Gulab Jamun is a traditional Indian sweet, known for its unique taste and rich, sugary syrup. Many are familiar with the standard version made from khoya or mawa, but there's a simpler, yet equally delicious variant you can whip up at home using bread. This easy-to-follow guide will take you through making Gulab Jamun with bread, providing an accessible way for home cooks to enjoy this dessert without the need for hard-to-find ingredients.
Ingredients You'll Need
- 6 slices of white bread
- 2 tablespoons of all-purpose flour (maida)
- 1 tablespoon of semolina (sooji)
- 2 to 3 tablespoons of milk
- 1 teaspoon of powdered cardamom
- Oil or ghee for frying
Preparing the Syrup
First off, let's get the syrup ready:
- 1 cup sugar
- 1 cup water
- 4 cardamom pods, lightly crushed
- A few strands of saffron (optional)
Combine the sugar, water, cardamom pods, and saffron in a saucepan and bring to a boil. Let it simmer until the sugar dissolves completely, then keep the syrup warm on low heat. This syrup will be the sweet bath for your Gulab Jamuns.
🌟 Note: Ensure the syrup isn't too thin or too thick; it should have a one-string consistency.
Making the Dough
Here's where the magic happens:
- Trim the crusts off the bread slices to get a soft, uniform texture. Crumble or pulse the bread slices in a mixer/grinder to create fine bread crumbs.
- Mix the bread crumbs with all-purpose flour, semolina, and powdered cardamom in a bowl.
- Gradually add milk to bind the mixture into a dough. Knead it gently until smooth; the dough should be soft yet firm.
Shaping the Jamun
With the dough ready:
- Roll the dough into smooth balls, ensuring there are no cracks or lines, which can cause them to break apart while frying.
- Heat oil or ghee in a deep fryer or heavy-bottomed pan.
- Fry the balls on a low to medium heat to ensure they cook evenly from the inside out.
⚠️ Note: Keep the heat low to medium, as high heat can cause the Jamuns to brown too quickly on the outside while remaining uncooked inside.
Frying and Soaking
Now for the final steps:
- Carefully drop the dough balls into the hot oil. They should sizzle gently, not violently.
- Fry until they turn a rich golden brown color.
- Remove from the oil and drain on kitchen paper to get rid of excess oil.
- Once they're cooled a bit, immerse them in the warm syrup. Allow them to soak for at least 30 minutes to an hour, ensuring they absorb the syrup fully.
| Step | Action |
|---|---|
| Fry | Fry until they turn rich golden brown |
| Soak | Let them soak in syrup for at least 30 minutes |
Serving
Your Gulab Jamuns are ready to be served:
- Serve warm or at room temperature.
- Optionally, you can garnish with nuts or a sprinkle of dried rose petals for an elegant touch.
This dessert encapsulates the taste of tradition but with the simplicity of modern convenience. By using bread, you've found an easy way to bring this sweet delight to your table. Now, go ahead and indulge or impress your guests with this homemade version of an Indian classic.
Can I use any kind of bread?
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White bread works best due to its soft texture. Whole grain or brown bread might not give the desired result as it can be tougher to bind and fry.
How do I store Gulab Jamuns?
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Store them in the syrup at room temperature or in the fridge. They can last for 3-4 days when refrigerated. Just ensure they’re well-covered to prevent drying out.
Why do my Gulab Jamuns break when I fry them?
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The dough might have cracks, or the oil might be too hot. Make sure the dough is smooth, and lower the heat to medium to ensure even cooking.
