Wednesday, 27 September 2017


We prepare different type of jamoons for festivals, like Poatato jamoons, jamoons with carrots, sweet potatoes etc. being this is  season for tapiaco wanted to try jamoons with tapiaco . It sounds weird no !!!!!!!. jamoons not only with tapiaco, to make it more tasty I added chocolates to the jamoons, in the chocolate syrup, which is the all time favourite for kids and almost all of our grown ups too..   It turned out yummy and tasty. A double chocolate treat to all of my friends from sachu”s kitchen to make your festive season a special one.

I wanted to share this simple and tasty recipe with you all. Tapiaco / maravalli / kappa Chocolate Jamoons in chocolate syrup.


Chopped tapiaco                          - 200 grams
Maida/ all purpose flour             - 4 tbsps( add some more  flour if the dough is sticky)
Coco powder                                - 2 tbsps
Baking powder/soda                   - a pinch
Ghee                                             - 1 tbsp
Oil                                                             -for deep frying

SUGAR                                         - 1 ½ CUPS
Water                                            - 1 ¼ CUPS
Vanilla essence                            - ¼ teaspoon
chocolate grated                          - 2 tbsps

Pressure cook the tapiacos with very little water up to 4 whistles.
Drain excess water and mash the tapiaco very well. Add maida, cocoa powder, baking powder/soda, ghee and knead to a very smooth dough without water.
Make about medium equal sized balls from the dough.
Heat oil for deep frying. Once the oil reaches the smoking point, reduce the flame. Slide the prepared jamuns in batches and deep fry until crispy .
Drain and set aside for 5 minutes.
Mean while add 1 1/2 cup sugar and 1¼ cup water in a sauce pan. Bring it to a boil and cook for 10 minutes to prepare sugar syrup.
Melt the grated chocolate in microwave oven or with double boiling method.
No need to prepare 1 string syrup, just a thick sugar syrup. Addvanilla essence and melted chocolate to the sugar syrup  and mix well.
Add the prepared tapiaco / maravalli / kappa chocolate jamuns to the chocolate sugar syrup and mix gently.
Serve chilled.
Make sure to drain the sweet potatoes completely before mashing.
 You can add more maida if the dough is very sticky.
Do not add water for kneading.
You can add saffron or rose water instead of edible camphor


    Add 1” of water to a medium saucepan or pot and bring to a very gentle simmer
Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. You want the steam from the water to gently warm the bowl.
Add the chopped or grated chocolate to the bowl and stir occasionally with a spatula until smooth and melted.
Remove the bowl from the heat and use. If the chocolate starts to become too hard, just put the bowl back over the simmering water.

No comments:

Post a Comment