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sweet potato gulab jamun recipe, how to make shakarkandi gulab jamun recipe

sweet potato gulab jamun recipe with step by step pics – soft textured delicious gulab jamuns made with just three main ingredients – sweet potatoes (shakarkandi), all purpose flour (maida) and sugar syrup.

i had stumbled upon this method of preparing gulab jamuns with sweet potatoes 6 years back. when i had made these for the first time, the gulab jamuns became dense & hard. reason being i added too much flour and kneaded also too much. later of course, i rectified the mistake i had done and so now i do prepare decent gulab jamuns with sweet potatoes.

since tomorrow is dussehra, so thought of adding this sweet recipe. jamuns made with sweet potatoes is a traditional sweet from bengal and is also known as mishti aloo’r pantua. this pantua recipe is not the originally bengali version, but an adapation of the same.

the taste of these jamuns are no where near the gulab jamuns made from khoya or gulab jamun made with paneer. they taste very different. but they taste good. you can also check these other variations:

  1. sukha gulab jamun
  2. kala jamun recipe
  3. bread gulab jamun recipe

the recipe is simple and easy to prepare. since gulab jamuns are a favorite with many folks, why not give a try to this recipe of gulab jamuns made with sweet potatoes.

if you are looking for similar diwali sweets recipes then do check rabri, rasgulla, rasmalai, sandesh, kaju katli and boondi ladoo recipe.

sweet potato gulab jamun recipe card below:

5 from 3 votes
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sweet potato gulab jamuns recipe
prep time
20 mins
cook time
30 mins
total time
50 mins
 

sweet potato gulab jamuns recipe - soft gulab jamuns made with sweet potatoes.

course: desserts, sweets
cuisine: Bengali, Indian
servings: 9 medium sized gulab jamuns
author: dassana amit
ingredients (1 cup = 250 ml)
for sweet potato gulab jamuns:
  • 280 grams sweet potatoes (shakarkandi) OR 1.3 cups mashed sweet potatoes
  • 1 tablespoon all purpose flour (maida)
  • 6 to 8 pistachios (pista) - halved or whole, optional
  • oil for deep frying
for sugar syrup:
  • 1 cup sugar OR 170 grams sugar
  • ½ cup water
  • ¼ teaspoon green cardamom powder (choti elaichi powder)
how to make recipe
preparing sweet potato mixture:
  1. firstly you will need to steam or boil sweet potatoes. rinse 280 grams sweet potatoes (2 medium sized sweet potatoes) very well in water. then steam them in a pressure cooker or a pan. if cooking in a pressure cooker, then pressure cook for about 4 to 5 whistles with water just about covering the sweet potatoes. you can even peel sweet potatoes first and then steam them.
  2. let the sweet potatoes become warm or cool down. if you have used a pressure cooker or pan for cooking the sweet potatoes, then drain them very well.
  3. then roughly chop them.
  4. with a potato masher, mash them very well. there should not be any small chunks of the sweet potatoes.
  5. add 1 tablespoon all purpose flour (maida). mix very well and then knead lightly. gather the dough together.
  6. now make small or medium sized balls from the dough. flatten them and place one or half of a pistachio in the center. you can also use sliced almonds or cashews or raisins.
  7. bring the edges together, seal and form a neat ball. prepare all the jamuns this way. keep aside.
preparing sugar syrup:
  1. now take 1 cup sugar or 170 grams sugar and 1/2 cup water in a pan.
  2. keep the pan on a low flame and stir so that the sugar melts.
  3. cook the syrup till you get a half-string consistency in it. the syrup should feel sticky and not watery. so you can even cook the sugar syrup till it feels sticky. if the syrup is watery, then the jamuns will break after soaking the syrup.
  4. switch off the flame and add 1/4 teaspoon cardamom powder. mix well and keep aside.
  5. the sugar syrup should be hot or warm when you add the jamuns in it.
frying sweet potato gulab jamuns:
  1. now heat oil for deep frying in a kadai.
  2. add a tiny piece of the dough and check the oil temperature. if the dough comes up gradually and steadily, the oil is ready for frying. if it stays at the bottom of the oil, the oil needs to be heated more. if it comes up too quickly, then the oil is too hot for frying. so lower the flame.
  3. gently place the balls in the oil. fry at a low to medium temperature. keep regulating the flame from low to medium as required. add the gulab jamuns for frying as per the pan size. do not overcrowd the pan.

  4. only when the gulab jamuns have become pale golden, then turn them. use a wooden spatula while turning them as with a steel slotted spoon, they can break.

