BREAD GULAB JAMMU


   Ingredients needed

   Bread - 4 slices
   Milk - 1/3 cup

  For the sugar syrup

   Sugar -1/2 cup
   Water -1 cup
   Cardamom - 2 crushed
   Rose essence - 1/4 tsp

Preparation

Boil sugar and water on low flame. Let the sugar dissolve first. Then keep the flame on medium heat, add cardamom powder and boil the sugar syrup until it becomes slightly sticky. If you touch the sugar syrup between you thumb and index finger, it should be sticky. We call this sticky consistency stage or pisiku padam in Tamil. Always keep the sugar syrup ready before frying the gulab jamuns. Add rose essence to the sugar syrup if preferred once it cools a little.

Method

Cut the brown crust of the bread and discard it. Dip both sides of the bread in milk, then squeeze out the excess milk. Repeat for all the bread slices.

 

 

 

Put the squeezed out bread in a blender and blend it just for a second. Alternatively you can also knead it to a soft dough.

 

 

 

Divide the dough into equal parts and make smooth balls from the bread dough without applying much pressure. The gulab jamuns will turn hard, if you apply too much pressure.

 

 

 

Heat oil in a kadai and fry the gulab jamuns on low flame until they turn brown. Keep stirring for even browning. If you keep the flame on high, the gulab jamuns will turn brown faster but the inside will remain uncooked. So fry the gulab jamuns on very low flame.

 

 

 

 

Drop the fried gulab jamuns into the warm sugar syrup (ensure that the sugar syrup is warm and not hot or cold)

 

 

Let the gulab jamuns remain soaked in the sugar syrup for 1-2 hours. Delicious bread gulab jamuns are ready. It can be served warm or chilled. It can also be served topped with a scoop of vanilla ice cream.