Bread Gulab Jamuns are prepared with bread and milk. These are as delicious as gulab jamuns made with mawa. Until and unless we tell that these gulab jamuns are made with bread and milk, no person can be able to find the difference. Also very easy to prepare.
Ingredients (18-20 jamuns)
- Bread – 8 slices (crushed)
- Baking Soda – ¼ tsp
- Milk – ¾ cup (approx)
- Cashewnuts – 6
- Almonds – 6
- Pistachios – 5-6
- Oil – for deep frying
- For Sugar Syrup
- Sugar – 2 cup
- Water – 2 cup
- Rose Essence – 4-5 drops
- Firstly, in a vessel, add sugar and water.
- Boil on low flame till the sugar is dissolved, then keep the flame on medium heat, boil the sugar syrup until it becomes slightly sticky, approx 14-15 minutes. (If we touch the sugar syrup between you thumb and index finger, it should be sticky.).
- Add rose essence to the sugar syrup once it cools a little.
- In a blender, grind the bread pieces into fine crumbs.
- Transfer the crumbs into a bowl. Add baking soda and mix well.
- Add milk little at a time and keep kneading till a soft dough is formed (will be little sticky).
- Cover the dough and keep it aside for 10 minutes to set.
- Meanwhile cut cashews and almonds in small pieces. Mix cashewnuts, almonds, 1 tsp sugar syrup together and mix well. Stuffing for gulab jamuns is ready.
- Grease your hands with some ghee, so it will be easy to roll the dough.
- Now divide the dough into 18-20 equal portions.
- Take 1 portion and flatten it to stuff it with filling. Lift the dough from all sides and close the stuffing nicely and roll giving it a shape of gulab jamun. Prepare all gulab jamuns in the similar way.
- Now heat oil and deep fry the prepared balls in medium to low heat.
- Once golden brown from all sides, remove the balls from oil, drain excess oil, and immediately transfer them to prepared sugar syrup.
- Let it soak for at least 2 hours before serving.
- Garnish with pistachios.
- Bread Gulab Jamun are ready and can be served warm or chilled.
- Depending on the quality of the bread, quantity of milk needed to knead will vary. Adjust yours accordingly.
- Take care that the dough should not become very sticky and loose. Otherwise there will be difficulty in rolling the balls and it will also absorb oil while frying.
- Always keep the sugar syrup ready before frying the gulab jamuns.
- Make sure the syrup is warm when we add the fried balls.