Aloo Ke Gulabjamun
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There are several variations to this royal Indian dessert. Now my personal favorite is aloo k gulab jamin.
For this recipe Khoa is replaced with Aloo. One of the important steps in this recipe is boiling of the potatoes. You must ensure to boil the potatoes just enough until it gets cooked. Over boiling or pressure cooking of potatoes can make it mushy and to make balls from the mushy potatoes would mean adding Maida.
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Ingredients
- 150 gm potatoes boiled, peeled and mashed
- 8 bread slices cut the edges
- 1 tbsp cornflour
- 1 cup Sugar
- 2 cup water
- Oil for deep fry
- 2 green cardamom
- Some chopped dryfruits
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Instructions
- Add sugar, water and green cardamom in sauce pan and make sugar syrup. When sugar syrup done switch off the flame.
- Take potatoes, breads and cornflour in grinder jar grind it n transfer it in mixing bowl. Make soft dough.
- Heat oil in deep wok. Take lemon size portion from mixture. Make balls n fry in heated oil till it done golden brown.
- Transfer fried balls in sugar syrup. Deep aloo gulabjamun for an hour.
- Garnish some pistachios n cashews and Serve this aloo k gulabjamun to your loved one.
- In another wok make sugar syrup (sugar+water) add cardamom in it.
- Take lemon size portion from mixture n fry all the gulabjamun in heated oil n cook till it become brown in color. Tranfer it in sugar syrup
- Serve and garnish with dryfruits.
Notes
Do not over boil potatoes it wolw get mashy n sticky.
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