Sweet potato and almond Gulab Jamun- The vegan Gulab jamun | How to make Sweet potato and almond Gulab Jamun- The vegan Gulab jamun

By Nandita Shyam  |  23rd Nov 2016  |  
4 from 1 review Rate It!
  • Sweet potato and almond Gulab Jamun- The vegan Gulab jamun, How to make Sweet potato and almond Gulab Jamun- The vegan Gulab jamun
Sweet potato and almond Gulab Jamun- The vegan Gulab jamunby Nandita Shyam
  • Prep Time

    30

    mins
  • Cook Time

    20

    mins
  • Serves

    10

    People

41

1

About Sweet potato and almond Gulab Jamun- The vegan Gulab jamun Recipe

This version of Gulab jamun is relatively easy to put together and does not require the kind of expertise that you require to make the traditional ones. And to top of all of these, these gulab Jamuns are healthy and packed with nutrition. These Syrup soaked sweet potato balls are delicious and has a rich mouth feel and intense flavor!!

The delicious and mouthwatering Sweet potato and almond Gulab Jamun- The vegan Gulab jamun is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Sweet potato and almond Gulab Jamun- The vegan Gulab jamun is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Sweet potato and almond Gulab Jamun- The vegan Gulab jamun. Nandita Shyam shared Sweet potato and almond Gulab Jamun- The vegan Gulab jamun recipe which can serve 10 people. The step by step process with pictures will help you learn how to make the delicious Sweet potato and almond Gulab Jamun- The vegan Gulab jamun. Try this delicious Sweet potato and almond Gulab Jamun- The vegan Gulab jamun recipe at home and surprise your family and friends. You can connect with the Nandita Shyam of Sweet potato and almond Gulab Jamun- The vegan Gulab jamun by commenting on the page. In case you have any questions around the ingredients or cooking process. The Sweet potato and almond Gulab Jamun- The vegan Gulab jamun can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Sweet potato and almond Gulab Jamun- The vegan Gulab jamun with other users

Sweet potato and almond Gulab Jamun- The vegan Gulab jamun

Ingredients to make Sweet potato and almond Gulab Jamun- The vegan Gulab jamun

  • Sweet potatoes- 3 med
  • almond meal- 8tbsps or 1/2cup
  • all purpose flour- 6tbsp
  • cardamom Powder- 1/2tspn+1/2tspn
  • baking soda- a pinch
  • ghee or oil to grease- 2tbsp
  • For the Syrup:
  • sugar- 300gms
  • water- 450ml
  • saffron- A pinch
  • oil to deep fry
  • Chopped pistachios to Garnish (optional)

How to make Sweet potato and almond Gulab Jamun- The vegan Gulab jamun

  1. Wash and scrub the sweet potatoes to remove all the dirt. Place the sweet potatoes in the pressure cooker and add enough water so that the potatoes are covered. Place the lid and weight and pressure cook the potatoes for two whistles.
  2. Allow the steam to dissipate itself completely before opening the cooker. Remove the potatoes from the cooker and allow them to cool completely. Peel the potatoes and mash them thoroughly with your hands.
  3. Add the almond meal, All purpose flour, cardamom powder and baking soda and knead to make a soft dough and keep aside.
  4. To make the Sugar syrup, Mix the sugar and water in a sauce pan, add the saffron threads and cardamom powder and bring to a boil. Reduce the heat and allow the mixture to simmer for a 5-10 mins. or until the syrup turns thick and reaches ha
  5. Grease some ghee or oil on your palms. Pinch small lime sized balls from the dough and shape them into smooth balls. Make sure that the balls do not have any cracks.
  6. Heat oil in a thick bottomed wok. Once the oil is hot enough, carefully place the prepared sweet potato balls in a single layer. Avoid crowding oil with too many Gulab jamuns. Fry the jamuns in low-medium heat until they are cooked through
  7. Remove the fried jamuns carefully with a slotted spatula, drain and dunk them in warm sugar syrup. Allow the jamuns to soak the syrup for at least 30mins to an hour before serving.
  8. Garnish with nuts and serve warm. Or, serve warm with Vanilla ice-cream.
  9. Notes:
  10. Make sure there are no lumps when mashing the sweet potatoes. You can try passing the sweet potatoes through a fine sieve to remove any fibers or lumps. You can also try running the boiled sweet potatoes in a blender until smooth.
  11. You can replace the almond meal with equal quantity of Khoya/ milk solids or milk powder.
  12. For a different flavor, you can replace half of the almond meal with unsweetened coconut.
  13. When frying the jamuns, make sure the oil is not smoking hot. The oil should neither be too hot or too cold. To know if the oil is hot enough, drop a small piece of the dough in the oil. You know the temperature is just right when the doug
  14. o make the Almond meal, blanch half cup of almonds in hot water. Peel the skin and set aside to dry for a few hours. Once dry, grind them to a fine meal and use as required.
  15. You might notice the sweet potato flavor if you consume these jamuns immediately. Just allow these jamuns to rest for for 6-7hrs or overnight and you will find that they would have acquired a richer flavor.
  16. This dessert stays fresh for a couple of weeks if refrigerated.

Reviews for Sweet potato and almond Gulab Jamun- The vegan Gulab jamun (1)

Shiva Pande2 years ago

Really nice recipe. Amazing picture too...
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