Sweet Potato Gulab Jamuns (Vegan,Gluten Free, Paleo, AIP)
 
Prep time
Cook time
Total time
 
Sweet potato balls fried in coconut oil and soaked in a sweetened syrup made of maple syrup and honey flavored with rose flavor.
Author:
Recipe type: Dessert, Healthy dessert
Cuisine: Indian, Fusion
Serves: 2-3
RecipeIngredients
For the sweet potato balls:
  • 1 large white sweet potato(Indian or Japanese), boiled, peeled and mashed
  • about 2-3 tbsp arrow root starch
  • Coconut Oil for frying
For sweet syrup:
  • ¼ cup water
  • ¼ cup maple syrup
  • 1 tbsp honey (omit for vegan version)
  • 2 drops of pure rose extract (or organic dried rose petals)
RecipeInstructions
  1. In a small bowl, add the mashed sweet potato. Add arrow root starch 1 tbsp at a time and mix using your hands to form a dough - It will be slightly sticky. (You may need to add 2 to 3 tbsp of arrowroot starch depending upon how big your sweet potato is)
  2. Roll the dough into small ping pong size balls. You can apply some coconut oil in your palms to help roll into smooth balls.
  3. Heat the coconut oil in a small frying pan (or deep frying pan)
  4. Add the sweet potato balls in batches of 4 and fry them on medium heat until reddish brown on all sides. Drain on paper towels.
  5. Place all syrup ingredients in a cooking pot except the rose flavor and heat for about 3-4 mins until you get a thickened syrup.
  6. Turn heat off and add the rose flavor.
  7. In a medium size bowl, place the fried balls and pour the hot syrup over them. Let the balls soak for about 15 mins before serving.
Notes
For a Paleo version, you can also use grass-fed ghee for frying the sweet potato balls for a richer taste.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/07/sweet-potato-gulab-jamuns-vegan-gluten-free-paleo.html