Shakarkandi Gulab Jamun / शकरकंद के गुलाब जामुन (A Delicious Indian Sweet)

Shakarkandi Gulab Jamun

In search of Gulab jamun which are comparatively low on calories and also good in taste I came up with the idea of making Gulab jamun from Shakarkandi (Sweet potato). My friends and husband loved them and were surprised to know that I made the gulab jamun from sweet potatoes. They were soft and juicy and very authentic.

Khoya is not available in many places, as a result of which we are unable to enjoy this lovely dessert. Also some people do not make them due to high calories in Khoya or suspecting the purity of Khoya available in market.One solution to all problems. Make Shakarkandi (Sweet potato) Gulab Jamun. They are low in calories as compared to Khoya gulab jamun, being tuber based have their natural sweetness thus require comparatively less sugar, have good dietary fibers and also the cost involved in making these gulab jamun is less. So why delay? Make this healthier version of gulab jamun and satiate your urge to eat this Indian delicacy.
These gulab jamuns are not harmful for heart patients also if fried in oil especially in Rrice bran oil / Olive oil.

Preparation Time: 30 min.

Cooking Time: 45 min (Soaking time included).

Servings: 20 Medium Size Gulab jamun.

Ingredients Required for Making Shakarkandi Ke Gulab Jamun:

• 150 gm. Sugar

• 250 ml. Water

• 4-5 Green cardamom

• 150 gm. Shakarkandi (Sweet Potato)/ 3 medium size Shakarkandi

• 4 Level Teaspoon Maida (Refined flour) (Approximately 25 gm.)

• 3 Level Teaspoon Suji (Semolina) (Approximately 25 gm.)

• 1 Small pinch of Eating Soda

• Ghee / Oil for frying

Directions For Making Gulab jamun:

• Heat water in a pan and add sugar to it.

• Dissolve the sugar by continuous stirring while the water is heating on low flame.

• When the sugar has dissolved bring the flame to high and let the sugar solution boil for 10 min.

• Switch off the gas and cover the container with sugar syrup.

• Do not thicken the syrup too much as while soaking fried gulab jamun it has to be heated as a result it will become thick.

• Boil Shakarkandi and let it cool.

• Peel the boiled Shakarkandi and mash to smoothness.

Boiled and peeled Shakarkandi

Shakarkandi Mashed for Gulab jamun

• Mix eating soda and maida and sieve the mixture through a sieve to make sure even mixing of soda and eating soda.

• Mix maida-eating soda mixture and suji with mashed boiled sweet potatoes.

• Mix all ingredients with continuous mashing and kneading till a uniform soft dough is formed.

•  At least 5 min. continuous mashing and kneading is required to make the dough.

Shakarkandi (Sweet Potato) dough for Gulab Jamun

• While the dough of Shakarkandi is being made heat oil / ghee in a wok.

• Make 20-25 medium size balls from the dough.

Dough balls ready for frying

• Make sure the balls do not have any cracks in them the surface of the dough ball should be smooth.

• The oil will become hot by the time balls of dough are made.

• Put only one piece of dough to check temperature of oil, if it becomes brown then the oil is too hot so switch off the gas and allow it to cool for 2-3 min. it should start floating on the oil but not become brown immediately.

• The correct temperature to fry is when the ball of dough is when the balls start frying and start gaining pinkish brown color slowly.

Balls of Shakarkandi added to hot oil and being fried on low flame

• Fry the dough balls on low flame with constant stirring and turning over.

• In 10 min. the balls will gain golden brown color and in 12-13 min. they will turn darker brown. 

Ready for being pricked with tooth pick and put in sugar syrup for soaking

• Take the dough balls out from wok after 12-13 min. of frying and immediately prick holes on two three places with tooth pick and put in hot sugar syrup.

Poking the hot fried dough balls with tooth pick before putting in sugar syrup

• Turn them over two three times while soaking in sugar syrup.

• If the sugar syrup becomes cold while the fried dough balls are soaking in it, heat it along with fried dough balls soaking in it for 2-3 min. on low flame. Do not boil. 

Fried Sweet potato dough balls soaking in Hot sugar syrup

• After 15 min. of soaking in hot sugar syrup the fried balls will become soft and juicy.

Shakarkandi Gulab Jamun

This is how they should look from Inside

• Repeat till all dough balls are fried and are soaking in sugar syrup.

• Add ground cardamom powder and serve hot.

Shakarkandi Gulab Jamun

Tips:

• While making balls from dough apply some oil on your palm.
  

• It is preferable that the smaller grain semolina is taken but in the absence of fine grain semolina any variety of semolina (Suji) will do.

• If the sweet potatoes have been over boiled and have soaked more water while boiling then increase the amount of semolina (Suji) by one teaspoon.

• Unlike Khoya gulab jamun the sugar syrup is comparatively thin so the sugar: water is also less than the one we make for Khoya gulab jamun.

• The sugar syrup should not be at room temperature while putting the hot fried dough balls for soaking.

• Once the fried dough balls are in the sugar syrup it should never be boiled just heated as the soaking takes best when the sugar syrup if hot.

• Frying should be done at low heat / flame only.

• Turning and stirring while frying should be done carefully so as not to break the dough balls.

• Pre heat the oil because the dough has soda in it and cannot be kept for long after making.

• While making sugar syrup the peels of cardamom can be added to bring flavor in the syrup.

Suggested Variations:

• Green cardamom can be replaced with rose water or Kewadajal.

• The balls can be stuffed with Pieces of almonds/cashew/raisin.