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    Home

    Potato Gulab Jamun Recipe

    Last Updated On: Apr 8, 2025 by Aarthi

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    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)
     
     
     
    Hope you will give this a try and let me know how it turns out for you..

    How to Make Potato Gulab Jamun

    1. Take boiled potatoes, peel them, mash them roughly, put them in a blender and puree them or grate them.
    2. Now measure 1 cup of mashed potatoes in a bowl.
    3. Add in flour and baking soda.. Knead to a soft smooth dough.
    4. Now take small portion of the dough, roll it into a smooth ball.
    5. Now set this ball aside.
    6. 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.
    7. Add in rose water and saffron and pour this into a large bowl. Keep warm.
    8. 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.
    9. Now drain them and add to the syrup immediately.
    10. Let them soak for 30 mins.
    11. 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.

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    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!

    Table of Contents

    • 📖 Recipe Card
    • Potato Gulab Jamun Recipe
    • Potato Gulab Jamun Step by Step

    📖 Recipe Card

    Potato Gulab Jamun Recipe

    Potato Gulab Jamun Recipe with step by step pictures. This recipe is prepared with potatoes and all purpose flour which turned out so yummy.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Soaking Time: 1 hour hour
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 20 servings
    Calories: 92kcal

    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

    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 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.

    Nutrition

    Serving: 1g | Calories: 92kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 35mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 1mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Potato Gulab Jamun Step by Step

     
    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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    Aarthi

    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!

    Reader Interactions

    Comments

    1. Traditionally Modern Food

      at

      Potato jamun looks delish

      Reply
    2. Saraswathi sara

      at

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

      Reply
    3. Anonymous

      at

      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

      at

      @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

      at

      Bahut hi achha h

      Reply
    5 from 1 vote (1 rating without comment)

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