Sweet Potato Jamun Recipe
Sweet Potato Jamun is a soft and tasty sweet made by frying sweet potato balls and soaking them in warm sugar syrup. It tastes like gulab jamun but with the addition of sweet potatoes. The outer layer is a little crisp and inside stay soft and moist. It is usually made during festivals, weekends or when guests come home.
Servings20 jamuns
Ingredients
- 1 heaped cup mashed sweet potato
- 2 tablespoon maida
For the sugar syrup:
- ¾ cup sugar
- ½ cup water
- 5 strands saffron
- ¼ teaspoon cardamom powder
- few chopped pistachios
- oil to deep fry
Instructions
- Rinse the sweet potatoes, trim off the edges. Cut each into two.
- 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 at least half an hour standing time before serving. Enjoy Sweet Potato Jamun!
Notes
- Mashing sweet potato – I mash the sweet potato very well without any lumps. Lumps can break the jamuns while frying.
- Dough Texture – The dough has be soft and little bit sticky, it should not be too dry. If it looks dry, sprinkle few drops of milk and mix it again gently.
- Rolling – I roll the jamuns gently without pressing tight. I only mix gently using fingers. If you knead too much, jamuns will turn bit hard after frying.
- Oil temperature – I have fried the jamuns in medium flame only. Very hot oil browns fast and inside stays uncooked.
- Adding to syrup – I have added the fried jamuns only to warm syrup, not hot. Hot syrup can make the jamuns hard.
Nutrition Facts
Sweet Potato Jamun Recipe
Amount Per Serving (20 g)
Calories 32
Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.01g0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Sodium 1mg0%
Potassium 6mg0%
Carbohydrates 8g3%
Fiber 0.04g0%
Sugar 7g8%
Protein 0.1g0%
Vitamin A 8IU0%
Vitamin C 0.2mg0%
Calcium 1mg0%
Iron 0.04mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!