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

Ingredients:

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

Method:

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.

Notes:

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.

Pictorial:
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



19 comments:

  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

    ReplyDelete
  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

    ReplyDelete
  3. wow healthy jamuns must try...

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

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

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

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

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

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

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

      Delete
  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.

    ReplyDelete
  11. So yummy soft jamuns...love it

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  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...

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

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

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

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

    ReplyDelete

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