Step-by-Step Instructions

1. 1.Prepare Sweet Potatoes for Steaming

   Wash the sweet potatoes thoroughly to remove any dirt. Cut them into 2-3 pieces for easier cooking.

2. 2.Steam the Sweet Potatoes

   Add a little oil to a pressure cooker. Place the sweet potato pieces inside. Add a few drops of water to prevent the bottom from burning. Cover the cooker with a lid and steam for about 15 minutes until the sweet potatoes are tender but not overly mushy.

3. 3.Peel and Grate Sweet Potatoes

   Once cooked, remove the sweet potatoes from the cooker and let them cool slightly. Carefully peel off the skin. Grate the sweet potatoes to ensure a smooth texture and remove any fibrous parts.

4. 4.Prepare the Gulab Jamun Dough

   Transfer the grated sweet potato to a plate. Mash it well with your hands. Add 1/4 teaspoon of baking soda, 1/4 teaspoon of salt, and 2 tablespoons of milk powder. Mix everything thoroughly. Add 1 teaspoon of ghee and continue mixing. Gradually add wheat flour, starting with 3 tablespoons, and knead until a smooth, non-sticky dough forms. Adjust flour quantity as needed.

5. 5.Form Gulab Jamun Balls

   Take small portions of the prepared dough and roll them into smooth, crack-free balls. If the dough sticks to your hands, lightly grease them with ghee.

6. 6.Prepare Sugar Syrup

   In a separate pot, combine 1 cup of sugar and 1.5 cups of water. Bring the mixture to a boil over medium heat. Add 1 teaspoon of ghee and 1/4 teaspoon of cardamom powder. Continue boiling until the syrup becomes slightly sticky to the touch (no specific string consistency is needed, just sticky). Let the syrup cool down to lukewarm.

7. 7.Fry the Gulab Jamuns

   Heat oil for deep frying in a deep pan over low to medium flame. To test the oil temperature, drop a tiny piece of dough; it should slowly rise to the surface. Gently add the sweet potato balls to the hot oil, ensuring not to overcrowd the pan. Fry the gulab jamuns, stirring gently and continuously, until they turn a uniform golden brown color. Adjust the heat as necessary to ensure even cooking without burning.

8. 8.Soak Gulab Jamuns in Syrup

   Once fried, immediately transfer the hot gulab jamuns into the lukewarm sugar syrup. Ensure all gulab jamuns are submerged in the syrup. Cover the bowl and let them soak for at least 1 to 1.5 hours. This allows them to absorb the syrup and become soft and juicy.

9. 9.Serve Sweet Potato Gulab Jamuns

   After soaking, the gulab jamuns will have softened and absorbed the syrup. Serve them warm or chilled, garnished with chopped cashews if desired.