IRRESISTABLE SWEETS

FRUIT GLAZED ACORN SQUASH

INGREDIENTS-
2 small acorn squash (about 2 pouds)
3/4 cup unsweetened pineapple juice
3/4 cup unsweetened orange juice
1/4 cup currants
2 tbsp.condensed milk
1 tbsp cornstarch
1/4 tsp cardomom powder(indian grocery store)now also available in regular super markets

1.Prick squash several times with a fork.Place squash on two layers of paper towels.Microwave ,uncovered at High 5 to 6 mts until sligtly tender.Let it cool .Cut ends off squash and discard seeds .Slice into 1 inch thick slices.Arrange squash slices in a rectangular baking dish .
2.Combine pineapple juice and the remaining ingredients,stir well Pour over squash slices.
3.Bake uncovered at 350 degrees for 35 minutes or until squash is tender,brushing frequently with glaze.

Gulab Jamun(a sweet made of milk powder)
1 cup dry milk powder
2 tablespoons all-purpose flour
1 tbsp semolina
2 tablespoons butter, melted
1/2 teaspoon baking powder
1/2 cup warm milk
1 tablespoon chopped almonds
1 tablespoon chopped pistachio nuts
1 pinch ground cardamom
1 quart vegetable oil for deep frying
1 1/4 cups white sugar
7 fluid ounces water
1/2 teaspoon rose water or a pinch of saffron
1 pinch ground cardamom

In a large bowl, stir together the milk powder, flour,semolina, baking powder, and cardamom. Mix in the melted butter, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for 2-3 minutes or until the syrup becomes a little bit of sticky.Add the almonds and pistachios and Set aside.
Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup.keep them in the syrup for an hour or two and serve warm or cold.