Shahi Gulab Bagh /Edible Rose Garden

Two of my favorite activities, other than work are craft and cooking and if there’s something that combines these two, I got to try that almost immediately.  Its only yesterday Hubby brought this month’s issue of Sananda (Bengali women’s magazine from the famous ABP group) this time they are featuring different types of Pithe (some homemade sweets). Before that I was planning to make something sweet for JFI: Saffron and finally decided on Chhanar payes but after seeing the picture of these Shahi Gulab Bagh I had to make them. My hands almost itched to knead the dough, carve the roses and to see the final outcome. Sometimes foods could look so lovely, and the best part is it tastes equally good. It’s like our Chhanar Jilipi (Jalebi with cottage cheese) or Gulab Jamun. Hubby is very excited to see these and could not believe I made them. He so eagerly wants to taste some but cannot bring himself to eat these beauties :-)

This recipe does not call for many ingredients and you can make it any time you want. I simply loved making them…who would not? You get to create such pretty things and get to eat them too. You just need to be patient as these are very delicate and requires careful handling. Guess these would make a great kid’s party item where your baby would be proud and happy to present such exquisite item to their buddies. I really wanted my Son to enjoy these delicate roses but he is too young for that. So have decided to present them to him on his 5^th birthday (…did I forgot to mention that am a dreamer!!!)

With this dish the Recipe Marathon and the year comes to an end. This Year is very memorable as God has blessed us with our baby and made us complete as a family. As for the Recipe Marathon, I enjoyed every bit of the challenge and being true to the rules, made brand new things in my kitchen. Here I end the year 2009 with a sweet note and my dreamer self tonight will make many a resolution to break them on the month end itself.

Shahi Gulab Bagh

Ingredients:

For the dough

Flour: 1 cup

Oil for shortening: 11/2 tsp

Khoya: 2/3 cup; (I used some karapaker sandesh; A bengali sweet)

Milk: 1/3 cup

Saffron: little

Oil: for deep frying.

For the syrup

Sugar: 1 cup

Water: 11/3 cup

Saffron: little

Method:

Microwave the milk for 30 seconds. Add a pinch of saffron, mix and let it sit for 10 minutes.

Grate the khoya finely mix with flour. Add the shortening mix.

Use the milk to knead this into a firm and soft dough. (Add milk very little at a time as the khoya will leave a lot of moisture when comes to contact with milk.) cover and let it rest for 10 minutes.

In the meantime prepare the sugar syrup by boiling the ingredients on low heat for 6-7 minutes.

Keep it warm.

To make the rose, pinch little dough and with your finger tips flatten in a shape of rose petal (heart shape). Make 6-7 petals at a time. Twist and add them one by one to create rose. If needed consult this tutorial. Use water to stick one petal to the other.Make all the roses and keep them covered.

Now heat oil for deep frying. Once the oil is hot switch off the gas.

Put the roses one at a time and fry them till light brown. It takes few seconds to cook so be very careful. The heat of the oil is very important. If very hot the roses will burn on outside with uncooked inside.

Keep the fried roses on an absorbing paper.

Dip them in sugar syrup for a minute before serving.

If you don’t have the patience for crafting the roses just make small balls, deep fry and soak them in syrup. The taste will be same.

Sending this to JFI: Saffron at Chef in You. started by Indira.

WISH YOU ALL A VERY HAPPY AND PROSPEROUS NEW YEAR 2010!


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