Ranga Alu'r Pantua (Sweet potato Gulab Jamun)
10:16 AM
Lately I have been posting very less and thanks to all the
lovely people who have wrote to esquire about it. There definitely are some
issues, which I need to resolve before I get myself back on this blogging
track.
I have noticed that few people have something to say about
this blog and I genuinely appreciate that. Be it praise or criticism please
feel free to voice your words, you will always find me here to accept it as
long as it is a genuine comment. Bring on any criticism, tell me this is not
how your grandma cooked or just tell me it dint work for you and it’s a crap
recipe, trust me am fine with it. All your comments be it positive or negative
always bring a smile on my face. I at least get to know that someone is there
to read it, to try it. so what if they dint like it. I am a human being,
capable of making mistakes but will try to do better next time…
When I started blogging I loved to believe that I cook all
authentic Bengali recipes, but with time that notion has changed. Now I know
there is no stamp of authenticity. Depending on families, depending on region, recipes get changed. Though the basic framework remains same but some like it
with more sugar and some like it with less spices. So when a reader said we
should not use turmeric while cooking posto or someone pointed out no whole red
chilly in Shukto…I replied and posted it all. I have nothing to hide and this
dedication to our own cuisine actually makes me happy.
But if you question about my commitment here then please
hold on. I have something to say. Blogging like any other social media is a
make believe world…you cannot judge a person from it. I can show only that side
of my life that I would like to portray. Not that everyone does that but my
point is if we want we can do that. Therefore it might be difficult to judge me
as a person too but I believe 5 years of blogging should at least have earned
me this credibility that am committed to this space of mine. Not because this
is public profile or I earn from it but because this is a place I created for
myself. To enjoy doing what I like. I as a person truly believe at least to be
true to myself…in no way at the end of the day I should be able to question any of
my act. So trust me here. in no way I bring half cooked or not cooked food to
this table and in no way this is a mean for me to earn money or publicity. So
if you think I am lying about a recipe or want to publicize my blog, then you
might consider staying away.
All said and done let me also add that when I started I
hardly had any idea what I am getting myself into. It’s been a steep learning curve. The knowledge
abut food, cuisine, various techniques have made me rich as a person,,but the
best part is the friends I have made here, friends so close that not a single
day goes by without talking to them, friends so close that not a single thing
gets unnoticed…I cherish this space of mine and cherish the love and affection
we share through food.
Again if by any means this post hurts your sentiment, I am truly sorry. I value your support. your friendship and your comment. Please keep them coming but please try to make sure its constructive.
After this strong message I should offer you some sweet dish, a dish straight from my childhood. Those dew soaked early evenings of the day before Bhaiphonta (bhaiduj), Maa and her sisters sitting around the wood burning stove in our grandfather's old house, preparing for a grand feast for all their cousin brothers. chitchatting and rolling a sweet smelling dough between their palms and stirring a big potful of cardamom scented syrup. I dont remember what they talked about, but the scent of the bubbling syrup, the faint sound of that sweet little balls getting dropped in the pot is still afresh in my memory. Those days were soon gone with everyone getting married and leaving for their respective homes all over India but that memory got etched in a little girl's mind. who today not being so little anymore, tried to relive those memories by preparing this easy dessert in a far away land.
Happy Holi friends. If you desire make this easy dessert with sweet potatoes, and woe your guests.
Ranga alu'r PAntua
Ingredients:
Sweet potato: 4 medium (3 cups when boiled and mashed)
flour: 2 tbsp
Sugar: 2 cups
water: 3 cups
cardamoms: 6-7
khoya: 2 tbsp or 2 tbsp milk powder mixed with a few drops of water to make a thick paste
oil: deep frying
Method:
Rub and wash the skin of the sweet potatoes to get rid of all the dirt. With a thin and pointy knife poke through the sweet potatoes at 3-4 places. place them in a pressure cooker and add 11/2 cups of water. tighten the lid and cook on medium for 1 whistles. let the steam dissipate in itself and then take out the potatoes one by one. you can also boil or steam then in a heavy bottom pan but at the end of cooking it should be soft so that you can mash them to a smooth dough.
