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Potato Gulab Jamun

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Prep Method: FriedMashed



Prep Time

40 Mins

Cook Time

30 Mins


Serves 12, Serving size: 1 fritter



Syrup Ingredients

  • 2 cups sugar
  • 3 cups water
  • 1/2 teaspoon cardamom powder
  • 1/2 Tablespoon rose water extract

Jamun Ingredients

  • 8 ounces paneer cheese, crumbled
  • 1/2 cup potatoes, mashed
  • 1/4 cup all-purpose flour (optional: gluten free all-purpose flour)
  • 1/2 teaspoon baking soda
  • Canola oil for deep frying


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.


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