Potato Gulab Jamun Recipe with step by step pictures. This recipe is prepared with potatoes and all purpose flour which turned out so yummy.
Potato Gulab Jamun
Gulab Jamuns, i have a serious addiction to these beauties. I can never stop having them. Even yesterday i had three of those beauties which i bought from my favourite bakery. I love making them too. They can be made so many different ways, in my blog i have shared few variations of them and this is another one.
This jamun is made only with potatoes. They turn out so yummy. It just melts in your mouth. You don't need lots of ingredients to make this as well.
Similar Recipes,
Kala Jamun
Khoya Gulab Jamun
Bread Jamun
Gulab Jamun using milk powder
Paneer Jamuns
Sweet Potato Jamun
Ingredients for Potato Gulab Jamun
- Potatoes - 1 cup mashed
- All Purpose Flour / Maida -3 - 4 tbsp
- Cooking Soda / Baking Soda a pinch
- Oil or Ghee for Deep frying
For Syrup:
- Sugar - 2 cup
- Water - 1 cup
- Rose Water few drops (optional)
- Saffron a pinch (optional)
How to Make Potato Gulab Jamun
- Take boiled potatoes, peel them, mash them roughly, put them in a blender and puree them or grate them.
- Now measure 1 cup of mashed potatoes in a bowl.
- Add in flour and baking soda.. Knead to a soft smooth dough.
- Now take small portion of the dough, roll it into a smooth ball.
- Now set this ball aside.
- Take sugar and water in a sauce pan, heat and bring it to a boil, boil it for 5 mins, it will get thick in this time.
- Add in rose water and saffron and pour this into a large bowl. Keep warm.
- Now heat oil for deep frying, drop jamuns in hot oil and fry on a medium heat till golden. Keep mixing this for even colouring.
- Now drain them and add to the syrup immediately.
- Let them soak for 30 mins.
- Remove the jamuns carefully into a bowl and chill. Serve cold.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
Potato Gulab Jamun Recipe
Ingredients
- 1 cup Potatoes mashed
- 3 to 4 tbsp All Purpose Flour / Maida
- Cooking Soda / Baking Soda a pinch
- Oil or Ghee for Deep frying
- For Syrup:
- 2 cups Sugar
- 1 cup Water
- Rose Water few drops optional
- Saffron a pinch optional
Instructions
- Take boiled potatoes, peel them, mash them roughly, put them in a blender and puree them or grate them.
- Now measure 1 cup of mashed potatoes in a bowl.
- Add in flour and baking soda.. Knead to a soft smooth dough.
- Now take small portion of the dough, roll it into a smooth ball.
- Now set this ball aside.
- Take sugar and water in a sauce pan, heat and bring it to a boil, boil it for 5 mins, it will get thick in this time.
- Add in rose water and saffron and pour this into a large bowl. Keep warm
- Now heat oil for deep frying, drop jamuns in hot oil and fry on a medium heat till golden. Keep mixing this for even colouring.
- Now drain them and add to the syrup immediately.
- Let them soak for 30 mins.
- Remove the jamuns carefully into a bowl and chill. Serve cold.
Notes
2)Dont add too much maida, if your mix is sticky, then add another tbsp of maida. If you add too much maida then the jamuns will get hard.
3)Fry the jamuns in low to medium heat, a trick is, once you add jamuns to oil, dont stir immediately, leave them for a min them stir so you dont break the balls.
4)These jamuns will absorb the syrup faster, so if you leave the jamuns in the syrup for long time, then they will break up.
Potato Gulab Jamun Step by Step
 |
| Take all your ingredients |
Traditionally Modern Food
Potato jamun looks delish
Saraswathi sara
Wow!! Looks yummy...Great going. All the best.
Anonymous
Everything was as per the recipe.and it was looking good but after sometime the gulab jamun deflated in the syrup in a. Plz tell me the reason. Thank u
Aarthi
@Anonymousthere may be two reason.
1)you must have added too much baking soda.
2)You have to add hot jamun to warm syrup and not hot syrup.
Neha Mishra
Bahut hi achha h