Sweet potato gulab jamun | Shakarkand ke gulab jamun | How to make fasting friendly gulab jamun | Vrat /Upvaas ke gulab jamun
Sweet potato gulab jamun or Shakrkand ke gulab jamun recipe is one of my favourite sweet/mithai/desserts. As the name suggests these little beauties are made of sweet potato and milk powder.
An easy and quick recipe of gulab jamun with few ingredients, turns out soft and light but makes no compromise on taste.
The gulab jamun dough is made mixing boiled sweet potatoes and milk powder and the dough balls are deep fried first and then immersed into sugar syrup. After soaking time they fluff up and then garnished with nuts.
The regular and common version of gulab jamun recipe is made with All purpose flour/Maida, along with khoya/Mawa or many times with paneer. Then it’s soaked in sugar syrup and garnished with dry fruits.
Sweet potato gulab jamun for fasting/Upvaas/vrat
As Navratras are going on, I m sharing delicious version of sweet potato or Shakrkandi ke gulab jamuns, which you can make and eat during fasting. This recipe is easy to make & tastes great.
You can have a look at my recipe Grain free sweet potato Brownies as well.
Though I don’t fast during Navratri, I love making various dishes like Rajgira creme Brûlée, No bake Rajgira fruit tart, Rajgira and sabudana khichdi cones, No bake mix fruit pie and many more.
The Sweet potato gulab jamun or Shakarkandi ke Gulab Jamun mithai is one I grew up to, as my Grand Mom was a bhakt of Devi Maa and sweet potato Gulab jamun was always the first Bhog for Maa Durga.
My Granny always used homemade khoya/ mawa and ghee for deep frying gulab jamun. I have dared to tweak her recipe by swapping khoya with milk powder for this recipe.
Recipe Card
- ½ cup boiled Sweet Potatoes/ Shakarkand
- Milk powder 1 + ¼ cup ( adjust milk powder accordingly)
- Cooking soda a pinch or pour 1 spoon hot melted ghee in the dough while kneading
- Ghee/clarified butter for frying
- Dry nuts for garnishing
- To make Sugar syrup:
- 1. 5 cups water
- 1 cup sugar
- 8 to 10 strands of saffron
- One pinch Elaichi/cardamom powder
- Clean and wash sweet potatoes.
- Place it in a pressure cooker with very little water and cook for 2-3 whistles on low to medium flame.
- Do not overcook the sweet potatoes.
- Let the sweet potatoes cool down.
- Peel and grate the sweet potatoes so that while kneading there are no lumps remaining.
- Add milk powder slowly and gradually one spoon at a time, and start kneading to prepare the dough for gulab jamuns. Mix cooking soda and knead well.
- If required add more milk powder, to get the desired firmness in the mixture.
- Now grease your palms with half a tsp of ghee and knead the mixture again to make it smooth.
- Divide the dough into small equal proportions.
- Now make round balls and make sure there are no cracks on them, or else the gulab jamuns will burst open while frying.
- Deep fry it in desi ghee on slow flame.
- Make sure ghee should not be boiling hot or else it will get browned very quickly.
- Do not touch the gulab jamuns immediately after sliding them in ghee/ oil as they may break. Flip them gently after 15-20 seconds of frying.
- Fry till colour changes to golden brown.
- Or you can make these gulab jamun in appe pan instead of deep frying.
- Once all the gulab jamuns are ready take them out on tissue paper and immediately prick with toothpick.
- To make sugar syrup:
- Mix water and sugar in a pot. Bring it to a rolling boil.
- Let the mixture boil for 5 minutes.
- We need single thread consistency for the sugar syrup.
- Switch off the gas flame. Add saffron and cardamom powder. Mix well.
- Pour the sugar syrup into a bigger vessel if required so that the gulab jamuns get space to puff up when immersed in the syrup.
- Now put fried gulab jamun balls into syrup and let it soak for about 2 to 3 hours.
- After 2 hours you will notice that the sweet potato gulab jamuns have puffed up well and have become soft and spongy.
- Garnish with chopped dry nuts
Step by step instructions and pictorial presentation to make Sweet potato gulab jamun
Clean and wash sweet potatoes. Place it in a pressure cooker with very little water and cook for 2-3 whistles on low to medium flame. Do not overcook the sweet potatoes.
Let the sweet potatoes cool down. Peel and Grate the sweet potatoes so that while kneading there are no lumps remaining.
