Sweet Potato Gulab Jamun Recipe with step by step pictures. Its really an easy recipe with simple ingredients available and it tastes yummy.
Sweet Potato Gulab Jamun
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
Ingredients for Sweet Potato Gulab Jamun
- Sweet Potatoes - 2 cup mashed
- All Purpose Flour / Maida - 2 tbsp
- Salt - a pinch
- Sugar - 2 to 3 tbsp
- 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
I still have a paneer jamun and aloo jamun recipe on hand. will share them soon..This jamun is make only with sweet potatoes. They turn out so yummy. It just melts in your mouth. You don't 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..
How to Make Sweet Potato Gulab Jamun
- 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 ¼ 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.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
📖 Recipe
Sweet Potato Gulab Jamun Recipe
Sweet Potato Gulab Jamun Recipe with step by step pictures. Its really an easy recipe with simple ingredients available and it tastes yummy.
Print
Pin
Rate
Servings: 20 jamuns
Calories: 84kcal
Ingredients
- 2 cups mashed Sweet Potatoes
- 2 tbsp All Purpose Flour / Maida
- a pinch Salt
- 2 to 3 tbsp Sugar
- Oil or Ghee for Deep frying
- For Syrup:
- 2 cups Sugar
- 1 cup Water
- 2 crushed Cardamom Pods
- Rose Water few drops optional
- Saffron a pinch optional
- Pistachios few chopped finely for garnishing
Instructions
- 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 ¼ 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.
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.
Nutrition
Calories: 84kcal | Carbohydrates: 22g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 1mg | Fiber: 0.02g | Sugar: 21g | Calcium: 1mg | Iron: 0.05mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Join us on FacebookFollow us on Facebook
Share by Email
Share on Facebook
Sweet Potato Gulab Jamun Recipe Step by Step
 |
| First you have to cook the sweet potatoes, cook till it is completely soft |
 |
| 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 |
 |
| Now take a ¼ 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 |
 |
| 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 |
lijihivy
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
Aarthi
@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
nivetha
wow healthy jamuns must try...
Anonymous
Hi, can v use the trick of adding sugar with jamun mix as well. Plz reply.
Aarthi
@Anonymousyou can use this trick in any jamun mix
Moumita Malla
Wooow...feeling like grab one jamun.it looks so soft and delicious
Uma Maheswari
Health delicious jamun with nice pictorial representation. wow... hats off....
Anonymous
Woow Aarthi... Supev....
Manvitha Kotha
My mouth is watering looking at them,very nice
Anonymous
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??
Aarthi
@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.
AsraAfreen
So yummy soft jamuns...love it
MakeupNtrend CameliaB
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...
Anonymous
What is subtitute for maida, when we hv to maje fir fast?
Anita
Anonymous
wow lovely jamuns....can i use red pumpkin instead of sweet potaotes??
Rashmi Shah
Hi, can we use red pumpkin to make the jamuns instead of sweet potatoes??
Aarthi
@Rashmi Shahnot sure about pumpkin..
Aarthi
@Anonymousu can use atta
Tharani G
HI aaarthi recipe is so good... I have a doubt why u did not add cooking soda in this recipe
Rajani Baranwal
Hi..aarti..simple and yummy recipe ..but the jamun get hard after putting in fridge..what should I do..??