Bread gulab jamun recipe / Instant gulab jamun with bread is an alternative to the regular gulab jamun which is made using bread. The bread is crumbled with milk and made into balls and then the balls are deep fried and dip in sugar syrup. In short it is a cheat version of the traditional khoya gulab jamun but it is equally tasty and delicious. 

These can be made and served during any occasion or festivals. It is an instant, easy and quick recipe. 

For getting a soft and juicy gulab jamun, firstly you can use white sandwich bread and avoid using atta bread. Secondly the jamun balls need to be fried in low flame and should not get it over fried or else it won’t absorb the sugar syrup and you will end up getting a hard jamun. Hope this tips will be helpful. So if you have some left over bread go ahead and make it and relish it.

Hope you liked the recipe. Please do leave a feedback, I would loved to hear from you. 

Happy cooking 😀

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Preparation time : 10 mins 

Cooking time : 15 mins

Serves : 4

Ingredients:
Bread – 8 slices
Milk – 1 cup
Sugar – ½ to 1 cup depending upon your preference. 
Cardamom – 3 crushed or ½ tsp powder
Water – 1 cup
Cashewnuts and Almond chopped for garnish

Method :

Take the bread slices and trim off the edges of the bread slices and dip them in milk. Squeeze off the excess milk very well and put it in a blender. Pulse it for few secs and grind it to a smooth and lump free paste. (Please squeeze off the milk completely or else you get a gooey paste and will be difficult to make the balls)

Now make small balls out of it. Heat oil in a frying pan. When the oil is hot simmer the flame and drop the balls. Fry them in hot oil in a low flame till golden. Please do not over fry it or else it wont absorb the syrup. Remove this to a paper towel and set aside.

Meantime when the jamuns are frying make the sugar syrup. Add sugar, cardamom and water in a pan and bring it to boil. Boil it untill it reaches the sticky stage and the Syrup thickens which will take around 5 mins or more.

Now drop the fried jamuns in syrup and cover it. Let it rest for atleast 1-2 hours before serving. Garnish with chopped cashewnuts and almond and serve as it is or with a dollop of icecream.

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