Add milk powder slowly and gradually one spoon at a time, and start kneading to prepare the dough for gulab jamuns. Mix cooking soda or you may add one tsp of hot ghee in this mixture and knead well.
If required add more milk powder,
Or
Divide the dough into small equal proportions. Now make round balls and make sure there are no cracks on them, or else the gulab jamuns will burst open while frying.
Deep fry it in desi ghee on slow flame. Make sure ghee should not be boiling hot or else it will get browned very quickly.
Do not touch the gulab jamuns immediately after sliding them in ghee/ oil as they may break. Flip them gently after 15-20 seconds of frying.
Fry till colour changes to golden brown. Or you can make these gulab jamun in appe pan instead of deep frying.
Once all the gulab jamuns are ready take them out on tissue paper and immediately prick with toothpick.
To make sugar syrup:
Mix water and sugar in a pot. Bring it to a rolling boil. Let the mixture boil for 5 minutes.
We need single thread consistency for the sugar syrup. Switch off the gas flame. Add saffron and cardamom powder. Mix well.
Pour the sugar syrup into a bigger vessel if required so that the gulab jamuns get space to puff up when immersed in the syrup.
Now put fried gulab jamun balls into syrup and let it soak for about 2 to 3 hours.
After 2 hours you will notice that the sweet potato gulab jamuns have puffed up well and have become soft and spongy.
Garnish with chopped dry nuts.
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Regards❤️
Lata
Wow… Great recipe sans maida. Thanks for sharing.
Thank you so much Samira for writing in. True It’s a wonderful use of sweet potato instead of maida in making gulab jamun.
These gulab jaam look simply amazing, juicy and fluffy! With your pictorials, you have made it easy for everyone to follow the recipe.
Thank you so much Sandhya. You are so kind.
Gulab jamuns made from sweet potato are tempting me…my grandma used to make them during winter when sweet potatoes are abundant
Thank you Amrita.
Wow, these gulab jamuns look amazing. They look just like normal gulab jamuns but are so unique. Saving it to try on this Diwali.
Thank you Vandana.
I have to say that your gulab jamuns look so perfect… that exact round shape is just too good… I have tried gulab jamuns with potatoes, so I am sure this version is very similar… Would love to pick up one bowl and enjoy it…
Truly these turned out really good and milk powder did the wonder trick. Thank you Rafeeda.
Such fabulous clicks Lata! Perfectly explained as always. I love sweet potato Gulab Jamun I have one in my draft, some day I will post it!!
Thank you Jayasri for your kind words. That would be lovely to see your post on sweet potato gulab jamuns.
Oh my, these gulab jamuns look so perfect and melt-in-mouth. Loved the fact that they have been made using sweet potatoes, really something unique and must-try!!
Thank you Anshu. These are truly melt in the mouth and fasting friendly too.
I love these golden beauties in any form!! Want to grab a few and enjoy them…Perfectly made, shaped and unique …awesome share!!
Thank you Padma for your kind words.
Such wonderful recipe of gulab jamun which one can make during fasting days. They do looks so soft and tempting. Like your suggestion of using the appe pan instead of deep frying them.
Appe pan is such a blessing Mayuri for health concious people. Many times i too avoid deep frying things which can be made in appe pan without compromising on taste. Thank you Mayuri for dropping by.
Gulab Jamun, make anyone weak at their knees. These farali jamun sounds so delicious, loving the fact that you have not used any type of farli flour.
Thank you Jagruti. I love sweet potatoes and this recipe of my Grandmother was a great help though I have dared to tweak it, it turned out perfect.
Gulab jamuns makes me mouthwatering. I am drooling over the pictures. Thanks for the detailed recipe. Bookmarking to try soon.
Thank you Narmadha for visiting my blog.
wow, look at that gorgeous color, i love desserts made with veggies like this, a wonderful way to make kids eat them without much fuss!!! this sweet potato jamun is in my diwali sweet list!!!
I totally agree with you Priya. Thank you so much.
ahaaaa first of all love the idea of using the appe pan to make the jamuns instead of deep frying…. And yes, these are so perfect for farali times…
Thank you Sasmita
The sweet potato jamuns are a great idea for the healthy twist of our traditional jamuns. The jamuns looks spectacular.
Thank you Lathiya.
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Thank you Gaurav.
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