Mumbai: Looking for a dessert that’s both festive and fasting-friendly? This Sweet Potato Gulab Jamun might just become your new favourite. Combining tradition with nutrition, it’s a healthier take on the beloved Indian sweet—but without compromising on taste or texture. Whether you’re celebrating a festival, observing a fast, or simply indulging your sweet tooth, this version brings together the richness of gulab jamun with the natural sweetness and softness of sweet potatoes.

Made with just sweet potatoes and milk powder, these jamuns are soft, aromatic, and utterly satisfying. Plus, they’re free from refined flour or khoya, making them suitable for many fasting rituals. Quick to prepare and even quicker to disappear, this recipe is a must-try for anyone who loves creative, wholesome desserts.

Sweet potato not only adds a unique flavour but also boosts the nutritional value of this dessert, offering fibre, vitamins, and natural sweetness. It is naturally sweet, making it a great base for desserts. It gives these gulab jamuns a melt-in-the-mouth texture while keeping them soft and moist.

Sweet Potato Gulab Jamun Recipe

Ingredients and method

For the Gulab Jamuns:

• 1/2 cup boiled sweet potato – mashed until smooth. Make sure they’re just cooked and not overdone.
• 1 cup milk powder – Add gradually (2-3 spoons at a time), mixing and kneading until a soft, smooth dough forms. It should no longer stick to your hands.
• 1 tsp ghee – Once the dough comes together, knead in the ghee for a few minutes to improve texture and richness.
• Oil for deep frying – Heat on medium-high flame.

After kneading, shape the dough into small, smooth balls. Be gentle and avoid applying too much pressure.

Once the oil is hot, slide in the balls and do not stir for the first 20 seconds to avoid cracking or bursting.

After that, gently turn them with a spoon and fry until they’re uniformly dark brown.

For the sugar syrup:

• 1 cup sugar
• 1.5 cups water
• 1 tbsp cardamom powder
• A few strands of saffron

In a pan, combine sugar and water and bring to a boil. Once it starts bubbling, lower the flame and let it simmer for 6-7 minutes until it reaches a one-string consistency. This means if you press a drop of syrup between your fingers and pull them apart, a single thread should form. Add cardamom and saffron to enhance the aroma and flavour.

Once the gulab jamuns are fried, gently drop them into the warm sugar syrup. Cover with a lid and allow them to soak for at least 1 hour, so they absorb all the goodness and turn perfectly juicy.

Note:

• The key here is not to overboil the sweet potatoes. You just need to cook them until they’re mashable, not mushy—this ensures the dough remains firm enough to hold its shape during frying.
• This recipe is ideal for fasting days (neck) when you’re craving something indulgent yet permissible, as it doesn’t include maida (refined flour), khoya, or rava.
• The simplicity of ingredients—just sweet potato and milk powder—makes it accessible and hassle-free.
• Ghee in the dough not only adds richness but also gives the jamuns a glossy finish.

These Sweet Potato Gulab Jamuns are a beautiful fusion of tradition and modernity. Whether you’re observing a fast or just want to try something new, this quick and easy recipe will satisfy your sweet tooth. The best part? You won’t need any fancy ingredients or a long preparation time. Just mash, knead, fry, soak, and indulge!

So, the next time you’re looking for a vrat-friendly treat or just want to experiment with a healthier version of your favourite mithai, give this sweet potato gulab jamun a try. It’s comforting, easy, and most of all, a delicious reminder that tradition and innovation can go hand in hand in the kitchen.