Sweet potato gulab jamun recipe, Sweet potato jamun recipe

Sweet potato jamun recipe with step by step photos.This sweet potato jamun recipe was passed on to me from my friend and the jamuns came out so delicious.Everyone at home including mittu who is not fond of sweet potato also loved it.

Learn how to make sweet potato jamun recipe with just few main ingredients.This sweet potato jamun comes out very soft with a dominating flavour of sweet potato and we just loved it.

Sweet potato is called sakkaravalli kilangu in tamil and shakarkandi in hindi.
I have already posted khoya gulab jamun,bread dry jamun,bread gulab jamun and milk powder gulab jamun recipes.

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5 from 1 vote

Sweet potato jamun recipe

Sweet potato jamun recipe made with sweet potato as main ingredient.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Dessert

Cuisine: Indian

Servings20 jamuns

AuthorSharmilee J

Ingredients

• 1 heaped cup mashed sweet potato (2 medium sized)
• 2 tbsp maida

For the sugar syrup:

• 3/4 cup sugar
• 1/2 cup water
• 5 strands saffron
• 1/4 tsp cardamom powder
• few chopped pistachios
• Oil to deep fry

Instructions

• Rinse the sweet potatoes,trim off the edges.Cut each into 2.Transfer to a pressure cooker,add water till immersing level and pressure cook for 3-4 whistles in medium flame.
• Peel off the skin and then mash it up well without any lumps.Measure 1 cup and set aside.
• In a sauce pan,take sugar add water to it.
• Now add saffron and cardamom powder.Heat it up, stir until sugar completely dissolves.Boil until the sugar syrup is slightly thick and sticky.
• Switch off and set aside.Now to the mashed sweet potato add maida and salt.
• Mix well without any lumps.It will be slightly sticky dough.Grease your hands with oil, shape into small lemon sized balls.While rolling don't apply pressure and don't roll them too tight.
• Shape all the balls and make it ready.Now heat oil in a kadai, the oil should not be smoking hot.If you pinch a small piece and add it it should slowly come up that is the right temperature for frying jamuns.Keep the flame in medium and keep rolling.
• Add 3-4 balls at a time, and fry till golden brown.Roll over for even frying.
• Drain in tissue paper for 2mins then add it to slightly warm sugar syrup.Give atleast half and hour standing time before serving.

Notes

• The dough will be slightly sticky dont panic just grease your ahnds and roll the jamuns.If it is too sticky then add little more maida.
• If the dough is too tight then sprinkle little water / milk.
• While rolling do not apply pressure and do not roll them tight then the jamuns will become hard.
• If you like rose essence flavour then add a drop in the sugar syrup.
• Do not add the jamuns into hot syrup, it should be just warm.

How to make sweet potato jamun recipe:

1. Rinse the sweet potatoes,trim off the edges.Cut each into 2.Transfer to a pressure cooker,add water till immersing level and pressure cook for 3-4 whistles in medium flame.
   
2. Peel off the skin and then mash it up well without any lumps.Measure 1 cup and set aside.
   
3. In a sauce pan,take sugar add water to it.
   
4. Now add saffron and cardamom powder.Heat it up, stir until sugar completely dissolves.Boil until the sugar syrup is slightly thick and sticky.
   
5. Switch off and set aside.Now to the mashed sweet potato add maida and salt.
   
6. Mix well without any lumps.It will be slightly sticky dough.Grease your hands with oil, shape into small lemon sized balls.While rolling don’t apply pressure and don’t roll them too tight.
   
7. Shape all the balls and make it ready.Now heat oil in a kadai, the oil should not be smoking hot.If you pinch a small piece and add it it should slowly come up that is the right temperature for frying jamuns.
   
8. Add 3-4 balls at a time, and fry till golden brown.Roll over for even frying.
   
9. Drain in tissue paper for 2mins then add it to slightly warm sugar syrup.Give atleast half and hour standing time before serving.Keep the flame in medium and keep rolling.
   

Serve!

Delicious sweet potato jamuns ready to serve.