How to make Shakkarkand Ke Gulab Jamun -

Brand new inclusion into the world of mithai.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Sweet potatoes (शक्करकंद), Sugar (चीनी)

Cuisine : Indian

Course : Desserts

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For more recipes related to Shakkarkand Ke Gulab Jamun checkout Sweet Potato Kheer, Shakkarkand ka Halwa. You can also find more Desserts recipes like Coffee Muffins Prunes and Walnut Lollypops Walnut Brownies Coconut Carrot Cake

Shakkarkand Ke Gulab Jamun

Shakkarkand Ke Gulab Jamun Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Shakkarkand Ke Gulab Jamun Recipe

  • Sweet potatoes boiled, peeled and mashed 1

  • Sugar

  • Ghee to deep fry

  • Milk powder 2 tablespoons

  • Refined flour (maida) 1 1/2 tablespoons

  • Baking powder a pinch

  • Green cardamom powder a pinch

  • Khoya/mawa, grated 1/4 cup

  • Sugar 1 cup

  • Saffron (kesar) a pinch

Method

Step 1

Heat sufficient ghee in a kadai. Mash sweet potato well in a parat.

Step 2

Add milk powder, maida, baking soda and mix well. Add green cardamom powder and mix. Mash khoya well, add to sweet potato mixture and mix.

Step 3

Cook sugar and ½ cup water, stirring till you get one string consistency syrup. Add saffron and mix.

Step 4

Shape the sweet potato mixture into small jamuns. Switch off the heat and slide them into hot ghee.

Step 5

When the jamuns rise above the surface, turn on the heat and fry them on low heat, stirring continuously, till golden brown.

Step 6

Drain and soak the jamuns in sugar syrup for atleast 10-15 minutes. Serve at room temperature. 

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.