Give yourself a pat on the back if this lockdown helped you find the chef in you. And for the ones still toying around the idea of entering the kitchen, this is a great time my friend. Today, to make the summers less daunting and to treat ourselves in the lockdown – we have chef Ragini’s innovative and interesting Gulab Jamun recipe with sweet potato.
Watch the full recipe here:
To start making this delicious dessert, start by boiling sweet potato. Make sure you do not over boil it to avoid any mess later. Once it is boiled, take it out and grate it finely.
Transfer it all into a big bowl and mash it well to form a dough-like consistency. To this, add a dash of Kova, all-purpose flour and baking soda. Mix it well and start making smaller balls out of the sweet potato dough.
Now, let it rest and work on the next few steps. On one hob, place a pan with oil for deep frying the Jamun. On the other hob, place another pan and add sugar or jaggery with water to prepare the syrup.
Chef Ragini insists on stirring the oil constantly to allow the Jamun to fry consistently. On the other hand, keep a watch on the syrup and turn it off the flame once it has come to a slight boil.
Once the Jamuns are well fried and deep brown in colour, take it off the flame and place in a large bowl. Now, add some cardamom powder and stir it well. This will give an added flavour to the Gulab Jamun.
Pour the syrup on the Jamuns and be sure to see that they sink in the syrup entirely. Allow it to rest for 30-40 minutes before serving it. Enjoy it hot or cold, the goodness doesn’t go away.
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