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 gulab jamun recipe
Recipe Cuisine: Indian | Recipe Category: Sweet
Prep Time:20 mins | Cook time: 25 mins | Makes: 20 – 25
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 – 3/4 cup
Water – 3/4 cup
Cardamom – 1
Saffron – Few strands (optional)
Maida/ All purpose flour – 1 tblsp
Cooking soda (sodium bi carb) – A pinch
Cream/ milk – 1 tsp
Salt – 1 pinch
Sugar – 3/4 cup
Water – 3/4 cup
Cardamom – 1
Saffron – Few strands (optional)
Method
- 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.
- Peel off the skin, mash and knead with cream/ milk, maida, salt and sodium bi crab. It should be smooth dough.
- Make sugar syrup by boiling sugar with water for 5 – 8 minutes. Add saffron and elachi and mix well.
- 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.
- 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! 
Hari Poornima
March 5, 2015 at 7:09 amSuperb recipe… Excellent snaps too… Drooling..
Revathi
March 5, 2015 at 7:21 amYummy yummy… Soooper clicks
Nivedhanams Sowmya
March 5, 2015 at 7:40 amsurely an interesting recipe… Must try!!
Sona S
March 5, 2015 at 8:29 amLooks so tempting and delicious.. Lovely clicks as always..
Ramya Venkateswaran
March 5, 2015 at 8:33 amyummy and have this one in draft:)really good replacement with koya
Arulpriya Mathiselvaraj
March 5, 2015 at 9:02 amLooks yummy…perfect clicks..
Ayesha Ziana
March 5, 2015 at 11:42 amVery nice..but is there any alternative for maida since we don't buy maida in our home?
Veena Theagarajan
March 5, 2015 at 12:30 pmso tasty and healthier version of Jamun…
Raks anand
March 5, 2015 at 12:38 pmOh try wheat flour / Atta then
Gayathri Ramanan
March 5, 2015 at 11:03 pmyummy and easy jamun recipe..tempting clicks
Jency Vinodh
March 6, 2015 at 12:29 amGona 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..
Vimitha Anand
March 6, 2015 at 4:47 amLooks so yum, soft and moist
Chaya Hc
March 6, 2015 at 10:51 amNew for me,.. never thought so far -jamun can be made from sweet potato!!!…healthy, looking yummy… tempting….will try soon.
sankar saranya
March 11, 2015 at 12:41 pmIts taste is very nice, exact with gulab jamun. I tried 2day healthier choice.
nandhinij
March 11, 2015 at 12:42 pmHi raji.. Nice recipe.. Would like to try it… Can you let me know the qty of sweet potato used for this…. Thanks
harini
March 11, 2015 at 12:42 pmHi very tempting gulab jamuns.that too cut jamun in the spoon.ayyo i want it now.beautiful clicks !!
Raks anand
March 11, 2015 at 12:45 pmCooking 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.
Raks anand
March 11, 2015 at 12:47 pm2 is enough for this recipe
nandhinij
March 13, 2015 at 5:57 amI meant the weight (in kgs) used for this recipe.. We don't get such big sweet potatoes here as shown in ur pics…
Subashini
March 13, 2015 at 5:58 amHi 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
Raks anand
March 13, 2015 at 7:12 amOh sorry I didnt note it down 🙁
Anitha Rajakumar
March 18, 2015 at 9:29 amLovely 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…
Meenakshi
July 21, 2015 at 4:31 amthanx Rajeswari for sharing the recipe. Tried it today and the jamuns came out perfect…:)
Unknown
September 4, 2015 at 3:06 amCan we make them instead of frying
Anusha Isaacraj
October 13, 2015 at 5:49 amSuperb!
Thanks raks for sharing this recipe 🙂
Will definitely try out
Nisha Chowhan
November 1, 2015 at 1:19 amFor how many days can it be kept……
Raks anand
November 1, 2015 at 1:24 am2-3 days in room temperature
pavithra c
December 30, 2015 at 1:55 amHI,
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 🙂 …..
pavithra c
January 2, 2016 at 10:21 pmmost of my family members liked it …..
Raks anand
February 21, 2016 at 1:58 amBaking soda is sodium bi carbonate / aapa soda or cooking soda. I guess you refer to the same as idli soda. Baking powder is different.
Unknown
July 9, 2016 at 2:09 pmMy dough is too watery and loose what do I do?
Raks anand
July 9, 2016 at 2:15 pmYou can add maida (all purpose flour) to make it stiffer.
Unknown
January 31, 2018 at 7:16 amHi,i tried this recipe really came out very well..taste also superb.thank u.