Gulab Jamun is a very popular Indian sweet. There are some versions of making it with khoya, milk powder or sweet potatoes. However, Bread Gulab Jamun’s are super easy and quick/ instant recipes.
Indeed it is a favourite Indian sweet for many of us. At parties, weddings and even in an Indian dinner meal, gulab jamun happens to be one of the sweets served after the meals.
perhaps one of the most popular Indian sweet recipes across India. it is one such dessert that is not only liked by all age groups but can also be attempted by all age groups. traditionally the Gulab jamun is made with mawa and paneer, or by combining the milk powder, plain flour and baking powder. I have already shared that recipe in my earlier posts.
Table of contents
This recipe is very popular among all my friends as this is an instant recipe for gulab jamun. Basically a quick and cheat version of the traditional khoya gulab jamun recipe. in other words, slices of bread are powdered to breadcrumbs which are then soaked with milk. These can be stuffed with paneer and cashew mixture. It is then followed by the same procedure of khoya or milk powder gulab jamun. which is to deep fry in ghee and dip in sugar syrup. The advantage of preparing jamuns from bread is no need to use baking soda.
I am sure you would like to explore more recipes like this from my blog. Here are some suggestions
How to Make Gulab Jamun
Take 6 slices of small bread, cut sides and break them into small pieces. You can add them to a grinder jar to crush. Add seeds from 3 green cardamoms.
crumbled or Grind to a fine texture.
Now take the ground bread in a mixing bowl or pan. Add 5 to 6 tablespoons of milk in parts.
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. Just bring the whole mixture together so that it binds well. Do not knead. Cover and keep aside. If you knead then the jamuns will become hard.
Now pinch small or medium-sized balls from the dough. Flatten them gently. I used leftover Kaju katli and Kesar(saffron) for the stuffing. First, crush the Kaju katli. Then add saffron milk to it. Mix well and make a dough. Make small circles out of it and place it in the center of bread dough. You can also use sliced almonds or cashews or raisins for the stuffing. However, the stuffing part is optional and you can skip this step.
Bring the edges together. Join and seal them at the center.
Gently roll to form a neat ball. Prepare all the jamuns this way. Cover and keep aside. Do not apply too much pressure when rolling into balls.
Making Sugar Syrup
In another pan take 1 cup sugar (200 grams) and ½ cup water. Keep the pan on a low flame. stir so that all the sugar melts.
On a low to medium flame cook the sugar syrup. Stir occasionally.
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. Add Kesar in it.
Switch off the flame and add 1 tablespoon 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
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. However, 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 flame. Gently place the Jamun balls in the oil, fry at a low-medium to medium flame. Add the Jamun balls for frying as per the pan size. Do not overcrowd the pan or Kadai.
Only when the 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. Keep on turning and rotating them often for even frying. Fry till they turn golden.
Then remove with a slotted spoon. place them on kitchen paper towels.
The sugar syrup should be hot or warm When you add the gulab jamuns in it. After a few seconds when the jamuns are still hot, place them in the sugar syrup. Gently shake the pan. Use a spoon to pour the sugar syrup on top of the gulab jamuns. Turn over each Jamun after a few minutes. Fry the remaining bread gulab jamuns. Then, place them in the sugar syrup. Let them soak for a couple of hours.
Finally, I would like to suggest you few more recipes from my blog
Bread Gulab Jamun
Course: DessertCuisine: IndianDifficulty: Easy12
servings10
minutes15
minutes139
kcalBread gulab jamun is a tasty twist to the traditional gulab jamun. This is a quick recipe for this tasty sweet treat.
Ingredients
6 slices of small bread or 1.5 cups tightly packed bread crumbs
3 green cardamoms
- For Sugar Syrup
1 cup sugar or 200 grams sugar
½ cup water or 250 ml water
3-4 strings saffron
1 tablespoon rose water
- For Stuffing
2 kaju rolls
1 tsp milk
2-3 saffron string
- Other Ingredients
5 to 6 tablespoons milk for binding
oil for deep frying, as required
Directions
- To Make Bread Gulab Jamun
- Take 6 slices of small bread, cut sides and break them into small pieces. You can add them to a grinder jar to crush. Add seeds from 3 green cardamoms.
- crumbled or Grind to a fine texture.
- Now take the ground bread in a mixing bowl or pan. Add 5 to 6 tablespoons of milk in parts.
- 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. Just bring the whole mixture together so that it binds well. Do not knead. Cover and keep aside. If you knead then the jamuns will become hard.
- Now pinch small or medium-sized balls from the dough. Flatten them gently. I used leftover Kaju katli and Kesar(saffron) for the stuffing for that crush Kaju katli and add saffron milk to it. mix well and make a dough. make small circles out of it and Place it in the center of bread dough. You can also use sliced almonds or cashews or raisins for the stuffing. However, The stuffing part is optional and you can skip this step.
- Bring the edges together. Join and seal them at the center.
- Gently roll to form a neat ball. Prepare all the jamuns this way. Cover and keep aside. Do not apply too much pressure when rolling into balls.
- Making Sugar Syrup
- In another pan take 1 cup sugar (200 grams) and ½ cup water. Keep the pan on a low flame. stir so that all the sugar melts.
- On a low to medium flame cook the sugar syrup. Stir occasionally.
- 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. Add Kesar in it.
- Switch off the flame and add 1 tablespoon 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
- 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. 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 flame. Gently place the Jamun balls in the oil, fry at a low-medium to medium flame. Add the jamuns balls for frying as per the pan size. Do not overcrowd the pan or Kadai.
- Only when the 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. Keep on turning and rotating them often for even frying. Fry till they turn golden.
- Then remove with a slotted spoon. place them on kitchen paper towels.
- The sugar syrup should be hot or warm When you add the gulab jamuns in it. 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 Jamun after a few minutes. Fry the remaining bread gulab jamuns and then place them in the sugar syrup for soaking for a couple of hours.
