You say Po-Tayto, I say Po-Tah-To

Now how wrong can one go with potatoes? Need to create illusion of quantity? Ta Da, Potatoes! Need to get some cheer to greens? Ta Da, Potatoes! Need to add to the sin content of food? Ta Da, Potatoes again! Very fun and ever versatile, the aloo adds much cheer to any meal.

But potato in a mithai? Yes yes, it is possible now. And what is more it is a hybrid version of a Gulab Jamun and a Modak. Suitably curious? Here is the recipe.

Potatoes and Coconut Stuffed Jamun
To make 12 pieces

Ingredients
For the base
Potatoes – 250 grams (approximately 3 of them)
Maida – 1 tablespoon
Ghee – 1 tablespoon

For the filling
Grated Coconut – ½ cup
Sugar – ¼ cup
Dryfruits (cashewnut, raisins, dates) – chopped ½ a cup
Cardamom powder aka Elaichi

For the syrup
Sugar – ¾ cup
Kesar (Saffron)
Cardamom powder (Elaichi)

Oil for frying

Method
Boil the potatoes and mash well. Knead with maida and ghee and keep the prepared dough in the fridge (placed inside a foil) for 15 minutes.

For the filling, cook the grated coconut sugar and dry fruits. Add the cardamom flavour and mix well. Cook till the sugar has melted completely.

Now take the potato dough and make equal sized balls out of it and fill with the coconut mixture. After stuffing roll these into cylindrical shape (like the long Gulab Jamun) and deep fry till it becomes golden brown (what else!)

Make the sugar syrup and add the flavouring into it (elaichi and kesar), dip each of the fried jamuns in the sugar syrup for about 2 minutes or so. Remove and place it on serving plate and to add some more colour and sin, garnish with dry-fruits.

Word of Caution: this is not a sweet that you can keep for too long. So make sure to not make too many of them for you would need to consume them quickly. Alternatively, hunt for those sneakers and hit the treadmill!