohol in it. However, if you plan to serve it post dinner and you have guests who drink alcohol beverages, you may add around 90ml vodka while grinding other ingredients.
2. I have heard even white rum tastes good in these shots, never tried though.
3. Today after having these shots, one friend suggested we may add mint ice-cream instead of vanilla ice-cream and I loved that idea too. Haven't tried it yet but maybe next time I will try it.
4. If you have all the ingredients for making any kind of meetha paan, please use them instead of readymade mukhwas.
5. I got these shot glasses from Dollar store. 24 for $1.00, isn't it a great deal?

Please try these super easy shots for your next party and surprise your guests with it. 

My MIL tried it and sent the picture to me :)

If you like this recipe, give a thumbs up and please share it with others. Happy Cooking!!!! 

Please leave your comments and suggestions about this recipe. We welcome your feedback.

Also check my Paan Laddos recipe too. 

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