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Sago-Potato Gulab Jamun

We make limited dishes for fast like sabudana vada, khichadi. We also eat fruits on fast. But now we can make sago-potato gulab jamun same as normal gulab jamuns. This tasty, delicious warm donuts floating in warm sugar syrup is a must try.  Here is a simple recipe on making Fast special Sago-Potato Gulab Jamun.
 


Cooking Time: 20-30 Minutes
Servings: 5-6

Ingredients:
  • 1/4 cup tapioca Starch (Sabudana Flour)
  • 1 cup khoya
  • 1 small boiled potato
  • 3 cup sugar
  • Coarsely grounded cardamom seeds
Recipe:
  1. Roast raw sabudana (sago) and grind it in mixer.
  2. Grate boiled potato.
  3. Add sabudana flour, grated potato into khoya and mix well or else grind the mixture in mixer to  a smooth dough.
  4. Now make small balls from dough.
  5. In a large pan, Add 1 cup water, 3 cups sugar and ground cardamom seeds and bring it to a boil.
  6. Let the syrup boil for a minute and remove from heat. Stir the syrup until sugar is dissolved.
  7. Set the syrup aside.
  8. Heat oil in a frying pan. Place the gulab jamuns in the frying pan one by one.
  9. Fry for 6-7 minutes until dark brown.
  10. Let the gulab jamun cool off for a minute or so before putting them in sugar syrup.
  11. Set the jamun for at least 20 minutes in the syrup. 
  12. This Sago-Potato gulab jamun can be served during fast.

4 comments:

Anonymous said...

Thanks for this gulab Jam,
if we dont want to user sabudana(sago)thanis there any othere alternative mixture for it.

Prajakta said...

Hi, Thanks for the comment.

Yes, you can use sweet potatoes instead of sago.

suman goel said...

Hi
Can u suggest any alternate to khoya as I am lactose intolerant.

Prajakta said...

Hi Suman,

You can use milk powder or ricotta cheese instead of khoya.

Author

I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.