As soon as the Eid holidays got over, I promised myself I would start eating “clean”. Unfortunately the “clean” eating has not been that clean on and off. Sometimes, I feel so hyped up that I just hold myself from chocolates or any sweets, but then B just spoiled all the fun by bringing three big boxes of chocolates from his latest trip to Budapest. I didn’t know whether to be happy or feel irritated with him, but knowing him how hard he finds to bring gifts, I was happy that he thought about me and kids on the trip. As of now, I managed to finish off two boxes of individual chocolates by distributing around and should I also say, that I distributed some to myself. 😉 One more box of chocolates of 100 gm bars each still have more than a year towards its expiry date so I have dumped it into the lowest storage of my refrigerator, telling myself that this is my treat if I manage to lose the weight that I am targeting to loose… I have no clue till where will I reach but I must start somewhere, right…
Having written all of the above, how bad of me to come up with a sweet post! Hehe… You will still see a lot of sweet stuff coming in because I love to cook them and distribute them around. Very little is eaten by the folks at home and the rest is shared about HD’s staff or my colleagues. Would you believe I have never tried making gulab jamuns at home? Gulab jamun, being the epic Indian sweet it is, I never got the courage to make them. Moreover, I do not somehow like making them from the packets, rather I would prefer doing it all by myself. But somehow, everybody keeps telling that their first few attempts fail, so I feel that rather than go through some heart attack, it is best to buy a couple of them from the sweet shop and have it warm with a couple of scoops of good quality vanilla ice cream… Yum! If you want a recipe for Gulab Jamun, I already have it on the blog as Vinee’s guest post, do feel free to check it out. Jamuns made of potatoes is something that grabbed my attention ever since I saw the recipe in the Malayalam magazine called Vanitha ages ago – I still have those pages clipped in my scrap book. My only worry was how to make “khoya” – milk solids, that is a part of this recipe, but once I discovered that you could make it with milk powder, that worry was solved. You can see my jamuns are not very brownish as I used my air fryer to “fry” them just for a feel that it is healthy… hehe… but I would definitely prefer the deep brown shade anytime! These jamuns were a breeze to make and definitely you will not even know that potatoes are a star in it! Off to the recipe…
Aloo Jamun ~ Potato Sweet Dumplings
- For sugar syrup:
- 1 cup sugar
- 1/2 cup water
- A pinch cardamom powder
- 1 tsp rose water
- For jamuns:
- 150 gm around 3 small ones potatoes, cooked and mashed
- 100 gm all-purpose flour
- 1/8 tsp baking powder
- A pinch cardamom powder
- 100 gms khoya solidified milk - refer notes
- Oil for deep frying refer notes
- Combine the sugar and water in a saucepan. Allow it to boil.
- Add the cardamom powder and cook on low flame till the mixture becomes syrupy. There is no need to check for consistency.
- Switch off and add the rose water. Set aside.
- Combine the mashed potatoes, flour, baking powder, cardamom and khoya and knead into a dough.
- Roll them into small lime-sized balls, the surface need to be smooth.
- Heat oil for deep frying. Pinch a little of the dough to check if the oil is done. If the dough sizzles and pushes up, the oil is ready.
- Fry in batches on medium-low flame till the balls are browned.
- Drain them off the oil and put them into the warm sugar syrup. Allow it to sit in the syrup for an hour.
- Serve as is, garnished with almonds or with some ice cream on top!
2. I fried my jamun balls in my air fryer, that explains the light shade. I brushed each ball with little oil and laid them on an aluminium foil. I then placed it on the mesh and baked it at 180 degrees for 20 minutes. It tasted fine, though I would have preferred the deep fried version!