Aloo Jamun ~ Potato Sweet Dumplings
Servings 4
Ingredients
- 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
Instructions
- 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!
Notes
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!
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!