Gulkand filled sweet potato gulab jamun

Name: Gulkand filled sweet potato gulab jamun
Total time: 3000 s
Yield: 4 people
Cuisine: Indian
Ingredients: 2 cups Sweet potato/shakarkandi- s(boiled and grated); 1 cup Sugar -; 1/2 cup Water -; 1/2 tsp Cardamom powder -; 2 tbsp Gulkand; 1 tbsp Almond, cashew nut,raisin-; 1 tbsp All-purpose flour; as required Oil for frying; As Required Coconut powder for garnishing

Kalpana Rai @cook_26263526

Ghaziabad

My mother used to make these Sweet potato gulab jamuns . Very yummy and melt in mouth.Today I made these gulab jamuns and everyone enjoyed it.Very easy recipe .Must try !#thc9clue-sweet potato-

Kalpana Rai @cook_26263526

Ghaziabad

My mother used to make these Sweet potato gulab jamuns . Very yummy and melt in mouth.Today I made these gulab jamuns and everyone enjoyed it.Very easy recipe .Must try !#thc9clue-sweet potato-

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Ingredients

50 min.

4 people

2 cupsSweet potato/shakarkandi- s(boiled and grated)
1 cupSugar -
1/2 cupWater -
1/2 tsp Cardamom powder -
For filling-
2 tbsp Gulkand
1 tbsp Almond, cashew nut,raisin-
1 tbsp All-purpose flour
as required Oil for frying
As RequiredCoconut powder for garnishing

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Steps

50 min.

1

Boil water, cardamom powder and sugar to make sugar syrup.Keep on stirring until sugar dissolves.Sugar syrup should be of sticky consistency.
2

Mix mashed sweet potato and all-purpose flour.Divide this mixture into 12 portions.Now flat each portion and fill it with dry fruits and Gulkand.Close it from all sides and make a smooth ball.
3

Heat oil in a karahi,when the oil is medium hot,drop gulab jamuns in the oil one by one.Fry them all in 4 batches until golden brown.Remove from the oil and soak them in the prepared sugar syrup.
4

After 1/2 an hour your delicious gulab jamun is ready to serve. Garnish it with some coconut powder and serve.

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Cooksnaps

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Kalpana Rai @cook_26263526

on January 10, 2022 11:54

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.