facebook twitter pinterest youtube googleplus email rss instagram

DeskMenu

Thursday, March 5, 2015

Sweet potato Jamun
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 upHappy
sweet potato jamun recipe


Sweet potato gulab jamun recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
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)

Method

  1. 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.
  2. 1 steam
  3. Peel off the skin, mash and knead with cream/ milk, maida, salt and sodium bi crab. It should be smooth dough.
  4. 2 knead
  5. Make sugar syrup by boiling sugar with water for 5 – 8 minutes. Add saffron and elachi and mix well.
  6. 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.
  7. 3 fry
  8. 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.
  9. 5 ready

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!
Sweet potato jamoon


Labels: ,

33 comments:

  1. Superb recipe... Excellent snaps too... Drooling..

    ReplyDelete
  2. Yummy yummy... Soooper clicks

    ReplyDelete
  3. surely an interesting recipe... Must try!!

    ReplyDelete
  4. Looks so tempting and delicious.. Lovely clicks as always..

    ReplyDelete
  5. yummy and have this one in draft:)really good replacement with koya

    ReplyDelete
  6. Looks yummy...perfect clicks..

    ReplyDelete
  7. Very nice..but is there any alternative for maida since we don't buy maida in our home?

    ReplyDelete
    Replies
    1. Oh try wheat flour / Atta then

      Delete
  8. so tasty and healthier version of Jamun...

    ReplyDelete
  9. yummy and easy jamun recipe..tempting clicks

    ReplyDelete
  10. Gona 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..

    ReplyDelete
    Replies
    1. Cooking 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.

      Delete
  11. Looks so yum, soft and moist

    ReplyDelete
  12. New for me,.. never thought so far -jamun can be made from sweet potato!!!...healthy, looking yummy... tempting....will try soon.

    ReplyDelete
  13. Hi very tempting gulab jamuns.that too cut jamun in the spoon.ayyo i want it now.beautiful clicks !!

    ReplyDelete
  14. Its taste is very nice, exact with gulab jamun. I tried 2day healthier choice.

    ReplyDelete
  15. Hi raji.. Nice recipe.. Would like to try it... Can you let me know the qty of sweet potato used for this.... Thanks

    ReplyDelete
    Replies
    1. 2 is enough for this recipe

      Delete
    2. I meant the weight (in kgs) used for this recipe.. We don't get such big sweet potatoes here as shown in ur pics...

      Delete
    3. Oh sorry I didnt note it down :(

      Delete
    4. For how many days can it be kept......

      Delete
    5. 2-3 days in room temperature

      Delete
    6. Can v use baking powder as i don't no about soda.... Is it the idli soda.....? I m bit confused 😖 which one to use

      Delete
    7. Baking soda is sodium bi carbonate / aapa soda or cooking soda. I guess you refer to the same as idli soda. Baking powder is different.

      Delete
  16. Hi 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

    ReplyDelete
  17. Lovely 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...

    ReplyDelete
  18. thanx Rajeswari for sharing the recipe. Tried it today and the jamuns came out perfect...:)

    ReplyDelete
  19. Can we make them instead of frying

    ReplyDelete
  20. Superb!
    Thanks raks for sharing this recipe :-)

    Will definitely try out

    ReplyDelete
  21. HI,

    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 :) .....

    ReplyDelete
  22. most of my family members liked it .....

    ReplyDelete
  23. My dough is too watery and loose what do I do?

    ReplyDelete
  24. You can add maida (all purpose flour) to make it stiffer.

    ReplyDelete

Thank you for visiting my space and leaving comments,your comments are really appreciated...
I am currently away, might take a bit while to respond to your query, but will sure do when I find time.