Gulab jamun with potatoes? Sounds a little unusual, right? But yes, you can make delicious jamuns using potatoes. They look just like the traditional gulab jamuns and turn out soft, juicy and delicious. Follow the step-by-step recipe and tips below to make soft and delicious potato gulab jamuns at home.
Potato Gulab Jamun
Can you imagine 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.
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About Gulab Jamun with Potatoes
Gulab jamun is one of the most loved Indian sweets and is traditionally made with khoya or milk powder, flour and sugar syrup. But I never knew we could make our favorite gulab jamun with potatoes! Surprisingly, they turned out soft, juicy and delicious, just like the classic version.
I have also tried making gulab jamun with sweet potatoes and both these versions turned out really good.
This potato gulab jamun is a simple twist on the classic recipe, where mashed potatoes are used to make a soft dough. The potatoes give the jamun a soft, melt-in-mouth texture and soaks up really well with sugar syrup infused with saffron and rose water.
These jamuns are simple to make and are perfect for festivals, special occasions or whenever you are craving something sweet.
Similar Recipes
Kala Jamun
Gulab Jamun
Bread Jamun
Paneer Jamun
Sweet Potato Jamun
To make perfect potato jamun, it is important you use boiled cooled potatoes. I recommend you to boil potatoes a day in advance and store in fridge. So the potatoes are less starchy.
Don’t over boil potatoes, so it doesn’t absorb more water. Make sure you mash the potatoes lump free. There shouldn’t be any lumps. You can grate the potatoes or pass through sieve to get smooth mixture.
If you are looking for an easy sweet to make for the upcoming festivals like krishna jayanthi or diwali, this potato gulab jamun is definitely worth trying.
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Ingredients
- Mashed potatoes : I have used boiled and mashed potatoes as the base for these gulab jamuns. They give the jamuns a soft texture and help them stay moist after soaking in the syrup.
- All purpose flour : Flour is the main ingredient that provides structure to the jamun. Don’t add too much flour, as it can make the jamuns hard or dense.
- Baking soda : A small pinch of baking soda helps make the jamuns light and soft.
- Ghee or oil : I have used oil to deep fry the gulab jamuns until they turn golden brown. Ghee can also be substituted to add a rich flavour to the jamun.
- Sugar : Granulated white sugar is used to make the sweet syrup.
- Water : Water used to make the sugar syrup. It helps the sugar dissolve evenly and creates the right consistency for soaking the jamuns.
- Rose water : A little rose water added for a lovely aroma and flavour.
- Saffron : A few saffron strands added to the syrup for its beautiful color, aroma and flavour.
Step by Step Pictures
Sugar Syrup
1)lets make the sugar syrup, take sugar in a sauce pan. Pour in water. You need to use 2 cups sugar and 2 cups water.
2)Place the sauce pan on heat. Once it comes to a good boil, cook for 5 to 6 minutes until it gets sticky stage.
3)The syrup should get slightly sticky in texture. It will take around 5 to 7 minutes.
4)Now add in some rose water.
5)Add a pinch of saffron. You can transfer this sugar syrup in a large bowl and keep the sugar syrup warm.
Make potato jamun mix
6)Now for jamun filling. Take cooked potatoes in a bowl. The potatoes has to be completely cooled. You can cook potatoes a day in advance and store in fridge.
7)Peel off the skin.
8)grate your cooked potatoes.
9)Now measure 1 cup of mashed potatoes in a bowl. Add in plain flour, baking soda, salt into the potatoes.
10)Knead to a soft smooth dough. Don’t over knead the dough. Just mix enough.
11)Now take small portion of the dough, roll it into a smooth ball.
12)Roll all the mixture into smooth ball. Set this aside for a minute.
Frying Potato Jamuns
13)Now heat oil for deep frying, drop jamuns in hot oil and fry on a medium heat till golden.
14)Keep mixing this for even colouring.
15)The potatoes will get light golden in colour.
16)Now strain them through a slotted spoon.
Soaking jamuns
17)Add the hot jamuns to the warm syrup immediately. Let them soak for 30 minutes to 1 hour.
18)Remove the jamuns carefully into a bowl and chill in fridge. Serve cold.
Expert Tips
- Cook the potatoes until soft. Mash them really well or pulse them in a blender.
- Over kneading the dough can affect the jamun texture.
- Roll each jamun gently between your palms. There should be no cracks on the surface, otherwise they may break while frying.
- Don’t soak the jamun in the syrup for too long.
Storage and Serving
Store the leftover potato gulab jamun in an airtight container and refrigerate them for 3 to 5 days.
Serve the potato gulab jamuns warm or chilled with some sugar syrup. Garnish with chopped nuts and a few rose petals for a beautiful look. You can also enjoy them with a scoop of vanilla ice cream, which is my favorite way to serve gulab jamun.
FAQ
Q. Can I use sweet potatoes instead of regular potatoes ?
Yes, you can use sweet potatoes, but the taste and flavour will be slightly different. Sweet potatoes are naturally sweet and adjust the sugar quantity according to your taste.
Q. Why are my jamuns breaking while frying ?
This can happen when the dough is too sticky or when the balls have cracks. Make sure the dough is soft, smooth and crack free before shaping the jamuns.
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Potato Gulab Jamun Recipe (Gulab Jamun made with Potatoes)
Gulab jamun with potatoes? Sounds a little unusual, right? But yes, you can make delicious jamuns using potatoes. They look just like the traditional gulab jamuns and turn out soft, juicy and delicious. Follow the step-by-step recipe and tips below to make soft and delicious potato gulab jamuns at home.
Notes
- Mashing the potatoes is the main step, make sure it is lump free.
- Don’t add too much maida, if your mix is sticky, then add another tablespoon of maida. If you add too much maida then the jamuns will get hard.
- Fry the jamuns in low to medium heat. Here is a trick, once you add jamuns to oil, don’t stir immediately, leave them for a min them stir so you don’t break the balls.
- 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
Nutrition Facts
Potato Gulab Jamun Recipe (Gulab Jamun made with Potatoes)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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