During fasting time in India, non veg dishes,onions, garlic , certain spice powders, rice and all rice dishes, all purpose flour ,wheat flour etc are not allowed . All gluten free flour and millets are only allowed. The humble potato with bottle gourd is the most used veggies during fasting so here comes a lovely , gorgeous dessert from this humble vegetable

Now you needn’t wait for festival season to be around the corner, you can prepare this dish whenever you feel like gorging on the lovely Gulab jamuns. Gulab jamun is a classic Indian sweet made with milk solids, sugar, rose syrup & cardamom powder. It is one of the most popular dessert, be it festive, parties and celebration meals, this is often served as is or with ice-creams. Traditionally gulab jamun were made using khoya i.e milk solids as the main ingredient. along with APF Here I have used khoya with potatoes.

There are certain tricks to get this right –

  1. Never boil potatoes until its soft and mushy. It should be just boiled
  2. Once potatoes are boiled, immediately drain the hot water and cool them. this will prevent further cooking
  3. I generally chill the potato dough so that it becomes easier to shape them and it also prevents them from breaking when dropped in hot oil. Remember, there is no binder to the balls as I have used gluten free flour
  4. Do not use Russet potatoes to prepare these jamuns
  5. Do not add too much flour, else you will end up with hard jamuns
  6. Once you add jamuns to hot oil, let it remain for 1 min, before moving it with slotted spoon
  7. These jamuns should be deep fried only over low medium heat
  8. You can add 1 pinch baking soda too while forming potato dough
  9. Let the jamuns remain in sugar syrup only for 1-2 hours. Take them out and refrigerate if you desire to serve cold. Longer the jamuns stay in sugar syrup, it will start to harden. Do not discard sugar syrup. Add them to jamuns before serving

Do watch the video for better clarity in preparation and share your experience once you prepare the dish

Preparation time: 60 mins Cooking time: 15 mins Total time: 75 mins

Servings: 4-5

Ingredients

  • 1 cup potatoes, mashed/grated (not mushy)
  • 3 tbsp Buckwheat (Kuttu)/ Water chestnut (Singhara) flour
  • 1/4 cup grated khoya
  • 1-2 tbsp ghee/clarified butter
  • 2 cups sugar
  • 1 cup water
  • 1/2 tsp Rose water
  • Few saffron strands
  • 1/4 teaspoon cardamom powder
  • Oil/ghee for deep frying

Steps to prepare

  • In a bowl, add potatoes, khoya, flour and ghee. Mix well to form soft dough
  • Chill the mix for 1 hour
  • Grease palms and shape them into small/medium balls without cracks
  • Keep all the balls on a greased plate and set it aside
  • Boil sugar and water in deep bottom vessel
  • Cook only until it reaches 1/2 string consistency. The mixture should be sticky
  • Switch off the heat. Add rose water,cardamom powder and saffron to syrup
  • Mix well and keep it aside
  • Heat oil/ghee for frying. Reduce the heat to low. Drop balls in hot oil
  • Let it remain in hot oil for 1 min, do not touch with slotted spoon as we do not want the balls to crack
  • Over low medium heat, deep fry them until well browned from all sides. Do not burn/blacken it
  • Drain excess oil over kitchen towel
  • Immediately drop the jamuns in warm sugar syrup. If sugar syrup has cooled, you can warm it up before adding jamuns
  • Let jamuns soak the syrup for 1-2 hours
  • Garnish with slivered nuts or pistachios
  • Serve warm or cold as desired
Potato Gulab Jamun – Vrat (Fasting Special)
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Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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