Sweet Potato Gulab Jamun

A soft, melt-in-the-mouth Indian dessert made from sweet potatoes, flour, and ghee, soaked in fragrant sugar syrup for a delicious festive treat.

Ingredients

1. Sweet potatoes – 1/2 kg
2. Refined flour – 1/2 cup
3. Sugar – 1 cup
4. Soda bi carbonate – 1 tsp
5. Ghee – 1 tbsp
6. Raisins – 9 to 10
7. Oil – for frying
8. Water – 1 1/2 cup (for syrup)

Instructions

1. Prepare the Sugar Syrup

   • Combine sugar and 1 1/2 cups of water in a pan.
   • Boil until it reaches one-thread consistency.
   • Keep the syrup warm while preparing the jamuns.

2. Cook and Mash Sweet Potatoes

   • Wash and boil the sweet potatoes with minimal water until soft.
   • Drain excess water, peel off the skin, remove any fibers, and mash well into a smooth mixture.

3. Prepare the Dough

   • Sieve the refined flour and soda bi carbonate together.
   • Rub ghee into the flour mixture until crumbly.
   • Mix the flour mixture into the mashed sweet potatoes and knead into a soft dough.
   • If the dough feels too soft, add a little more flour to achieve the right consistency.

4. Shape the Jamuns

   • Divide the dough into lime-sized portions.
   • Flatten slightly, place one raisin in the center, and roll into a smooth, crack-free ball.

5. Fry the Jamuns

   • Heat oil in a kadai until it begins to smoke.
   • Remove from heat for a few seconds, then reduce to medium heat.
   • Fry a few balls at a time until golden brown, turning gently for even color.

6. Soak in Sugar Syrup

   • Remove fried jamuns and place them directly into the warm sugar syrup.
   • Let them soak for a few hours to absorb the syrup fully.

7. Serve

   • Serve the Sweet Potato Gulab Jamuns warm or chilled.
   • Garnish with chopped nuts or saffron strands if desired for added richness.