Lahori Gajhar|Sweet Potato in Sugar syrup

Alka Keswani — Mon, 12 Mar 2012 21:23:16 +0000

Sweet potatoes are the sweeter tuberous roots that are long and tapered, and have a rustic look , feel and taste. There are many varieties of these roots available around the world, ranging from pale yellow skinned to orange or from red to purplish hued skin. A rich source of Vit A and Beta-carotene, it is also a good source of many other essential minerals and nutrients. Generally in India, one can find the purple/Red variety of sweet potatoes with pale or whitish flesh. These varieties are generally less sweet and more on dry side than its orange or yellow counterparts.One can easily spot the hand carts, selling the hot/warm, coal roasted or fire roasted sweet potatoes. The smoky aroma, the buttery smoothness and the rustic feel, as you unwrap the charred skin, will surely charm you. If at all, you are not really happy with the tad less sweetness and bit of dry potatoes, then Sindhi style of cooking sweet potatoes in sugary syrup might tickle your sweet taste buds. Print Lahori Gajhar|Sweet Potato in Sugar syrup Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 3-3 Sweet potatoes cooked in sugary syrup ! Ingredients 1 large (or 2 medium sized) sweet potatoes Water for boiling 1 cup sugar 300-400 ml of water Method Thoroughly scrub and rinse well the sweet potato to make sure that its rid of all the dirt and grim. Boil in sufficient water till almost cooked.( I pressure cooked it whole, till the pressure of cooker was released just once.Switch off the gas immediately). In the meanwhile, cook the sugar along with water till it just dissolves. Now Cut the boiled sweet potatoes into 1- inch thick slices and add into boiling sugar syrup. Cook on medium flame till the syrup is thick and the flesh of sweet potatoes appear juicy and translucent. Serve warm. Notes Once boiled, or cut, do not keep the sweet potatoes exposed to air or else these will start to oxidize and turn black.Always let them soaked in water or syrup till consumption. Always boil these with skin intact.But make sure to thoroughly scrub the skin of Sweet potatoes clean. Peel the skin only just before actually eating it ( This means, serves these with skin intact, soaked in syrup ) 2.2.1

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Kesar Pista Kulfi

Alka Keswani — Fri, 02 Oct 2009 00:11:05 +0000

Oops it already started melting….. To begin with, it’s my Better Half’s Birthday today , So Happy Birthday Dear Hubby (Even though you dislike publicly displaying affection and all those mushy sentiments..still….). Then comes the rantings (Ahh that’s my favorite part of blogging..lol). It is a long Weekend here in India and me and kiddie were really looking forward to celebrate this day, since from past many months we hardly had got some FAMILY TIME to relax and enjoy just being together, chilling out with our kid, having fun roaming around, going on vacation…the desires are innumerable, the wishes, unending. But its hard for me to understand why the corporate world need to be so ruthless and insensitive . Instead of enjoying this day with his family, parents, friends etc, he is working (though it being a National Holiday..Mahatma Gandhi’s Birthday ). Worse still…. rest of weekend and maybe next weekend too, for whatever reasons office people give. I can understand the issues they have at workplace, still I am furious . I just can’t stand all this and wish I could do something about this.But helpless as I am, I am doing what I am capable of….Rant at my blog, take out all the frustrations , breathe in and breathe out and head on towards the recipe of the day…Kesar pista Kulfi (Saffron Pistachio Ice cream) ! But something more to share before that 🙂 I longed to bake a cake, but since I am yet to decide upon Oven Vs Microwave, I hunted for a recipe to make a Cake using pressure cooker. I finally found one recipe, but it called for eggs. Nothing for Veg. option. So without having any other option(I was desperate to make one at home) I opted for Pillsbury Cooker cake mix and made the chocolate cake.It was good, came out well, tasted nice, but I really do not like to use such mixes for cooking anything.I love my food freshly made and not with anything having preservatives. But now that I am through with Baking ?(Huh?) , I guess I should wait till I got some Oven or find some good recipe for COOKER CAKES from scratch before baking another one. Ok, I know you just want me to switch over to the recipe, so without annoying you anymore here is the Kesar Pista Kulfi , pure , fresh and pleasantly sweet. The recipe is adapted from here and I hardly made any changes, except that I had less pistachios in my pantry , so used whatever I had instead of 1/4 cup as mentioned in the original recipe.Also I guess I added more than required saffron, since the colour looked pale while cooking.But after setting, it turned out to be Deep Yellow, but Who is complaining ? It tasted just perfect.The texture was smooth and creamy and the taste….Yummm. Also I didn’t had any Popsicle so I went ahead and freezed the mixture in a plastic airtight container. Thanks Ramya for a lovely recipe ! So Enjoy the spread of Chocolate cake, Kesar pista kulfi and Rasberry Jelly, while I wait here for Hubby dear to come back home.

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Lahori Gajhar|Sweet Potato in Sugar syrup

Kesar Pista Kulfi