Sweet Potato Gulab Jamuns

Friday, February 12, 2010
Sweet Potato Gulab Jamuns - Ramani's Recipes
Gulab jamun is a favourite dish with most. But there are a few who cannot tolerate/digest casein or milk protein and gluten present in traditional Gulab Jamuns. Why should these people be deprived of this delicious dessert? So this recipe came to my mind, which is made with sweet potato and rajgira flour. Sweet potato is easily available and the same with rajgira flour.

Rajgira flour is made from the seeds of Amaranth or Amaranthus. This contains no gluten and is used in baking cakes and breads and for making pastas. Somebody called it 'pseudo grain flour'. When I made it, my granddaughter loved it and wanted more. That made my day! So you can try it too!

Ingredients Quantity
Sweet Potato (Boiled and Mashed) 1 ½ cups
Rajgira Flour (Amaranth Seed Flour) 3 tbsps
Sugar 2 cups
Water 1 ¾ cups
Cardamom Powder (Elaichi) 1 tsp
Saffron (Kesar) few strings
Rose Water a few drops
Pistachios a few
Oil for deep frying


  1. Take a bowl and combine boiled and mashed sweet potatoes and ragira flour to make a dough.It should not be very soft but firm. If soft a little more of rajgira flour can be added but not too much. The gulab jamuns may become too hard if too much rajgira flour is added.

  2. Make about thirty to thirty two balls with the mixture and keep it aside.

  3. Make a syrup with sugar and water by boiling it together.Add saffron and cardamom powder to it and remove from the heat. But keep the syrup warm.

  4. Take oil for deep frying in a pan and fry these gulab jamuns four or five at a time on low heat till they are golden brown and not dark brown.

  5. Put these balls directly into the warm syrup and let them soak for ten minutes.

  6. Sprinkle a few drops of rose water and finely chopped pistachios and serve.


Soulberry at: February 12, 2010 at 2:08 AM said...

Awesome! I'm blown...you mean one can make Gulab Jamuns out of good ol' Sweet Potatoes!

Must try this recipe.

Is Rajgira flour freely available all over India? :)

By the way, this reminds me of the time you stumped me with Ghiyaa ka Halwa which you prepared. There simply was no way I could have guessed it was a vegetable I wasn't fond of then.

Can we pick one GJ off your blog? Thanks!

Keep the recipes coming!

bulusurv at: February 12, 2010 at 4:10 AM said...

These GJ's are better than the traditional ones..no doubt..Thank you very much for the effort you take to share your recipes.

Ramani Ramaiah at: February 13, 2010 at 5:32 AM said...

Thanks for the comment.

Kalpakam at: February 13, 2010 at 11:00 AM said...

This is the most creative and original recipie under gluten and casein free diet category. Kudos to you!

Anonymous at: February 15, 2010 at 1:53 AM said...

I tried the recepie .. Pretty close to the real GJS.. Good gluten and casein free recepie

Ramani Ramaiah at: February 15, 2010 at 10:12 PM said...

Thanks and glad you liked it Ramani

Harini at: January 22, 2011 at 11:55 AM said...

First time here ..came looking for sweet potato GJs and I fell in love with those..shall surely try it out as soon as possible..

Ramani Ramaiah at: January 24, 2011 at 12:34 AM said...

They are really good.Please try it Take care Ramani

Yoko at: October 18, 2011 at 12:09 AM said...

Hi Ramani,

I love gulab jamun but have missed it dearly since I found out about my gluten sensitivity. I was so happy to find your recipe! Thank you for sharing it.

Just one question - I tried making this just today, but a lot of the balls melted in the oil..do you think the potato had too little starch? Should I try adding potato starch as well?

Ramani Ramaiah at: October 27, 2011 at 7:16 PM said...

Hi Yoko,
Sorry for the delay in replying.Actually I have included Amaranth flour for binding in the recipe.If you feel it is not sufficient you can always add potato starch too. Take care Ramani

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