Sweet potato gulab jamun | How to make Sweet potato gulab jamun

By Surangana Nancy  |  14th Oct 2015  |  
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  • Sweet potato gulab jamun, How to make Sweet potato gulab jamun
Sweet potato gulab jamunby Surangana Nancy
  • Prep Time

    0

    mins
  • Cook Time

    45

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  • Serves

    7

    People

206

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About Sweet potato gulab jamun Recipe

Back in home I remember mom used to make jamuns with sweet potatoes. This is one particular sweet I have seen almost in every house in Assam made during our festival bihu. An easy and quick recipe of jamun other than the normal gulab jamun recipe where we have to use paneer/khoya. Soft and light and no compromise on the taste.

Sweet potato gulab jamun

Ingredients to make Sweet potato gulab jamun

  • Sweet potato - 3 medium sized
  • Plain flour - 3 tbsp
  • Milk powder - 2 tsp
  • Soda bicarbonate - a pinch
  • salt - a pinch
  • sugar - 1 cup
  • water - 1 cup
  • cardamom powder - 1/2 tsp
  • Few strands of saffron
  • rose essence - 1/2 tsp
  • oil for deep frying

How to make Sweet potato gulab jamun

  1. Wash the sweet potatoes properly. Cut them and pressure cook up to 2 whistles.
  2. Once done transfer into a strainer and let them dry. Now peel off the skin and put them in a bowl. Mash with a help of a spoon or a fork.
  3. Add flour, soda, salt, milk powder and combine them all well. If you find the mixture a bit sticky, you can always add some extra flour. And if it gets dry add few drops of milk.
  4. After mixing them well to a smooth texture, make small portions out of the mixture and make balls.
  5. At the same time, make sugar syrup by boiling sugar in water in a saucepan until it is a bit thick. Add cardamom and saffron & rose essence in it.
  6. Heat oil in a deep bottomed kadhai/pan for deep frying the jamuns. Slide down the jamuns one by one into the hot oil, keeping the flame low to medium. Fry 4-5 jamuns at a time. Keep turning them while frying till they are golden brown.
  7. Repeat for the all jamuns. Strain them and place them in the sugar syrup while still warm. Make sure the jamuns get soaked in the syrup completely.
  8. Allow the jamuns to stand in the syrup for an hour or so before serving. This will help to get the typical sweet potato smell out. Serve hot or at room temperature.

My Tip:

Do not over cook the potatoes and let them get completely dry after cooking to avoid stickiness which will cause difficulty in binding and making balls.

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