• August 31, 2021

Utkarai jamoons and sweet potato

Utkarai:

Requirements:

Bengal gram-1 cup

Broken Jaggery-2 Mug

Shredded coconut – ½ cup

Ghee- 1 tablespoon

Cashew Nut-10

Dried grapes-10

Powdered cardamom – 1 tsp.

Method: Soak the gram of Bengal for 2-3 hours. Grind roughly. Steam (boil) in an idli pot and grate. In a heavy bottom skillet (like a copper bottom skillet) add brown sugar with water to make it string like Paagu. Now add the grated gram, a little ghee, the grated coconut and mix well on the fire. When it reaches a non-sticky state, add cashews, dried grapes, and powdered cardamom. This is a very traditional sweet for Diwali, especially in India. It can also be prepared with red chickpea. It will be nice from 1 week to 10 days.

Note: Strain the brown sugar water at first before it reaches the string stage.

Sweet Potato Jamoon:

Requirements:

Sweet potatoes -1/2 kg

Milk-8 cups

Sugar-2 cups

Goa milk-1/2 kg

Dried grapes-50gms

Cashews -50gms

Maida-4 teaspoon

To fry oil or necessary amount of ghee.

Method: Cook the sweet potatoes. Blend and add the cocoa milk, the sugar, a little milk and the cardamom powder. Pour the milk into a thick kadai and heat until thick. Add the sweet potatoes mixed with the milk paste in the kadai. Turn off the stove and scoop out the dough. After cooling, roll the dough into balls and fry them in oil or ghee. Soak the hams in the leftover milk. Store in the fridge and serve with grated cashews and dried grapes. It is the cheapest and tastiest sweet.

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