Potato Gulab Jamun

Syrup preparation:

1. Heat sugar and water in a pan until it starts boiling
2. Remove from heat and add cardamom powder and rose water. Set aside.

Jamun preparation:

1. Boil potatoes until soft, mash with a masher or ricer and allow to cool.
2. Mix paneer, mashed potato, all-purpose flour and baking soda.
3. Make 12 small balls out of the mixture. To make sure they don’t fall apart, apply some pressure with palms.
4. Heat oil to 350° F.
5. Fry the jamuns until deep brown.
6. Drain on a paper towel.
7. While they are still warm, dip in warm syrup.