sweet potato gulab jamun

Jump to Recipe

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

I had stumbled upon this method of preparing gulab jamun with sweet potatoes 6 years back. When I had made these for the first time, the jamun 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 jamun with sweet potatoes.

sweet potato gulab jamun recipe

Since tomorrow is Dussehra, so thought of adding this sweet recipe. Jamun 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 jamun are no where near the Gulab jamun made from khoya or milk powder. They taste very different. But they taste good. You can also check these other variations:

  1. Dry jamun
  2. Kala jamun
  3. Bread gulab jamun

sweet potato gulab jamun

The recipe is simple and easy to prepare. Since gulab jamun are a favorite with many folks, why not give a try to this recipe of sweet potato gulab jamun.

How to make sweet potato gulab jamun

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.

sweet potatoes for sweet potato gulab jamun recipe

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 jamun dough.

sweet potatoes for sweet potato gulab jamun recipe

3. Lightly peel and then roughly chop them.

shakarkandi for sweet potato gulab jamun recipe

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

shakarkandi to make sweet potato gulab jamun recipe

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.

shakarkandi to make sweet potato gulab jamun recipe

6. Mix very well and then knead lightly. Gather the dough together.

dough to make sweet potato gulab jamun recipe

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.

dough to make sweet potato gulab jamun recipe

8. Bring the edges together, seal and form a neat ball. I made medium sized jamuns. You can make small too.

dough to make sweet potato gulab jamun recipe

9. Prepare all the jamun this way. Keep aside.

preparing sweet potato gulab jamun recipe

Preparing sugar syrup

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

preparing sweet potato gulab jamun recipe

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

preparing sweet potato gulab jamun recipe

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.

making sweet potato gulab jamun recipe

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

making sweet potato gulab jamun recipe

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

making sweet potato gulab jamun recipe

Frying sweet potato gulab jamun

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.

frying jamun - sweet potato gulab jamun recipe

16. gently place the balls in the oil.

frying jamun - sweet potato gulab jamun recipe

17. fry at a low to medium temperature.

frying jamun - sweet potato gulab jamun recipe

18. Keep regulating the flame from low to medium as required. Add the jamuns for frying as per the pan size. Do not overcrowd the pan.

frying jamun - sweet potato gulab jamun recipe

19. Only when the 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 jamuns have become golden, but not completely golden, so they need to be fried more and also rotated for an even golden color.

frying jamun - sweet potato gulab jamun recipe

2o. Fry till the jamuns turn golden.

frying jamun - sweet potato gulab jamun recipe

21. Then remove with a slotted spoon.

sweet potato gulab jamun recipe

22. Place them on kitchen paper towels.

sweet potato gulab jamun recipe

Soaking sweet potato gulab jamun in sugar syrup

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

sweet potato gulab jamun recipe

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

sweet potato gulab jamun recipe

26. Cover and keep aside.

sweet potato gulab jamun recipe

27. Fry all the remaining 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.

sweet potato gulab jamun recipe

28. Serve sweet potato gulab jamun garnished with some slices pistachios or almonds.

sweet potato gulab jamuns recipe
More Diwali sweets

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

sweet potato gulab jamuns recipe
Sweet Potato Gulab Jamun
5 from 4 votes
Sweet potato gulab jamun are soft textured delicious gulab jamun made with sweet potatoes, all purpose flour and sugar syrup.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Cuisine Bengali, Indian
Course: Desserts, Sweets

Servings 9 medium sized

Ingredients

for sweet potato gulab jamun

  • 280 grams sweet potatoes or 1.3 cups mashed sweet potatoes
  • 1 tablespoon all purpose flour
  • 6 to 8 pistachios - 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

Instructions

preparing sweet potato mixture

  • 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.
  • 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.
  • Then roughly chop them.
  • With a potato masher, mash them very well. There should not be any small chunks of the sweet potatoes.
  • Add 1 tablespoon all purpose flour (maida). Mix very well and then knead lightly. Gather the dough together.
  • 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.
  • Bring the edges together, seal and form a neat ball. Prepare all the jamuns this way. Keep aside.

preparing sugar syrup

  • Now take 1 cup sugar or 170 grams sugar and 1/2 cup water in a pan.
  • Keep the pan on a low flame and stir so that the sugar melts.
  • 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.
  • Switch off the flame and add 1/4 teaspoon cardamom powder. Mix well and keep aside.
  • The sugar syrup should be hot or warm when you add the jamuns in it.

frying sweet potato gulab jamun

  • 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.
  • 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 jamun for frying as per the pan size. Do not overcrowd the pan.
  • Only when the jamun 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.
  • Fry till the jamun turn golden. Then remove with a slotted spoon.
  • Place them on kitchen paper towels.

soaking sweet potato gulab jamun in sugar syrup

  • After a few seconds, place them in the sugar syrup.
  • Shake the pan or with a spoon pour the sugar syrup on top of the jamun.
  • Cover and keep aside. Fry the remaining 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.
  • Serve sweet potato gulab jamun garnished with some slices pistachios or almonds.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares48
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

More Vegetarian Recipes You'll Love

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.

Your Recipe Rating




29 Comments

  1. Hi Dasana. I made this last night and ledt to soak overnight. I followed recipe exactly, putting 1.5 tablespoon maida. Also the syrup is quite thick. Everything seemed fine last night

    But this morning all the jamuns got shrunken in like raisins and hard. If you know what went wrong please tell me

    1. rupini, either looks like the jamuns have not absorbed the syrup. the syrup should be not be thick. if the syrup is thick, then the jamuns won’t be able to absorb it. thats why they have shrunken. what you can do is add some water to the syrup and lightly heat it. the string consistency which must have been formed will go away and the thickness of syrup will reduce. the syrup just need to be sticky without 1 or 2 string consistences. it should be liquid consistency and sticky. hope this helps.

      1. Hi Dassana. thank you for the advice. It makes sense. I will do it next time. for this time, they seem to have absorbed enough syrup to be good for my family. thank you

        1. welcome rupini and thanks for letting me know. i hope next time making sweet potato gulab jamuns will be easier. happy cooking.

See More Comments