How to make
Peel the sweet potatoes, cut them into 2-3 cm cubes and steam them for 30 minutes - until they have softened well. They could be boiled, but then they would have absorbed water and more flour would be needed.
Mash the sweet potatoes and add the flour, starch and a pinch of salt to them. Knead a soft and smooth dough and add as much flour as needed. It will still stick, but that's not a problem, don't add too much flour.
Heat oil over moderate heat and with greased hands, tear balls from the dough. Use your thumb to poke in the center and make a large hole.
Fry the sweets in the heated oil for about a minute on each side, or until they aquire a golden brown color.
Remove the Indian sweets and place them onto kitchen paper to absorb excess fat.
In a pot, mix the powdered sugar with the water, vanilla and cardamom. Boil for 8-9 minutes on medium heat. It should thicken, but not caramelize.
Dip/bath the fried sweets in the sugar bath and arrange them on a wire rack to drain the excess amount.
When the Indian fried sweets have cooled and the sugar has absorbed, they are ready for consumption.
*It is recommended to eat them right away, because when they are left for a while, they become slightly tough.
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