Friday, 31 October 2014

Today's Recipe: Ranga Aloor Pantua (Gulab Jamun with Sweet Potato)

Hello lovely foodies! How were the festival days? Hope you all have enjoyed a lot! I also have enjoyed; and that were lots of fun and of course, foods!
Today, I want to share a special recipe that I had made for Bhai-Dooj this year. Hope you like it………

Ranga Aloor Pantua (Gulab Jamun with Sweet Potato)

  1. Mishti Alu (medioum size): 4peice
  2. Maida:                                2 tbsp
  3. Khoya:                                1 tbsp
  4. cardamoms:                        6-7
  5. Sugar:                                2 cup
  6. Water:                               2 cup
  7. Refine Oil:                          to deep frying
 Process for Syrup:
  • In a heavy bottom pan bring the water and sugar to a boil. Stir so that the sugar does not get burnt at the bottom.
  • Once it comes to a boil pound and add 2 green cardamoms and let it simmer on medium flame till its thick.
  • Once done it would be thick and sticky (almost 12-15 minutes). keep this warm.

Process for Gulab Jamun:

  • Boil the sweet potatos, peel, and mash.
  • Add maida in it and mix very well. Divide into equal size round balls.
  • Divide 1 tbsp khoya into very small balls as many as the number of balls prepared above.
  • Stuff the sweet potato balls with kheer and one seed of cardamom. You can change the pattern of Gulab Jamuns if you like.
  • Heat oil and deep fry the balls to reddish brown on medium heat. 
  • Add fried Gulab Jamuns to the hot syrup.
  • Keep aside to let the Gulab Jamun absorb syrup, at least 30 minutes required for soaking prior to serving.

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