Sweet Potato Gulab Jamun (Ranga Aloo'r Pantua)
February 17, 2022
Who doesn’t love a good bite of gulab jamun? Gulab jamun has been the sole winner in the dessert category at all wedding functions since ages. Pair it with some vanilla ice-cream and it’s a match made in heaven.
How many times have we actually tried to make gulab jamun at home only to fail at it miserably. Cracks in the jamuns, the jamuns not getting spongy enough or the right sweet balance – the list is endless. What if I tell you that it is very easy to make gulab jamuns out of sweet potatoes? Infact it is easier than the traditional one. And the result is a good mouthful of soft and yummy jamuns.
This recipe is quite a traditional recipe in the bengali household, mostly prepared during Makar Sankranti. My mom also stuff the jamuns with a bit of khoya, and you know khoya always makes things taste better. Soak the jamuns in sugar syrup while it is still hot and relish it as soon as the sugar syrup is soaked up.
Sweet Potato Gulab Jamun
- 1 Pressure cooker
- 250 gms sweet potatoes
- 5 tbsp milk powder
- 2 tbsp all purpose flour
- 1/4 tsp baking soda
- 2 tbsp ghee
- 1 cup water
- 1 cup sugar
- 3 cardamom pods
- Ghee for frying
- 200 gms khoya (for filling)
- Wash the sweet potatoes thoroughly so that all the dirt is removed.
- Pressure cook them until 2 whistles.
- Peel off the skin and grate them so that the fibrous part of the potatoes doesn't mix in the dough.
- Add the milk powder, all purpose flour, baking soda and ghee to prepare a smooth dough.
- If the dough feels sticky, add some more milk powder.
- Make small balls of the dough and insert pea sized balls of khoya in the center.
- Fry the balls in ghee until golden brown.
- Prepare the sugar syrup by boiling water and sugar until a sticky consistency is reached. Add some cardamom pods for added flavour.
- Soak the gulab jamuns in sugar syrup for 30 minutes.
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