To make the dough first I mashed them with my hand and then press little bit of this through a medium sieve. you can just process it in a mixie as well. do this after you peel the skin. add the flour and knead to make a smooth dough.
pinch small lemon size dough and place one cardamom seed and a pinch of khoya or milk powder paste in the middle. close it and tightly roll between your palm to smooth the surface. keep aside. Repeat with the rest of the dough. I got 2 dozens of pantua from the dough.
in a heavy bottom pan bring the water and sugar to a boil. stir so that the sugar does not get burnt at the bottom. Once it comes to a boil pound and add 2 green cardamoms and let it simmer on medium flame till its thick. once done it would be thick and sticky (almost 12-15 minutes). keep this warm.
heat oil for deep frying in a heavy bottom pan. Once it's very hot carefully place the gulab jamuns in a single layer. do not over crowd the pan. once the colour starts to change lower the heat to medium and fry till they are dark brown in colour. with a slotted spatula take them out one by one and dunk directly to the warm thick syrup. let them get soaked at-least for 20-30 minutes to absorb the aroma and get super soft and pillowy.
we love it warm.
A Homemaker's Notes:
While mashing the boiled sweet potatoes make sure that its really smooth and while shaping try to roll it tightly between your palm. the surface should be smooth for a nice and evenly colored finished product.
If you eat them immediately you might notice the sweet potato flavour. We prefer to rest it for 6-7 hours for the flavour to mature.
A Homemaker's Notes:
While mashing the boiled sweet potatoes make sure that its really smooth and while shaping try to roll it tightly between your palm. the surface should be smooth for a nice and evenly colored finished product.
If you eat them immediately you might notice the sweet potato flavour. We prefer to rest it for 6-7 hours for the flavour to mature.
With this heavenly sweet I wish you happy Holi! Wherever you are make sure to see and play with some colour.
Events:
sending this to Dish name starting with R
and Colour me black.
Events:
sending this to Dish name starting with R
and Colour me black.
Posts
39 comments
Loved the photos of the pantuas..and my my look at the stoneware you have collected:)
ReplyDeleteLooks delicious!
ReplyDeleteUnique recipe,clicks are awesome..yum
ReplyDeletewow sweet potato glab jamun looks delicious and perfect clicks .. even i have tired making sweet potato gulab jamun .. these are tempting me to make them again :)
ReplyDeleteSlurp!!! Slurp!! Thats all I could do... I often make Ranga Aloor pantua... its one of Sid's favourite
ReplyDeleteLove the way you have described it sayantani! !! I can visualise every word of it. Healthy treat!!!! Happy Holi to you!!!
ReplyDeleteSweet potatoes....that's something new . I have never tried jamun made from sweet potatoes...! love the pictures.
ReplyDeleteAs far as blogging is concerned, I think you are doing a great job !
Makes me drool..tempting
ReplyDeleteOmg, dont tortue me like this dear, cant take my eyes from those juicy jamuns, irresistible and love to finish that bowl.
ReplyDeleteHappy holi wishes to u.
I agree with what you've written there. Did someone say something to trigger all this ? I know we all take our blog very seriously to an extent that we get emotional about it, but don't let anything matter...
ReplyDeleteGubal jamun with sweet potato ? First time I have heard of this, sounds like a fun idea ! Happy Holi to you. And I absolutely love the photography !
This is a traditional Bengali dessert
DeleteThis is a traditional Bengali dessert
Deletewow never knew we can make gulab jamun with sweet potatoes...beautifully presented and awesome inviting clicks....
ReplyDeleteSouth Indian Cooking - Mar 20th to May 20th
I love ur recipes especially the chilli pickle ! Your words are poignant, blogging is something we all cherish!
ReplyDeleteI ve heard of this sweet potato jamun looks delicious ur pictures!
these look so yummy....i had made these long time back....your pictures are making me want some right now!!
ReplyDeleteSweet potato. Gulab Jamun. Sounds exotic to me and the pictures are brilliant Sayantani
ReplyDeleteWow what an innovative idea... I used to buy these sweet potato and boil and eat just like that... Next time going to try this way...
ReplyDeleteThanks for linking to my event
Event: Dish name starts with R till April 15th and a giveaway
Missed you in blogging dear :) been busy too sorry I did not send a mail to check, will send one today to update things :) lovely sweet :) and awesome clicks too.
