Jun 152017

Sweet potato jamuns are prepared using boiled sweet potatoes,maida and milk powder and soaked in sugar syrup.These are easy to prepare and tastes great.

Sweet Potato Jamun (4)



  1. sweet Potato (3 medium size,Boiled) – 1 cup
  2. Maida/All purpose flour – 1/4 cup
  3. Milk Powder – 1/4 cup
  4. Ghee – 2 tsp
  5. Baking Powder – 1/4 tsp
  6. Oil – for frying

For sugar syrup

  1. Sugar – 3 cup
  2. Water – 11/2  cup
  3. Rose Essence – 1/2 tsp
  4. Cardamom powder – 1/2 tsp
  5. Lime juice- 1/2 tsp

Sweet Potato Jamun (1)


  1. In a pressure cooker,add sweet potatoes with 1 1/2  cup of  water  . cover and cook for 3 whistles. let it cool down and open the lid. Drain the water. peel off the skin of potatoes and mash well or you can grind it.
  2. In a bowl, sieve all purpose flour and add milk powder,baking powder to it and mix well.
  3. Add mashed sweet potatoes to it and knead  well using hand  to get a  smooth dough without lumps. cover with a lid and keep aside for 10 minutes.Then Make small balls out of the dough.
  4. Prepare sugar syrup by boiling water and sugar.once it reaches half string consistency, it is done.Remove from fire.
  5. Add cardamom powder,rose essence and lime juice(to avoid crystallization of sugar) to it.
  6. Heat Oil in a pan. Drop a small ball to the oil and if it comes up,it is ready to fry.
  7. Reduce the flame to low and place the balls to the oil .Fry till golden brown in color.place the fried balls on a paper towel to absorb the excess oil.
  8. Transfer the balls into warm sugar syrup.
  9. soak them in sugar syrup for a maximum of 4 hours.
  10. Garnish with Almonds.
  11. Serve chill.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , ,
Oct 262016

Rasmalai is a  sweet dish popular in west Bengal and it is made using paneer balls and then immersed in rich and sweet creamy milk…so this is a perfect sweet dish to try for this Diwali season.



  1. Paneer – 200 gms
  2. Milk – 500 ml
  3. Sugar – 1/2 cup
  4. Condensed milk – 2 tbsp
  5. Water – 2 cups
  6. Pistachios ( chopped)  – 8
  7. Almonds(chopped) – 8
  8. cardamom pods(peeled and crushed)  – 6
  9. Saffron strands- a pinch





  1. Grate paneer cubes and grind well in a blender.Remove from the blender and knead well using hand.Once it is soft and smooth,make small balls out of it.Then flatten into thick disc like shape and keep aside.
  2. In a wide pan, Boil 2 cups of water along with sugar and 2-3 cardamom pods.Once it starts to boil and sugar dissolves,drop the balls slowly into the syrup and cover and cook for 15  minutes on medium flame. After 10 minutes you can check and see if it is cooked on one side.then gently flip to the other side  using a spoon.After15 minutes The paneer balls will be double in size and spongy by then.
  3. Remove the balls from the syrup and using a  spoon ,squeeze each ball to remove the sugar syrup from the rasgullas.Keep aside.
  4. Do  take care not to  overcrowd the pan with too many balls.Also if it is not cooked properly,it will break easily.
  5. For making thickened milk,boil 500 ml of milk in a sauce pan and add 2 tbsp of sugar, cardamom pods,a pinch of saffron stand into it.Once it starts to boil, lower the flame and stir occasionally till the milk reduces to half.
  6. Add condensed milk,chopped pistachios,chopped almonds to it and finally add the rasgulla balls to it and cook on low flame for 2 minutes.
  7. Remove from flame.Garnish with chopped pistachios and saffron strands.
  8. You can refrigerate for a maximum of 4- 5 days.
  9. Serve chilled.
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Rating: 0.0/5 (0 votes cast)

Posted by prajusha Tagged with: , , ,
Oct 102015

Red Velvet Cupcake (5)

Red Velvet Cupcakes are my kids favorite and you can make this for your kids too..This is an easy recipe to make during kids birthday parties and must try for beginners in baking.since I am a novice in decorating cakes ,it  doesn’t look perfect like professional bakers .Winking smile


  1. Butter(unsalted,softened) – 1/4 cup
  2. Sugar(powdered) – 3/4 cup
  3. Vanilla extract-1/2 tsp
  4. Egg-1
  5. Red food color – 1tbsp or Beetroot juice for red color-4 tbsp
  6. Cocoa powder – 2 tsp
  7. Baking soda- 1/4 tsp
  8. Curd- 1/2 cup
  9. Maida/all purpose flour – 1 cup


  1. Preheat oven to 350 degree c.
  2. Mix in curd and baking soda and keep aside.In a bowl, Add butter,powdered sugar,vanilla essence and using a electric mixer, beat well on medium speed till fluffy.
  3. Add egg to it and beat it.Then add cocoa powder,food color(I don’t recommend adding  food colors)or beetroot juice (it is healthy)and mix well.
  4. Add  flour and curd mixture little by little and beat on low speed till it is blended well.
  5. Divide the batter evenly and Pour a spoonful of  mix into muffin cups and take care to fill only 3/4th.
  6. Bake for 20 minutes or until a toothpick inserted in the center of cupcake comes out clean.
  7. Transfer to wire rack to cool completely.

Red Velvet Cupcake (3)

For strawberry frosting:

  1. Strawberries – 1 1/2 cup
  2. Butter(softened) – 1 cup
  3. Sugar(powdered) – 11/2  cup
  4. vanilla extract – 1tsp


  1. Blend the strawberries until smooth like puree.In a bowl,add butter and beat well until smooth and creamy.
  2. Add sugar and beat again.Add vanilla and beat until smooth and fluffy.
  3. For frosting, Fit a decorating  bag with tip 18(I used the wilton decorating bag and tools)with filling.Fill only 1/2 full and decorate the top of cupcake.

Red Velvet Cupcake (6)

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Rating: 5.0/5 (2 votes cast)

Posted by prajusha Tagged with: , , , , , ,
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