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Diwali Recipe: How to make Gulab Jamun at home

By Amal Nandy
October 29, 2016 09:20 IST
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We'd asked you, dear readers, to share your favourite Diwali recipes.

Rediff reader Amal Nandy from Bhopal shares a recipe you can't say No to.

Soft, spongy Gulab Jamuns soaked in sugar syrup is a traditional sweet in India.

Give it an innovative twist by adding sweet potatoes.

Here's the recipe:

Sweet Potatoes Gulab Jamun (Misti Aloor Pantua)

Sweet Potatoes Gulab Jamun


  • 3 medium size sweet potatoes
  • 3 tbsp khoya
  • Few green cardamoms
  • 2 tbsp all purpose flour
  • 1 tsp pistachios, chopped
  • A pinch of salt
  • Oil for deep frying

For syrup

  • 2 cups sugar
  • 2 cups water


For syrup

  • In a deep bottom pan, heat water and bring it to a boil.
  • Add sugar. Stir it until the sugar melts.
  • Pound some green cardamoms. Add it to the syrup.
  • Lower the flame and let it thicken until the syrup becomes really thick or should have two string consistency.

For gulab jamuns

  • Boil, peel and mash the sweet potatoes. It should yield around three cups of mashed potatoes.
  • Add all purpose flour and salt. Knead it well to form a smooth dough.
  • Pinch a lemon size ball from the sweet potato dough.
  • Flatten it, stuff it with a pinch of khoya, a cardamon seed and tiny bits of pistachios.
  • Roll it tightly and make a smooth ball. Repeat this with the entire dough.
  • Heat the oil until it's at the smoking point.
  • Lower the flame to medium. Deep fry the dough balls.
  • When the dough balls turn deep brown in colour, dunk the jamuns in warm syrup.
  • Let the fried dough balls soak in the syrup for 20 to 30 minutes.
  • Slot them out from the syrup and keep it separately in a flat bottom vessel.
  • Let the flavour mature for another five to six hours.
  • Sweet potato gulab jamun is ready to be served.

Lead image used for representational purposes only. Photograph: Aamer Javed/Creative Commons

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Amal Nandy Bhopal