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Ingredient
Sweet potatoes Gulab Jamun
Introduce
Chef :
RUCHIKASweet potatoes Gulab Jamun
#resolutions
Resolution to prefer jaggery over refined sugar
Ingredient
4 tbsp
milk powder
1 tbsp
maida all purpose flour
3/4 cup
Grated jaggery
1/2 cup
water
5-7 strands
saffron
1/4 tsp
cardamom powder
1 tsp
few chopped pistachios
as needed
Rose petals for garnish
as needed
Oil for frying
Cooking instructions
* Step 1
Rinse the sweet potatoes nicely
* Step 2
Take a pressure cooker add water and place sweet potatoes for boiling
* Step 3
Boil them for 2-3 whistles
Switch off the flame and Let it cool
* Step 4
Take out the seeet potatoes and peel them
* Step 5
Now mash them with a fork
Measure 1 cup and set aside.
* Step 6
In a sauce pan,take jaggery add water to it.
* Step 7
Now add saffron and cardamom powder.
* Step 8
Heat it up, stir until it's completely dissolved.
* Step 9
Once you get a thick syrup switch off the flame
* Step 10
Now add maida and milk powder to the mashed sweet potato
Mix well without any lumps.
* Step 11
Grease your hands with oil, shape into small lemon sized balls very lightly
* Step 12
Shape all the balls and make it ready.
* Step 13
Now heat oil in a kadai, the oil should not be smoking hot.
* Step 14
If you pinch a small piece and add it it should slowly come up that is the right temperature for frying jamuns.
* Step 15
Keep the flame in medium and keep rolling.
Add 3-4 balls at a time, and fry till golden brown. Roll over for even frying.
* Step 16
Drain them on a tissue paper for 2 mins then add it to slightly warm sugar syrup.
* Step 17
Give atleast half and hour standing time before serving.
* Step 18
Sweet potato Gulab Jamuns are ready
* Step 19
Garnish with some rose petals
Note: if there is a photo you can click to enlarge it
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