Gulab jamuns, literally translated as ‘rose scented’ balls are a traditional Indian dessert that is now famous all across the world. If you have ever visited any decent Indian restaurant, you would have definitely noticed ‘gulab jamuns’ on the menu! The mention of ‘Gulab jamuns’ always makes me feel hungry and I start salivating! The soft dough balls slightly crispy on the outside but fully moist and spongy on the inside soaked with sweetened and rose flavored syrup can help you forget about all your problems and give you a few moments of sheer ecstasy!
Having said that though, I am quite finicky about how the gulab jamuns should be. They cannot be too too sweet. Yes I repeat that. A lot of the gulab jamuns you find at restaurants are overtly and so overpoweringly sweet that you fail to taste the flavor of rose. And no thank you, no cardamom for me in Gulab jamuns please. Saffron is ok but no cardamom. For the same reason – it is Gulab jamuns for heaven’s sake – Gulab means rose, got it? Only rose flavor should be prominent.
You may wonder – all this fussiness for what? I cannot even eat the traditional gulab jamuns now since I have given up dairy and refined sugar. Yikes. So what do I do? Knowing me you can guess! Yes I came up with a vegan and paleo version of gulab jamun. Last year sometime I had seen a bengali dessert using sweet potatoes which was similar to gulab jamuns. And so I looked up recipes for that. That recipe however used rice flour and sugar and since I wanted to make a grain free and sugar free paleo version, I had to make some substitutions. I used arrowroot flour for binding. And then it also had to be refined sugar free so I made a syrup using maple syrup and honey. An instagram post of gulab jamun by one of my besties gave me a huge craving for it and so I instantly scrambled and put together this recipe this past week to satisfy my craving! Turned out perfect! Yummy and healthy too!
Bringing this recipe to the AIP roundtable hosted by Phoenix Helix where delicious AIP recipes are posted every week.
- 1 large white sweet potato(Indian or Japanese), boiled, peeled and mashed
- about 2-3 tbsp arrow root starch
- Coconut Oil for frying
- 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)
- 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)
- Roll the dough into small ping pong size balls. You can apply some coconut oil in your palms to help roll into smooth balls.
- Heat the coconut oil in a small frying pan (or deep frying pan)
- 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.
- 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.
- Turn heat off and add the rose flavor.
- 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.