Sweet Potato Gulab Jamun - Upwas/Fasting/Vrat ka Khana
Navratri festival is just around the corner. Navratri festival is celebrated different regions in India. During these period, people observing 9 days fast and break their fast on ninth day i.e on ‘’Dussehra‘’. For this, devotees eat dry fruits, milk, yogurt and potatoes. Onion and garlic are not allowed due to their foul smell. There are several types of dishes which are made from sabudana/sago, potato, singhada and different types of fruits.
My mom always observe fast for 9 days and she never wore footwear during this navratri fasting. Most of the days perform a partial fasting. They eat only one meal after a sunset. This is vary from region to region.
Now onwards, I will post the recipes which are easy to make during fasting in Navratri festival, I have already posted Sabudana vada,Sabudana khichdi. Today I have for you all, a delicious dessert that is “Sweet Potato Gulab Jamun” which is made from sweet patato and milk powder. These are easy to make during fasting and tastes great. They were soft, juicy and very authentic. These gulabjamun are chewy like rasgullas but tastes delicious.They are low in calories and comparatively less sweetened. So what are you waiting for? Do try out this tasty dessert !!
Pressure-cook sweet potato. Peel and mashed it without any lumps.
For sugar syrup : Heat water in a pan and add sugar cardamom and saffron in to it. Stir continuously. When sugar syrup start boiling, check the one string consistency and switch off the gas. Transfer syrup into bowl and keep aside.
Heat a ghee/oil in kadai on low flame. Meanwhile, in bowl mix mashed sweet potato, milk powder and soda.
Mix all the ingredients and knead it until a smooth and soft dough. Apply some oil/ghee on your palm. Pinch a small ball and roll smoothly. Make sure the balls do not have any cracks, they should be smooth. Prepare all the balls and keep aside.
Oil should not be smoking hot, just hot enough to fry. Fry the dough balls on low flame with constant stirring and turning over. Fry till golden brown in color.
Drained in paper towel and immediately prick holes on 2 places with toothpick and put it into sugar syrup. Rest for atleast 2-3 hours.
Garnish with pistachios and Enjoy !!
These gulabjamun are chewy like rasgullas but tastes delicious.
Here Sweet potato are very juicy so that I added extra milk powder. You can +/- milk powder according.
You can add maida, suji or even corn flour for giving nice texture to gulabjamun.
If your sugar syrup is becomes cold while dipping gulabjamun. Just heat it for 2-3 minutes. Do not boil the syrup
Frying should be done on low flame only.
Gulabjamun can be stuff with dry fruits.
Turning and stirring very carefully as they should not break.