Home / Recipes / Sweet potato gulab jamun

Photo of Sweet potato gulab jamun by Surangana Nancy at BetterButter
8
44
0(0)
0

Sweet potato gulab jamun

Oct-14-2015
Surangana Nancy
0 minutes
Prep Time
45 minutes
Cook Time
7 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Festive
  • Assam and North East
  • Dessert

Ingredients Serving: 7

  1. Sweet potato - 3 medium sized
  2. Plain flour - 3 tbsp
  3. Milk powder - 2 tsp
  4. Soda bicarbonate - a pinch
  5. salt - a pinch
  6. sugar - 1 cup
  7. water - 1 cup
  8. cardamom powder - 1/2 tsp
  9. Few strands of saffron
  10. rose essence - 1/2 tsp
  11. oil for deep frying

Instructions

  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.

Reviews (0)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE