Find a Recipe

Tuesday, October 21, 2014

Aloo Gulab Jamun |Potato Gulab Jamun ~Diwali Recipes

Potato Gulab Jamun

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.

Gulab jamun with Potato

Aloo Gulab Jamun

                           Recipe Category
    Preparation time
   Cook Time
                                     Indian Sweets
10 mins
15 mins

Traditional Gulab jamun Recipe   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.

Diwali Recipes

Gulab jamun Recipe


  1. This is totally new to me.. And your presentation is awesome

  2. really no one can identify it was with potato,pefrect dear,hope must have tasted good

  3. I tried them a year back and completely fallen in love with this jamuns, urs looks stunning Manju.

  4. Very interesting come the syrup is brown?..did you add some colour or something..

    1. I added few strands of saffron valli after soaking for a whlile the syrup turned brown color ..

  5. Wow so innovative. .they look fabulous. .thanks for sharing this secret ;)

  6. I have heard how soft this can be... looks really good...

  7. Wow, pass me a bowl,lovely jamun s,lovely syrup

  8. Lovely idea! I tried with sweet potato .

  9. Very interesting and yummy looking gulab jamuns.

  10. what an interesting twist to gulab jamun

  11. Wow...looks delicious!! Awesome presentation

  12. I have heard about the potato and sweet potato versions but haven't got the opportunity to try them so far. The jamuns look addictive and delicious.

  13. I have heard o paneer, bread and mawa gulabjauns but aloo gulabjamuns is something really unique.
    what shall i do so that gulajamuns do not splutter and break while frying? does amount of water in potetoes matter while choosing potatoes for this recipe??

    1. Hi soni, Every potato might have different moisture level, here I used red potatoes. Avoid using potatoes which are grainy or dry like russet potatoes. If you have to much of moisture you can adjust the flour level to make a soft dough. choose dense potatoes it will work well.


Thank you for Visiting desi fiesta and dropping your wonderful comments , Your comments means a lot to me :) . My gentle request to all the readers plz do not give links in the comment box .. I will visit your blogs for sure, trust me !! :)