Sweet Potato Gulab Jamun

INGREDIENTS

Sweet Potato - 1 large

All purpose flour - 1 to 4 Tbsp (based on consistency of dough)

Baking soda - a pinch

Salt - a pinch

Oil - For frying

Pistachios - For garnish

For sugar syrup

Sugar - 1 Cup

Water - 1 Cup

Saffron Strands 2 to 3

Cardamom Pods – 2

Method

First, cut the sweet potato into pieces and cook the sweet potato without any additional moisture. Once the sweet potato is cooked, leave it to cool down to room temperature. Keep it on top of a paper napkin to absorb moisture. Once cooled completely, remove the skin of the sweet potato and mash it nicely. To the mashed sweet potato, add the baking soda, salt and all-purpose flour. Mix to get a smooth and soft dough. You should be able to roll out small balls with the dough. Start with adding 1 Tbsp of all-purpose flour and keep adding more until desired dough consistency is reached. Heat oil in a kadai for frying. Take a small pinch of the dough and roll it into a small ball as shown in the pics. Repeat for all of the dough. Add the balls to hot oil and fry in medium flame in batches. Fry until the balls are deep golden brown in color and start to float on top of the oil. Transfer them to a plate.