Do you feel like eating hot food in winter? Make Gulab Jamun from potatoes and khoya at home, know the recipe

It is now becoming cold in Haryana amidst fog. Amidst the increasing cold, one feels like eating something hot and sweet. In such a situation, we are going to tell you how to make Gulab Jamun from potatoes which is even softer and juicier than halwa. In a few minutes you will be able to make soft, juicy and halwai-style gulab jamuns from boiled potatoes + khoya + desi ghee. If you people are thinking that such delicious Gulab Jamuns can be made from potatoes, then definitely try this recipe once, because the taste is going to be such that everyone will definitely ask you about this recipe.

Required Ingredients: First of all take five potatoes (boiled). Then take 50 grams arrowroot and 100 grams khoya. Take 100 grams of desi ghee (for frying), 2 cups of sugar, 1 teaspoon of small cardamom powder. For taste, include 4 to 5 threads of saffron and 2 tablespoons of raisins in the recipe.

Method: Prepare syrup. Put sugar + 1 cup water in a vessel. Prepare a syrup on medium flame and add cardamom powder and saffron to it and turn off the gas. In this way your pure sugar syrup will be ready.

Prepare Gulab Jamun flour: Peel the boiled potatoes and mash them well and there should be no lumps in it. Add arrowroot and khoya to it. When the mixture is ready, knead it until it becomes a soft and smooth dough.

Make jamun and fry. Make small balls of this mixture. Fill 2 raisins in the middle of each ball and give it a round shape. After this, heat ghee in a pan and fry the rasgullas on medium flame until they turn golden brown.

Dip in syrup: Dip the fried gulab jamuns in syrup for 30 minutes. After 30 minutes, serve lukewarm gulab jamuns. Now soft, juicy and flavourful potato gulab jamuns are ready for you. Once you eat these Gulab Jamuns, you will make them again and again.