ReplyDeleteThe only way I eat sweet potato is boil and dunk them in tamarind chutney!! I am so in awe with this amazing dish...surely trying this very soon. Thanks for sharing such versatile and traditional recipes and yes we need to see so much more of you.
ReplyDeleteAbsolutely gorgeous... I might try for Holi your Ranga Alu-r pantua :)
ReplyDeleteSounds interesting, beautiful clicks
ReplyDeleteReally felt the pain you suffered through that cruel comment...But I believe you don't have to pay attention as we all know what an incredible blogger ,cook you are....
ReplyDeleteI too have this in my draft and would post it on Bengali new year. Seriously the stunning pics will haunt me for long...
Hi! Your blog is awesome and the dishes look really yummy! I actually wanted an advice from you. What should be added to the icing cream of cakes so that the icing becomes nice and stiff and is easy to pipe out of the piping bag..awaiting your reply.
ReplyDeleteGulab Jamuns look so soft and loved the use of sweet potato
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dear sayantani, knowingly or unknowingly, you have become the sister whom i never had. so dont let any comment dishearten you. never justify your actions. if it makes you happy and you are not crossing any lines, then go on, blog away. happy holi.
ReplyDeleteI stumbled upon your blog some time ago while researching "bori" and loved your entry on Naksha Bori. It was delightful, and painstakingly and lovingly done. Today I wanted to look up some veggie dishes from my childhood as spring is finally beginning to arrive in the northern parts of US, and I am longing for the kumro-phul bhaja, teto dishes and labra, etc. Stumbled upon your blog again and saw your frustrated post - must have been some very hurtful comment to get you going like this. However, does outside opinion change who you are as a person? The answer is NO. Even if you are to profit from this blog, how is that anybody's business? We are here because your blog fulfills some mission for us, so karma is paying up anyway :) Therefore, if blogging makes you truly happy, by all means carry on! I for one thank you from the bottom of my heart for publicly cataloguing traditional childhood recipes that I myself am not motivated enough to write up. - Nandita, from Indianapolis
ReplyDeletei agree with what you say about blogging.
ReplyDeletei had made gulab jamun with sweet potatoes and they become a bit dense. a perfect vegan treat if khoya is substituted with almond paste or almond meal.
Thanks everybody for everything espcially the moral support. I badly needed this.
ReplyDeleteNandita and Prerna, when it comes to express my feelings am really bad with words. I wont thank you as it wont be enough for what you have said. but am really glad to have started blogging and showered with love and affection from you people. I value this unconditional support the most. love to both of you.
ReplyDeleteThis is good
ReplyDeleteThis looks great
ReplyDeletelovely idea sounds intresting
ReplyDeleteThis recipe is worth bookmarking, love the new pictures you have been taking.. Came out really well.
ReplyDeleteI tried to follow your steps in making gulab jamuns, it was soft and delicious. Your way of presentation is very simple and easy to follow.
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Seriously, I am a chef from Orlando, Florida and I am Brazilian and Puerto Rican. God has put in me the passion to be on fire for Indian and its cuisine and your blog is one of the windows I have for the cuisine of the Bengali region. I appreciate so much all that you do and I want you to know that. Also if you could specify which recipes are traditional in Bengali cuisine when you make them or Ill ask you I would really appreciate it. You are great really, thank you so much.
ReplyDelete@Williams, You are very kind to write such an appreciative comment. I wold be glad to answer any of your queries as Traditional Bengali and Indian Recipes are something I love to work on. You can mail me anytime to ahomemakersdiary@yahoo.in
ReplyDeleteThanks
Sayantani
Thank you for this recipe one of my bhabi made this many years back and after all these years I wanted to make it. Could you please upload few photos of the steps when you post a recipe, in this case the colour while deep frying would be very helpful.
ReplyDeleteDear Sayantani,
ReplyDeleteI am a Bengali and I sadly don't know much about Bengali cuisine as I was brought up in Gujarat. I am married and a mom now, and feel the need to get back to my roots. Ur blog helps me a lot. I shall make the ranga alur pantua tonight. Thank you so much.