Potato Jamoon

**Author - Alee Venkatesh **




Prep, Cook, Soak: 1 hour & 30 mins (total time)


INGREDIENTS & METHOD

  • 3 large potatoes (cooked, skin removed, mashed)
  • Self-raising flour - 1/2 cup
  • sugar - 2 cup (make sugar syrup to thread consistency)
  • ghee + oil - 1 cup together (for deep fry)
  • cardamom powder - 2 tsp.
  • orange colour - 1/2 tsp.
  • rose essence or rose water or rose syrup - 4 drops
Cook potatoes until tender, remove skin, mash lightly, make lemon sized balls by adding 1/4 tsp. cardamom powder and 1/2 cup self-raising flour.  Deep fry until golden brown.  

Make sugar syrup with little water.  Add colour, cardamom powder, rose essence or syrup.  Mix well to combine.

Add fried potato balls to hot syrup, soak for 30 mins.  Serve when cool