Wish you all a very happy Diwali.
I finally got to making some dishes for Diwali. My 6 month old was down with cold for last few days and I was really trying hard to keep up with just day-to-day cooking. Since Ishaan is 4 years old, I thought he would have fun during this festival. I had a long list of dishes that I wanted to make, but I am glad I am slowly getting to atleast few of them.
Gulab Jamun is one of my favorite Indian sweets. We usually make these with khova/khoya. I normally make khova at home to make jamuns. But this time I did not have time to make it at home or to run to Indian store to get it. So I decided to try jamuns with paneer, which is readily available in my neighborhood grocery store. I wanted to follow the same recipe but just replace khova with paneer. Then last moment, I decided to add some cooked sweet potato to it to see how it would taste. The result was very soft and tasty jamuns.
Paneer - Sweet Potato Gulab Jamun
- 1 cup 8oz or 226g crushed paneer
- 1/2 cup mashed sweet potatoes around 150g before cooking
- 1/4 cup all purpose flour
- 1/2 tea spn baking soda
- Oil/ghee for deep frying
- 2 cups sugar
- 3 cups water
- 1/2 tea spn cardamom powder
- Heat sugar and water in a pan till it starts boiling.
- Take off the heat and add cardamom powder.
- Cook sweet potatoes in pressure cooker.
- Peel them and grind to a smooth paste.
- Mix paneer, sweet potato paste, all purpose flour, baking soda.
- Make small balls out of the mixture. To make sure they don't fall apart, apply some pressure with palms to make sure they stay together.
- Heat oil, add 1 tbl spn of ghee to oil.
- Deep fry the jamuns, till they are deep brown.
- Take them out on a paper towel.
- When they are still warm, slide in warm syrup.
You can add few tea spns of milk to help in grinding sweet potatoes. It is optional.