Mishti aloo r pantua / Sweet potato gulab jamun for Sankranti :
I cook lots of sweets now a days (read post-marriage addiction). So when Sankranti festival is near how can I celebrate it without any sweets to adorn my table. To celebrate the occasion here we present – sweet potato jamuns or mishti aloo’r pantua as it is lovingly known in Bengal.
This sweet potato jamuns were on my long list of “things to do”. I was always daunted by its multiple stages of cooking. With more patience and time I learnt to make this from my Ma. Little tricky perhaps but with proper direction and understanding you can master this heavenly dessert. This is one of my childhood favourite as I love sweet potatoes. Often we used to roast the sweet potatoes on fire and then eat them with just a pinch of salt and pepper. It was considered a good and filling snack for us.
Sweet potatoes are rich in beta carotene, full of antioxidants, daily source of vitamin A, helps to achieve low GI, controls blood sugar level and in short is a superfood. If you have not included this in your regular diet yet, it is high time you should reconsider it. The health benefits it offers are plenty.
Sweet potato jamuns have very low gluten but if you want to make it completely gluten-free then consider substituting two tablespoon of flour with some other binder or some other gluten-free flour. It wont affect the taste. If you wish you can skip the khova too. Thus making it completely vegan. We make both the versions at home, with or without khova. Khova heightens the taste as it gives the jamuns a rich and creamier filling. If you are not sure about the quality of the khova then you can substitute it with milk powder too. Or else enjoy it without any filling. Trust me you wont regret it.
Mashing up the sweet potatoes are quiet tedious job to do. Use your hands first to break all the lumps and then use a sieve or potato masher to do the rest of the job. With little advance planning you wont get overwhelmed by the multiple stages in cooking . So boil, peel and mash the potatoes a day ahead. If possible make the syrup too and refrigerate it. On second day just fry the jamuns and soak them in warm syrup. Sweet potato jamuns take some hours to develop the flavour. On second day and on consecutive days it taste better and the flavour of sweet potatoes become more pronounced than.
- Sweet potatoes : 3 medium size or around 400 gm
- Khova : lemon ball size or 2 tbsp
- Cardomons (green) : few
- All purpose Flour : 2 tbsp
- Salt : a pinch
- Oil for deep frying
- Chopped pistachios : 1 tsp (optional)
- Sugar : 2 cups
- Water : 2 cups
- Boil, peel and mash the sweet potatoes. It should yield around 3 cups of mashed potatoes.
- Add the flour and salt and knead it really well to form a smooth dough.
- In a deep bottom pan, heat the water, bring it to a rolling boil and add the sugar.
- Stir it till the sugar melt away.
- Pound some green cardamoms and add it to the syrup.
- Lower the heat and let it thicken till the syrup become really thick or should have two string consistency.
- Now pinch a lemon size ball from the sweet potato dough.
- Flatten it, stuff it with a pinch of khova, a cardamom seed and a tiny bit of pistachios.
- Roll it tightly and make a smooth ball.
- Repeat this with the entire dough. It yield me 14 gulab jamuns.
- Now heat the oil till its smoking point.
- Lower the heat to the medium and deep fry the jamuns.
- Once fried to deep brown in color, dunk the jamuns in warm syrup.
- Let the jamuns soak the syrup for good 20 -30 minutes.
- Slot them out from the syrup and keep it seperately in flat bottom vessel.
- Let the flavour mature for another 5-6 hours before serving.
Do not dunk the jamuns in syrup for long, otherwise they will get mushy.
While deep frying the jamuns, keep rolling the jamuns in hot oil after every 20 seconds. If the remain at same place for long, they will get blotchy burnt mark on them.
Enjoy this sweet potato jamuns, will be back soon