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    Home » INDIAN DIWALI SWEET RECIPES » Sweet potato gulab jamun recipe | sweet potato jamun recipe

    Sweet potato gulab jamun recipe | sweet potato jamun recipe

    March 5, 2015 by Raks Anand 33 Comments /

    Sweet potato Jamun
    Sweet potato jamun recipe, easy to make with simple ingredients – No khoya no milk powder. With step by step pictures for easy learning
    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 jamun recipe

    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


    Maida/ All purpose flour – 1 tblsp


    Cooking soda (sodium bi carb) – A pinch


    Cream/ milk  – 1 tsp


    Salt – 1 pinch


    Sugar – ¾ cup


    Water – ¾ cup


    Cardamom  – 1


    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. sweet-potato-jamun-1

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

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

    7. 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.
    8. sweet-potato-jamun-4

    9. 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.
    10. sweet-potato-jamun-5

    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!
    Sweet potato jamoon

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    Reader Interactions

    Comments

    1. Hari Poornima

      March 05, 2015 at 7:09 am

      Superb recipe… Excellent snaps too… Drooling..

      Reply
    2. Revathi

      March 05, 2015 at 7:21 am

      Yummy yummy… Soooper clicks

      Reply
    3. Nivedhanams Sowmya

      March 05, 2015 at 7:40 am

      surely an interesting recipe… Must try!!

      Reply
    4. Sona S

      March 05, 2015 at 8:29 am

      Looks so tempting and delicious.. Lovely clicks as always..

      Reply
    5. Ramya Venkateswaran

      March 05, 2015 at 8:33 am

      yummy and have this one in draft:)really good replacement with koya

      Reply
    6. Arulpriya Mathiselvaraj

      March 05, 2015 at 9:02 am

      Looks yummy…perfect clicks..

      Reply
    7. Ayesha Ziana

      March 05, 2015 at 11:42 am

      Very nice..but is there any alternative for maida since we don't buy maida in our home?

      Reply
    8. Veena Theagarajan

      March 05, 2015 at 12:30 pm

      so tasty and healthier version of Jamun…

      Reply
    9. Raks anand

      March 05, 2015 at 12:38 pm

      Oh try wheat flour / Atta then

      Reply
    10. Gayathri Ramanan

      March 05, 2015 at 11:03 pm

      yummy and easy jamun recipe..tempting clicks

      Reply
    11. Jency Vinodh

      March 06, 2015 at 12:29 am

      Gona try soon…luk so yummy…thnks 4 sharing…ur pics tempt 2 try..
      pls clarify my doubt…having self raisin flour in stock…can v use dat instead of maida + cookin soda..

      Reply
    12. Vimitha Anand

      March 06, 2015 at 4:47 am

      Looks so yum, soft and moist

      Reply
    13. Chaya Hc

      March 06, 2015 at 10:51 am

      New for me,.. never thought so far -jamun can be made from sweet potato!!!…healthy, looking yummy… tempting….will try soon.

      Reply
    14. sankar saranya

      March 11, 2015 at 12:41 pm

      Its taste is very nice, exact with gulab jamun. I tried 2day healthier choice.

      Reply
    15. nandhinij

      March 11, 2015 at 12:42 pm

      Hi raji.. Nice recipe.. Would like to try it… Can you let me know the qty of sweet potato used for this…. Thanks

      Reply
    16. harini

      March 11, 2015 at 12:42 pm

      Hi very tempting gulab jamuns.that too cut jamun in the spoon.ayyo i want it now.beautiful clicks !!

      Reply
    17. Raks anand

      March 11, 2015 at 12:45 pm

      Cooking soda is more powerful than baking powder. Self raising flour has baking powder i guess and that too we use very less in this recipe. So i am afraid if it would help in cooking or not.

      Reply
    18. Raks anand

      March 11, 2015 at 12:47 pm

      2 is enough for this recipe

      Reply
    19. nandhinij

      March 13, 2015 at 5:57 am

      I meant the weight (in kgs) used for this recipe.. We don't get such big sweet potatoes here as shown in ur pics…

      Reply
    20. Subashini

      March 13, 2015 at 5:58 am

      Hi raji..tried this recipe today..came out very well..this is a sure a shortcut to prepare jamuns without the mix..i didnt add milk/cream but still came out perfect..thnx for sharing such a simple recipe

      Reply
    21. Raks anand

      March 13, 2015 at 7:12 am

      Oh sorry I didnt note it down 🙁

      Reply
    22. Anitha Rajakumar

      March 18, 2015 at 9:29 am

      Lovely and healthy sweet… want to try this… sadly except my dad all of us are non-sweet eaters and all the sweets i ever made were mostly for him… will make it next time i go to India and delight him.. Thanks for posting…

      Reply
    23. Meenakshi

      July 21, 2015 at 4:31 am

      thanx Rajeswari for sharing the recipe. Tried it today and the jamuns came out perfect…:)

      Reply
    24. Unknown

      September 04, 2015 at 3:06 am

      Can we make them instead of frying

      Reply
    25. Anusha Isaacraj

      October 13, 2015 at 5:49 am

      Superb!
      Thanks raks for sharing this recipe 🙂

      Will definitely try out

      Reply
    26. Nisha Chowhan

      November 01, 2015 at 1:19 am

      For how many days can it be kept……

      Reply
    27. Raks anand

      November 01, 2015 at 1:24 am

      2-3 days in room temperature

      Reply
    28. pavithra c

      December 30, 2015 at 1:55 am

      HI,

      I tried out this …. writing just finishing preparation …. guess i had included more soda ( though it was a pinch ). When one dough ball went into hot oil to fry it was not at all in round shape 🙂 … it just got disintegrate … later added some more spoon of maida and got the rt jamoon …. I dont know the end result. still yet to serve to my Husband 🙂 …..

      Reply
    29. pavithra c

      January 02, 2016 at 10:21 pm

      most of my family members liked it …..

      Reply
    30. Raks anand

      February 21, 2016 at 1:58 am

      Baking soda is sodium bi carbonate / aapa soda or cooking soda. I guess you refer to the same as idli soda. Baking powder is different.

      Reply
    31. Unknown

      July 09, 2016 at 2:09 pm

      My dough is too watery and loose what do I do?

      Reply
    32. Raks anand

      July 09, 2016 at 2:15 pm

      You can add maida (all purpose flour) to make it stiffer.

      Reply
    33. Unknown

      January 31, 2018 at 7:16 am

      Hi,i tried this recipe really came out very well..taste also superb.thank u.

      Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & vidoes.

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