Sweet Potato Gulab Jamun Recipe

How To Make Shakarkandi Gulab Jamun

sweet potato gulab jamuns recipe with step by step pics

Recipe detail

11 October , 2016
Category : Desert
Cuisine : Indian
Preparation Time : 20 Minute
Cook Time : 30 Minute
Poster : admin

Ingredients

2 Persons
4 Persons
6 Persons

Sweet Potatoes

The sweet potato is a dicotyledonous plant that belongs to the family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens

280 grams sweet potatoes or 1.3 cups mashed sweet potatoes/shakarkandi

Flour

Flour is a powder made by grinding uncooked cereal grains or other seeds or roots. It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate

1 tablespoon all purpose flour/maida

Pistachios

The pistachio, a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food.

6 to 8 pistachios, halved or whole, optional

Olive Oil

Olive oil is a fat obtained from the olive, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals

oil for deep frying

Sugar

Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources.

1 cup sugar or 170 grams sugar

Watercress

Watercress is an aquatic plant species with the botanical name Nasturtium officinale. This should not be confused with the quite different group of plants with the common name of nasturtium, botanical name Tropaeolum.

Sweet Potatoes

120 grams sweet potatoes or 1.2 cups mashed sweet potatoes/shakarkandi

Flour

Flour is a powder made by grinding uncooked cereal grains or other seeds or roots. It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate

1 /2 tablespoon all purpose flour/maida

Pistachios

The pistachio, a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food.

3 to 5 pistachios, halved or whole, optional

Olive Oil

oil for deep frying

Sugar

1/2 cup sugar or 70 grams sugar

Watercress

Sweet Potatoes

480 grams sweet potatoes or 1.8 cups mashed sweet potatoes/shakarkandi

Flour

Flour is a powder made by grinding uncooked cereal grains or other seeds or roots. It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate

1 1/2 tablespoon all purpose flour/maida

Pistachios

The pistachio, a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food.

8 to 10 pistachios, halved or whole, optional

Olive Oil

oil for deep frying

Sugar

1 1/2 cup sugar or 250 grams sugar

Watercress

Directions

1

firstly you will need to steam or boil sweet potatoes. rinse 280 grams sweet potatoes (2 medium sized sweet potatoes) very well in water. then steam them in a pressure cooker or a pan. if cooking in a pressure cooker, then pressure cook for about 3 to 4 whistles with water just about covering the sweet potatoes. i steamed sweet potatoes in a rice cooker. in the picture you see four sweet potatoes, but i only used two of them for the jamuns. you can even peel sweet potatoes first and then steam them.
2

let the sweet potatoes become warm or cool down. if you have used a pressure cooker or pan for cooking the sweet potatoes, then drain them very well. these two steamed sweet potatoes were used for the gulab jamun dough.
3

lightly peel and then roughly chop them.
4

with a potato masher, mash them very well. there should not be any small chunks of the sweet potatoes.
5

add 1 tablespoon all purpose flour (maida). the flour is added to bind the mixture. if required, you can add 1.5 to 2 tablespoons all purpose flour.
6

mix very well and then knead lightly. gather the dough together.
7

now make small or medium sized balls from the dough. flatten them and place one or half of a pistachio in the center. you can also use sliced almonds or cashews or raisins. the stuffing part with dry fruits is optional and you can skip this step.
8

bring the edges together, seal and form a neat ball. i made medium sized gulab jamuns. you can make small too.
9

prepare all the jamuns this way. keep aside.
10

now take 1 cup sugar or 170 grams sugar and ½ cup water in a pan.
11

keep the pan on a low flame and stir so that the sugar melts.
12

cook the syrup till you get a half-string consistency in it. the syrup should feel sticky and not watery. so you can even cook the sugar syrup till it feels sticky. if the syrup is watery, then the jamuns will break after soaking the syrup.
13

switch off the flame and add ¼ teaspoon cardamom powder.
14

mix well and keep aside. the sugar syrup should be hot or warm when you add the jamuns in it.
15

now heat oil for deep frying in a kadai. add a tiny piece of the dough and check the oil temperature. if the dough comes up gradually and steadily, the oil is ready for frying. if it stays at the bottom of the oil, the oil needs to be heated more. if it comes up too quickly, then the oil is too hot for frying. so lower the flame.
16

gently place the balls in the oil. keep regulating the flame from low to medium as required. add the jamuns for frying as per the pan size. do not overcrowd the pan.
17

fry at a low to medium temperature.
18

only when the jamuns have become pale golden, then turn them. use a wooden spatula while turning them as with a steel slotted spoon, they can break. keep on turning & rotating them often for even frying. if you don’t turn them regularly, then they will have uneven shades of golden color. here the jamuns have become golden, but not completely golden, so they need to be fried more and also rotated for an even golden color.fry till the jamuns turn golden.
19

then remove with a slotted spoon.
20

after a few seconds, place them in the sugar syrup.gently shake the pan or with a spoon pour the sugar syrup on top of the jamuns or turn over each jamun after a few minutes.cover and keep aside.