Look inside for the detailed recipe and video.Shakarkand ke gulab jamun is a delicious and unique Indian dessert recipe. Shakarkand Ke Gulab Jamun or sweet potato gulab jamun, as the name suggests, these cute golden brown beauties are made of sweet potato, milk powder and soaked in rose and cardamom flavoured sugar syrup. This recipe doesn’t require all-purpose flour (maida) or baking soda. These sugar-filled delicate Jamuns are perfect for Navratras or any fasting occasion. This recipe is ideal for vrats or fastings and for those who are fasting as it is falahari. Sweet potato gulab jamun not only gives you instant energy but also keep you full for a longer period and provides a mouth-watering experience.These soft textured and melt in mouth gulab jamuns are no less than the traditional khoya gulab jamuns. It is an easy and quick recipe of gulab jamun with few ingredients, turns out soft and light without compromising the taste. Since Dussehra is around the corner, sharing a delicious dessert of sweet potato that you can make and eat during fasting. This recipe is easy to make and tastes great.
Utensil and Tools
- Prestige Saucepan Pan
- Borosil Glass Mixing Bowl
- Vinod Platinum Triply Stainless Steel Kadai
- Philips Induction Cook Top
- SiliconSpatula
Ingredients
- 125 grams Sweet Potato (Shakarkand)
- 10 tbsp Milk Powder (½ cup +1 tbsp)
- 1 tbsp Ghee (Clarified Butter)
- 1 tsp Cardamom Powder
- 1 ½ Cup Sugar
- 1 ½ Cup Water
- 1 tsp Lemon Juice
- 1 tsp Rosewater
- Oil For Frying
- 1 tbsp Pistachios Slivers (optional)
- Rose Petals For garnishing
Video
Instructions
- Clean and wash the sweet potato. Cut into big-sized pieces. Boil water in a saucepan and add the sweet potatoes. Boil the sweet potatoes for 10 minutes on a high flame or until cooked completely. (do not overcook the sweet potatoes; else, it will turn sticky, and you will require more milk powder for making the dough). Drain off the sweet potatoes, transfer them to a plate and let them cool down.
- Meanwhile, prepare the sugar syrup. Add sugar and water to a saucepan, let the sugar dissolve completely on the low-medium flame, and add lemon juice and cardamom powder. Let it cook for 10-12 minutes or till it reaches the sticky consistency. Add rose water and mix it well. Turn off the flame and keep it aside.
- Peel the skin of the cooled down sweet potatoes and grate them. Add 1 tablespoon of ghee and ½ teaspoon of cardamom powder and mix it well.
- Add milk powder gradually to the sweet potato mixture and make a firm, soft and smooth dough (If you find difficulty in making dough, add more milk powder. Gradually add the milk powder (1 teaspoon at a time) to make a smooth dough).
- Heat the oil or ghee in a heavy-bottomed kadhai or wok on a medium flame.
- Divide the dough into equal-sized balls. Now grease your palm with ghee and make smooth round balls from the dough.
- Check the oil temperature- Add a tiny piece of the dough to the hot oil; if it comes up slowly and floats on the oil's surface, the oil is ready for frying. If it stays at the bottom of the kadhai, it means the oil requires more heating. If it floats up too quickly, the oil is very hot for frying; turn the flame low and cool down.
- Gently drop the balls in the hot oil. Do not touch the gulab jamuns immediately after sliding them in the oil; gently flip them after 15-20 seconds of frying.
- Deep fry the gulab jamuns at a low-medium temperature. Gently keep on flipping & rotating them for even frying. Do not overcrowd the kadhai; fry it in small batches.
- Fry the gulab jamun till golden brown. Drain and remove them from the oil and transfer them to warm sugar syrup. Fry the remaining gulab jamuns with the same process and then keep them in the sugar syrup for soaking.
- Gently shake the pan and immerse the gulab jamun in the sugar syrup. Cover the pan and let it soak for 2-3 hours in the sugar syrup.
- Garnish the gulab jamuns with some pistachios and rose petals. Serve it warm.
Nutrition
Calories: 106kcalCarbohydrates: 22gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 23mgPotassium: 91mgFiber: 1gSugar: 21gVitamin A: 1152IUVitamin C: 1mgCalcium: 46mgIron: 1mg
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