How to make Gulab Jamun with Bread


Gulab jamuns with bread, an instant variation to make this popular dessert with very simple ingredients from your pantry.
Author: nags
Recipe type: Dessert
Cuisine: Indian
Serves: 8 jamuns

-4 bread slices
-2-3 tbsp of milk
-¼ cup of white sugar
-¼ cup of water
-A pinch of cardamom powder (optional)
-Oil for frying

To make the sugar syrup:
-Mix the water and sugar in a sauce pan
-Bring to boil and simmer until you have a thick syrup . This shouldn’t take more than 10 minutes. I usually don’t check for the one string consistency, etc. Add the cardamom powder (if using) and mix well
-Once the sugar syrup is ready, start on the jamuns

To make the jamuns:
-Remove the crust from the bread slices
-Chop up into small pieces and transfer to a bowl
-Add 2 tablespoons of milk and use your fingertips to gently start mushing up the bread slices
-Don’t press or knead too hard, the bread will become hard on frying
Add more as needed by the spoonful and keep mixing until you get a dough that can be shaped. Be careful not to add too much milk, it can make the mixture very sticky and hard to shape
-Once done, shape into small balls. You can grease your hands with ghee or oil when shaping if that helps
-Set aside on a plate and make balls with the entire mixture
-Heat oil until almost smoking and gently drop the bread balls into the hot oil
-On medium heat, fry until golden brown. You can fry these until they are a very dark brown, I feel like I didn’t fry long enough since the jamuns turned a lighter colour after soaking in the syrup
-Make sure you keep the flame medium when frying, otherwise the inside won’t get cooked properly
-Once the bread balls are a dark golden brown, drain add to the warm sugar syrup
-Proceed with the remaining jamuns until all are done
-Let the jamuns soak in the sugar syrup for a few hours until softened
-Serve warm or chilled