Sweet potato gulab jamun recipe | sweet potato jamun recipe

My mom always used to say my grandma makes jamoon with potato. My mom says she makes it with ease. But sadly neither my mom nor my maamis knew the recipe. I felt so bad that we couldnt get the recipe from her. One day a reader sent me a picture of gulab jamun. She told its made out of sweet potato. I asked her how she made and she sent detailed recipe within minutes. So sweet of you Latha Kishore. Thank you so much for sharing the recipe with me. I have a sweet potato recipe in one of my cook books I have, but its measurements are so confusing. But what she shared with me is a perfect recipe. I am going to try the same with potato as well and post soon. Its really an easy recipe with simple ingredients available. Tastes also yummy! Vj loved it when he tasted and gave double thumbs up. 

Sweet potato gulab jamun recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:20 mins    |  Cook time: 25 mins     |  Makes: 20 - 25

Ingredients

Sweet potato – 2

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Maida/ All purpose flour – 1 tblsp

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Cooking soda (sodium bi carb) – A pinch

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Cream/ milk  - 1 tsp

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Salt – 1 pinch

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Sugar – 3/4 cup

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Water – 3/4 cup

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Cardamom  - 1

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Saffron – Few strands (optional)

Method

1. Pressure cook / steam the sweet potato without adding water to the sweet potato (only add water in the cooker and keep the washed, cut sweet potato in a vessel without water inside the cooker). After 3 whistles, Keep aside for 20 mins for cooling down and becoming dry.

2. Peel off the skin, mash and knead with cream/ milk, maida, salt and sodium bi crab. It should be smooth dough.

3. Make sugar syrup by boiling sugar with water for 5 – 8 minutes. Add saffron and elachi and mix well.

4. Mean while roll small equal sized balls out of the dough we prepared. Grease your hands with ghee every time you shape the balls.Heat oil in a kadai, when it is hot, put the flame to low and drop the jamoons into it. You can fry few at a time, depending upon the oil you take. Put the flame to medium and keep turning every now and then to ensure even cooking.

5. Once deep golden in colour, drain in paper towel, repeat to finish all the jamuns. Give 2 minutes standing time and then add it to the sugar syrup. See notes for some important things to remember.

Notes

• Give at least 3-4 hours standing time before eating the sweet for best results.
• Do not add hot jamuns in hot syrup. It will end up in shrunken jamuns. Also more liquid content in the dough will give unshaped jamuns.
• Adding more cooking soda will make jamun dis-integrate in oil while frying.
• If you feel the dough is very sticky at any point in case the cream or milk is added more, dont panic, just add more maida.
• Adding salt is optional, but without salt it will be too sweet. Dont add more than a small pinch.
• Make sure the sugar syrup is not watery. You can add a drop of rose essence if you like that flavour.
• If you need cream, then collect little from when you boil milk.

Serve cold or at room temperature. It tastes like honey, just melt in your mouth!

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