Shakarkandi Ke Gulab Jamun

by Shaheen Ali

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 Jamns 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 Navratris and for them who are fasting this season.

The recipe is though a little tricky, specially the soaking part needs to be done very carefully as it get’s soaked very quick. The recipe here is adapted from a very good friend of mine and a talented blogger Aarthi Satheesh and her blog YUMMY TUMMY and the iage styling is inspired by Hina Gujral.

Print Recipe
SHAKARKANDI KE GULAB JAMUN / SWEET POTATO GULAB JAMUN
Course
dessert
Cuisine indian

Prep Time
15 minutes
Cook Time 15 minutes
Servings
piece
Ingredients
Syrup :
Course dessert
Cuisine indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
piece
Ingredients
Syrup :
Instructions
  1. Boil sweet potatoes, peel and mash them well with fork or with your hands.
  2. 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.
  3. Now pinch a lemon sized ball from the dough, flatten it slightly and add around 1/4 tsp of sugar in the center, close and roll to make a smooth ball.
  4. Similarly make 12-15 balls from the rest of the dough and keep aside.
  5. Meanwhile make the sugar syrup. Take sugar and water in a pan and boil till sugar dissolves.
  6. Add rose water and saffron into it and boil for another 4-5 mins. No need to make 1 string syrup.
  7. Collect the syrup in a separate bowl and keep aside.
  8. Heat ghee/oil in a wok and once the oil is hot, simmer the gas and carefully drop in the dough balls.
  9. Fry the jamuns till deep golden in color fro all sides.
  10. Collect the fried jamuns and drop them in the sugar syrup. and let them soak well.
  11. Serve hot/warm or cold.
Recipe Notes

If you liked this version of Gulab Jamun and it's recipe, then try making at home and share your feedback with me in comments below.

Love : Shaheen

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3 comments

Sundari Giri October 6, 2016 - 12:20 pm

Superb photography, Shaheen and lovely ingredient to make the jamun

Reply
Deepti February 20, 2018 - 2:22 pm

Awesome Blog. When I read your blog trust me, I was delighted. This Recipe honest very unique for me. I will try definitely. I wanna give you a big thumbs up!

Reply
Shaheen Ali March 13, 2018 - 3:34 pm

Thanks a lot Deepti. Keep cooking 🙂

Reply

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