Bread Gulab Jamun

This bread gulab jamun is a fun variation on the traditional gulab jamun which is a popular Indian sweet that is often eaten at festivals like Diwali. It is primarily made from milk solids which are reduced to the consistency of soft dough. It is traditionally prepared using Khoya but is now more often made using dried/powdered milk. Gulab jamun is normally garnished with dried nuts like almonds or walnuts to help enhance the flavor

Ingredients

cup sugar: 1

cup water: 1

cardamom powdered: 3

tbsp lemon juice: 1

slices bread white bread: 6

tbsp full cream milk powder: 2

tbsp cream: 1

tbsp milk warm: 3-4

ghee / oil for deep frying

How To Make Bread Gulab Jamun

Sugar Syrup Recipe

1. Pour 1 cup of sugar in a wide pan.
   1. Add 1 cup of water and heat to a boil.
   2. Simmer for 4 minutes till the sugar syrup becomes slightly sticky.
   3. Add cardamom powder.
   4. Add lemon juice to stop the crystallization process.
   5. Cover and keep aside.

Bread Gulab Jamun Recipe:

1. Cut the sides of 6 bread slices.
2. Blend the slices into a fine breadcrumb like powder.
   1. Add 1 tbsp of cream and 2-3 tbsp of milk powder.
   2. Crumble and mix well.
3. Slowly add warm milk a little at a time and knead to a smooth and soft dough.
4. Roll dough into small balls while greasing ghee to hands.

Note: make sure there are no cracks in the balls.

5. Heat the oil or ghee on low to medium flame.
6. Fry the jamuns when the oil it is moderately hot.
7. Fry the balls at a low temperature while stirring in between.
8. Fry till the balls until they turn golden brown.
   1. Drop the hot jamuns into hot sugar syrup immediately.
   2. Boil the sugar syrup for 1 minute.
   3. Cover the lid and let set for 2 hours.

Note: bread gulab jamuns should have doubled in size.

9. Serve warm with ice cream or cold garnished with few chopped nuts.

Trivia

Some food historians believe the first gulab jamun was made by the personal chef of a Mughal emperor.