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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Posted by prajusha Tagged with: , , , ,
Nov 062013

Normally I prepare semiya payasam with milk and sugar. But this time I tried with jaggery and coconut milk.This delicious payasam can be served during festivals like Onam and vishu.

Semiya sharkara payasam (1)

Ingredients

  1. Vermicelli/Semiya – 100 gms
  2. Jaggery/Sharkara(grated) – 150 gms
  3. Ghee – 3 tbsp
  4. Cashew nuts – 8
  5. Raisins – 10
  6. Coconut milk(2nd extracted)  – 1 cup
  7. Coconut milk(first extracted/thick) –1/4 cup
  8. Cardamom Powder/Elakka podi – 1tsp

Semiya sharkara payasam (4)

Preparation

  1. To make jaggery syrup,boil I cup of water and melt jaggery .Once it is melted, strain it through a sieve to remove impurities.
  2. Fry raisins and cashews in ghee.
  3. Heat 1/2tsp ghee in a pan and roast vermicelli till light brown.In the mean time, boil 11/2 cup of water in another pan.
  4. Once vermicelli is roasted well, add the boiled water to it .Let it cook on medium flame for 5 minutes.
  5. Add melted jaggery to it and stir well.Add 1 tsp ghee to it.
  6. Add 2nd extracted coconut milk to it and let it boil.
  7. Finally add 1st extracted coconut milk and mix well. Don’t let payasam boil after adding thick coconut milk.
  8. Add fried raisins,cashewnuts and cardamom powder to the payasam.
  9. Serve warm.
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Rating: 3.3/5 (3 votes cast)

Posted by prajusha Tagged with: , , , , , , , ,
Jan 092013

This is my first post of 2013 and I am going to start the new year by sharing a sweet and delicious recipe of Mysore Pak.It is a popular sweet dish prepared using ghee,sugar and gram flour.It is a royal delicacy from Mysore palace and commonly served during festivals like Diwali.

Hope you all will try this soft and delicious Mysore pak at home.

DSC_2241

 

Ingredients

  1. Besan/Gram flour(kadala maavu) – 1 1/2 cups
  2. Water – 3/4 cup
  3. Sugar – 3 cups
  4. Ghee – 2 1/2 cup
  5. Baking soda – 2 pinches

DSC_2251

Preparation

  1. Heat 1 tbsp of ghee in a heavy bottomed pan and roast the gram flour till light brown and nice aroma comes.Once it is cool,sieve the flour.
  2. Transfer it into a bowl.Add 2-3 tbsp of melted ghee to the flour and mix well to a smooth paste .This is to prevent lumps while adding it to the sugar syrup.
  3. Heat the same pan and add sugar and water to it.let it boil.
  4. In the mean time, heat ghee in another pan on low flame.
  5. Once sugar syrup reaches thread like consistency,(when sugar syrup is placed between thumb and index finger,it should stick to form a string), keep the flame to low and sprinkle flour slowly and keep on stirring.
  6. Add 1/2 cup ghee to it and keep on stirring.while adding ghee, it will froth up and color changes.
  7. Add the remaining ghee to it and once the flour absorbs all the ghee and mixture become thick,add baking powder to it.Stir well.
  8. After adding baking powder,bubbles arise and  it starts leaving the sides of the pan.
  9. Turn off the flame and immediately transfer the hot mix into a greased plate.
  10. Make sure to spread the mixture evenly on all sides.
  11. Cut into desired shapes using a knife when it is warm.(Once it is cool it will be too hard to cut it .)
  12. Let it cool completely and slowly remove the pieces from the plate.
  13. Store them in a air tight container at room temperature.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , , ,
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