Craving Gulab Jamun but out of mawa? Here’s a delightful twist — Gulab Jamuns made from potatoes! Soft, juicy, and melt-in-the-mouth, these jamuns taste so good, no one will believe they’re made from boiled potatoes.

• 2 boiled potatoes (medium-sized)

• 2 tbsp all-purpose flour (maida)

• 1 tbsp semolina (sooji)

• 1 tbsp milk powder

• A pinch of baking soda

• Ghee or oil for frying

For Sugar Syrup:

• 1 cup sugar

• 1 cup water

• A few strands of saffron

• ½ tsp cardamom powder

• 1 tsp rose water

Start with the syrup so it’s ready when your jamuns are done:

• In a pan, add 1 cup water and 1 cup sugar.

• Add saffron, cardamom powder, and rose water.

• Cook on medium flame until the syrup turns slightly sticky (about 5–6 minutes). Set aside, keeping it lukewarm.

• Mash the boiled potatoes well — ensure there are no lumps.

• Add flour, semolina, milk powder, and a pinch of baking soda.

• Knead everything into a soft dough. If it's dry, add a few drops of milk.

• Grease your hands with ghee and shape the dough into small, smooth balls with no cracks.

• Heat oil or ghee in a pan on medium heat.

• Reduce flame to low and gently fry the balls until golden brown from all sides.

• Remove and immediately dip into lukewarm sugar syrup. Let them soak for at least 1 hour to absorb the syrup fully.

• Don’t overuse baking soda — too much can cause the jamuns to burst.

• Ensure the balls are smooth and crack-free to prevent breakage while frying.

• Always fry on low flame so the jamuns cook evenly from the inside.

Enjoy your homemade potato Gulab Jamuns — soft, juicy, and unbelievably delicious! Perfect for festivals or sweet cravings without the hassle of mawa.