Ingredients
• Sweet potato,boiled, peeled and mashed 1
• 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
• Sugar 1 cup
• Saffron (kesar) a pinch
Method
Heat sufficient ghee in a kadai. Mash sweet potato well in a parat. 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.
Cook sugar and ½ cup water, stirring till you get one string consistency syrup. Add saffron and mix. Shape the sweet potato mixture into small jamuns. Switch off the heat and slide them into hot ghee.
When the jamuns rise above the surface, turn on the heat and fry them on low heat, stirring continuously, till golden brown.
Drain and soak the jamuns in sugar syrup for atleast 10-15 minutes. Serve at room temperature.
• Sweet potato,boiled, peeled and mashed 1
• 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
• Sugar 1 cup
• Saffron (kesar) a pinch
Method
Heat sufficient ghee in a kadai. Mash sweet potato well in a parat. 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.
Cook sugar and ½ cup water, stirring till you get one string consistency syrup. Add saffron and mix. Shape the sweet potato mixture into small jamuns. Switch off the heat and slide them into hot ghee.
When the jamuns rise above the surface, turn on the heat and fry them on low heat, stirring continuously, till golden brown.
Drain and soak the jamuns in sugar syrup for atleast 10-15 minutes. Serve at room temperature.
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