Its weekend and it’s raining so awesome climate. In this beautiful climate 1st thing what click in my mind is cooking something tasty and delicious. Usually I make French fries and pakkora’s in this climate but today morning I wished to eat something sweet thus guess what I made? Its gulab jamun made from sweet potato.
Most of the people love to eat gulab jamun, but have you ever heard about sweet potato gulab jamun? I think many of you had not. I heard this recipe from my neighbor.
It’s very easy to make. Have a look at recipe of sweet potato gulab jamun:
Sweet potato – 2
Flour or maida – 1 tbsp
Cooking soda – one pinch
Milk or fresh cream – 1 tsp
Salt – one pinch
Sugar – ¾ cup
Cardamom – 1 nos
Saffron – optional
How to make?
Take steam cooker or Pressure cooker and keep sweet potato, note don’t add water (take container in that keep washed sweet potato and fill cooker with water).
After 3 whistles, keep sweet potato aside for 20 minutes. Let it cool down.
Once it become dry peel off its skin and mashes it nicely and kneads it with milk or cream. (I love to kneed with cream) Then add salt and sodium bi crab (cooking soda) and knead once again.
Dough should be smooth and soft.
Take pan or a container and add sugar along with water and let both boil for 5 to 8 minutes in high flame.
Add elachi and saffron and mix them nicely.
Meanwhile take small portion of dough and make equal size balls. Take little ghee and grease your hands with it and shape balls nicely, there should not be cracks.
Heat oil in Kadai (I used desi ghee instead of oil).
Once oil is hot put the flame to low and drop the balls into it. In 2 or 3 section cry balls depending upon oil in kadai. Once half cooked make flame to medium and keep on turning every now and then so that ball cook evenly.
Once balls are deep golden brown, remove them from oil and drain it in paper towel.
Once removed from oil wait for 2 minutes and then dip them in sugar syrup.
Your tasty and delicious gulab jamuns are ready to eat. Serve them nicely and enjoy this sweet dish with your family and friends.
Note: For best result keep gulab jamun in standing time for 3 to 4 hour before eating.
Never put gulab jamun in hot syrup as your gulab jamun will become shrunken.
Do not put more liquid in dough or else it will give unshaped jamuns.
Don’t add more soda as it will make them dis-integrate in oil.
If you think dough is more sticky then add little maida.
Never add salt more than a pinch.
Sugar syrup should not be more watery. I also added rose essence for flavor.
Take fresh cream.
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