Sweet Potato Jamuns

Ingredients

• Sweet potato - 1 cup
• All-purpose flour (maida) - 1/4 cup
• Milk powder - 1/4 cup
• Ghee - 2 tsp
• Baking powder - 1/4 tsp
• Oil
• Sugar - 3 cup
• Water - 1 1/2 cup
• Rose essence - 1/2 tsp
• Cardamom powder - 1/2 tsp
• Lime juice - 1/2 tsp
• Almonds

Instructions

1. 1Place the sweet potatoes and 1 1/2 cup of water in a pressure cooker, cover, and cook for 3 whistles; let them cool, drain the water, peel the potatoes, and mash or grind until smooth.
2. 2Sift the all-purpose flour and baking powder into a bowl, add the milk powder, and stir until evenly combined.
3. 3Add the mashed sweet potato and ghee to the dry mix and knead with your hands until you have a smooth, lump-free dough; cover and rest for 10 minutes.
4. 4Divide the dough into small, even balls and roll them gently to remove any cracks so they fry evenly.
5. 5Make the sugar syrup by bringing the sugar and water to a boil, then continue boiling until it reaches half string consistency; remove from the heat once that stage is reached.
6. 6Stir the cardamom powder, rose essence, and lime juice into the syrup; the lime juice helps prevent crystallization and adds brightness.
7. 7Heat oil in a wide pan and test it by dropping a small dough ball—if it comes up to the surface, the oil is ready for frying.
8. 8Reduce the flame to low and fry the balls in batches until they are golden brown; transfer the fried jamuns to paper towels to drain excess oil.
9. 9Place the warm fried jamuns into the warm sugar syrup and soak them in the sugar syrup for a maximum of 4 hours so they absorb the syrup and become soft and flavorful.
10. 10Garnish with almonds before serving.
11. 11Serve chilled. Optional: serve with a scoop of vanilla ice cream for an indulgent contrast.