Bread Gulab Jamun Recipes

BREAD GULAB JAMUN

Steps:

• Take 6 slices of small bread and break them. Add in a grinder jar. You can use whole wheat, brown bread or white bread.
• Add seeds from 3 green cardamoms.
• Grind to a fine texture.
• Now take the ground bread in a mixing bowl or pan.
• Add 5 to 6 tablespoons milk in parts.
• Begin to mix and bring the mixture together. Add milk as required. Overall I used 6 tablespoons of milk. You can add 5 to 6 tablespoons of milk depending on the type of bread used.
• Just bring the whole mixture together so that it binds well. Do not knead. Cover and keep aside. If you knead then the jamuns will become hard.
• Now pinch small or medium sized balls from the dough. Flatten them gently.
• Place a few sliced or chopped pistachios in the center. You can also use sliced almonds or cashews or raisins. The stuffing part with dry fruits is optional and you can skip this step.
• Bring the edges together. Join and seal them at the center.
• Gently roll to form a neat ball. Prepare all the jamuns this way. Cover and keep aside. Do not apply too much pressure when rolling into balls.
• In another pan take 1 cup sugar (200 grams) and ½ cup water.
• Keep the pan on a low flame. stir so that all the sugar melts.
• On a low to medium flame cook the sugar syrup. Stir occasionally.
• Cook the syrup till you get a half-string consistency in it. The syrup should feel sticky and not watery. If the syrup is watery, then the bread jamuns will break after soaking the syrup.
• Switch off the flame and add 1 tablespoon rose water. Mix well and keep aside. To prevent crystallisation you can add a few drops of lemon juice. In case the syrup crystallises later, then just add little water and heat it again. Stir so that the crystals break. Just heat and do not boil.
• Now heat oil for deep frying in a kadai. Add a tiny piece of the dough and check the oil temperature. If the dough comes up gradually and steadily, the oil is ready for frying. If it stays at the bottom of the oil, the oil needs to be heated more. If it comes up too quickly, then the oil is too hot for frying. So lower the flame.
• Gently place the jamun balls in the oil, fry at a low-medium to medium flame. Add the jamuns balls for frying as per the pan size. Do not overcrowd the pan or kadai.
• Only when the jamuns have become pale golden, then turn them. Use a butter knife or a wooden spoon while turning them as with a steel slotted spoon, they can break.
• Keep on turning and rotating them often for even frying.
• Fry till they turn golden.
• Then remove with a slotted spoon. place them on kitchen paper towels.
• The sugar syrup should be hot or warm When you add the gulab jamuns in it.
• After a few seconds when the jamuns are still hot, place them in the sugar syrup. Gently shake the pan or with a spoon pour the sugar syrup on top of the gulab jamuns or turn over each jamun after a few minutes. Fry the remaining bread gulab jamuns and then place them in the sugar syrup for soaking for a couple of hours.
• An optional step - to make the bread gulab jamuns more soft and juicy, keep the gulab jamuns along with the sugar syrup on a low flame. Just gently heat the syrup. Do not boil. Then cover and let the jamuns soak the syrup for about a couple of hour. Later you can refrigerate.
• Serve them garnished with some sliced pistachios or almonds.

GULAB JAMUN

Steps:

• In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
• In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
• Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
• Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.