Sweet Potato Jamun Recipe – Sharmis Passion

Sweet potato jamun is a soft and delicious dessert made by frying sweet potato balls and soaking them in hot sugar syrup. It tastes like Gulab Jamun but with the addition of sweet potatoes. The outer layer is slightly crispy and the inside remains soft and moist. It is usually made during festivals, weekends or when guests come home.

This recipe is lighter than normal jamun and does not feel too heavy after eating. The sweetness is mild and the taste of cardamom and saffron is very good. They absorb the syrup well and taste better after resting. Be sure to try this interesting variety and enjoy!

About Sweet Potato Berries

Sweet Potato Jamun is a delicious dessert that uses ripe and mashed sweet potatoes as the main ingredient. Sweet potato instead of khoya or milk powder gives structure and softness. I have mashed the sweet potatoes very well without any lumps so that the berries remain smooth and soft. Jamuns may break due to clumping while frying.

They become golden while frying and become soft after being soaked in syrup. They absorb the syrup slowly and evenly so that it spreads well inside without breaking. When rolled gently, the shape remains intact and smooth. If you want something different but still love traditional sweets then these jamuns are a good choice.

This recipe has a mild natural sweetness and does not overpower the syrup. It blends well with cardamom and saffron. You can add rose flavor if you wish, but the recipe tastes good even without it. It is suitable for festival days or when you want something different from the usual jamuns.

I make this when I have leftover sweet potatoes at home and I want to make something sweet and light. It feels good to transform simple ingredients into something sweet. Sweet potato is called Sakkaravalli Kilangu in Tamil and Shakarkandi in Hindi.

Sweet Potato Berries Ingredients

• sweet potatoes – I have added boiled and mashed sweet potatoes for the base, it adds softness and mild natural sweetness. You can use orange or white sweet potatoes.
• Flour – I added it to help knead and shape the dough. If the dough seems too sticky, you can add a little more.
• Sugar – I add it for sweetness. Balances the taste. If you want it more healthy, jaggery also works.
• saffron strands – I use it for fragrance and color. For color you can leave out turmeric or add a little turmeric. This is optional but adds a cute touch.
• cardamom powder – I add it for fragrance. Gives subtle spice. Freshly crushed cardamom works better.
• pistachio – I have chopped it and added it for garnish, it gives a light crunch. Almonds can be used instead.
• Oil – I have used oil to deep fry the jamun. Any neutral flavored oil works fine.

Why does this recipe work

• This is a simple alternative to gulab jamun using basic ingredients.
• Sweet potato gives natural softness and moisture to the jamun.
• The flavor of the syrup blends well without affecting the sweetness.
• Frying at the right temperature keeps the berries soft from inside.
• It works well for festivals, celebrations or small gatherings.

similar recipe

How to make Sweet Potato Jamun step by step

1. Wash the sweet potatoes, cut off the ends. Cut each into 2 pieces. Put in a pressure cooker, add water till it submerges and pressure cook on medium flame for 3-4 whistles.

2. Remove the peel and then mash it well without any lumps. Measure 1 cup and keep aside.

3.Take sugar in a saucepan and add water to it.

4.Now add saffron and cardamom powder to it. Heat it, stir until the sugar dissolves completely. Boil the syrup until it becomes slightly thick and sticky.

5. Switch off and keep aside. Now add flour and salt to the mashed sweet potatoes.

6. Mix well without any lumps. It will be a slightly sticky dough. Grease your hands with oil, make small lemon sized balls. Do not apply pressure while rolling and do not roll it too tightly.

7.Shape and prepare all the balls. Now heat oil in a pan, the oil should not be too hot. If you pinch a small piece and put it in, it should slowly rise to the surface, this is the right temperature for frying the jamun.

8. Add 3-4 balls at a time and fry until golden brown. Turn for even frying.

9.Take it out in tissue paper for 2 minutes and then mix it in lukewarm sugar syrup. Allow at least half an hour before serving. Keep the flame medium and keep rolling.

Serve cold or hot!

Expert Tips

• Mashing Sweet Potatoes – I mash the sweet potatoes well without any lumps. Jamuns may break due to clumping while frying.
• dough texture – The dough should become soft and slightly sticky, not too dry. If it seems dry, sprinkle a few drops of milk and mix it again gently.
• rolling – I roll the berries gently without pressing too much. I mix gently using fingers only. If you knead too much then the jamuns will become a little hard after frying.
• oil temperature – I have fried the jamun on medium flame only. Oil that is too hot turns brown quickly and remains raw inside.
• to mix in syrup – I put fried jamuns only in warm syrup, not hot. Hot syrup can make the berries hard.

serving and storage

Serve hot or lukewarm, it tastes best straight from the syrup. Tastes good after a weekend meal or with tea. Keep the remaining portion in syrup in the refrigerator. Just reheat them slightly before serving again, they remain soft even after two days.

general questions and answers

1.Why did my jamuns burst while frying?

The dough may be dry or you may have rolled it out too tightly. Next time add a few drops of milk and roll out smooth.

2.Why did the berries become hard?

The flour may have become hard or the oil may have become too hot. The balls should be smooth, slightly soft and not too hard, do not roll it too tightly.

3.Can I make jamun a day before?

Yes, make jamun and soak it in syrup and keep it in the fridge. Cold berries taste very good.

4.Can I skip saffron?

Yes, optional. Jamun still tastes good but saffron adds color and aroma.

5.Can I shallow fry?

Deep frying works better for even cooking. Frying on low flame will not give the right shape and will fry unevenly.

If you have any further questions about this Sweet Potato Berries recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

tried this Sweet Potato Berries recipe? Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card