Irresistible Bread Gulab Jamun: A Surprisingly Easy Indian Dessert
30 minutes
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About Irresistible Bread Gulab Jamun: A Surprisingly Easy Indian Dessert
Indulge in the magic of Gulab Jamun, a treasured South Asian dessert, made surprisingly simple with this bread-based recipe. Imagine delicate, melt-in-your-mouth treats bursting with the same rich flavors and satisfying sweetness as traditional khoya Gulab Jamun.This recipe offers a unique, delicate texture that will tantalize your taste buds. Perfect for celebrations or a sweet treat any day of the week, these bread Gulab Jamun are guaranteed to impress.From the soft dough to the golden-brown fried balls soaking in fragrant cardamom syrup, our step-by-step guide ensures perfect results every time. Embark on a culinary adventure and experience the joy of homemade Gulab Jamun!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Gulab Jamun
- 8 slices Bread white
- 4-5 tsp Heavy Cream or ¼ cup milk
For the Sugar Syrup
- 1 cup Sugar
- 1 cup Water
- ½ tsp Cardamom Powder
- 2-3 drops Lemon Juice
Instructions
- Remove the crusts from 8 slices of white bread and roughly tear the bread into pieces.
- Grind the bread pieces into a fine powder using a mixer grinder. Ensure all bread is finely ground for a smooth dough.
- In a mixing bowl, combine the bread crumbs and heavy cream or milk. Add the cream gradually, a teaspoon at a time, kneading until a soft, pliable dough forms. Do not over-knead.
- To prepare the sugar syrup, combine the sugar and water in a saucepan. Heat over medium heat, stirring until the sugar dissolves completely.
- Add the cardamom powder and lemon juice to the syrup. The lemon juice prevents the syrup from crystallizing. Simmer for 5-7 minutes, or until the syrup slightly thickens.
- Cover the syrup and keep it warm while you prepare the Gulab Jamun.
- Divide the dough into small portions and roll them into smooth, round balls. Ensure they are evenly sized for uniform cooking.
- Heat the oil or ghee in a deep pan over medium-low heat. Gently drop the bread balls into the hot oil and fry, stirring occasionally, until they turn a rich golden brown. Frying over low heat ensures the Gulab Jamun cook through evenly.
- Remove the fried Gulab Jamun and place them on a paper towel-lined plate to absorb excess oil.
- While the Gulab Jamun are still warm, gently transfer them to the warm sugar syrup. Ensure the syrup is warm to allow for optimal absorption. Gently swirl the pan to coat the Gulab Jamun evenly.
- Let the Gulab Jamun soak in the syrup for at least 2 hours, or preferably longer, allowing them to absorb the syrup and become plump and juicy.
- Garnish the Gulab Jamun with chopped dry fruits and serve warm or chilled. Enjoy!
- Step-by-step photos are available.
Recipe Notes
Good To Know
- Using white bread will give a good color.
- Adding a few drops of lemon juice to the syrup will prevent the sugar from crystallizing.
- Once the gulab jamun is fried, immediately add it to the hot sugar syrup so it absorbs the syrup and becomes soft.
- Frying in clarified butter (ghee) will enhance the taste.
Expert Tips
- For a richer flavor, infuse the sugar syrup with cardamom pods and rose water.
- Don't overcrowd the pan when frying the gulab jamun. Fry in batches to ensure even cooking.
- Test the syrup consistency by dropping a small amount into cold water. It should form a soft ball.
Storage Instructions
- Store leftover gulab jamun in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Ensure they are submerged in the syrup to prevent them from drying out.
Recipe Video
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Recipe Nutrition
Calories: 132kcalCarbohydrates: 34gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 9mgPotassium: 4mgFiber: 1gSugar: 33gVitamin A: 1IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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This looks so inviting! I’m eager to try it.
Such a tasty dish! Thanks for the recipe.
This is so inspiring! Can’t wait to cook it.