Ingredients

Sihi genasu ( sweet potato// shakarakandi)—1 or 1 1/4 mashed sweet potato.

Maida or all purpose flour—2 cups

Refined oil ( i have used sun flower)—1/2 cup

Jaggery powder ( Bella//gud)—1/2 cup

White sugar—3/4 cup

Water—1/3 cup( approximately)

Vanilla extract (essence)—1 teaspoon

Raisins (drakshi//kishmish)—3/4 cup

Baking soda—1 teaspoon

Baking powder—2 teaspoon

Salt—1/2 teaspoon

Fresh ginger(shunti) paste—1 teaspoon

Spices

Cinnamon (dalchini) powder—2 teaspoon

Nutmeg (jaikai//jaiphal)—1/2 teaspoon

Cloves (lavanga)-powder—1/2 teaspoon

Steam or boil or pressure cook sweet Potato until they are cooked.

Peel the skin and mash with a masher or fork.

Pre heat a thick bottomed pan or kadai on medium flame.

Put a parchment paper in a baking pan or tin and grease it with oil.

Take a mixing bowl,mix together mashed sweet potato,oil,sugar,jaggery powder,vanilla extract,water,ginger paste until well blended together.

Place a sieve over the above bowl,and add maida ,baking soda,baking powder,salt and spice powders.

Sift it and stir dry ingredients into the sweet pumpkin mixture.

Blend well using a spoon or spatula.

( do not over mix the batter,just mix until they are mixed well together)

Add in raisins and mix well.

Pour into the prepared baking tin.

Place in the pre heated kadai and cook for about 35 to 40 minutes on low medium flame.

Cook until done that’s when a tooth pick inserted in center comes out clean.

Take out and cool completely on a wire rack.