Sweet Potato Gulab Jamun with Fig Mawa

Purple Sweet Potato gives a slight mutation from the authentic Gulab Jamun. Layers of rich, unexpected flavors and color makes this delicacy a succulent Indian treat that melts in you mouth. It is a wondrous way to sneak in some goodies especially on special occasions.

A perfect festive delight to feed your loved ones or for give aways to your near and dear on this Diwali. Gulab Jamuns are usually made with Mawa or khoya which is nothing but evaporated milk solids. Mashed purple sweet potato is the main ingredient in this recipe. These sweet potato darlings are stuffed with homemade fig mawa/ khoya made with Ricotta cheese and Fig to add more flavor and irresistible. 

Preparation time: 20 mins
Cooking time: 20 minutes 
Soaking time: 1/2 to 1 hour
Yields: 30-35 jamuns

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  1. Sweet potatoes - 2 medium (purple - optional)
  2. Evaporated milk - 1 tablespoons (check notes)
  3. Maida/All purpose flour - 2 tablespoons
  4. Salt - 1 pinch
  5. Oil or Ghee for deep frying ( check notes)
  6. Pistachios (chopped) - for garnishing
Sugar Syrup:
  1. Water - 2 cups
  2. Sugar - 2 cups
  3. Rose essence or Rose milk syrup - 1/4 teaspoon (optional)
  4. Cardamom powder - 1/8 teaspoon
Fig Mawa / Khoya:
  1. Fig / Athipazham/ Anjeer - 2 nos (peeled and mashed)
  2. Ricotta cheese - 1/2 small tub (4 oz)
  3. Evaporated milk or sugar -2 tablespoons

Nutrition Facts
Servings 30.0
Amount Per Serving
calories 98
% Daily Value *
Total Fat 4 g7 %
Saturated Fat 1 g6 %
Monounsaturated Fat 1g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 2 mg1 %
Sodium 13 mg1 %
Potassium 41 mg1 %
Total Carbohydrate 15g5 %
Dietary Fiber 0 g1 %
Sugars 14 g
Protein 1 g1 %
Vitamin A26 %
Vitamin C1 %
Calcium1 %
Iron0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Cut the sweet potatoes into large chunks and steam them in a pressure cooker or a steamer for 10 minutes. 

Cool and peel to mash with potato masher or puree it in a blender to make it fast. You may add approximately a tablespoon of water or as required to blend it. To this add the evaporated milk, all purpose flour, salt and knead to a soft smooth dough for about 5 minutes. 

For the Fig Mawa/khoya, in a large pan add the ricotta cheese and stir well in medium heat. It will turn into soup consistency and then start to evaporate the water to transform into milk solids. This will take approximately 15 mins. Now add the evaporated milk or sugar and the mashed fig. You may remove the fig seeds by running through a sieve. But I prefer to leave the seeds in. Stir until it solidifies. 

Sugar Syrup
In a large sauce pan, add the water, sugar, and bring it to a boil and simmer for few more minutes until it thickens to a syrup consistency. Now add the rose essence, or rose milk syrup and cardamom powder. Turn off the heat and set aside.

Gulab Jamun
Now is the time to make Jamuns, take small portion of the dough, about half the size of amla (indian gooseberry). Flatten it slightly and place a small quantity of fig mawa in the middle and roll it into a smooth ball.

Heat the Ghee and oil in a kadai for deep frying. Gently drop the jamuns and fry in  medium heat until it turns brown. Since the sweet potatoes are purple colored, a rich reddish brown color is what we will see. Now drain them and place it on a paper towel lined plate or container to cool. 

Since these jamuns are delicate darlings, adding them to the sugar syrup immediately will break the jamuns easily. Let them rest for 5 mins before you transfer them to the sugar syrup to soak for half to 1 hour maximum. Serve them at room temperate or chilled with some chopped pistachios as garnishing.

Notes and Tips:
  • Evaporated milk gives the necessary sweetness and moisture to mash the potatoes well. You can substitute it with cream/milk as required along with 2 tablespoons of powdered or confectioners sugar. 
  • Ghee adds more flavor and richness to any indian dessert, to deep fry I have modified the ration of ghee and oil to 1:2 to incorporate the ghee flavor and aroma.
  • If you want to eliminate the mawa/ khoya procedure, you may buy the mawa at any Indian store and add the pureed fig and required confectioners sugar and mix well. 
  • Always fry the jamuns in medium to low heat only. Do not stir the jamuns as soon as you drop them in the oil/ghee for deep frying. Allow the other layer to get crisp before turn them to avoid breaking.
  • Good for 1 week when refrigerated.


  1. Thanks for sharing this healthy version with our family. Everyone loved it, at the end we all had a feeling we did not had any junk, and it was less sweet too...but tasted great---from all of us..

  2. I like my sweets to be mild always in order to consume more ;) Adding fig was a last minute decision which added more flavor. Thanks for the feedback Kiru, glad you all relished this healthy jamuns :)

  3. Bookmarked! Very very creative and a new recipe.

  4. Thanks much! will look forward to your feedback.


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