Gulab Jamun is definitely a delicious and popular dessert in india. Back in home I remember mom used to make jamuns with sweet potatoes. This is one particular sweet I have seen almost every house in Assam makes during our festival bihu. An easy and quick recipe of jamun other than the normal gulab jamun recipe where we have to use paneer /khoya. Soft and light and no compromise on the taste. Do try this once I am sure you wont be disappointed.
Ingredients:
Sweet Potato: 3 medium sized
Plain flour: 3 tbsp.
Milk powder: 2 tsp
Soda bicarbonate: a pinch
Salt: a pinch
Sugar: 1 cup
Water: 1 cup
Cardamom powder: 1/2 tsp
Saffron: few strands
Rose essence: 1/2 tsp
Oil for deep frying
Method:
Wash the sweet potatoes properly. Cut them and pressure cook upto 2 whistles.
Once done transfer into a strainer and let the them dry. Now peel off the skin and put them in a bowl. Mash with a help of a spoon or fork. Add flour, soda, salt, milk powder and combine them all well. If you find the mixture a bit sticky , you can always add some extra flour. And if it gets dry add few drops of milk. After mixing them well to a smooth texture, make small portions out of the mixture and make balls.
At the same time make sugar syrup by boiling sugar in water in a saucepan until it is a bit thick. Add cardamom and saffron & rose essence in it.
Heat oil in a deep bottomed kadhai/pan for deep frying the jamuns. Slide down the jamuns one by one into the hot oil keeping the flame low to medium. Fry 4-5 jamuns at a time. Keep turning them while frying till they are golden brown. Repeat the same process for rest of the jamuns. Transfer them to the paper napkin.
Once the jamuns are cold add them into the sugar syrup. Let the jamuns get soaked in the syrup completely. Allow the jamuns to stand in the syrup for an hour or so before serving. This will help to get the typical sweet potato smell out of the jamuns which you may not like while eating them.
Enjoy !
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