Sweet Potato Gulab Jamun

Amma prefers a colorful Holi...in the sense..colour in the food that she prefers. She does not like the putting colours on those who do not like it, throwing water balloons...her philosophy is simple.."Those who enjoy to celebrate in this manner, please go ahead and do so with those who love to celebrate it just as you do...do not force it upon an innocent passerby!" She does not subscribe to "Bura na mano Holi hai"

This Holi since all of us are having an extended holiday thanks to Holi being on Friday, Amma is in a festive mood and that is good news for us as for sure we will relish heavenly delights! Of course we will help out in whatever way we will as Amma prefers to do the main cooking herself!

This Sweet Potato Gulab Jamun Amma had made when she was a young mother! She had instant baby milk powder which my eldest sister as a baby refused to have and in order to put that to good use, Amma used to whip up many recipes. This is one of such whipped success stories!

Appa had loved it then as he loves it now! It has been some time since we made this sweet, as we tend to have less sweets and prefer natural sweets in the form of fresh fruits. It is occasions such as these when family and friends drop in that Amma ensures there is enough variety to satiate everyone's sweet tooth!

INGREDIENTS

1 Sweet Potato 

2 tblsp Milk Powder

2 tblsp Arrowroot Powder

A pinch Cooking Soda

A pinch Green Elaichi | Cardamom 

Few strands Saffron

1 tblsp Almond, chopped

1 tblsp Pistachio, chopped

Oil, for frying

For Sugar Syrup

1 cup Sugar

1 cup Water

METHOD

• Wash and dry Sweet Potato. Pressure cook sweet potato for 3 whistles. Keep aside to cool. Ensure the only water is the water for pressure cooker and no water in the vessel in which sweet potato is kept.
• Peel the steamed sweet potato and mash it well. Pass the mashed sweet potato through a sieve so that we get a smooth paste and fibers, if any, are removed.
• In a mixing bowl add the sieved sweet potato mash, milk powder, arrowroot powder and a pinch of cooking soda. Knead gently to a make a smooth dough.
• Make small lemon sized balls from the dough. Applying little homemade ghee in the palms enables to give a wonderful smooth round shape.
• For Sugar Syrup:
• The mashed sweet potato came to a cup. We took that cup as a measure and added sugar and water accordingly.
• In a wide thick bottomed pan add water and sugar. Let this come to a boil.
• Add a pinch of saffron and elaichi powder, mix well. You may add any saffron food color and vanilla essence instead of elaichi powder too!
• Switch off gas and keep sugar syrup aside.
• In a kadhai, heat ghee and once it is hot, turn the flame to low.
• Gently add the gulab jamuns into the hot ghee and turn them around so that the get even colour. 
• Once the gulab jamuns become a nice deep golden brown colour, remove them onto a tissue paper.
• In the similar manner, prepare the remaing gulab jamuns.
• The fried gulab jamuns need to be given a standing time of atleat 2 minutes.
• Gently place the fried gulab jamuns in the sugar syrup such that they are fully immersed.
• Let the gulab jamuns soak in the sugar syrup for atleast 4 hours.
• Serve garnished with chopped nuts.

Note:

a. While kneading dough, if you find it to be a bit loose, you may add additional arrowroot powder.

b. Giving standing time to fried gulab jamuns is a must. Adding hot gulab jamuns into hot syrup will make them appear shrunk.

c. You can use Homemade Ghee | Clarified Butter instead of Oil.

We have used:

1. Sundrop Heart Oil

2. Taj Mahal Saffron

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.