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)

 

Ingredients

  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)

Preparation

  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: , , , ,
Apr 142017

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Papaya is rich in vitamin C and it can be eaten raw or ripe. I have read somewhere that papaya seeds are edible and can be used as substitute for spice in curries.In Kerala ,we make papaya thoran,papaya pickle and never tried payasam with papaya. For this vishu, I am going to share a sweet and yummy papaya payasam.

Ingredients

  1. Papaya/Omakka (ripe/cut into small cubes) – 1/2kg/2 cups
  2. Sago/chowari (soak in water) – 5 tbsp
  3. Jaggery (grated) – 1 cup
  4. Coconut Milk(2nd extracted Milk) – 11/2 cups
  5. coconut milk(1st extracted) – 1 cup
  6. Cardamom Powder – 1tsp
  7. Sugar – 4 tbsp or add according to your sweet taste.
  8. Milk Powder – 3 tbsp
  9. Cashews – 8
  10. Raisins – 10
  11. Ghee – 5 tbsp
  12. Papaya pieces – to Garnish

DSC_6761

Preparation

  1. Wash and peel off the outer skin of papaya.Discard the black seeds.chop papaya into small pieces.In a blender,Grind into a fine paste.
  2. Boil 1/2 cup water in a pan and melt jaggery till watery. then strain the impurities and keep aside.
  3. Soak sago in water for sometime.Boil 1/2 cup water and let sago turns translucent.
  4. Heat 2 tbsp ghee in a  thick bottomed pan.Usually in Kerala we use Uruli for making payasams.
  5. Add papaya paste to it and saute till dry.Add jaggery water and sago to it and stir well.Instead of sago you can add Rice Ada.
  6. Once it starts to separate from pan, add 2nd extracted coconut milk .Add 1 tbsp of ghee to it and stir slowly.
  7. Add 4tbsp of sugar to it.
  8. Once it starts to boil,add milk powder mixed with little milk to it and mix well.Add1 more tbsp ghee to it.
  9. Once it starts to thicken, add first extracted milk to it and mix well.
  10. Add cardamom powder to it.Remove from fire. Don’t let the first extracted coconut milk to boil.
  11. Heat 1 tbsp ghee in a pan.Fry cashews and raisins and add it to payasam.
  12. Garnish with Papaya pieces.
  13. Serve hot or Chilled.
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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.

DSC_6505

Ingredients

  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

 

DSC_6508

 

Preparation

  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: , , ,
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