Aloo / Potato Gulab Jamun | Easy Jamun Recipes

     Most Potato based recipes are masala types of food. I saw first a sweet recipe using potato in a website long back. So I wanted to try this jamun recipe. It is almost like normal jamun and definitely worth trying once.

Recipe Cuisine: South Indian | Recipe Category: Sweets | Recipe Source: Premascook

Preparation Time: 25 | Cooking Time: 15 mins | Yields: 20 Jamuns

Ingredients:

For Jamun:
Mashed Potato (more or less ¼ kg)	1 cup
Maida	1/3 cup
Cooking	A pinch
Ghee	1 tsp
For Syrup:
Sugar	1 cup
Cardamom	3
Water	½ cup

Procedure:

1. Wash and cut the potatoes into 3 or 4 pieces. Pressure cook them with little water for 4-5 whistles in medium flame or till the potatoes becomes tender.

2. Allow it to cool down. After the pressure has gone remove the lid of the cooker and take the potatoes out and then remove the skin of the potatoes; mash them well with potato masher or grind it into fine paste.

3. Now add the maida, soda and ghee with mashed potato. Knead well for 5-8 mins or till the dough becomes soft. Cover and leave it for 5-10 mins.

4. Then grease you hands with oil and make small balls from the dough.

5. Heat the oil in a pan in a medium flame. Then add the balls and fry till the balls become golden color.

6. Drain the oil and keep it aside.

7. Meanwhile, mix the sugar and water, heat the mixture in a medium flame till the sugar dissolves completely (or 10-15 mins) and add the cardamom powder. Mix them well and switch off the flame.

8. Now put the jamuns into the sugar syrup and leave it for an hour and serve.

Tasty and yummy Aloo jamun is ready.

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Urad Dal Gulab Jamun / Ulunthu Gulab Jamun

     We frequently prepared Vadas but then we would also like to serve it with a sweet. For this Urad Dal Jamun is a good idea. As you can create a tasty sweet with very minimal extra effort. This Jamun is as tasty as normal gulab jamun.

Recipe Cuisine : South Indian | Recipe Category: Dessert | Yields: 25 Jamuns

Soaking Time : 1 1/2 hrs | Grinding Time:  20 mins  | Cooking Time: 20 mins

Ingredients:

Whole White Urad Dal (mulu vellai ulunthu)	½ cup
Maida	1 tbsp
For Sugar Syrup:
Sugar	¾ cup
Water	1/2 cup
Cardamom Powder	¼ tesp
Rose Essence (optional)	3 drops
To Deep Fry:
Oil	As Required to fry

Procedure:

Sugar Syrup Procedure:

1.  Mix the water and sugar together in a wide bowl. Bring it to boil till the sugar dissolves completely.

2. Then strain the syrup to filter the impurities. Again bring it to boil and add cardamom powder. Cook till the syrup becomes little bit thick but before the one string consistency.

3. Add rose essence if you want. Sugar syrup is ready to use.

Note: Make the sugar syrup after the batter is ready.

Jamun Making Procedure:

1. Wash and soak the urad dal for 1 hr to 1 ½ hrs.  Then drain the water completely. Grind it into a smooth and soft paste with very very little water.

The batter looking like butter is the right consistency. Grind it using a mixie or grinder.

2. Take the batter out of  the mixie or grinder and transfer it into a wide bowl. Add 1 tbsp of  maida. Mix them well with your hands.

3. Heat the oil in a pan, wet the hands with water and drop gooseberry size balls into the hot oil. Keep the flame at medium only.

4. Fry them well on all sides till they become golden yellow color.

5. Take it out from the oil and drain the oil completely.

6. Immediately put them into the already prepared hot sugar syrup. Leave it for 15 mins and then serve.

  Soft and easy gulab jamun is ready.

Note:

1. You can keep this for 2-3  days at room temperature.

2. Grind the dal using the grinder, you can get more jamuns then grind it in a mixie.

3. If batter is little bit watery, add one more tbsp of maida. But more maida gives hardness to the jamun.

Click here for Bread Gulab Jamun recipe.

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