Shakarkandi Ke Gulab Jamun Recipe (Sweet Potato Gulab Jamun)
I have seriously fallen in love with Gulab Jamuns and can't resist myself trying every possible version of this beauty. After having tried various varieties, today I finally came up with Gulab Jamuns made with sweet potato. Yes, you got that right, Shakarkandi Ke Gulab Jamun is one such amazing recipe that needs a skilled hand and close monitoring. These sugar filled delicate Jamuns are perfect for Navratras and for them who are fasting this season.
Serve Shakarkandi Ke Gulab Jamun after your Festive North Indian Meal with family and friends.
If you like this recipe, you can also try other Indian Mithai recipes such as
- 2 cups Sweet Potato , mashed
- 2 tablespoons All Purpose Flour (Maida)
- 1/2 teaspoon Cardamom Powder (Elaichi)
- 1 pinch Salt
- 2-3 tablespoons Sugar
- 2 cups Ghee , or oil, for deep frying For syrup
- 1 cup Water
- 2 cups Sugar
- 2-3 drops Rose water
- 4-5 Saffron strands
How to make Shakarkandi Ke Gulab Jamun Recipe (Sweet Potato Gulab Jamun)
To begin making the Shakarkandi Ke Gulab Jamun recipe, boil sweet potatoes in a pressure cooker, peel and mash them well with fork or with your hands.
Collect mashed sweet potatoes in a mixing bowl and add all purpose flour and salt and mix well. Knead to make a soft and smooth dough.
Now pinch a lemon sized ball from the dough, flatten it slightly and add around 1/4 teaspoon of sugar in the centre, close and roll to make a smooth ball.
Similarly make 12 to 15 balls from the rest of the dough and keep aside.
Meanwhile make the sugar syrup. Take sugar and water in a kadhai and boil till sugar dissolves.
Add rose water and saffron into it and boil for another 4 to 5 minutes. No need to make 1 string syrup.
Collect the syrup in a separate bowl and keep aside.
Heat ghee/oil in a wok/kadai and once the oil is hot, simmer the gas and carefully drop in the dough balls.
Fry the jamuns till deep golden in colour from all the sides.
Collect the fried jamuns and drop them in the sugar syrup and let them soak well. Serve Shakarkandi Ke Gulab Jamun hot/warm or cold.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'