Sweet potato gulab jamun with rabri
Traditionally, we make kheer with milk and rice at home but sweet potato/shkarkandi. kheer is one of my family favourite desserts. personally, Sweet potato kheer is the one sweet I will never say no to it. Sweet potato is rich in vitamin-A, vitamin-C, and a good source of vitamin D and high in B6. Sweet potato kheer is very delicious creamy and filling.
So, let’s go to cook are you ready to cook #but you need the recipe, let’s go to post. I would like you to try this recipe and please tell me how it turns out for you.Like to hear something from you.
What we need
2 cup boiled and mashed sweet potato/shkarkandi
1 tablespoon all-purpose flour/maida or Arrowroot powder
1 pinch soda bi carb
3 cup milk full cream
¼ teaspoon cardamom powder
1 hand full almond and cashew nuts soak in water
2 tablespoon sugar
Ghee or oil for frying
How to make
Firstly, boil and peel the sweet potato.
Take ¾ cup sweet potato and mass them save remaining sweet potato. Peel the almond skin and make grind cashew nuts and almond together to make the paste. Bring milk to a boil, then turn heat to low add grated sweet potato stir boil, again now add sugar, almond, cashew nuts paste stir and simmer heat for 5-minute stir time to time to avoid sticking the bottom of the pan.
Now take remaining sweet potato and mash with masher or spoon make lump free. Mix all-purpose flour and knead.It will become like a smooth dough. Make an equal size small ball and keep aside. Heat ghee in a pan on medium heat and fry all balls in golden brown colour. Once done with frying add all balls in hot the milk mixture stir cook another 2-3 minutes on simmer, add cardamom powder and turn off heat leave for 20 minutes. Serve room temperature or chilled.
Sweet potato gulab jamun can be made without milk see recipeSweet potato gulab jamun