Utkarai and Sweet Potato Jamoons

Utkarai:

Requirements:
Bengal gram-1 cup
Smashed Jaggery-2 cup
Grated coconut- ½ cup
Ghee- 1 tablespoon
Cashewnut-10
Dry grapes-10
Powdered Cardamom - 1 teaspoon.

Method: Soak the Bengal gram for 2-3 hours. Grind it roughly. Cook (boil) it in the steam in a idli cooker and grate it. In a thick bottomed pan (like copper bottomed pan) add jaggery with water to make it string like Paagu. Now add the grated gram, little ghee, Grated coconut and mix it well in the flame. When it attains non sticky state add cashew nuts, dry grapes and powdered cardamom. This is a very traditional sweet for Diwali especially in India. It can be prepared with red gram also. It will be nice from 1 week to 10 days.

Note: Filter the jaggery water in the beginning before it attains the string stage.

Sweet Potato Jamoon:

Requirements:
Sweet potatoes -1/2 kg
Milk-8 cups
Sugar-2 cups
Milk Goa-1/2 kg
Dry grapes-50gms
Cashewnuts -50gms
Maida-4 teaspoon

For frying oil or ghee-required amount.

Method: Cook the sweet potatoes. Smash it and add milk goa, sugar, little milk and cardamom powder. Pour milk in a thick kadai and heat till it become thicker. Add the mixed sweet potatoes with the milk paste in the kadai. Switch off the stove and take out the dough. After cooling make the dough into small balls and fry it in the oil or ghee. Soak the jamoons in the left over milk. Keep it in a fridge and serve with grated cashews and dry grapes. It is the cheapest and tastiest sweet.