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Sweet potato gulab jamun recipe– A delicious and soft vegan gulab jamun recipe with sweet potato as secret ingredient. This vegan gulab jamun for all those who cannot eat traditional gulab jamun 🙂 So soft, delicious and just close to real ones! Here is the easy recipe of vegan sweet potato gulab jamun!
This sweet potato gulab jamun is an age old recipe and I noted this down from an old recipe book. I have made this many times and it turns out so soft and delicious.
For those who cannot eat classic gulab jamun, this vegan gulab jamun will be the best alternate.
Ingredients For Making Vegan Gulab Jamun:
The main ingredient for making this vegan gulab jamun is sweet potato. It lends a nice flavor along with it its natural sweetness to the jamuns.
We need totally 4 ingredients, just 4 ingredients to make this vegan gulab jamun recipe. Flour, water, sugar and sweet potatoes!
This vegan gulab jamun is very very soft than our regular gulab jamun. In fact the jamun soaks up all the sugar syrup with in 30 minutes! There will be a mild flavor of sweet potato in this jamun.
There is absolutely no need to use milk powder or milk in this recipe. Sweet potato provides the texture.
Serve sweet potato gulab jamun warm or chilled.
More Gulab Jamun Recipes
khova gulab jamun, milk powder gulab jamun, kala jamunPaneer gulab janum, bread gulab jamun recipes
How To Make Vegan Gulab Jamun (Step By Step)
1. Peel the sweet potato with a peeler. Cut into small chunks. Pressure cook with very little water up to 4 whistles.
2. Drain excess water and mash the sweet potato pieces very well. Add maida, salt, baking powder/soda and knead to a very smooth dough without water.
3. Make about 30-35 small equal sized balls from the dough.
4. Heat oil for deep frying. Once the oil reaches the smoking point, reduce the flame. Slide the prepared jamuns in batches and deep fry until dark golden brown.Drain and set aside for 5 minutes.
5. In the mean while add 1 1/4 cup sugar and 1 1/4 cup water in a sauce pan. Bring it to a boil and cook for 10 minutes to prepare sugar syrup. No need to prepare 1 string syrup, just a thick sugar syrup. Add cardamom powder and a pinch of edible camphor (pachai karpooram) and mix well.
6. Add the prepared gulab jamuns to the sugar syrup and mix gently. Serve sweet potato gulab jamuns as needed.
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Sweet Potato Gulab Jamun Recipe:
Sweet potato gulab jamun recipe | Vegan gulab jamun recipe
Harini
Sweet potato gulab jamun recipe, vegan dessert with sweet potatoes!
4.34 from 6 votes
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course desert
Cuisine Indian
Servings 35
Calories 432 kcal
1 CUP = 250 ml
Ingredients
- 1 large sweet potato
- 2 tablespoons maida/ all purpose flour
- A pinch of salt
- A pinch of baking powder/soda
- Oil for deep frying
- 1 1/4 cup sugar
- 1 1/4 cup water
- 1/4 teaspoon cardamom powder
- A pinch of edible camphor
Instructions
Peel the sweet potato with a peeler. Cut into small chunks. Pressure cook with very little water up to 4 whistles.
Drain excess water and mash the sweet potato pieces very well. Add maida, salt, baking powder/soda and knead to a very smooth dough without water.
Make about 30-35 small equal sized balls from the dough.
Heat oil for deep frying. Once the oil reaches the smoking point, reduce the flame. Slide the prepared jamuns in batches and deep fry until dark golden brown.Drain and set aside for 5 minutes.
In the mean while add 1 1/4 cup sugar and 1 1/4 cup water in a sauce pan. Bring it to a boil and cook for 10 minutes to prepare sugar syrup. No need to prepare 1 string syrup, just a thick sugar syrup. Add cardamom powder and a pinch of edible camphor (pachai karpooram) and mix well.
Add the prepared gulab jamuns to the sugar syrup and mix gently. Serve sweet potato gulab jamuns as needed.
Notes
1. Make sure to drain the sweet potatoes completely before mashing.
2. You can add more maida if the dough is very sticky.
3. Do not add water for kneading.
4. You can add saffron or rose water instead of edible camphor
Nutrition
Calories: 432kcal
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