Easy Gulab Jamun recipe in half an hour

Today I woke up a little early than usual and thought why not use my extra time in doing something fruitful. I dressed and went to my local vegetable market .I was pleasantly surprised seeing some of my favorite vegetables and fruits.I  never knew the visit would be so ‘fruit full’  :)  I was too excited as I had so much to buy..I am a shopaholic to such an extent that I love shopping groceries too.Also all this freshness and beauty made me realize that winters are round the corner. Seriously guys’ winters may be gloomy but we cannot say the same for the vegetables and fruits which we get in this season. There is an array of vegetables and fruits  which this season offers ,my personal favorites being  cabbage, cauliflower, peas, sweet potato, oranges, grapes..omg! the list seems endless :) so, on my way back home I thought why not make something to welcome the winters and I planned to make gulab jamun.

Gulab jamun with a twist and the twist is that we’ll be making it with sweet potatoes also known as shakarkand in India. Sweet potatoes are cultivated throughout tropical and warm temperate regions in the world one among them being India. You can find them in your vegetable markets from September to mid march so you have the whole of winters to relish them... This dessert will bring a smile on the faces of  health conscious friends as well as it is very nutritious .It is packed with fibre , naturally occurring sugars, complex carbohydrates, protein, vitamins A and C, iron and calcium and tastes great too which is an added bonus.

This vegetable has a sweet and salty taste so you can mould it into many ways and there is end number of ways to prepare it. .Roast, bake, make pudding, prepare sweets and the list is endless.

Here’s the recipe and do  try it and let me know your experience.

PROCEDURE:

1)3 medium sized sweet potatoes (shakarkand, lal aloo)

2)1 ½ cup water

3) Flour (maida) -1/2 cup

4) Pinch of soda

3)1 cup sugar

4) Clarified butter (ghee) /vegetable oil (for deep frying)

5)1 tea spoon Cardamom powder

PROCESS

1)      Boil the sweet potatoes and peel them.

2)      Mash the potatoes, add in the soda and knead it with the flour to make the dough.

Note:

The dough should not be too tight or too loose.

 The maida (flour) is used to bind the mashed potatoes so use the quantity accordingly.

3)      Pour the water in a pan .Heat it and put the sugar and cardamom powder and keep in on flame till the water becomes half.

Note: To check that the sugar syrup is of right consistency take a drop of it and press it with your fingers. If a thin wire forms between your fingers it means the syrup is ready.

4)      Take the dough and make small balls out of it.

5)      Heat the clarified butter /vegetable oil in a pan .Deep fry the potato balls in medium frame. Keep stirring them at regular intervals so that the balls are fried evenly. Fry them until they are deep brown.

6) Put the balls in the sugar syrup and leave them for 30 minutes so that the balls absorb the sugar syrup.

Serve it hot :)

Enjoy cooking!!

Love,

Madhumita