Sweet Potato Gulab Jamun Recipe | Shakarkandi ke Gulab Jamun
Sweet Potatoes are one of my favourite fasting foods. They satiate the hunger and also provide energy for longer time. Maybe that’s one of the reasons they are consumed during vrat/ upwas. If you are looking for other sweet potato recipes check out Sweet Potato Kheer and Sweet Potato Chaat.
I love Gulab Jamuns so when my mom gave me this Sweet Potato Gulab Jamun Recipe, I was eager to try it. These Gulab Jamuns are easy to prepare and taste delicious! These can be prepared during Navratri vrat, Shravan vrat or any other vrat. I love them so much that I prepare them even while I am not fasting 😀
- Ingredients for Sweet Potato Gulab jamuns:
- 2 medium sized sweet potatoes/ shakarkandi
- 20 tbsp milk powder or as required
- A generous pinch of baking soda
- 1 tsp ghee for preparing gulab jamun mixture
- and for rolling the gulab jamuns
- Ghee or Oil (Tel) for frying the gulab jamuns
- Ingredients for Sugar Syrup (Chashni):
- 2 cups sugar/ cheeni (1 cup = 250 ml)
- 2 cups water/ paani
- 1/4 tsp rose essence or as required
- 1/4 tsp cardamom powder/ elaichi powder or as required
How to make Shakarkandi ke Gulab Jamun?
- Cook sweet potatoes in a pressure cooker in a separate container so that they do not become too mushy. Cook for 2-3 whistles on low to medium flame. Note: Do not overcook the sweet potatoes.
- Let the sweet potatoes cool down before peeling them.
- Grate the sweet potatoes so that the extra fibre in them gets removed and there are no lumps remaining.
- Add milk powder in parts and start kneading to prepare the dough for gulab jamuns. Note: Different varieties of sweet potatoes will have different moisture content. So the milk powder required to form the dough might vary. Tip: You may also use 1 tbsp arrowroot powder to form the dough but I have not used it in this recipe. If using it, you will need lesser quantity of milk powder.
- When the gulab jamun mixture is almost ready, add a generous pinch of baking soda and mix well. Note: Do not add more baking soda or else the gulab jamuns will break into pieces while frying. Add more milk powder, if required, to get the desired firmness in the mixture.
- Now use half a tsp of ghee and knead the mixture again to make it smooth and less sticky. The mixture for gulab jamuns should not be very soft or very firm.
- To prepare the sugar syrup, take equal proportion of sugar and water in a vessel. Mix the sugar into the water. Let the mixture BOIL for 5 minutes to make the sugar syrup. Note: We DO NOT need single thread consistency for the sugar syrup. Switch off the gas flame and add rose essence 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 as well get immersed in the syrup.
- Heat ghee or oil for frying the gulab jamuns while simultaneously making dough balls for gulab jamuns. I have used ghee here since it gives a great taste as well as reduces the glycemic index of food. Thus blood sugar spikes can be avoided after eating sweets.
- Apply a few drops of ghee to the palms and knead the mixture some more so that the mixture becomes smoother. Make small to medium sized dough balls from the mixture. Note: Make sure the dough balls do not have any cracks or else the gulab jamuns will burst open while frying.
- Check if the ghee/ oil is hot enough by dropping a tiny dough ball into it. If it puffs up immediately, the ghee/ oil is hot enough.
- Gently drop the dough balls into the hot ghee/ oil and fry till they turn golden brown in colour on all sides. Note: Keep the gas flame on medium. Do not flip the gulab jamuns immediately after putting them in ghee/ oil as they may break. Flip them gently after 15-20 seconds of frying.
- Once the gulab jamuns turn golden brown, take the out and drop into the hot sugar syrup. Make sure that all the gulab jamuns get immersed into the hot sugar syrup so that they puff up. Tip: When you put the second lot into the syrup you might use a spoon to bring the first lot up so that the second lot gets immersed into the sugar syrup. This way all the gulab jamuns can absorb the syrup.
- Keep the gulab jamuns immersed in the sugar syrup for at least 2 hours.
- After 2 hours you will notice that the sweet potato gulab jamuns have puffed up and have become soft and spongy 🙂
I hope you liked this recipe of Shakarkandi ke Gulab Jamun. Please share it with your family and friends.
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