27 Jan Sweet potato gulabjamun
Sweet Potato gulab jamuns are a delicious fusion dessert where nutrient-rich sweet potatoes replace part of the traditional khoya, making the jamuns soft, naturally sweet and lighter on the stomach. Combined with pure ghee and milk powder and fried in pure ghee or oil, these jamuns turn golden, spongy and soak beautifully in fragrant sugar syrup. A perfect festive sweet with a healthier touch.
Ingredients
For Jamuns
Sweet potato (boiled, peeled & mashed) – 1 cup
Nestle dairy whitener – ½ cup
cardamom powder- 1/4 tsp
pure ghee – 2 tbsp
Pure ghee or any flavourless oil – for deep frying
For Sugar Syrup
Sugar – 1 cup
Water – 1 cup
Cardamom pods – 2 (crushed)
Rose water / pinch of saffron – optional
COOK TIME
60-80 minutes
CALORIES
120-140 kcal
PROTEIN
3 g
FIBER
1.5 g
CARBOHYDRATES
22 g
SERVES
8
Instructions
👩🍳
1. Prepare the Dough
In a mixing bowl add mashed sweet potato and milk powder.
Add pure ghee and cardamom powder.
Mix gently and knead lightly into a soft, smooth dough.
Add 1–2 tbsp milk only if the dough feels dry.
(Do not over-knead – the dough should be soft and crack-free.)
2. Shape Jamuns
Divide the dough into small equal portions.
Roll into smooth balls without cracks (keep them small as they expand while frying).
3. Prepare Sugar Syrup
Boil sugar and water till slightly sticky.
Add cardamom and rose water or saffron. Keep syrup warm.
4. Fry in Pure Ghee or oil
Heat pure ghee or oil on low-medium flame.
Add jamuns and fry slowly, stirring gently, till evenly golden brown.
5. Soak in Syrup
Remove hot jamuns and immediately drop them into warm sugar syrup.
Let them soak for at least 30–45 minutes before serving.
Notes
Nutrition per jamun
Energy 120–140 kcal
Carbohydrates 20–22 g
Protein 2.5–3 g
Fat 4–6 g
Fibre 1–1.5 g
sugar 12–14 g
🌟 Tips
Use fresh sweet potatoes for better colour and sweetness.
Fry on low flame only to cook jamuns from inside.
Jamuns taste best when served warm after soaking well.
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