On a lazy afternoon, I was talking to a friend about the various ways of using sweet potatoes in our cuisine when she suggested that I look for Sweet Potato Gulab Jamun recipe online and check it out. I know Baked Sweet Potato and use it in Sambar as well. But in Gulab Jamuns? I was intrigued and googled and what do I find? A direct link to the recipe from Mahanandi. The moment I saw the illustration and narrative, my heart was set on it and was looking for an occasion to make it. The opportunity came in the form of a visit by my cousin from NJ. I was a little apprehensive as I was making 2 things different from the regular jamuns. One was using the sweet potato and the second one is the filling. The apprehensions were totally unnecessary. The Jamuns were very well appreciated by all.

These cuties came out so soft that I think making the regular gulab jamuns might take a break! 
Sweet Potato Gulab Jamun

Ingredients - 

For the dough - 
Sweet Potato Boiled and Mashed 1 1/2 cups
Gulab Jamun Powder 1 1/2 cups  (See Notes)

For the Filling - 
Coconut Fudge / Kobbari Lauju 1/2 cup to 3/4 cup

For the preparation of the coconut fudge, we need 1/2 cup of grated fresh or frozen coconut and 1/2 cup of sugar. In a sauce pan, add the sugar and 2-3 tablespoons of water and let it boil. Add the grated coconut and mix for about 5 min until the water is almost evaporated and it is ready to get solidified. Don't wait until it is solidified as then it won't be an easy job to use it as a filling. (Though it would be very tasty!)

For the Sugar Syrup - 
Sugar 2 cups
Water 2 cups
Rose Water 1tsp (Optional)
Cardamom Powder 1 tsp

Oil / Ghee For Deep frying

Notes - I had a 200gms packet of Gulab Jamun Powder. So on a hunch, I just measured  1 1/2 cups of the powder. There was another 1 cup and about 2-3 Tbsp of powder left which I used up by making plain gulab jamuns with the filling! 

Just for comparison - I was curious to check out the difference between the ordinary jamuns and the sweet potato ones!!  Verdict - The sweet potato jamuns win hands down.

Sweet Potato Gulab Jamun
Method Of Preparation - 

Peel and chop the sweet potato and boil so they are just about tender and not too mushy.

Drain any water from the boiled sweet potato and mash it to a smooth paste.

In a mixing bowl, add the gulab jamun powder and slowly add the mashed sweet potato and mix it to make a smooth and tight dough. Take care not to knead the dough too much. I didn't need any extra water as the moisture of the mashed sweet potato was enough. Keep it aside for about 5-10 min.

Meanwhile, lets get to preparing the sugar syrup which is the simplest of all!! 

Add the Sugar and water in a heavy bottomed vessel and bring it to a boil. Let it simmer for about 5 min or so. 

After the flame is put off, add the rose water and cardamom powder and mix well.

Make Sure the syrup is not too thick. Also make sure the syrup is a little warm throughout the preparation process to ensure soft jamuns.

Divide the dough into equal portions and roll them gently into medium sized marbles. Make a dimple in the middle and put a little coconut fudge filling and close the dough and gently roll it like a ball making sure the filling is not exposed and also not kneading it too hard. 

I could make about 25 jamuns which were medium sized. Roll all of the jamuns and keep them ready for frying.

Heat oil/ghee in a wok/kadai. Make sure the heat is between low and medium and keep a constant eye so the oil is not too hot or too cold! 

A good way to make sure if the oil is in the right temperature is to drop a small piece of dough and check how fast it rises to the top. 
For frying these jamun, we want that the sample dough should sizzle and rise to the top upon prodding. The sample dough should not change color immediately. It should atleast take a couple minutes for the color change to happen. If the Oil is too hot, it is a good idea to lower the flame or even switch it off for a while. 
If the oil is not hot enough then the insides of the jamun will ooze out. 

Drop a few in each batch (depending on the oil used for frying) into the medium hot oil and keep turning them so they are evenly cooked. Drain them onto kitchen paper towels when they turn golden brown. Repeat till all the jamuns are fried.

Make sure there is no oil dripping from the fried jamuns before dropping them into the warm sugar syrup. Drop the jamuns in the syrup while still reasonably hot.

Let the jamuns stay in the syrup for about 10 min or so.  Arrange them in a single layer in a wide pan.

Serve them warm or cold as desired. I served them cold as an accompaniment to vanilla ice cream!

Sending these Jamuns to 'Bookmarked Event' by Aipi and Priya.

Preparation Time - 1 hr
Makes 25 Jamuns


  1. Umm Mymoonah Says:
  2. Wow! What a yummy looking jamuns.

  3. Panchpakwan Says:
  4. Wow this is really yummy jamoon.Very creative.

  5. Soumya Says:
  6. wow...very innovative and tempting jamuns....

  7. Unknown Says:
  8. That is truly a novel idea and looks extremely mouth-watering!

  9. Gulab jamun in any form will be all time favourite for every one.. Thanks for the recipe..

  10. aipi Says:
  11. lovely recipe...will try it out,they have come out so perfect n yummy looking :)
    Thanks a lot for linking this to bookmark event :)

    US Masala

  12. Priya Suresh Says:
  13. Those spongy jamuns looks absolutely prefect and yummy,very innovative..

  14. Very innovative idea.The stuffing looks so nice..

  15. Hey nice to see a version of sweet potatoe gulab jamuns...They do look terribly delicious and at 12 am I am craving for them...Lovly clicks.


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