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Sweet potato gulab jamun | Shakarkand ke gulab jamun

 

 

 

Sweet potato gulab jamun | Shakarkand ke gulab jamun | How to make fasting friendly gulab jamun | Vrat /Upvaas ke gulab jamun

 

Sweet potato 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 BrûléeNo bake Rajgira fruit tartRajgira and sabudana khichdi conesNo 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

5.0 from 8 reviews
Sweet potato gulab jamun
 
Prep time
Cook time
Total time
 
An easy and quick recipe of gulab jamun which you can make for upvaas/fast/vrat and it turns out soft and light but makes no compromise on taste.
Author:
Recipe type: Dessert/Mithai fasting/Upvaas/Vrat friendly
Cuisine: Indian
Serves: 6 gulab jamun
Ingredients
  • 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
Instructions
  1. Clean and wash sweet potatoes.
  2. Place it in a pressure cooker with very little water and cook for 2-3 whistles on low to medium flame.
  3. Do not overcook the sweet potatoes.
  4. Let the sweet potatoes cool down.
  5. Peel and grate the sweet potatoes so that while kneading there are no lumps remaining.
  6. 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.
  7. If required add more milk powder, to get the desired firmness in the mixture.
  8. Now grease your palms with half a tsp of ghee and knead the mixture again to make it smooth.
  9. Divide the dough into small equal proportions.
  10. Now make round balls and make sure there are no cracks on them, or else the gulab jamuns will burst open while frying.
  11. Deep fry it in desi ghee on slow flame.
  12. Make sure ghee should not be boiling hot or else it will get browned very quickly.
  13. 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.
  14. Fry till colour changes to golden brown.
  15. Or you can make these gulab jamun in appe pan instead of deep frying.
  16. Once all the gulab jamuns are ready take them out on tissue paper and immediately prick with toothpick.
  17. To make sugar syrup:
  18. Mix water and sugar in a pot. Bring it to a rolling boil.
  19. Let the mixture boil for 5 minutes.
  20. We need single thread consistency for the sugar syrup.
  21. Switch off the gas flame. Add saffron and cardamom powder. Mix well.
  22. 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.
  23. Now put fried gulab jamun balls into syrup and let it soak for about 2 to 3 hours.
  24. After 2 hours you will notice that the sweet potato gulab jamuns have puffed up well and have become soft and spongy.
  25. Garnish with chopped dry nuts
Notes
If you wish you can add ¼ cup of grated paneer also into making these jamuns with given Ingredients.

 

 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

If you wish you can add 1/4 cup of grated paneer also into making these jamuns with given Ingredients 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.

 

Sweet potato gulab jamun

 

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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Sweet potato gulab jamun

 

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I will see you soon with yet another interesting recipe. Come right back as I love to have you around.

Happy Cooking

Regards❤️

Lata

This Post Has 30 Comments

    1. Lata Lala

      Thank you so much Samira for writing in. True It’s a wonderful use of sweet potato instead of maida in making gulab jamun.

  1. Sandhya Nadkarni

    These gulab jaam look simply amazing, juicy and fluffy! With your pictorials, you have made it easy for everyone to follow the recipe.

    1. Lata Lala

      Thank you so much Sandhya. You are so kind.

      1. amrita

        Gulab jamuns made from sweet potato are tempting me…my grandma used to make them during winter when sweet potatoes are abundant

  2. Vandana

    Wow, these gulab jamuns look amazing. They look just like normal gulab jamuns but are so unique. Saving it to try on this Diwali.

  3. 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…

    1. Lata Lala

      Truly these turned out really good and milk powder did the wonder trick. Thank you Rafeeda.

  4. Jayasri

    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!!

    1. Lata Lala

      Thank you Jayasri for your kind words. That would be lovely to see your post on sweet potato gulab jamuns.

  5. Anshu

    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!!

    1. Lata Lala

      Thank you Anshu. These are truly melt in the mouth and fasting friendly too.

  6. Padma Veeranki

    I love these golden beauties in any form!! Want to grab a few and enjoy them…Perfectly made, shaped and unique …awesome share!!

  7. Mayuri Patel

    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.

    1. Lata Lala

      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.

  8. 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.

    1. Lata Lala

      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.

  9. NARMADHA

    Gulab jamuns makes me mouthwatering. I am drooling over the pictures. Thanks for the detailed recipe. Bookmarking to try soon.

    1. Lata Lala

      Thank you Narmadha for visiting my blog.

  10. Priya Srinivasan

    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!!!

    1. Lata Lala

      I totally agree with you Priya. Thank you so much.

  11. sasmita

    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…

  12. Lathiya

    5 stars
    The sweet potato jamuns are a great idea for the healthy twist of our traditional jamuns. The jamuns looks spectacular.

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