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You are here: Home / Diwali / Potato Gulab Jamun Recipe – Aloo Jamun Recipe – Easy Diwali Sweets

Potato Gulab Jamun Recipe – Aloo Jamun Recipe – Easy Diwali Sweets

November 4, 2015 By Aarthi 5 Comments

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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.

Similar Recipes,
Kala Jamun
Khoya Gulab Jamun
Bread Jamun
Gulab Jamun using milk powder
Paneer Jamuns
Sweet Potato Jamun

This jamun is made only with potatoes. They turn out so yummy. It just melts in your mouth. You dont need lots of ingredients to make this as well. 
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 15 mins
Cooking Time : 15 mins
Soaking Time : 30 mins to 1 hour
Makes : 15 to 20 jamuns

Ingredients:
Potatoes – 1 cup mashed
All Purpose Flour / Maida -3 – 4 tblspn
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)
Method:
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:
1)Mashing the potatoes is the main step, you can puree them in a blender or grate them using a fine grater.
2)Dont add too much maida, if your mix is sticky, then add another tblspn 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.

Pictorial:
Take all your ingredients
Boil your potatoes
peel the skin
grate them
add in all purpose flour / maida
add little  baking soda
knead to a dough
take a small portion
shape it into ball
now it is done
Start by making sugar syrup..take sugar in a sauce pan
add in water
bring it to a good boil and cook for 5 mins
the syrup should reach sticky stage and not 1 string consistency
add few drops of rose essence
add a pinch of saffron..set aside and keep the syrup warm
 and not piping hot
Now lets fry the jamuns
drop jamuns in and fry on a low heat
fry till golden
once they get nice colour
remove to a bowl
add the jamuns to the warm syrup
let it soak for few hours
Serve
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Filed Under: Diwali, Gulab Jamuns, Potato Recipes, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Traditionally Modern Food

    November 5, 2015 at 1:03 am

    Potato jamun looks delish

    Reply
  2. Saraswathi sara

    February 28, 2016 at 9:36 am

    Wow!! Looks yummy…Great going. All the best.

    Reply
  3. Anonymous

    March 9, 2016 at 7:13 pm

    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

    Reply
  4. Aarthi

    March 10, 2016 at 1:36 pm

    @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.

    Reply
  5. Neha Mishra

    February 11, 2021 at 11:45 am

    Bahut hi achha h

    Reply

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