Sweet Potato Gulab Jamun: Irresistibly Fluffy Indian Dessert Delight

Shakarkandi Ke Gulab Jamun (Sweet Potato Gulab Jamun)

Indulge in the delightful fusion of flavors that this Shakarkandi Ke Gulab Jamun brings to the table, a unique North Indian dessert that captures the essence of sweet potatoes transformed into soft, syrup-soaked dumplings. This recipe combines the earthy sweetness of sweet potatoes with the fragrant notes of cardamom and rose water, making it an irresistible treat for any occasion, whether it’s a festive celebration or a simple family gathering.

Ingredients

Nutritional Information (per serving, approx.)

Preparation Time

Instructions

1. Prepare the Sweet Potatoes: Start by boiling the sweet potatoes in a pressure cooker until they are soft. Once cooked, peel the sweet potatoes while they are still warm and mash them thoroughly using a fork or your hands. Ensure that there are no lumps; a smooth texture is key to the perfect Gulab Jamun.

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2. Make the Dough: Transfer the mashed sweet potatoes into a mixing bowl. To this, add the all-purpose flour, salt, and 2-3 tablespoons of sugar. Mix all the ingredients together until they are well incorporated. Knead the mixture gently to form a soft and smooth dough, taking care not to overwork it.

3. Shape the Balls: Once your dough is ready, pinch off a lemon-sized piece of the dough. Flatten it slightly in your palm and place about 1/4 teaspoon of sugar in the center. Carefully fold the edges over the sugar and roll it into a smooth ball, ensuring that the sugar is completely enclosed. Repeat this process to shape 12 to 15 balls from the remaining dough and set them aside on a plate.

4. Prepare the Sugar Syrup: In a kadhai or deep pan, combine 2 cups of sugar with 1 cup of water. Heat the mixture over medium flame, stirring occasionally, until the sugar is completely dissolved. Once the sugar has dissolved, add the rose water and saffron strands. Allow the syrup to boil for an additional 4 to 5 minutes; it doesn’t need to reach a one-string consistency—just a light syrup is perfect for soaking the Gulab Jamun. Afterward, remove it from the heat and set aside.

5. Fry the Gulab Jamun: In a wok or deep frying pan, heat the ghee or oil over medium heat. Once the oil is hot, reduce the heat to low. Carefully drop the prepared sweet potato balls into the hot oil, a few at a time, to avoid overcrowding the pan. Fry the Gulab Jamun gently, turning them occasionally, until they turn a deep golden brown on all sides. This should take about 8-10 minutes; maintain a steady low heat to ensure they cook through without burning.

6. Soak in Syrup: Once the Gulab Jamun are perfectly fried, use a slotted spoon to transfer them from the oil to the prepared sugar syrup. Let them soak in the syrup for at least 30 minutes to allow them to absorb the sweetness and flavor.

7. Serve: Serve the Shakarkandi Ke Gulab Jamun warm or at room temperature, garnished with a few saffron strands or a sprinkle of cardamom powder if desired. These delectable sweet potato dumplings are best enjoyed fresh, but they can also be stored in the syrup for a day or two.

Final Thoughts

This Shakarkandi Ke Gulab Jamun recipe is not only a delightful twist on the traditional Gulab Jamun but also a creative way to incorporate the nutritional benefits of sweet potatoes into a classic dessert. The combination of sweet, soft dumplings soaked in fragrant syrup makes for a truly indulgent experience. Whether for Diwali, a festive occasion, or a sweet treat for the family, this dessert will undoubtedly become a favorite at your table!