Sweet Potato Gulabjamun
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This is the time and season we are getting Sweet potato in the market. .Sweet potato also as good as normal potatoes. If we smoked the sweet potatoes in charcoal or with barbeque that is also good taste. Just peal out the skin and start eating. There are so many recipes salty and dessert. It is zero cholesterol it has fiber and has vitamin A, B, C so we must enjoy the seasonal vegetable.
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Ingredients
- Sweet potato 500 grams
- Refine flour 100 grams
- Sugar syrup 500 gm
- Grated coconut 1/2 cup
- Grated dry fruits 1/2 cup
- Milk powder 1/2 cup
- Green cardamom powder 1 tsp
- Gulkand 2 tbsp
- Oil for deep fry 100 ml
- Cream 1 tbsp
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Instructions
- Wash the Sweet potatoes.
- Boil with 1-2 whistle let the steam out. Peal out the skin.
- Mash the potatoes.
- Add all purpose flour and cream.
- Make a dough and small sizes of balls.
- Make the fillings with milk powder, grated coconut grated dry fruits, gulkand and green cardamom powder.
- Now stuff the sweet potato balls with the fillings. Close the end carefully , fillings should not come out. Once the fillings come out at the time of frying, it will spoil the oil.
- Preheat the oil and deep fry the Gulab jamun.
- Turn the Gulab jamun, fry until light brown.
- Strain the excess oil of fried balls.
- Then dip in sugar syrup for atleast 2 hours. Add rose water into the syrup.
Notes
Sugar syrup wilt be 1 : 1 in ratio means 1 cup sugar and 1 cup water. When the syrup starts boiling add 2 tbsp milk so the dirt particals of sugar will come out with the foam. Then strain the syrup it will crystal clear.
When the syrup will cool then add the hot fried balls. Both should not cool or both should not hot.
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