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.
BAGIRATHI DEVI says
October 21, 2013 at 11:53 amwow super solla varthai illai thank u so much posting this recipe
ShravsCookBookBlog says
October 21, 2013 at 12:16 pmRound n round gulab jamuns…….
AparnaRajeshkumar says
October 21, 2013 at 12:36 pmThats a great idea sharmi ! Seriously kalakifying!
Lucky Recipefavourite says
October 21, 2013 at 12:57 pmSo mouthwatering 🙂 and pics add crown to ur recipe 🙂
Lucky Recipefavourite says
October 21, 2013 at 12:57 pmSo mouthwatering 🙂 and pics add crown to ur recipe 🙂
SAKSHI says
October 21, 2013 at 1:52 pmWow,,,how you do you come up with such recipes…amazing…so unusual, so unique…so unbelievably easy…
Veena Theagarajan says
October 21, 2013 at 2:22 pmyummy! super tempting
Anu Shoj says
October 21, 2013 at 2:30 pmwow beautifully done and perfect jamun's
Cheers
Anu
Anu's Healthy Kitchen
Leena says
October 21, 2013 at 2:32 pmthis 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
Priya R says
October 21, 2013 at 3:11 pmBeautiful and perfect looking jamuns 🙂 love your clear explanations
Vanamala Hebbar says
October 21, 2013 at 4:20 pmLooks very nice
Hamaree Rasoi says
October 21, 2013 at 4:43 pmThe king of Indian dessert is Gulab Jamun as per me. Your preparation looks simply delicious and inviting.
Deepa
Gayathri Ramanan says
October 21, 2013 at 6:54 pmLove this gulab jamun…looks perfect and tempting..I use wheat bread to make this jamun…
srikars kitchen says
October 22, 2013 at 12:31 amFantastic.. looks perfect & yummy.. nice clicks…
swathi gardas says
October 22, 2013 at 1:25 amawesome.. is that a glass bowl you used for making sugar syrup? is it safe to use it on a direct flame?
SHARMILEE J says
October 22, 2013 at 1:48 amYes its borosil glass which is meant to be used on stovetop so no issues
Sona S says
October 22, 2013 at 3:03 amDelicious and yummy gulab jamuns, loved it.
Manjula Bharath says
October 22, 2013 at 3:55 amwow that an fabulous looking jamun dear 🙂 looks super spongy !!
jish says
October 22, 2013 at 7:30 amHi Sharmilee, great blog u have here…
for rose essence, can I use Dabur Gulab jal??
SHARMILEE J says
October 22, 2013 at 4:34 pmI havent tasted dabur gulabi so not sure but if it tastes similar to roe essence then go ahead…
Neha Kansal says
October 22, 2013 at 10:43 amHi..great recipe..
following your site for long now 🙂
How long can we keep these gulab jamuns from getting bad?? a day or two?
SHARMILEE J says
October 22, 2013 at 4:33 pm2 days when refrigerated
Poorvy Sharma says
October 22, 2013 at 11:26 pmHi Sharmi…do these bread jamuns increase in size when we deep fry them?
SHARMILEE J says
October 23, 2013 at 1:42 amNo while deep frying they dont increase in size…after soaked in sugar syrup they increase a bit in size
Sakthi Priya says
October 23, 2013 at 8:42 amhi 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…..
Sheeba's World says
October 23, 2013 at 10:40 amHi… I tried this yesterday it came well but bit hard in inside 🙁
SHARMILEE J says
October 23, 2013 at 2:07 pmAs 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…
deepika says
October 23, 2013 at 12:56 pmi tried the recipe taste is very good but some of my jamoons broke while frying what is the reason
SHARMILEE J says
October 23, 2013 at 2:06 pmIts the balls are loose then it may break or if the oil temperature is smoking hot while frying then the jamuns may break….
sushma says
October 23, 2013 at 6:27 pmSuper
Sharon Johnson says
October 23, 2013 at 7:01 pmHi Sharmi,
Thanks a lot for this wonderful recipe. I tried it today, the Jamuns came out perfect and it got over in no time…
Elayarani says
October 24, 2013 at 4:43 pmthank 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 🙂
SHARMILEE J says
October 27, 2013 at 12:14 pmI 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.
Aishath Suha says
November 4, 2013 at 9:11 pmWow.. i need to try this. Looks easy n yummy. Thnx for sharing.
sumaiya amin says
November 26, 2013 at 1:08 pmi 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??
SHARMILEE J says
November 27, 2013 at 3:42 pmDont add more milk and also just pulse it to get a smooth thick dough…
Swapna says
July 22, 2014 at 8:56 amCan it be made with normal bread available in the market??? Plz reply soon…
SHARMILEE J says
July 22, 2014 at 9:04 amYes use milk bread
bindhu john says
August 1, 2014 at 3:08 pmI tried it cam well bt the syrup wudnt thicken
sharmadha banu says
December 19, 2014 at 10:16 amIts vry awsum sharmi… shall I use vannila essence fr tht sugar syrup… bcas I lv vannila flovr thn rose
SHARMILEE J says
December 20, 2014 at 3:23 amI dont think vanilla flavour will be go good for jamuns….but if you like try and see
maheshkumar narayan says
January 2, 2015 at 12:47 pmHi Mam. Do you recommend trying this with brown butter bread
SHARMILEE J says
January 4, 2015 at 4:04 amI saw the pic u sent…so it works with brown bread too 🙂
Girish Venkatachalam says
March 12, 2015 at 4:09 pmAmazing creativity. I am going to try this sometime. Making it with MTR mix is surely bound to fail. This sounds easy.
Unknown says
November 4, 2015 at 6:42 amHi sharmi ji. My dough is very sticky..what should I do…
SHARMILEE J says
November 5, 2015 at 6:42 amAdd little more milk powder to get the dough consistency
Newbcook says
November 17, 2015 at 10:01 amWhat do you refer to milk powder here? I can't understand pls help
SHARMILEE J says
November 17, 2015 at 11:37 amYou can add maida instead of milk powder
Rabbia Salma says
November 29, 2015 at 2:36 pmHi i tried to make them while frying they broke down
Need help
SHARMILEE J says
December 2, 2015 at 4:23 amIf the dough is too loose then it will break
Unknown says
June 14, 2016 at 1:49 amGod bless you 😀
Your website today helped me from throwing my abundance of bread 😛
You seriously are smart, You should be famous !!!