Monday, October 24, 2016

Bread Gulab Jamun Recipe | Instant Gulab Jamun | Diwali Special Sweet

When I was a kid, Gulab Jamun was a very fancy dessert that is served at many festivals and occasions as a dessert. Mom used to make gulab jamun with the readymade mix. After starting the blog and for the very first Diwali,  I made Gulab Jamun with Khoya. It was a super hit at home. From that day I wanted to try this Instant Jamun, which is easy to make with minimal ingredients. Finally, it happened this year and here I am with the recipe. Check out my other Diwali Snacks and Sweets too.
Bread Slice - 4(I used white bread) 
Milk Powder or Khoya - 1.5 tbsp 
Cooking Soda - a pinch(optional) 
Milk - 1/3 Cup 
Oil - to deep fry 
For the Sugar Syrup: 
Sugar - 1/2 Cup
Water - 1 Cup
Elachi/Cardamom - 4(crushed) 
Rose Essence - few drops(optional)
1. Trim the edges of the bread and discard it. Dip each slice of the bread in the milk and squeeze the excess milk. Transfer the squeezed bread to the mixie jar along with milk powder or khoya. Pulse it and form a smooth dough.  
2. If using cooking soda, add it at this stage and knead it well. Pinch a small portion of the dough and form equal sized smooth balls. Make sure not to apply pressure while making balls, roll it gently.
3. Heat oil in a kadai and deep fry it until it is golden brown. Drain the excess oil on the tissue paper.
4. Meanwhile, heat the sugar and water in a saucepan. When the sugar dissolves completely, add the crushed cardamom and bring the sugar syrup to rolling boil. When the syrup turns sticky and a little thick, switch off the flame. Add the rose essence(if using) and keep it ready. Soon after draining the excess oil from bread balls, add it to the warm sugar syrup. Keep it covered for a minimum of 2 hours so that the jamuns soak well in the sugar syrup.
Serve it chilled or as such based on your preference. So give it a try for this Diwali.
Points to remember:
  • Take care while rolling the balls, it may turn hard if rolled with so much pressure. Roll it gently and smoothly.
  • Saffron strands can be used in the sugar syrup for extra richness.
  • I have not used cooking soda, but cooking soda gives extra softness to the Jamun. If using, just a pinch is enough.
  • You can use whole wheat flour bread too. 
  • Make sure the sugar syrup is warm while adding the Jamun. Also, the fried jamuns should be warm while adding to the syrup to ensure fine soaking. 
Warm Regards,
Happy's Cook - Divya

1 comment :

  1. the very first jamun recipe i tried when am into cooking


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