We'd asked you, dear readers, to share your favourite Diwali recipes.
Rediff reader Amal Nandy from Bhopal shares a recipe you can't say No to.
Soft, spongy Gulab Jamuns soaked in sugar syrup is a traditional sweet in India.
Give it an innovative twist by adding sweet potatoes.
Here's the recipe:
Sweet Potatoes Gulab Jamun (Misti Aloor Pantua)
- 3 medium size sweet potatoes
- 3 tbsp khoya
- Few green cardamoms
- 2 tbsp all purpose flour
- 1 tsp pistachios, chopped
- A pinch of salt
- Oil for deep frying
- 2 cups sugar
- 2 cups water
- In a deep bottom pan, heat water and bring it to a boil.
- Add sugar. Stir it until the sugar melts.
- Pound some green cardamoms. Add it to the syrup.
- Lower the flame and let it thicken until the syrup becomes really thick or should have two string consistency.
For gulab jamuns
- Boil, peel and mash the sweet potatoes. It should yield around three cups of mashed potatoes.
- Add all purpose flour and salt. Knead it well to form a smooth dough.
- Pinch a lemon size ball from the sweet potato dough.
- Flatten it, stuff it with a pinch of khoya, a cardamon seed and tiny bits of pistachios.
- Roll it tightly and make a smooth ball. Repeat this with the entire dough.
- Heat the oil until it's at the smoking point.
- Lower the flame to medium. Deep fry the dough balls.
- When the dough balls turn deep brown in colour, dunk the jamuns in warm syrup.
- Let the fried dough balls soak in the syrup for 20 to 30 minutes.
- Slot them out from the syrup and keep it separately in a flat bottom vessel.
- Let the flavour mature for another five to six hours.
- Sweet potato gulab jamun is ready to be served.
Lead image used for representational purposes only. Photograph: Aamer Javed/Creative Commons