Julab Jamun and Egg Bhurji
INGREDIENTS
(Julab Jamun)
1 cup Bisquick Pancake mix
3 cups Carnation milk powder
1 pint Heaving whipping cream
2 cups of water
2 cups of sugar
1/2 tsp. Cardamom powder and Saffron
1 tsp. Rose water
2-3 cups Vegetable oil
DIRECTIONS FOR JULAB JAMUN
1. Mix the Bisquick pancake mix and Carnation milk powder in one bowl.
2. Add a pinch of cardamom powder and a couple drops of rose essence or rose water.
3. Add the heavy whipping cream in small increments and combine the mixture. Make sure the dough is not too soft.
4. Roll the dough and make small balls gently. Then deep fry the small balls in vegetable oil.
5. To make sugar water, add 2 cups of water and 2 cups sugar to a pot. Then, put the pot on the stove.
6. Then, add a pinch of saffron, 1/2 tsp. cardamom powder, and 1 teaspoon rose water. Let this boil until the sugar has melted.
7. After frying the small balls, put them in the sugar water and let them soak for 30 minutes to 1 hour.
8. Then, serve hot or cold. Can serve with rose petals for decoration. Makes 25-30 balls.
INGREDIENTS
(Egg Bhurji)
DIRECTIONS FOR EGG BHURJI
1. Warm up 2 tsp. of vegetable oil or butter in a pot. Once warmed up, add diced yellow onion and 2-3 pinches of salt into the pot. Let the onions cook until they are soft and transparent. Stir every so often.
2. Once the onions are cooked, add the diced tomatoes, 1 tsp. of the green chili, ginger and garlic paste, about 1/2 tsp. of red chili powder, and 1 teaspoon of egg Bhurji masala. Stir every so often and let this cook down.
3. Crack the eggs in a separate bowl. Then, add the eggs to the pot and stir often to scramble the eggs.
4. Keep stirring until all the eggs have been scrambled and everything has been mixed together.
5. Then, butter the bread slices and cook both sides on a pan.
6. Serve the Egg Bhurji and bread hot. Serves for 1 person.