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

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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.

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