So here we are back to making desserts again .. its always so comforting to make something sweet. I feel that it somehow sweetens my soul as I make it. I made “kaalo jaam” after such a long time. My inspiration for making this dessert is the sweetest person in the world – Kakon api. I first had this at her house.. and she was nice enough to send me the recipe as well. It also reminds me of the time when I went to Nipa apus house and made these on a whim. We had a real girls day in. All very good memories attached to this dessert. I miss you all and this is to reminisce our time together.
- Milk Powder – 4 cups
- Self Raising Flour – 1 cup
- Quart of whipping cream ( Thickened cream)
- Oil for deep frying
INGREDIENTS FOR SUGAR SYRUP:
- Sugar – 4 cups
- Water – 5.5 cups
- In a mixing bowl combine milk powder and flour .. make a well in the middle and add the thickened cream slowly while mixing everything together .. forming a dough.
- Shape the dough in to round balls first and then roll it sideways in your hands to form an oval sphere.
- To get your sugar syrup ready .. use a Rondeau pan. The more bigger the pan the better so that when you soak the fried dough in it .. there will be plenty of space for them to increase in size. Combine the water and the sugar and boil it till the sugar is completely dissolved.
- Fry the dough on a medium flame. Take your time to do this step as you want the dough to cook thoroughly.
- Once all of it is fried, lay all the fried dough in to the sugar syrup and boil for 5-10 minutes with the lid covered. Turnoff the stove and let it soak in to the sugar syrup until you are ready to serve it in to your serving dish.
I guess I have been feeling a little peachy lately 🙂 . I remember when I was little, there used to be a cartoon series that aired on the Disney channel called “little bear”. He had a human friend named Emily who loved peaches. The colour on that fruit always looked so treasure like to me. A combination of orange and yellow mixed in with some gold. It seemed like almost mythical for such a jewel like fruit to be in existence for us to devour. This recipe is great for people who can not intake high amount of sugar. Ingredients : Wonton wrappers, peaches, brown sugar, powdered sugar, flour, oil, heavy cream, salt, sugar and water.
Peach Wonton recipe
- 2 pounds ripe peaches, peeled and sliced/diced (about 8 peaches)
- 2 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- Wonton wrappers (1 12 oz. pack should do it.)
- Canola or vegetable oil, enough for about 1″ of oil in your pan
- Powdered sugar for sprinkling
- Slice up the peach and toss in a large bowl with flour and brown sugar.
- Lay out the wonton wrappers, drop about a tablespoon of sliced/diced peaches and a tad bit of peach juice in the center of each wonton wrapper.
- Using your finger or pastry brush, wet the outside edge of the wonton wrapper.
- Fold one corner of the wrapper over to the other corner, and gently press down to seal edges. Make sure to seal edges thoroughly to avoid the oil splattering. Add an additional fold, if you’d like by dabbing the corners with water and folding them up to meet in the middle.
- Heat 1″ of canola or vegetable oil in a heavy bottomed pan over medium-high heat to 375°F. Carefully slide wontons into oil and fry for about 2-3 minutes, turning as they fry. When they reach a lovely golden brown, remove from oil to a paper towel lined pan.
- Sprinkle with powdered sugar.
Caramel Whipped Cream Recipe
- 1/4 cup sugar
- 1 tablespoon water
- 1 1/4 cups cold heavy cream
Prepare an ice-water bath. Heat sugar, water, and a pinch of salt in a small saucepan over medium-high heat, stirring until sugar dissolves.
Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1/2 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).
Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
Whisk remaining 3/4 cup cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.