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4 from 2 votes

Aloo Jamun ~ Potato Sweet Dumplings

Course Sweets
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Rafeeda


  • 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!


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!