Bread Gulab Jamun
Bread Gulab Jamun is a tasty, juicy sweet made by dunking crumbled bread balls in sugar syrup. Bread Gulab Jamun is a quick alternate to the regular Gulab Jamun and is usually made for special occasions & Diwali.
Servings15
Ingredients
- 7 slices milk bread
- 2 tablespoon milk powder
- 1/2 cup milk
- 2 drops rose essence
- 1/8 teaspoon 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 teaspoon 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 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.
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.
Nutrition Facts
Bread Gulab Jamun
Amount Per Serving (40 g)
Calories 77
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.5g3%
Trans Fat 0.01g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 2mg1%
Sodium 78mg3%
Potassium 44mg1%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 8g9%
Protein 2g4%
Vitamin A 23IU0%
Vitamin C 0.1mg0%
Calcium 36mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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