Iraqi Chickpea Sambousek,
Manga Pachadi (Mango Chutney),
& Bread Gulab Jamun
This is another late-evening snack-meal, consisting of: leftover Iraqi Chickpea Sambousek (like baked samosas), Manga Pachadi (Mango Chutney), and Bread Gulab Jamun (upper right).
The gulab jamun recipe is from Kabita's Kitchen, and features dumplings made of bread and milk. I added too much milk, so then I had to add flour, but it was still a very sticky dough. That's why the dumpling doesn't look like the usual. Also, as I can't eat deep-fried food, I decided to bake them, instead. Several recipes online suggested baking at 325 F, and then putting them under the broiler. I don't like the broiler, so I just increased the temperature to 425 F. After it was baked, I soaked the gulab jamun in sugar-syrup, which contained rosewater as well as some coconut-sugar syrup.
It was close enough to real gulab jamun for me, for now. I'm sure I'll try it again, some time soon. The last time (actually the first time) I made gulab jamun, long ago, it came out exactly as it was supposed to, and I'd like to try to achieve that again.
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