Sweet Potato Gulab Jamun

Gulab jamun is a popular sweet from India, that is primarily prepared using milk solids. Traditionally, it is prepared from khoya(evaporated milk solids). Khoya is mixed with little flour and kneaded into a dough. The dough is then shaped into small balls and deep fried in oil. These deep fried dough balls are then dunked in sugar syrup and served. The sugar syrup is usually scented with rose water(Gulab) and the fried dough balls resembles jamun, an Indian fruit, hence the name.

Gulab jamun is one sweet that no indian can say no to. It can be had as it is or with a bowl of vanilla ice cream. It tastes absolutely divine be it any way. Gulab jamun is the first thing that comes to my mind when it comes to diwlai sweets. Every year, we prepare gulab jamuns during diwali that over years it has become customary to celebrate the festival of lights with a bowl of gulab jamuns. During childhood, i used to sit by the kitchen counter and watch my mom prepare gulab jamuns. I would be in such a hurry to taste them and my hands would be reaching out to grab one even before they could get dunked in the sugar syrup.

Okay, lets get to the post. I purchased sweet potatoes recently and was on look out for unique recipes. I came across sweet potato gulab jamuns and i couldn’t wait to devour them. It came out so well and it is a superb way to satisfy your sudden sweet cravings.  Do try this recipe and let me know how it turned out for you. Also, what is your favourite diwali sweet? I would love to hear from you in comments.

Recipe Source: yummytummyaarthi
Required Ingredients:

• Sweet potato(mashed)-2 cups
• All purpose flour/maida-2 1/2 tbsp
• Salt- A pinch
• Oil- As required
• Sugar- 1 1/2 cups
• Water- 1 cup
• Green cardamom-2

Method:

Boil and peel the sweet potatoes. Mash them using hands/masher without any lumps.

Add all purpose flour/maida and salt to the mashed potatoes. Knead into a smooth dough.

Make small lemon sized balls out of the dough and set aside.

In a kadai/wok or any suitable utensil, add sugar and water. Let it boil on medium flame.

Let it boil for 5 minutes. Once it starts to thicken, add green cardamom. Turn of the flame once it is thick. Let it cool.

Add oil in a kadai/wok and heat on high flame. Once hot, reduce the flame and check whether the oil is hot enough by dropping a tiny piece of the dough into it. It should sink and then float on the top.

Once the oil is ready, drop the sweet potato balls into it and fry until golden brown.

Once you are done with frying, add the fried balls to the sugar syrup. Let it soak for 30 -40 minutes.

Serve with sugar syrup or with any ice cream of your choice.

Notes:

• Make sure the oil is hot enough. It should be neither too hot nor warm. The sweet potato balls will stick to the bottom of your utensil if the oil isn’t of proper temperature.
• Either the jamuns or the sugar syrup should be warm. If both are hot, then your jamuns would disintegrate/break upon soaking in the syrup. So , make the sugar syrup first , let it cool and then fry the jamuns.
• If you like your jamuns more sweet, add 2 cups of sugar (in total)for the syrup.
• You can add rose water/essence to the sugar syrup. I personally don’t prefer adding rose water.