  5. keep on turning & rotating them often for even frying. if you don't turn them regularly, then they will have uneven shades of golden color.
  6. fry till the gulab jamuns turn golden. then remove with a slotted spoon.

  7. place them on kitchen paper towels.
soaking sweet potato gulab jamuns in sugar syrup:
  1. after a few seconds, place them in the sugar syrup.
  2. shake the pan or with a spoon pour the sugar syrup on top of the jamuns.
  3. cover and keep aside. fry the remaining gulab jamuns and then keep them in the sugar syrup for soaking. 

  4. i kept them in the sugar syrup all the time and did not remove them. but if you see they have become so soft, that they break or crumble, then remove from the sugar syrup and keep aside.

  5. serve sweet potato gulab jamuns garnished with some slices pistachios or almonds.


how to make sweet potato gulab jamun recipe:

1. firstly you will need to steam or boil sweet potatoes. rinse 280 grams sweet potatoes (2 medium sized sweet potatoes) very well in water. then steam them in a pressure cooker or a pan. if cooking in a pressure cooker, then pressure cook for about 3 to 4 whistles with water just about covering the sweet potatoes. i steamed sweet potatoes in a rice cooker. in the picture you see four sweet potatoes, but i only used two of them for the jamuns. you can even peel sweet potatoes first and then steam them.

2. let the sweet potatoes become warm or cool down. if you have used a pressure cooker or pan for cooking the sweet potatoes, then drain them very well. these two steamed sweet potatoes were used for the gulab jamun dough.

3. lightly peel and then roughly chop them.

4. with a potato masher, mash them very well. there should not be any small chunks of the sweet potatoes.

5. add 1 tablespoon all purpose flour (maida). the flour is added to bind the mixture. if required, you can add 1.5 to 2 tablespoons all purpose flour.

6. mix very well and then knead lightly. gather the dough together.

7. now make small or medium sized balls from the dough. flatten them and place one or half of a pistachio in the center. you can also use sliced almonds or cashews or raisins. the stuffing part with dry fruits is optional and you can skip this step.

8. bring the edges together, seal and form a neat ball. i made medium sized gulab jamuns. you can make small too.

9. prepare all the jamuns this way. keep aside.

10. now take 1 cup sugar or 170 grams sugar and ½ cup water in a pan.

11. keep the pan on a low flame and stir so that the sugar melts.

12. cook the syrup till you get a half-string consistency in it. the syrup should feel sticky and not watery. so you can even cook the sugar syrup till it feels sticky. if the syrup is watery, then the jamuns will break after soaking the syrup.

13. switch off the flame and add ¼ teaspoon cardamom powder.

14. mix well and keep aside. the sugar syrup should be hot or warm when you add the jamuns in it.

frying sweet potato gulab jamuns:

15. now heat oil for deep frying in a kadai. add a tiny piece of the dough and check the oil temperature. if the dough comes up gradually and steadily, the oil is ready for frying. if it stays at the bottom of the oil, the oil needs to be heated more. if it comes up too quickly, then the oil is too hot for frying. so lower the flame.

16. gently place the balls in the oil.

17. fry at a low to medium temperature.

18. keep regulating the flame from low to medium as required. add the gulab jamuns for frying as per the pan size. do not overcrowd the pan.

19. only when the gulab jamuns have become pale golden, then turn them. use a wooden spatula while turning them as with a steel slotted spoon, they can break. keep on turning & rotating them often for even frying. if you don’t turn them regularly, then they will have uneven shades of golden color. here the gulab jamuns have become golden, but not completely golden, so they need to be fried more and also rotated for an even golden color.

2o. fry till the gulab jamuns turn golden.

21. then remove with a slotted spoon.

22. place them on kitchen paper towels.

23. after a few seconds, place them in the sugar syrup.

24. gently shake the pan or with a spoon pour the sugar syrup on top of the gulab jamuns or turn over each gulab jamun after a few minutes.

26. cover and keep aside.

27. fry all the remaining gulab jamuns and then keep them in the sugar syrup for soaking. i kept them in the sugar syrup all the time and did not remove them. but if you see they have become so soft, that they break or crumble, then remove from the sugar syrup and keep aside.

28. serve sweet potato gulab jamuns garnished with some slices pistachios or almonds.




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This post was last modified on October 15, 2017, 4:10 pm

    Categories Bengali RecipesDessertsFestival RecipesKids RecipesVegan Recipes