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8-10 white breads
1 tbsp wheat flour (Maida)
1/2 cup milk (normal temperature)
1/4 cup cottage cheese (Paneer)
1/2 cup nuts (cashew-nut, pistachio)
1 tsp cardamom powder

1 cup sugar
1 cup water
1 tsp cardamom powder (elachi powder)

Take bread slices and cut the edges. Take milk in a big bowl, dip bread slice in it and squeeze out the excess milk. Grind together paneer and bread to make smooth dough. Add 1 tbsp flour and knead dough with light hands to give a smooth texture. Don’t over do it or else gulab jamuns will become hard.

Make small balls. Fill chopped nuts and cardamom powder in the centre, close it and give it a round shape.

Heat oil, it should not be too hot. Deep fry the balls on low flame. Take it on absorbent paper and immediately put in sugar syrup.

For sugar syrup
Boil water and sugar till sugar dissolves completely. Strain the water in stainer or muslin cloth to remove the scum. Keep aside.

Keep it aside for 1 hour so that it can absorb the sugar. Serve hot.



1. Make sugar syrup by boiling water and sugar with cardamom powder or broken cardamom.

2. Once sugar is completely dissolved strain it.

3. Sugar syrup is ready. Keep it aside.

4. Trim the edges of bread.


5. Dip bread in milk.

6. Squeeze out the excess milk.

7. Blend together bread and paneer.

8. To make smooth dough.

9. Combine dough together, add flour and knead dough with light hands.

10. Make small sized balls.


11. Finely chop cashew and pistachio.

12. Put chopped nuts in the centre of ball.

13. Cover it from the edges.

14. Give round shape.

15. Deep dry on low flame.


16. Till golden in colour.


17. Dip in sugar syrup.

18. Garnish with nuts and serve hot!

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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