How to Make Mouthwatering Gulab Jamun with Bread  – Instant gulab Jamun Recipe

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How to Make Mouthwatering Gulab Jamun with Bread

Mouthwatering Gulab Jamun with Bread Gulab Jamun with bread: learn how to make instant gulab jamuns with bread slices. This easy, step by step recipe will walk you through the easiest method to make gulab jamun at home, although it may not be a traditional method.

INGREDIENTS

  • 4 bread slices
  • 2-3 tbsp of milk
  • ¼ cup of white sugar
  • ¼ cup of water
  • A pinch of cardamom powder (optional)
  • Oil for frying

INSTRUCTIONS

To make the sugar syrup:

  1. Mix the water and sugar in a sauce pan
  2. Bring to boil and simmer until you have a thick syrup . This shouldn’t take more than 10 minutes. I usually don’t check for the one string consistency, etc. Add the cardamom powder (if using) and mix well
  3. Once the sugar syrup is ready, start on the jamuns

To make the jamuns:

  1. Remove the crust from the bread slices
  2. Chop up into small pieces and transfer to a bowl
  3. Add 2 tablespoons of milk and use your fingertips to gently start mushing up the bread slices
  4. Don’t press or knead too hard, the bread will become hard on frying
  5. Add more as needed by the spoonful and keep mixing until you get a dough that can be shaped. Be careful not to add too much milk, it can make the mixture very sticky and hard to shape
  6. Once done, shape into small balls. You can grease your hands with ghee or oil when shaping if that helps
  7. Set aside on a plate and make balls with the entire mixture
  8. Heat oil until almost smoking and gently drop the bread balls into the hot oil
  9. On medium heat, fry until golden brown. You can fry these until they are a very dark brown, I feel like I didn’t fry long enough since the jamuns turned a lighter colour after soaking in the syrup
  10. Make sure you keep the flame medium when frying, otherwise the inside won’t get cooked properly
  11. Once the bread balls are a dark golden brown, drain add to the warm sugar syrup
  12. Proceed with the remaining jamuns until all are done
  13. Let the jamuns soak in the sugar syrup for a few hours until softened
  14. Serve warm or chilled

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