ITS HOLI TIME! HAPPY HOLI....
                                     
                                       
                                                      THANDAI INFUSED DOUGHNUTS 
                                               WITH MOUSSE TEXTURED ROSE RABRI

                                                       THANDAI DOUGHNUTS
                                                (MAKES AROUND 15 DOUGHNUTS)
INGREDIENTS:

• FLOUR-500 gms
• SALT-10 gms
• FREASH YEAST-25 gms
• EGG -1(optional-can be removed from the recipe) USE 1/2 TSP BAKING POWDER INSTEAD
• BUTTER-100 gms
• SUGAR-80 gms
• LUKE WARM WATER APPROXIMATELY 300 ML

FOR FLAVOURING:(OPTIONS)

• THANDAI POWDER (READYMADE-EASILY AVAILABLE) OR
• THANDAI SYRUP OF MISHRAMBU OR GURUJI(PREFERABLY) OR
• MAKE A POWDER OF: 1 cup almond, 1/2 cup dreid rose petals, 2tbsp khus khus,4 tbsp fennel seeds,20 pepper corns,5 tbsp cardamom pwd.

METHOD:

1. PUT THE YEAST ,SUGAR AND 100 ML WATER IN A SMALL BOWL AND STIR UNTIL DISSOLVED.LEAVE IN WARM,DROUGHT FREE PLACE FOR 10 MINUTES OR UNTIL BUBBLES APPEAR ON THE SURFACE. THE MIXTURE SHOULD TURN FROTHY AND SLIGHTLY INCREASE IN VOLUME.
2. PUT THE FLOUR ON A MARBLE SLAB (PREFERABLY) . MAKE A WELL IN THE CENTRE AND ADD THE YEAST MIXTURE TO IT.SPRINKLE SALT AND BAKING POWDER(IF NOT USING EGG) ALL OVER.(IF USING EGG THEN ADD IT NOW THAT IS WHILE MAKING DOUGH)  NOW START MAKING A DOUGH ADDING REST OF THE WATER (i.e 200 ML) SLOWLY.
3.  MAKE USE OF TO AND FRO MOVEMENTS.ONCE TAKING THE DOUGH TOWARDS LEFT WITH RIGHT PALM THEN TO UR RIGHT WITH LEFT PALM. REPEAT MINIMUM 500 TIMES. (FOR SOFTER DOUGHNUTS, KNEAD FOR MINIMUM 15 MINUTES). SPRINKLE THE SURFACE WITH FLOUR IF REQUIRED.-DONT LOOSE PATIENCE IT WILL TAKE TIME TO ASSEMBLE-
4. NOW ONCE THE WATER IS SOAKED IN THE DOUGH ADD BUTTER(AT ROOM TEMPERATURE) TO THE DOUGH . START KNEADING AGAIN. THIS IS THE MOST DIFFICULT PART AS THE DOUGH STARTS TO BREAK.BUT AGAIN DONT LOSE PATIENCE.PLEASE. KNEAD IT IN TO AND FRO MOTION OR WHAT EVER YOU ARE COMFORTABLE WITH.(ATLEAST FOR 10 TO 15 MINUTES). YOU WILL BE HAPPY TO SEE THE TEXTURE OF THE CHANGING DOUGH.IT WILL BE AS SOFT AS A SNOW BALL. 
5. NOW ONCE THE DOUGH IS READY,SPRINKLE THE SLAB WITH FLOUR AND ROLL THE DOUGH WITH A ROLLING PIN. CUT THE SHAPE WITH A DOUGHNUT CUTTER AND PLACE IT ON A TRAY DUSTED WITH FLOUR FOR PROOVING OR IN SIMPLER WORDS RISING. KEEP THE TRAY IN A WARM PLACE(NOT IN DIRECT HEAT OR SUN) TILL THE DOUGHNUTS ARE DOUBLE IN SIZE(IT TAKES MINIMUM 1 TO 2 HOURS IN WINTERS)
6. NOW ITS TIME TO FRY! TAKE OIL IN A HEAVY SAUCEPAN AND DROP DOUGHNUTS IN THEM ONCE THE OIL IS WARM. (ONE OR TWO AT A TIME).ALWAYS PLACE DOUGHNUTS IN OIL FROM BASE SIDE THAT IS THE WAY U PICK THEM UP FROM PLATES. FRY ON MEDIUM HEAT. DONT TURN THE DOUGHNUTS TILL THE RING INSIDE TURNS GOLDEN. USE A FORK TO TURN.(APPROXIMATE TIME MAX 5 TO 7 MIN). THE OIL SHOULD NOT HEATED NICELY.
7. ONCE FRIED ROLL THEM IN THANDAI POWDER OR COAT THEM WITH WITH THANDAI SYRUP .

TO MAKE TASTIER DOUGHNUTS YOU CAN USE MILK INSTEAD OF WATER TO MAKE THE DOUGH OR ADD 2 TSP OF MILK POWDER TO FLOUR.

          THE BETTER THEY ARE PROVED THAT IS RISING TIME GIVEN, THE BETTER     TEXTURE THEY WILL ACHIEVE.

SHAPES WITH DOUGHNUT CUTTER

                             

                                                                 MOUSSE TEXTURED ROSE RABRI

INGREDIENTS:

• 1 LTR MILK 
• 4 TBSP GULKAND
• 4 TBSP ROSE SYRUP
• 100 ML CONDENSED MILK
• 2 TBSP ROSE SHARBAT(BRAND MAPRO PREFERRED) OR ROOHAFZA
• 30 GMS GELATIN OR CHINA GRASS
• 50 ML AMUL CREAM
• 100 ML  WARM WATER
• CHOPPED NUTS FOR DECORATION

METHOD:

1. BOIL MILK IN A HEAVY SAUCEPAN TILL LESS THAN HALF IN QUANTITY AND THICK.BOIL ON LOW HEAT AND STIR FREQUENTLY.(IT WILL TAKE APPROXIMATE 1 HR MAX.).LET THE MILK THICKEN AT THE EDGE OF THE PAN.(IRON KARAHE IS PREFERRED)
2. ADD CONDENSED MILK,GULKAND,ROSE SYRUP AND WHISK NICELY WITH A HAND BLENDER TO GIVE A SMOOTH TEXTURE.
3. ADD AMUL CREAM AND BEAT AGAIN.
4. NOW TAKE WARM WATER ,ABOUT 6 TBSP AND SOAK GELATIN IN IT. LET IT GET TRANSPARENT.DISSOLVE IT NICELY AND ADD TO THE ABOVE MIX.MIX IN NICELY.
5. POUR THE MIX IN THE SERVING BOWL,SPRINKLE CHOPPED NUTS AND REFRIGERATE TO SET.

SERVE CHILLED WITH DOUGHNUTS.