IngredientsBoiled, Peel and grated Potato 3 noSinghade ka atta 1 cupCardamom Powder ½ tspPista whole blanched chopped 10-15+ for garnishOil for deep frySugar 1cupSaffron strands 5-6 +for garnishRabadi ½ cupMethod:-• In a bowl add grated sweet Potato, singhade ka atta, cardamom powder, mix well and make soft dough. • Now take some dough and mix it with chopped pistachios.• Heat oil in a kadai.• Make lemon sized balls of the main dough by stuffing the pistachio dough inside.• Mix equal quantities of sugar and water, cook to one string consistency, add saffron strands, remove and keep it warm.• Deep fry the gulab jamun until golden brown remove and soak in sugar syrup for half an hour or until the gulab jamuns are soft.• Arrange the gulab jamuns in a serving glass and top it up with rabadi, garnish with chopped nuts and serve.Visit my website : www.harpalssokhi.comFollow us on youtube :https://www.youtube.com/user/chefharp...Follow us on facebook :https://www.facebook.com/chefharpalso...Follow us on twitter: https://twitter.com/harpalsokhiFollow us on linkdin: https://in.linkedin.com/in/harpalsso
