Sweet potato flour is a resistant starch, which means it is resistant to digestion and passes through the digestive system unchanged. It acts in a similar way to soluble fibre and can have many health benefits including improved insulin sensitivity, lower blood sugar levels, reduced appetite and better digestion. This sweet potato gulab jamun combines the benefits of resistant starch with the moreish flavours of Indian sweets. Did we mention it is naturally gluten free?
- For the jamun:
- For the syrup:
- 1 cup jaggery
- 1½ cup water
- Chopped dry nuts
- Grind the chestnuts in a blender
- Mix the ground chestnuts, the sweet potato flour and the baking powder thoroughly and knead for a few minutes. If using ghee instead of baking powder, add it while kneading the dough.
- Add almond milk 1 spoon at a time until the texture is right - not too dry and not too sticky.
- Make balls with the dough and fry them in hot frying oil.
- Mix the water and sugar in a pan and bring to a rolling boil. Let it boil for 5 minutes until it gets to a single thread consistency.
- Add cardamom and saffron to the syrup.
- Put the jamuns in the syrup and let them soak for 2-3 hours until they've puffed up well and become soft and spongy.
- Garnish with chopped dry nuts.