Recipe for Potato Gulab Jamun
2 massive Potatoes – poached and mashed.
100 gms- dry milk.
1 Tsp ghee/clarified butter.
To Prepare Sugar Syrup:
2-3 cup of sugar.
1 Cup water.
2 Drop of Rose essence.
A Pinch of cardamom seed powder.
Boil the potatoes and peel outer skin. Mash the potatoes, mix clarified butter and powdered milk. Knead to swish dough while not adding water.
Grease your palm with very little oil and create little lemon sized balls of the dough.
To prepare syrup, take a deep pan & add sugar and one cup water. Heat it over low flame until sugar gets dissolved. The sweetening ought to be of sticky consistency.
Heat oil/ghee during a serious bell-bottom Sino-Tibetan or pan for deep cooking. Keep it in medium flame and certify the oil isn’t too hot otherwise the balls will not get poached from within. solely the outer layer can get poached.
Fry five to six balls at a time and once it turns golden brown switch it to low flame.Fry the remaining balls on low flame. take away the balls from the warmth and place it in syrup. Let it soak for thirty minutes and so serve hot.