Mishti aloo pantua / sweet potato gulab jamun - Sankranti recipes
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 14 yield
Sweet potato gulab jamun or mishti aloor pantua as it is popularly known in Bengal is one heavenly dessert that make good use of superfood like sweet potatoes and a must have in our home during Sankranti festival
  • 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)
For syrup
  • Sugar : 2 cups
  • Water : 2 cups
  1. Boil, peel and mash the sweet potatoes. It should yield around 3 cups of mashed potatoes.
  2. Add the flour and salt and knead it really well to form a smooth dough.
Prepare the syrup
  1. In a deep bottom pan, heat the water, bring it to a rolling boil and add the sugar.
  2. Stir it till the sugar melt away.
  3. Pound some green cardamoms and add it to the syrup.
  4. Lower the heat and let it thicken till the syrup become really thick or should have two string consistency.
Making the gulab jamuns
  1. Now pinch a lemon size ball from the sweet potato dough.
  2. Flatten it, stuff it with a pinch of khova, a cardamom seed and a tiny bit of pistachios.
  3. Roll it tightly and make a smooth ball.
  4. Repeat this with the entire dough. It yield me 14 gulab jamuns.
  5. Now heat the oil till its smoking point.
  6. Lower the heat to the medium and deep fry the jamuns.
  7. Once fried to deep brown in color, dunk the jamuns in warm syrup.
  8. Let the jamuns soak the syrup for good 20 -30 minutes.
  9. Slot them out from the syrup and keep it seperately in flat bottom vessel.
  10. Let the flavour mature for another 5-6 hours before serving.
Mash the sweet potatoes really well. I have mashed it with hand and then use the potato masher. It should be really smooth, dough should not have any lumps. This will take sometime.
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.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/mishti-aloor-pantua-sweet-potato-gulab-jamun-sankranti-recipes/