Sweet Potato Gulab Jamun

As we all know that soft, melt-in-mouth, delicious Gulab jamun is a classic Indian festive sweet usually made of milk powder or khoya ( milk solids ), sugar with flavours like rose water, cardamom powder or saffron. These are deep-fried balls sunken in sugar syrup and served warm or chilled is absolutely delicious that no one can deny it .

Today I’m sharing with you one of the healthiest way to make Gulab jamun out of sweet potato . Yes you heard it right , sweet potato .

The healthiest way to satiate your sweet cravings for this coming Holi festival.

Ingredients for making the recipe of Sweet potato Gulab Jamun :

250 grams sweet potato , boiled
3 tablespoons maida / all purpose flour
A pinch of Baking powder
2 cups oil + ghee for frying
For sugar syrup :
2 cups sugar
2 cups water
1 teaspoon ground cardamom powder
1 teaspoon rose essence

For garnish:

Silver leaves
Chopped pistachio
Dries rose petals

Method of making the recipe of sweet potato gulab jamun

At first , prepare sugar syrup for gulab jamuns. Take a big wide pan and add sugar into it. Now add 2 cups of water and put the pan on medium heat . Bring it to boil. Let it cook for 10-15 minutes until you get sticky texture . Switch off the flame. Now add cardamom powder and saffron into it . Give it a nice stir and keep aside.

In another bowl , add boiled sweet potatoes and mash it very well so that there should be no lumps. Add the maida / all purpose flour and baking powder to the mashed sweet potatoes and mix well to form a soft dough. Don’t knead much , gently mix.

Now divide the dough into equal parts , you can divide as per your choice for the size of balls. Now with the help of your palms, make smooth balls . You can add bit of oil on your palms to get a smooth texture of the gulab jamun balls.

Add oil + ghee in a frying pan or kadhai over medium heat . Once oil is warm enough to fry the balls, keep the flame low. Now add 4 – 5 balls into the oil and fry them gently till they are golden brown on low flame . Remember not to increase the flame otherwise the balls would be brown from outside without being cooked properly inside. Once balls are fried , remove from oil and immerse in warm sugar syrup. Let the gulab jamun sits in syrup for 1-2 hours so that they can absorb syrup completely to the core of the Gulab jamuns.

Garnish it with silver leaf , chopped pistachio and dried rose petals before serving . You can serve hot or chilled.