Bread Gulab Jamun Recipe

Name: Bread gulab jamun dry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 slices bread; 1 tbsp maida; 1/4 cup milk; 2 drops rose essence; 3 tbsp powdered suygar; a tiny pinch cooking soda; oil as needed to deep fry; 1/3 cup sugar; 1/3 cup water; few strands saffron; a pinch cardamom powder

October 21, 2013 by Sharmilee J 51 Comments

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Bread gulab jamun is a quick and easy jamun made with bread. Easy bread gulab jamun you can try for any festival or occasion.

Bread gulab jamun recipe with step by step pictures. Gulab jamun 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)

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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.

If you have any more questions about this bread gulab jamun recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this bread gulab jamun recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Table of Contents

1 Bread gulab jamun recipe

2 Bread gulab jamun dry

Bread gulab jamun recipe

Bread gulab jamun a quick and easy jamun made with bread. Easy bread gulab jamun you can try for any festival or occasion.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings15

AuthorSharmilee J

Ingredients

7 slices milk bread
2 tbsp milk powder
1/2 cup milk
2 drops rose essence
1/8 tsp cooking soda
oil as needed to fry

For the sugar syrup:

1/2 cup sugar
1/2 cup water
a tiny pinch saffron
1/8 tsp cardamom powder

Instructions

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.

Notes

Make sure you roll the balls smoothly at the same time not too tight. Don't 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 milk powder 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 flavor more.Garnish with any nuts of your choice.
Cooking soda is optional but gives a more softer texture.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

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If you have any more questions about this bread gulab jamun recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this bread gulab jamun recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

How to make bread gulab jamun

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.Pin
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.Pin
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.Pin
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.Pin

Serve warm or chilled as per your preference.
Pin

Tips

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.

Bread Gulab Jamun Dry

Bread Dry Jamun is easy version of gulab jamun that even beginners can try. Bread Dry Jamun Recipe with step by step pictures.

Last year I posted bread gulab jamun and after that I am making it often at home to satisfy our sudden jamun cravings.Mittu is fond of any jamun variety so that urged me to try the dry gulab jamun version using bread.She loved it so much but I prefer the syrup version more 🙂 Now lets get on to check the dry bread jamun recipe.

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