Mar 3, 2015

Sweet Potato Gulab Jamun Recipe / Gulab Jamun using Sweet Potato Recipe

Gulab Jamuns, i have a serious addiction to these beauties. I can never stop having them. Even yesterday i had three of those beauties which i bought from my favourite bakery. I love making them too. They can be made so many different ways, in my blog i have shared few variations of them and this is another one.

Similar Recipes,
Kala Jamun
Khoya Gulab Jamun
Bread Jamun
Gulab Jamun using milk powder

I still have a paneer jamun and aloo  jamun recipe on hand. will share them soon..This jamun is mae only with sweet potatoes. They turn out so yummy. It just melts in your mouth. You dont need lots of ingredients to make this as well. It can be made only using sweet potatoes..

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 15 mins
Cooking Time : 15 mins
Soaking Time : 30 mins to 1 hour
Makes : 15 to 20 jamuns


Sweet Potatoes - 2 cup mashed
All Purpose Flour / Maida - 2 tblspn
Salt - a pinch
Sugar - 2 to 3 tblspn
Oil or Ghee for Deep frying

For Syrup:
Sugar - 2 cup
Water - 1 cup
Cardamom Pods - 2 crushed
Rose Water few drops (optional)
Saffron a pinch (optional)
Pistachios few chopped finely for garnishing


Take boiled sweet potatoes, peel them, mash them roughly, put them in a blender and puree them or grate them.

Now measure 2 cup of mashed sweet potatoes in a bowl.

Add in salt and flour. Knead to a soft smooth dough.

Now take small portion of the dough, flatten it slightly, spoon 1/4 tsp of sugar and roll it into a smooth ball.

Now set this ball aside.

Take sugar and water in a sauce pan, heat and bring it to a boil, boil it for 5 mins, it will get thick in this time. Add in cardamom, rose water and saffron and pour this into a large bowl. Keep warm

Now heat oil for deep frying, drop jamuns in hot oil and fry on a medium heat till golden. Keep mixing this for even colouring.

Now drain them and add to the syrup immediately.

Let them soak for 30 mins.

Remove the jamuns carefully into a bowl and chill. Serve cold.


1)Mashing the sweet potatoes is the main step, you can puree them in a blender or grate them using a fine grater.

2)Dont add too much maida, if your mix is sticky, then add another tblspn of maida. If you add too much maida then the jamuns will get hard.

3)Putting the sugar inside the jamuns makes the jamuns soft and the jamuns soaks the syrup completely.

4)Fry the jamuns in low to medium heat, a trick is, once you add jamuns to oil, dont stir immediately, leave them for a min them stir so you dont break the balls.

5)These jamuns will absorb the syrup faster, so if you leave the jamuns in the syrup for long time, then they will break up.

First you have to cook the sweet potatoes, cook till it is completely soft

Peel the skins off

now you have to mash it completely. First i used a fork
 to mash it up

Once it is mashed, i found some lumps here and there, so i put this in a blender and made it into a fine puree, or grate them through a fine grater..THE IDEA IS YOU SHOULDN'T HAVE ANY LUMPS
I measured out the mashed sweet potatoes in a cup

I got two cups of mashed sweet potatoes

for two cup of mashed potatoes add in 2 tblspn of maida

and a pinch of salt

mix this really well

Now take a small portion from the mix

shape it like this

Now take a 1/4 tsp of sugar and place it inside the mix, i learned this trick from a magazine, that tiny bit of sugar makes the jamun soft from inside as well

roll it into a smooth ball

I did this to all the sweet potatoes

Now lets make the sugar syrup, take sugar in a sauce pan

add in water

place the sauce pan on heat

once it comes to a good boil and gets little thick

add in cardamom pods

now pour the sugar syrup to a large bowl

keep the sugar syrup warm..

Now heat oil or ghee in a kadai

First check the temp of oil, take small portion of sweet potato 

drop it in hot oil, first it should sink to the bottom of the oil

and then slowly rise up..That is the correct temp

now drop each balls carefully

fry them on low to medium heat

it will slowly start to colour

keep stiring carefully for even colouring in the jamuns

look now it is nice and orange colour..i need a little 
darker than this

just like this

drain them

drop them into the sugar syrup

the cool thing about this jamuns are, they absorb the syrup faster, i soaked them only for 15 to 20 mins and they absorbed the syrup beautifully

remove them carefully to a bowl

This jamun taste best cold


  1. Aarthi do u read minds...cos I was jus lookin for an easy recipe to make jamuns.i was wondering if we could let the jamuns soak in the syrup itself, would they get soggy? I like to have my jamuns with syrup.
    lots of luv

  2. @lijihivyThey will get too soft when u soak too much. You can put the whole thing in fridge, this way it will firm up and u can serve with syrup

  3. wow healthy jamuns must try...

  4. Hi, can v use the trick of adding sugar with jamun mix as well. Plz reply.

  5. @Anonymousyou can use this trick in any jamun mix

  6. Wooow...feeling like grab one looks so soft and delicious

  7. Health delicious jamun with nice pictorial representation. wow... hats off....

  8. Woow Aarthi... Supev....

  9. My mouth is watering looking at them,very nice

    1. Hi aarthi, regularly i will follow your recipes.. but today my jamuns were too hard because my puree mix was too i added more maida.. why it was so sticky??

  10. @AnonymousUr sweet potato must have leached out lots of water. Put it in the fridge for a while and then use so it gets firm.

  11. So yummy soft it

  12. awesome recipe , your recipe tutorial with picture made it so clear , i HAVE to try it out !!! please keep on adding new recipes to the vegan group of facebook as well from time to time...

  13. What is subtitute for maida, when we hv to maje fir fast?

  14. wow lovely jamuns....can i use red pumpkin instead of sweet potaotes??

  15. Hi, can we use red pumpkin to make the jamuns instead of sweet potatoes??

  16. HI aaarthi recipe is so good... I have a doubt why u did not add cooking soda in this recipe

  17. Hi..aarti..simple and yummy recipe ..but the jamun get hard after putting in fridge..what should I do..??


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