Sweet Potato Gulab Jamun: A Delicious Twist on a Classic Indian Dessert
50 minutes
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About Sweet Potato Gulab Jamun: A Delicious Twist on a Classic Indian Dessert
Indulge in a delightful twist on the traditional Gulab Jamun with this recipe for Sweet Potato Gulab Jamun! This unique dessert replaces the usual milk solids with creamy, subtly sweet mashed sweet potato, creating a lighter yet equally flavorful experience. It's a personal favorite, reminiscent of the Misti Aloor Pantua I grew up loving.This recipe expertly blends the familiar warmth of spiced syrup with the unexpected earthiness of sweet potato, resulting in a truly unforgettable treat. Prepare to impress your friends and family with this innovative and delicious take on a classic.Get ready to embark on a culinary adventure as we guide you through each step, ensuring a perfect outcome every time. Let's create some magic in the kitchen!
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
- 1 Potato big, boiled and mashed, sweet
- 1 tbsp All-Purpose Flour
- 1 tbsp Semolina suji
- 2 tbsp Sugar powdered
- 2 cup Sugar
- 2 tbsp Milk Powder
- 1 tbsp Butter
- 1 tbsp Milk approx.
- 1 tsp Cardamom Powder
- 1 tsp Kewra Water
- Vegetable Oil for frying
Instructions
Prepare the Mawa Filling (Optional)
- In a small saucepan, combine milk and butter. Heat over medium heat until the butter melts and the mixture comes to a gentle simmer. In a separate bowl, whisk together milk powder and powdered sugar. Gradually add the warm milk mixture to the dry ingredients, stirring until a soft, pliable dough forms. Set aside.
Prepare the Sweet Potato Dough
- In a large bowl, combine the mashed sweet potato, all-purpose flour, semolina, and granulated sugar. Mix thoroughly until a cohesive dough forms. Let it rest for 10 minutes to allow the flavors to meld.
Make the Sugar Syrup
- In a medium saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Reduce heat to low, and simmer for 5-7 minutes, or until the syrup slightly thickens. Stir in cardamom powder and kewra water (if using). Keep warm over very low heat.
Shape and Fry the Gulab Jamun
- Heat vegetable oil in a deep fryer or large, deep pot to 350°F (175°C). Take a portion of the sweet potato dough (about 1.5 tablespoons), shape it into a ball, and gently flatten it slightly. If using the mawa filling, place a small amount in the center of the flattened ball, then carefully seal it, forming a smooth ball again. Repeat with the remaining dough.
Deep Fry and Soak
- Carefully add the sweet potato balls to the hot oil, frying in batches to avoid overcrowding. Fry until they are golden brown and cooked through, about 3-4 minutes per batch. Remove and drain on a paper towel-lined plate.
Soak and Serve
- Gently drop the fried sweet potato balls into the warm sugar syrup. Let them soak for at least 3-4 hours, or preferably overnight, to allow them to absorb the syrup fully. Serve warm or at room temperature. Enjoy!
Recipe Notes
Expert Tips for Perfect Sweet Potato Gulab Jamun
- Ensure your sweet potatoes are thoroughly cooked and mashed smoothly for a seamless dough.
- For a richer flavor, use full-fat milk and high-quality butter in the optional mawa filling.
- Don't overcrowd the pan when frying. This ensures even cooking and prevents the oil temperature from dropping too much.
- The longer the gulab jamun soak in the syrup, the more flavorful and tender they become. Patience is key!
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Recipe Nutrition
Calories: 524kcalCarbohydrates: 123gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 70mgPotassium: 263mgFiber: 2gSugar: 110gVitamin A: 8144IUVitamin C: 2mgCalcium: 60mgIron: 1mg
Usashi Mandal
Articles: 54
3 Comments
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Such a delicious dish! Thank you.
This looks so good! Appreciate the share.
I’m eager to make this recipe!