Cuisine: West Bengal state of India
Ingredients:
Sweet potato – ¼ kg
Whole wheat flour – 1 ½ tablespoons
Chopped nuts (Almond, pistachios, cashew) – Few
Oil – for frying
Jaggery – 5 tablespoons
Water – 1 ½ cups
Cardamom powder – 1 pinch
Method:
Boil the sweet potatoes and peel. Smash boiled sweet potatoes into a fine paste without chunks. Add whole wheat flour into it and mix well. Don’t kneed so much. If we kneed so much, the gulab jamun will not be soft. Now make small balls with the mixture. Make a hole in the middle of the ball and stuff some nuts inside and close the hole. The balls should be round and smooth, without any cracks. In a vessel, put jaggery, cardamom powder, and water. Let it boil. The consistency should be a little watery. Take a little of the jaggery mixture on your thumb finger and touch it with your index finger. The syrup should touch to the fingers and a string will appear in the middle of both fingers. Now turn off the stove. In a kadai / pan, put oil. After the oil has heated, drop the ball into the oil. Fry on low flame until they turn into golden brown color. Now drop the fried gulab jamuns into the hot syrup. Let the gulab jamuns soak for 48 hours. You can soak them for 24 hours also, but if you soak them for 48 hours, they will become more softer. Garnish with some nuts and serve.
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