How to make Bread Gulab Jamun

Making bread dough:

1. Take 6 slices of small bread and break them. Add in a grinder jar. You can use Whole wheat bread or Brown bread or White bread. I used whole wheat bread.

2. Add seeds from 3 green cardamoms.

3. Grind to a fine texture.

4. Now take the ground bread in a mixing bowl or pan. Add 5 to 6 tablespoons of milk in parts.

5. Begin to mix and bring the mixture together. Add milk as required. Overall I used 6 tablespoons of milk. You can add 5 to 6 tablespoons of milk depending on the type of bread used.

6. Just bring the whole mixture together so that it binds well. Do not knead as then the jamuns become hard. Cover and keep aside.

7. Now pinch small or medium sized balls from the dough. Flatten them.

8. Place a few sliced or chopped pistachios in the center. You can also use sliced almonds or cashews or raisins. The stuffing part with dry fruits is optional and you can skip this step.

9. Bring the edges together. Join and seal them at the center.

10. Gently and lightly roll to form a neat ball. Do not roll with too much pressure. I made medium sized bread gulab jamuns. You can make small sized too.

11. Prepare all the jamuns this way. Keep aside. Cover and keep aside.

Making sugar syrup

12. In another pan take 1 cup sugar (200 grams) and ½ cup water

13. Keep the pan on a low heat.

14. Stir well so that all the sugar melts.

15. On a low to medium heat cook the sugar syrup. Stir occasionally.

16. Cook the syrup till you get a half-string consistency in it. The syrup should feel sticky and not watery. If the syrup is watery, then the bread jamuns will break after soaking the syrup.

17. Switch off the heat and add 1 tablespoon of rose water. Mix well and keep aside. To prevent crystallization you can add a few drops of lemon juice.

In case the syrup crystallizes later, then just add little water and heat it again. Stir so that the crystals break. Just heat and do not boil.

Frying bread gulab jamun

18. Now heat oil for deep frying in a kadai. Add a tiny piece of the dough and check the oil temperature.

If the dough comes up gradually and steadily, the oil is ready for frying gulab jamuns. If it stays at the bottom of the oil, the oil needs to be heated more. If it comes up too quickly, then the oil is too hot for frying. So lower the heat.

19. Gently place the balls in the oil, fry at a low-medium to medium heat. Add the bread gulab jamuns for frying as per the pan size. Do not overcrowd the pan or kadai with the jamuns.

20. Only when the gulab jamuns have become pale golden, then turn them. Use a butter knife or a wooden spoon while turning them as with a steel slotted spoon, they can break.

21. Keep on turning and rotating them often for even frying.

22. Fry till the bread gulab jamuns turn golden.

23. Then remove with a slotted spoon draining extra oil in the kadai itself.

24. Place them on kitchen paper towels to remove excess oil.

25. After a few seconds when the jamuns are still hot, place them in the sugar syrup. Gently shake the pan or with a spoon pour the sugar syrup on top of the gulab jamuns or turn over each gulab jamun after a few minutes.

Fry the remaining bread ke gulab jamuns and then keep them in the sugar syrup for soaking for a couple of hours. Also the sugar syrup should be hot or warm when you add the jamuns to it.

An optional step – To make the bread gulab jamuns more soft and juicy, keep the jamuns along with the sugar syrup on a low heat. Just gently heat the syrup. Do not boil. Then cover and let the bread gulab jamuns soak the syrup for about a couple of hours. Later you can refrigerate.

27. Serve bread gulab jamuns garnished with some sliced pistachios or almonds as a dessert after any Indian meal.