Sweet potato gulab jamun
 
Prep time
Cook time
Total time
 
An easy and quick recipe of gulab jamun which you can make for upvaas/fast/vrat and it turns out soft and light but makes no compromise on taste.
Author:
Recipe type: Dessert/Mithai fasting/Upvaas/Vrat friendly
Cuisine: Indian
Serves: 6 gulab jamun
Ingredients
  • ½ cup boiled Sweet Potatoes/ Shakarkand
  • Milk powder 1 + ¼ cup ( adjust milk powder accordingly)
  • Cooking soda a pinch or pour 1 spoon hot melted ghee in the dough while kneading
  • Ghee/clarified butter for frying
  • Dry nuts for garnishing
  • To make Sugar syrup:
  • 1. 5 cups water
  • 1 cup sugar
  • 8 to 10 strands of saffron
  • One pinch Elaichi/cardamom powder
Instructions
  1. Clean and wash sweet potatoes.
  2. Place it in a pressure cooker with very little water and cook for 2-3 whistles on low to medium flame.
  3. Do not overcook the sweet potatoes.
  4. Let the sweet potatoes cool down.
  5. Peel and grate the sweet potatoes so that while kneading there are no lumps remaining.
  6. Add milk powder slowly and gradually one spoon at a time, and start kneading to prepare the dough for gulab jamuns. Mix cooking soda and knead well.
  7. If required add more milk powder, to get the desired firmness in the mixture.
  8. Now grease your palms with half a tsp of ghee and knead the mixture again to make it smooth.
  9. Divide the dough into small equal proportions.
  10. Now make round balls and make sure there are no cracks on them, or else the gulab jamuns will burst open while frying.
  11. Deep fry it in desi ghee on slow flame.
  12. Make sure ghee should not be boiling hot or else it will get browned very quickly.
  13. Do not touch the gulab jamuns immediately after sliding them in ghee/ oil as they may break. Flip them gently after 15-20 seconds of frying.
  14. Fry till colour changes to golden brown.
  15. Or you can make these gulab jamun in appe pan instead of deep frying.
  16. Once all the gulab jamuns are ready take them out on tissue paper and immediately prick with toothpick.
  17. To make sugar syrup:
  18. Mix water and sugar in a pot. Bring it to a rolling boil.
  19. Let the mixture boil for 5 minutes.
  20. We need single thread consistency for the sugar syrup.
  21. Switch off the gas flame. Add saffron and cardamom powder. Mix well.
  22. Pour the sugar syrup into a bigger vessel if required so that the gulab jamuns get space to puff up when immersed in the syrup.
  23. Now put fried gulab jamun balls into syrup and let it soak for about 2 to 3 hours.
  24. After 2 hours you will notice that the sweet potato gulab jamuns have puffed up well and have become soft and spongy.
  25. Garnish with chopped dry nuts
Notes
If you wish you can add ¼ cup of grated paneer also into making these jamuns with given Ingredients.
Recipe by at https://yummytalesoftummy.com/sweet-potato-gulab-jamun/