Prep Time :25 mins
Cooking Time : 50 mins
Serve : 4
INGREDIENTS
Sweet potato/shakarkand - 1
Mawa/whole dried milk - 100 gms
All purpose flour - 2 tbsp
Milk - 4 tbsp
Clarified butter - 1 tsp
Baking powder - a pinch
For syrup
Sugar - 1 cup
Water - 1 cup
Cardamom powder - 1/4 tsp
Oil - for frying
METHOD
Boil the shakarkand in a pressure cooker.
Once cooled,remove the skin of the shakarkand and mash it.
Grate the mawa/whole dried milk very well an d make a soft and smooth dough.
Add all purpose flour,mashed and boiled shakarkand,baking powder,milk and clarified butter and mix well
Divide the dough into equal size balls.
Roll each balls between your palms.
All the balls are made in the same way.
Heat enough oil in a pan for deep frying
Fry the shakarkand gulabjamun on low flame till golden brown.
Drain in paper napkin.
Again heat the pan.
Add sugar and water till sugar dissolves.
Keep in a medium flame for 8 - 10 mins.
When it gets stick it means syrup is ready add cardamom powder.
Place the shakarkand gulab jamun in sugar syrup
Serve after two hours.
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