Sweet potatoes gulab jamun


It has been more than two months since the blog has been updated. I feel there are more posts in the archive which were supposed to be posted couple of years back and still have never seen the light of the day!! So there will be couple of posts being published in the next 24 hours to make sure they are updated here.

It is Shivratri tomorrow, a Hindu festival celebrated annually in reverence of the Lord Shiva. On this day, people follow an all-day fasting and an all-night-vigil. I particularly like to pay my obeisance to the Lord who is married to Shakti(a form of every woman, I believe) and one who performed Tandav(The cosmic dance). I will be fasting during midday but will be eating food specially prepared for fasting.

Being a sweet tooth, I am particularly fond of Indian desserts. So when it comes to fasting, the sweet preparations are on the top of my menu. Here is a simple yet delicious way to churn gulab jamun for fasts.

ratalyache gulab jam

To make 7-8 small sized gulab jamuns one needs:

1 medium sweet potato boiled, peeled and mashed

3-4 tbsp. of Rajgeera (amaranth flour)or slightly more to make a soft dough

Ghee or oil for frying

Sugar syrup:

1/4 cup sugar

water just enough to make a light syrup to soak and coat the gulab jamun. I used about 4 tbsp.

Saffron strands

Cardamom powder a pinch(optional)

Dry fruits chopped for garnishing(optional)

Method:

Prepare the sugar syrup by mixing the sugar and water in a vessel. Bring it a quick boil. Add in the saffron strands and cardamom powder. Keep aside.

IMG_4709

In a deep bottom pan heat the ghee or oil if using it. While the oil heats up mix the mashed sweet potato in a vessel with amaranth flour to make a smooth dough. Grease your palms with ghee and roll small sized balls. Fry these balls till golden brown on a low heat.

ratalyache gulab jam 2.jpg

Soak the fried balls in the sugar syrup and serve warm. Garnish with chopped nuts if you like.

 

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