A Step by Step Guide to Making Bread Gulab Jamun

Bread Gulab Jamun, an Indian instant candy that involves soaking fried bread balls in a cardamom-flavored sugar syrup, perfect for festivals such as Holi and Diwali
Bread Gulab Jamun is an instant and simple version of the classic Indian dessert Gulab Jamun. They are tender soft, tasty, melting in the mouth, fried bread balls, dipped in a sugar syrup infused with cardamom. Every bite into a juicy, pillow-like bread ball soaked in sugar syrup is pure bliss, especially when it is slightly warm. It takes some effort and experience to master the art of making the perfect gulab jamuns from scratch with Khoya. Since many lack the experience and time, they resort to the store-bought instant Gulab Jamun Mix, such as mtr or gits gulab Jamun Mix. To make it easy for novice cooks or those who are pressed for time, I share the recipe for bread Gulab Jamun, a close relative of the authentic Indian sweet Gulab Jamun.

An extremely easy-to-prepare sweet dish that is prepared instantly, is visually appealing and has a taste that is very close to the traditional gulab-jamun from Khoya. In fact, it will take some time for anyone to realize that this is gulab-jamun, which is made with bread. These fried bread balls absorb the warm sugar syrup and give an incredibly soft and melting texture and taste in the mouth. A great way to use up your leftover bread when those sweet cravings kick in.

A few tips for making the best bread Gulab Jamun. To get a spicy gulab-jamun, use milk instead of water to knead the bread. If you add a quarter cup of reduced milk solids or khoya to the soft bread dough, you will get a rich taste that is close to the authentic gulab-jamun taste. This special recipe for bread Gulab Jamun does not require such a leavening agent as baking soda. Add a pinch of cardamom powder to the bread dough, as well as to the sugar syrup. Make sure that the bread balls are smooth and without cracks and cover them with a damp cloth so that they do not dry. Always fry the bread balls over low to medium heat only for uniform cooking.

Follow these step-by-step pictures to make bread Gulab Jamun. You will need 8 slices of white bread with cut off sides and a quarter cup of mawa or khoya (reduced milk solids). Make a fine powder from the bread.

Make a smooth and soft, supple dough from bread powder, mawa and 1/4 tsp cardamom powder by adding a tablespoon of milk to each. Add one tablespoon of milk at a time and continue mixing until you get a smooth, soft dough. Cut out the dough into smooth gooseberry-sized balls and cover with a damp cloth until the oil becomes hot for frying.
Heat enough oil to fry the bread balls. As soon as the oil becomes hot, reduce the heat to low and very carefully put some bread balls in it. Do not put too many bread balls in the jar and do not touch the balls for at least a minute. Leave them undisturbed and gently move the balls with a shallow slotted ladle for uniform cooking.

As soon as the bread balls turn golden brown, remove them and immediately put them in the sugar syrup and simmer over low heat for a minute. Turn off the heat and soak the balls in the sugar syrup for a few minutes or an hour. As soon as the gulab Jamun swells and is heavy, you will know that it is ready. Put one in your mouth to check if it has absorbed the sugar syrup and you will certainly not stop with one.

To make sugar syrup, heat 1 1/2 cups of sugar and 3 cups of water and let the sugar dissolve. Add 1/2 tsp of cardamom powder and simmer the sugar syrup over low to medium heat for at least 10 minutes or until it thickens slightly.

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