Gulab Jamun is a famous Indian desert, which is not only famous in India but also in South Asia. It is a dessert with deep fried dumplings soaked in sugar syrup. Traditionally, this desert was made using rose water and hence it got the name “Gulab” meaning rose and Jamun for the balls that resemble the Jamun fruit. The jamuns are generally prepared using milk based products.
Today, to post easy Diwali sweet recipe, I have prepared Gulab Jamun using “Sweet potatoes” or “Shakarkandi/ Rattala”. Don’t think otherwise, you prepare these sweet potato gulab jamun and give it to your loved ones. I am sure that no one will find out that you have used sweet potatoes for making jamuns. Trust me!
Let us go for the recipe.
- Sweet potato – 2 Nos
- Bread crumbs – ½ cup
- All purpose flour (Maida) – 3 tbsp
- Sugar- ¾ cup
- Water – 1 ½ cup
- Cardamom powder – 1 tbsp
- Saffron - few strands
- Oil – to deep fry
- Wash the sweet potatoes in running water and pressure-cook them until they become soft. Allow it to cool.
- Peel the skin from the sweet potatoes and mash it with your hands so that there are no lumps in it.
- Add bread crumbs and flour and knead it to a smooth dough.
- Make smooth, small lemon sized balls out of this dough and keep them aside.
- In a heavy bottom pan, add sugar and water. Bring it to boil while stirring in between. Make the sugar syrup in 1 string consistency, add cardamom powder and keep it aside.
- Heat oil in a deep bottomed kadai. Once the oil gets heated, turn the flame to simmer and add the jamuns carefully in a single layer. Don’t overcrowd them in the oil.
- Fry the jamuns till they become golden brown and the sizzling sound subsides.
- Take out these jamuns and dump them in the sugar syrup.
- Repeat the procedure for rest of the batch.
- Add saffron strands and allow the jamuns to soak in the sugar syrup for about an hour.
Surprise your dear ones and guests this Diwali with these delicious, soft gulab jamuns and enjoy!!
- If you can’t mash the sweet potatoes with your hand, you can use a food processor for this part. Then you have to follow from step(3) using your hands. No other wayJ
- Don’t add water while kneading the dough because we are boiling the sweet potatoes in water and the moisture in the sweet potato itself is enough.
- If you find the dough becomes watery or the jamun gets broken in the oil, add some more flour.
- Add the fried jamuns when the sugar syrup is hot.
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