Shakarkand ke gulab jamun

Name: Shakarkand ke gulab jamun
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 Sweet potato/shakarkand; 100 gms Mawa/whole dried milk; 2 tbsp All purpose flour -; 4 tbsp Milk -; 1 tsp Clarified butter -; 1 pinch Baking powder -; For syrup; 1 cup Sugar -; 1 cup Water -; 1/4 tsp Cardamom powder -; as needed Oil - for frying

Mukti Sahay @muktivijay_203

Shakarkand ke gulab jamun

Mukti Sahay @muktivijay_203

Saved

Ingredients

60 mins

4 servings

1Sweet potato/shakarkand
100 gmsMawa/whole dried milk
2 tbspAll purpose flour -
4 tbspMilk -
1 tspClarified butter -
1 pinchBaking powder -
For syrup
1 cupSugar -
1 cupWater -
1/4 tspCardamom powder -
as neededOil - for frying

Saved

Steps

60 mins

1

Boil the shakarkand in a pressure cooker.
2

Boil the shakarkand in a pressure cooker.
3

Boil the shakarkand in a pressure cooker.
4

Once cooled,remove the skin of the shakarkand and mash it.
5

Once cooled,remove the skin of the shakarkand and mash it.
6

Grate the mawa/whole dried milk very well an the make a soft and smooth dough.
7

Add all purpose flour,mashed and boiled shakarkand,baking powder,milk and clarified butter and mix well
8

Divide the dough into equal size balls.
9

Roll each balls between your palms.
10

All the balls are made in the same way.
11

Heat enough oil in a pan for deep frying
12

Fry the shakarkand gulabjamun on low flame till golden brown.
13

Drain in paper napkin.
14

Again heat the pan.
15

Add sugar and water till sugar dissolves.
16

Keep in a medium flame for 8 - 10 mins.
17

When it gets stick it means syrup is ready add cardamom powder.
18

Place the shakarkand gulab jamun in sugar syrup
19

Serve after two hours.