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Sweet Potato Gulab Jamun

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Sweet Potato Gulab Jamun Recipe, Shakarkand Meetha , How To Make Sweet Potato Gulab Jamun Recipe

Sweet potato gulab jamun is popularly known in Bengal.

Gulab jamun is actually a traditional Asian sweet which is most popular in India, Nepal, Bangladesh, Pakistan and Sri Lanka. It's there at each and every marriage, celebration, birthday and festivals. In brief when you organize any Indian celebration and decide to keep only one sweet, the chances are it's going to be gulab jamun! This lip smacking Gulab Jamun can't replace by any other Indian desserts.

Gulab jamun are deep-fried dumpli... Read More..

About Recipe

Chilagada dampa methai, Sakkara vaki inippu, Ranga alu Misti

How to make Sweet Potato Gulab Jamun

(39 ratings)
4 reviews so far
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Sweet Potato Gulab Jamun
Author : Vahchef
Main Ingredient : Sweet Potato
Servings : 4 persons
Published date : December 18, 2018


Ingredients used in Sweet Potato Gulab Jamun
• Sweet potato (boiled and grated) - 1 cup.
• Khoya - 1 tablespoon.
• All purpose flour - 1 tea spoon.
• Cooking soda - pinch.
• Cardamom powder - 2 teaspoons.
• Oil - as required.
• Sugar syrup - 1+1/2 cup.
Method:
  • Boil sweet potato but it should not be mushy, remove the skin and grate it into a bowl.
  • Take a mixing bowl, add grated sweet potato and knead it well without any lumps.
  • Add khoya, all-purpose flour, cooking soda, cardamom powder and knead it perfectly.
  • Divide it into equal portions and make roundels without any cuts.
  • Heat oil in a pan, drop the jamun and cook it by stirring occasionally with a wooden spoon as shown in the video on a slow flame until Jamun are slightly golden in color.
  • Transfer hot fried Jamun into slightly hot sugar syrup with cardamom powder and allow it rest for 1-2 hours.

Now sweet potato gulab jamun is ready to serve.






Cooking with images Ratala madhur, Sweet potato , Genasu sihi





Articles


Gulab jamun is actually a traditional Asian sweet which is most popular in India, Nepal, Bangladesh, Pakistan and Sri Lanka. It's there at each and every marriage, celebration, birthday and festivals. In brief when you organize any Indian celebration and decide to keep only one sweet, the chances are it's going to be gulab jamun! This lip smacking Gulab Jamun can't replace by any other Indian desserts.

Gulab jamun are deep-fried dumpling made from khoya or mava (a thickened blend obtained after boiling milk.) which are dipped in rose flavored sugar syrup generally flavored with cardamom and saffron. Also, the uniformity of gulab jamuns made from Khoya is very smooth that they can literally dissolve in the mouth.  It may also be made using milk powder, usually though khoya can be used to produce this lip smacking sweet. 

Gulab Jamun are soft, spongy and delectably sweet and so I can bet that I don't know anyone who does not like Gulab Jamuns. Jamun is known as Roseberry in India, because the shape of this sweet is around and rose water is used so it can have a fresh essence, it's famously known as Gulab Jamun.

The name Gulab Jamun arises from the Urdu/Persian language where gulab is actually a rose and jamun is a plum like fruit indigenous to South Asia. When these donuts are deep-fried they look like small dark plums and because they are soaked in the rose aromatic syrup, therefore, the Gulab Jamun. 

Nowadays, Gulab Jamuns can be found in cans and also in other ready-made variations. 

Types:

There are several varieties of   gulab jamun   and each variety contains a unique flavor and look.

Gulab jamun will get its brownish by deep frying the khoya or mava, which are dipped in rose flavored sugar syrup. 

 In other kinds of gulab jamun, sugar is put in the batter, and after frying, the sugar caramelize, provides it with its darkish, almost black color, which happens to be then known as kala jamun or "black jamun". The sugar syrup may be substituted with (a little) diluted maple syrup to get a gulab jamun with a Canadian taste.

Nutrients in Gulab Jamun:

One gulab jamun ball is the size of a ping-pong ball. Based upon recipe different versions, calories and nutrition specifics will vary, but each ball usually has about 140 calories. a single ball has 135 calories, 7-8 grams’ fat, 8-10 mg cholesterol, 38 mg sodium, 15 grams’ carbohydrates, no fiber and 2 g protein. Because the balls are made using milk, fortunately they are full of calcium; an individual sweet ball has in close proximity to 10 % of the suggested daily value.



 

Comments & Reviews

 

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Recent comments

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Súper Paqui Gójar Posted on Sat Mar 19 2016

una receta dulce me gusta desde Spain un saludo?

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Uma Selvaraj Posted on Tue Mar 29 2016

hi, what is goya? Also, is there an alternative for sugar to make the syrup??

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Sunanda Sarin Posted on Tue Jun 14 2016

It's great..this was what I was looking for.I cannot wait to make it just exact you hv shown?

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Geetha !!!! Posted on Wed Jun 22 2016

hi mam, going to try this today. will this be of different taste than the usual gulab jamun??

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