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Gulab jamuns a very famous Indian sweet all over the world known for its spongy texture and juicy soft taste.Traditional gulab jamun is made with home made khoa and it tastes fabulous but to give it a twist and not changing texture and taste of this traditional taste. So I made this jamuns with aloo and they tasted dangerously addictive and My H hard time guessing from what it is made 😉 then atlast when he gave up and told him he wassurprised I have made sweet potato jamun earlier for a contest his office conducted with rasgulla black forest cake , mango panna cotta I won the contest and bagged the first prize will post the sweet potato version soon. Potato jamun is super easy and if you don’t have khoa available you can simply boil some potatoes and make this delicious jamuns in no time. I am posting some Instant recipes for diwali and this one such quick to make if you are a big jamun fan. Do like having some sweet for the evening snack we do have sweets with evening tea or coffee sometimes. This is one healthy sweet snack to have in the evening.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.
Aloo Gulab Jamun
Recipe Category | Preparation time | Cook Time |
|---|---|---|
Indian Sweets | 10 mins | 15 mins |
Ingredients
Potato – 1 medium size ( boiled and mashed)
All purpose flour or Wheat Flour – 2 tbsp
Baking pd – A pinch
Ghee – 1/2 tsp
For Sugar syrup
Sugar – 1 cup
Water – 1/2 cup
Rose essence – few drops ( optional)
Saffron Strands- few
Cardamom – a pinch
Method
- Start by making sugar syrup , in a sauce pan add sugar , water and boil them till sugar dissolve and the syrup comes to rolling boil.
- Add cardamom, rose essence and saffron strands to the syrup.
- Switch off the flame and cover it.
- In a bowl take the mashed potato , mix all purpose flour ,baking soda, ghee and make a soft and smooth dough. Use your finger to knead the dough and not the palm as you do for chapathi.
- Divide the dough to equal parts and make smooth crack free balls.
- Heat Oil/ ghee in a kadai and when it is just hot simmer the flame and drop the rolled balls 2-3 at a time and fry them till golden brown from all sides
- Don’t disturb the balls in oil with the ladle else it may break . just stir the oil with out touching the jamun balls.
- Once they turn golden brown remove from oil transfer them to kitchen towel to drain the oil and immediately drop them in the warm sugar syrup.
- Repeat the same for rest of the jamun balls.
- Once all the jamuns are fried and dropped in syrup , cover them and let it rest/ soak for 1-2 hours till the jamuns get soft.
- Once the jamuns are soft remove the excess sugar syrup and serve them with just little syrup.
Related
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Reader Interactions
Comments
Srividhya saysThis is totally new to me.. And your presentation is awesome
- Babitha costa says
really no one can identify it was with potato,pefrect dear,hope must have tasted good
- Priya Suresh says
I tried them a year back and completely fallen in love with this jamuns, urs looks stunning Manju.
- Srivalli says
Very interesting recipe…how come the syrup is brown?..did you add some colour or something..
- Manjula Bharath says
I added few strands of saffron valli after soaking for a whlile the syrup turned brown color ..
- AparnaRajeshkumar says
quite different ..
- nandoos Kitchen says
yumm…
- lavina agarwal says
Wow so innovative. .they look fabulous. .thanks for sharing this secret 😉
- Rafeeda AR says
I have heard how soft this can be… looks really good…
- Razina Javed says
Luks yumm
- Jayanthi Sindhiya says
Wow, pass me a bowl,lovely jamun s,lovely syrup
- Harini-Jaya R says
Lovely idea! I tried with sweet potato .
- Pavani N says
Very interesting and yummy looking gulab jamuns.
- Chef Mireille says
what an interesting twist to gulab jamun
- Jayanthi Sindhiya says
Wow…looks delicious!! Awesome presentation
- Suma Gandlur says
I have heard about the potato and sweet potato versions but haven't got the opportunity to try them so far. The jamuns look addictive and delicious.
- aakanksha soni says
I have heard o paneer, bread and mawa gulabjauns but aloo gulabjamuns is something really unique.
what shall i do so that gulajamuns do not splutter and break while frying? does amount of water in potetoes matter while choosing potatoes for this recipe??- Manjula Bharath says
Hi soni, Every potato might have different moisture level, here I used red potatoes. Avoid using potatoes which are grainy or dry like russet potatoes. If you have to much of moisture you can adjust the flour level to make a soft dough. choose dense potatoes it will work well.
