Goat Milk

Happy Diwali !

This recipe to eat during Diwali is divine! Sweet and savory snack for munching on throughout the celebrations.

This is not carrot cake. Here I fry my carrots instead. It is an easy vegetarian stater.

This recipe requires less than 30 mins Preparation time, 10 to 30 mins Cooking time, Serves 4.

Ingredients:

For the bhajis

• 150g/5½oz carrots, grated
• 150g/5½oz parsnips, grated
• 120g/4½oz gram flour
• 1 tsp ground cumin
• 1 tsp curry powder
• 1 tsp ground coriander
• 1 tsp salt
• 2 free-range eggs, beaten
• 5–2 litres/2¾–3½ pints oil, for frying

For the chutney

• large handful fresh coriander (approx. 50g/1¾oz)
• 3 fresh green chillies
• 3 tbsp lemon juice
• 1 tsp olive oil
• ½ tsp salt
• 1 tsp caster sugar

Directions:

• For the bhajis, put the carrots, parsnips, gram flour, cumin, curry powder, ground coriander and salt into a large bowl and mix with your hands to release some of the moisture.
• Add the eggs and mix well. The mixture should be like a thick batter. Almost like an uncooked carrot cake batter.
• Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C (a drop of batter should sizzle and float to the top.) (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Working in batches, drop heaped teaspoons of the batter into the oil and cook for 3–4 minutes, turning the bhajis all the time so they are an even golden colour. Drain on kitchen paper while you cook the rest.
• To make the chutney, put all of the ingredients into a food processor and blend into a smooth paste. Serve with the bhajis.

*Recipe tips

These can be cooled, placed in a ziplock bag and frozen. Reheat in a warm oven.

Happy Diwali!

Recipe to celebrate the vibrant Hindu festival of lights.

Gulab jamun are a popular classic Indian sweet originally made of milk solids, sugar, water rose and cardamom powder.

These sticky-sweet deep-fried dough balls aren’t for those on a diet, but are an authentic Indian sweet.

This recipe requires 1-2 hours Preparation time, less than 10 mins Cooking time, and Serves 2.

Ingredients:

For the dough balls

• 350ml/12fl oz #CommissionsEarned goat milk
• 225g/8oz #CommissionsEarned powdered milk
• 25g/1oz  butter, #CommissionsEarned  melted
• 110g/4oz plain flour
• 1¼ tsp baking powder
• ½ tsp bicarbonate of soda
• vegetable oil, for deep frying

For the sugar syrup

• 200g/7oz caster sugar
• 100ml/3½fl oz water
• few strands saffron

To serve

• 1 tbsp chopped pistachio nuts
• 1 tbsp flaked almonds, toasted in a pan

Directions:

• For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls.
• Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (*Caution: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain.
• Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy.
• When the dough balls are cool, add to the syrup and leave to soak for about 1 hour.
• Garnish with chopped pistachio nuts and flaked almonds and serve.

This is a traditional Indian style of making ‘Kulfi’. Kulfi is best described as Indian-style ice cream as kulfi unlike ice cream, is not churned.

However, this is a fantastic summer dessert. This is a quick and easy version of kulfi.

This recipe requires 5 minutes Preparation time, 20 minutes Cooking time, 1 hour Additional time, Yield 3 cups, and Serves 6

Ingredients:

• 2 cups whole goat milk
• ½ cup condensed goat milk
• ¼ cup dry goats milk powder
• 2 teaspoons white sugar, or to taste (Optional)
• ½ teaspoon ground cardamom
• 1 pinch saffron threads
• ¼ cup chopped pistachio nuts

Directions:

• Stir the goat milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
• Pour the mixture into popsicle molds and freeze until solid, approximately 1 hour

Each serving provides 194 kcal; protein 7g, carbohydrates 23g, fat 9g.