Gulab Jaman

2.5 cups sugar
6 cups water
6 cardamoms

1 cup tea whitener [Everyday]
1 cup dry milk [Nido]
2 Tbsp Oil
2 Tbsp Flour
2 Tsp Baking powder

2 beaten eggs
Oil for deep frying

1. In a wide deep pan, mix the sugar, water and cardamoms, and leave to boil.
2. In a bowl, mix the two milks, add the baking powder and flour, and mix with a whisk.
3. Rub in the oil.
4. Slowly add the egg, only enough to form a sticky dough, kneading.
5. Set the oil to heat.
6. Make small balls from the dough [they will swell when let into the sugar syrup], and deep fry until brown.
7. Take each out and add it to the sugar syrup. Let it cook for a little while, before turning off the heat and cover the pan with a lid. Let cool slightly before dishing out.
   

Serve warm!

Chicken Nuggets and Chicken Cheese Balls

[Recipe courtesy Naila Aunty]
So this recipe relies a lot on your own taste, for the seasoning at least...

1 cup day-old boiled rice
1 1/2 cups boneless chicken
Roughly, a 3.5 inch piece of ginger
6 green chillies
1-2 eggs

Seasoning:
Chinese salt
Salt
Black pepper
Vinegar [very little]

Options: [use sparingly because of the strong taste]
Coriander
Parsley
Oregano
Basil

1. In a food processor, grind the rice. Remove and set aside.

2. Process the chicken until it forms a paste.

3. Next, grind together the ginger and chillies.

4. Mix everything together in a bowl. Add seasonings to taste.

5. Knead with some egg, adding enough to form a sticky dough. Sprinkle lightly with corn flour/flour and knead well.

6. Keep in the refrigerator for half an hour [because of this heat!], before forming required shape.

You can make cheese balls by setting a small cube of cheddar or mozzarella in the middle of a ball of dough.

Dip in beaten egg, and coat in bread crumbs before deep frying. They may also be frozen in a single layer, after breading.

This is the size of the piece of ginger:


This is how the chillies and ginger would look:



The chicken and rice mixture would look like this: