Preparation Time: 5 mins
Cook Time: 20 mins
Yields: 10 to 12
|Oil||For Deep Frying|
|Milk Bread||4 Slices|
|Chopped Nuts (Optional)||For Garnishing|
Table 2: For Sugar Syrup
|Cardamom powder||1/2 tsp|
- Remove the brown part from bread slices. Cut bread slices into small pieces and place it in a bowl.
- Add milk to the bread pieces and prepare a soft dough similar to chapati dough. Make small balls of marble size.
- Heat Sugar and water in a thick bottomed vessel.when the sugar syrup starts to boil, add cardamom powder and allow it to boil for 2 mins. Remove from stove and keep it ready.
- Heat oil in a thick bottomed pan for deep frying. Add bread balls into the oil slowly one by one. Deep fry the balls till they turn dark brown in medium flame. keep rolling the jamun while frying till it is evenly browned.
- Transfer it to paper towel to remove extra oil. Place the gulab jamun in the Sugar syrup for 30 mins to 1 hour before serving.
Bread Gulab Jamun | Quick Diwali Sweet
- Don't deep fry gulab jamun in high flame.
- To check whether oil is enough hot, drop a little bit of dough into oil. If the dough rises up immediately, then oil is enough hot.
- Oil can be replaced with ghee for deep frying.
- Don't over crowd gulab jamun while deep frying.
- It takes 5-7 mins for the gulab jamun to get fully cooked.
- No sugar consistency is needed for sugar syrup. Once all the sugar is dissolved and comes to rolling boil add cardamom powder and boil for one more minute. Remove from stove.
- Sugar syrup should be warm, when gulab jamun 's are transferred to it.
- Store gulab jamun at room temperature for about a week.
- Before serving, garnish with chopped nuts. This is optional