By Aditi Saraswat
October 15, 2026
This Navratri, give regular gulab jamun a vrat-friendly twist by using sweet potatoes. Their naturally sweet taste and soft texture help make soft gulab jamuns, which are lightly fried and then soaked in cardamom-scented sugar syrup. It is a rich festive dessert for those who want to try something distinct from classic fasting sweets.
2 medium sweet potatoes 2 tbsp milk powder, optional ¼ tsp cardamom powder Ghee, for frying ½ cup sugar ½ cup water 2–3 saffron strands, optional
Boil or pressure cook the sweet potatoes until they turn soft. Peel and then mash them thoroughly while they're warm.
Mix the mashed sweet potato with some cardamom and milk powder. Knead everything nicely to make a smooth dough.
Grease your palms lightly with ghee and then roll the mixture to make small, smooth balls without any cracks. Make them equal-sized so that they can be cooked at the same rate.
Simmer sugar and water until dissolved, then add cardamom or a pinch of saffron. Keep the syrup warm without making it too thick, a one-strand consistency.
Fry the balls in moderately hot ghee over a low to medium flame, turning gently until evenly golden from all sides. Drain for a short span, then soak in warm syrup for about 20–30 minutes.