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 the steps for making the bread balls.
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.
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 ladle 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 3-4 hrs for the jamuns to absorb the sugar syrup well.
Serve Bread Gulab Jamun warm or chilled as per your preference.