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