How to prepare Bread Gulab Jamun
Prep Time : 5 mins
Cook Time : 15 mins
Yields: 6 big or 12 small Gulab jamoons
Bread – 4 slices
Milk – 1/3 cup
For the sugar syrup
Sugar -1/2 cup
Water -1 cup
Cardamom – 2 crushed
Rose essence – 1/4 tsp
Boil sugar and water on to low flame. Let sugar dissolves well. Keep flame on to medium flame, add cardamom powder and boil sugar syrup until it becomes slightly sticky. If you touch the sugar syrup beween your thumb and index finger which must be sticky. Always keep sugar syrup ready before frying the gulab jamuns. Add rose essence to sugar syrup once its cool down.
Just cut brown curst of bread and discard it. Dip both sides of bread inside the milk, squeeze out the excess milk. Repeat all bread slices.
Put the squeezed out bread into a blend for just for a second. Alternatively you can also knead it to a soft dough.
Just divide the dough into equal parts to make smooth balls from bread dough without applying any pressure. Gulab jamuns must turn hard if you apply too much pressure.
Heat oil into a kadai and fry the gulab jamuns onto low flame until they turn brown. Keep stirring well for even browning. If you keep the flame on high, the gulab jamuns must turn brown faster but the inside it remain uncooked. So fry the gulab jamuns on very low flame.
Drop the fried gulab jamuns into the warm sugar syrup.
Find more Diwali recipes both sweets and snacks in the link below