For Gulab Jamun Balls:
Sweet Potato boiled and mashed 1
Amaranth (Rajagara) Flour 2 tbsp
Milk Powder 2 tbsp
Ghee or Oil to Deep Fry
Sugar ½ cup
Cardamom Powder Pinch
Rose Water 2 tbsp
Take sugar in a pan on low flame. Let sugar melt down completely. Add Cardamom Powder, Saffron and Rose Water. Mix well on low flame for 1-2 minutes only. Add Rose Petals. Remove syrup in a bowl.
In another pan, take boiled and mashed Sweet Potato, Amaranth Flour, Milk Powder, Soda and Salt. Mix all very well to prepare like soft dough. Prepare small balls of these stuff. Deep fry all balls to light brownish in Ghee or Oil of your choice. Put all deep fried balls in a bowl of syrup and dip in syrup.
You can enjoy when still hot. If you like fridge cold, leave them for at least 30-40 minutes to be normal temperature, then, put the bowl in fridge.
Celebrate any holy or good occasion with this healthy and softy softy Gulab Jamun.