Aloo Jamun ~ Potato Sweet Dumplings
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For sugar syrup:
  • 1 cup sugar
  • ½ 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
  • ⅛ tsp baking powder
  • A pinch cardamom powder
  • 100 gms khoya (solidified milk - refer notes)
  • Oil for deep frying (refer notes)
  1. Combine the sugar and water in a saucepan. Allow it to boil.
  2. Add the cardamom powder and cook on low flame till the mixture becomes syrupy. There is no need to check for consistency.
  3. Switch off and add the rose water. Set aside.
  4. Combine the mashed potatoes, flour, baking powder, cardamom and khoya and knead into a dough.
  5. Roll them into small lime-sized balls, the surface need to be smooth.
  6. 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.
  7. Fry in batches on medium-low flame till the balls are browned.
  8. Drain them off the oil and put them into the warm sugar syrup. Allow it to sit in the syrup for an hour.
  9. Serve as is, garnished with almonds or with some ice cream on top!
1. Khoya is usually available in Indian sweet shops, but I find it difficult to source it here. I made khoya using milk powder, as mentioned above. The quantity gave me a little more than what was required, around 120 gm.
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!
Recipe by The Big Sweet Tooth at