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 was surprised 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
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
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.