Home / Recipes / Sweet potato and almond Gulab Jamun- The vegan Gulab jamun

Photo of Sweet potato and almond Gulab Jamun- The vegan Gulab jamun by Nandita Shyam at BetterButter
2625
9
4.0(1)
0

Sweet potato and almond Gulab Jamun- The vegan Gulab jamun

Nov-23-2016
Nandita Shyam
30 minutes
Prep Time
20 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

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!!

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • West Bengal
  • Frying
  • Dessert
  • Vegan

Ingredients Serving: 10

  1. Sweet Potatoes- 3 med
  2. Almond meal- 8tbsps or 1/2cup
  3. All purpose flour- 6tbsp
  4. Cardamom Powder- 1/2tspn+1/2tspn
  5. Baking Soda- a pinch
  6. Ghee or oil to grease- 2tbsp
  7. For the Syrup:
  8. Sugar- 300gms
  9. Water- 450ml
  10. Saffron- A pinch
  11. Oil to deep fry
  12. Chopped pistachios to Garnish (optional)

Instructions

  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 (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Shiva Pande
Nov-23-2016
Shiva Pande   Nov-23-2016

Really nice recipe. Amazing picture too...

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE