Gulab Jamun / Gulab Jamoon is basically a cheese based dessert traditionally made with khoya. The term gulab jamun comes from Persian words gol (rose) and ab (water), referring to the rosewater-scented syrup, and jamun from an Indian fruit with a similar size and shape…(Reference : Wikipedia)
When I saw this easy jamun recipe made using bread I loved the idea as it was quick with easy available ingredient that is bread.Also I was not confident in trying the khoya jamun directly as this is the first time I making my own jamun at home….I remember only once trying jamun with instant jamun mix that too with the help of amma.Check out my Khoya Jamun Recipe.
Gulab Jamun – Bread Jamun Recipe – Ingredients
Preparation Time : 20 mins | Cooking Time : 25 mins | Makes : 15 jamuns
Recipe Category: Sweet | Recipe Cuisine: Indian
Recipe Category: Sweet | Recipe Cuisine: Indian
Milk Bread – 7 slices
Milk powder – 2 tbsp
Milk – 1/2 cup
Rose Essence – 2 drops
Cooking Soda – 1/8 tsp (optional)
Oil – as needed to deep fry
For the sugar syrup:
Sugar – 1/2 cup
Water – 1/2 cup
Saffron strands – a tiny pinch
Cardamom powder – 1/8 tsp
Method:
- Trim the edges of all the bread slices and set aside.Take sugar,saffron strands and elachi powder in a container, add water and heat it up until sugar dissolves completely.It may take some time so meanwhile you can start making the balls(step2).When the sugar syrup starts turning sticky switch off.When its warm add rose essence and set aside.
- Dip each bread slices in milk squeeze out excess milk and transfer it to the mixie, repeat this process for all the bread slices.In the mixer add milk powder along with crushed bread slices and pulse it for few seconds, grind it to a smooth paste.Add cooking soda and mix well.
- Pinch a small ball and roll smoothly.Dont apply pressure while rolling and also dont roll them tight…the balls should be smooth.Make it ready then heat oil in a pan(I used my small tadka pan) – When oil is hot drop few balls at a time, fry in low flame till golden brown.
- Keep rolling with the laddle so that its fried evenly on all sides.Fry till golden brown and drain in tissue and immediately add the jamuns into the warm sugar syrup.Cover and let it rest for 2 hrs for the jamuns to absorb the sugar syrup well.
Serve warm or chilled as per your preference.
My Notes:
- Make sure you roll the balls smoothly at the same time not too tight. Dont apply pressure while rolling else the center part will not get cooked and will be hard while eating.
- Even plain bread can be used but use unsalted bread for best results.
- Make sure you keep in low flame while cooking the jamuns as it may get burnt easily.If the oil is too hot, then the jamuns may turn brown faster but it may not have cooked inside especially the center part.
- As milk is added this keeps well only for 2 days(refrigerated).
- I added milkpowder just for extra flavour, but its purely optional.
- Fry only till deep golden brown, not too dark.
- You can even add a tiny pinch of saffron into the sugar syrup but I like the rose essence flavour more.Garnish with any nuts of your choice.
- Cooking soda is optional but gives a more softer texture.
wow super solla varthai illai thank u so much posting this recipe
Round n round gulab jamuns…….
Thats a great idea sharmi ! Seriously kalakifying!
So mouthwatering 🙂 and pics add crown to ur recipe 🙂
So mouthwatering 🙂 and pics add crown to ur recipe 🙂
Wow,,,how you do you come up with such recipes…amazing…so unusual, so unique…so unbelievably easy…
yummy! super tempting
wow beautifully done and perfect jamun's
Cheers
Anu
Anu's Healthy Kitchen
this is awesome 🙂 never thought that one could make jamuns with bread 🙂 am trying this tomorrow itself. And your pictures are so helpful that one need not read the procedure at all…. awesome 🙂 I love all your recipes and have tried quite of them too
Beautiful and perfect looking jamuns 🙂 love your clear explanations
Looks very nice
The king of Indian dessert is Gulab Jamun as per me. Your preparation looks simply delicious and inviting.
Deepa
Love this gulab jamun…looks perfect and tempting..I use wheat bread to make this jamun…
Fantastic.. looks perfect & yummy.. nice clicks…
awesome.. is that a glass bowl you used for making sugar syrup? is it safe to use it on a direct flame?
Yes its borosil glass which is meant to be used on stovetop so no issues
Delicious and yummy gulab jamuns, loved it.
wow that an fabulous looking jamun dear 🙂 looks super spongy !!
Hi Sharmilee, great blog u have here…
for rose essence, can I use Dabur Gulab jal??
I havent tasted dabur gulabi so not sure but if it tastes similar to roe essence then go ahead…
Hi..great recipe..
following your site for long now 🙂
How long can we keep these gulab jamuns from getting bad?? a day or two?
2 days when refrigerated
Hi Sharmi…do these bread jamuns increase in size when we deep fry them?
No while deep frying they dont increase in size…after soaked in sugar syrup they increase a bit in size
hi akka,..i'm very glad to tell u that nowdays i never move into my kitchen without surfing ur website…..and now i'm going to make bread jamun fr tis diwali…..
Hi… I tried this yesterday it came well but bit hard in inside 🙁
As I've mentioned dont give pressure while rolling also fry the jamuns in low flame only then it gets cooked inside also…Please read my notes for more tips…
i tried the recipe taste is very good but some of my jamoons broke while frying what is the reason
Its the balls are loose then it may break or if the oil temperature is smoking hot while frying then the jamuns may break….
Super
Hi Sharmi,
Thanks a lot for this wonderful recipe. I tried it today, the Jamuns came out perfect and it got over in no time…
thank u sharmi.. i tried it today… but couldnt replicate ur pic 🙁 but the taste was good. only thing i am missing is outer layer, when i put it in jeera water the outer layer smashes. what should i do? please let me know. i want to do this for diwali 🙂
I think you must have made the bread dough sticky and loose…may be try to make it perfect and fry in low flame till it turns golden brown.
Wow.. i need to try this. Looks easy n yummy. Thnx for sharing.
i trid this today but the dough was very loose thats y i cnt make them round:(.then i fried them normally .it taste great:) cn u tel me hw cn i make the dough perfect??
Dont add more milk and also just pulse it to get a smooth thick dough…
Can it be made with normal bread available in the market??? Plz reply soon…
Yes use milk bread
I tried it cam well bt the syrup wudnt thicken
Its vry awsum sharmi… shall I use vannila essence fr tht sugar syrup… bcas I lv vannila flovr thn rose
I dont think vanilla flavour will be go good for jamuns….but if you like try and see
Hi Mam. Do you recommend trying this with brown butter bread
I saw the pic u sent…so it works with brown bread too 🙂
Amazing creativity. I am going to try this sometime. Making it with MTR mix is surely bound to fail. This sounds easy.
Hi sharmi ji. My dough is very sticky..what should I do…
Add little more milk powder to get the dough consistency
What do you refer to milk powder here? I can't understand pls help
You can add maida instead of milk powder
Hi i tried to make them while frying they broke down
Need help
If the dough is too loose then it will break
God bless you 😀
Your website today helped me from throwing my abundance of bread 😛
You seriously are smart, You should be famous !!!