Bread Jamun is easy version of gulab jamun that even beginners can try.Last year I posted bread gulab jamun and after that I am making it often at home to satisfy our sudden jamun cravings.Mittu is fond of any jamun variety so that urged me to try the dry gulab jamun version using bread.She loved it so much but I prefer the syrup version more :) Now lets get on to check the dry bread jamun recipe...
Bread Dry Jamun Recipe - Ingredients
Preparation Time : 20 mins | Cooking Time : 25 mins | Makes : 12 jamuns Recipe Category: Sweet | Recipe Cuisine: Indian
Milk Bread - 4 slices Maida - 1 tbsp Milk - 1/4 cup Rose Essence - 2 drops Fine sugar or powdered sugar - 3 tbsp Cooking Soda - little less than 1/8 tsp Oil - as needed to deep fry
For the sugar syrup:
Sugar - 1/3 cup Water - 1/3 cup Saffron strands - a tiny pinch Cardamom powder - 1/8 tsp
Take sugar,saffron strands and elachi powder in a pan, add water and heat it up until sugar dissolves completely.It may take some time so meanwhile you can start making the balls(step2).When the sugar syrup starts turning sticky switch off.When its warm add rose essence and set aside.
Trim the edges of all the bread slices and set aside.Dip each bread slices in milk squeeze out excess milk. Repeat this process for all the bread slices.
Transfer it to the mixie,Pulse it for few seconds to get a smooth dough.Add cooking soda,maida and mix well.
Bring it together to form a soft slightly sticky dough.Pinch a small ball and roll smoothly.Don't apply pressure while rolling and also don't roll them tight...the balls should be smooth.
Make the balls ready then heat oil in a pan(I used my small tadka pan) - When oil is hot drop few balls at a time, fry in low flame till golden brown.Keep rolling with the laddle so that its fried evenly on all sides.Fry till golden brown and drain in tissue.
Immediately add the jamuns into the warm sugar syrup.Cover and let it rest for an hr atleast for the jamuns to absorb the sugar syrup well.Now roll over powdered sugar.
Serve warm or chilled as per your preference.
Make sure you roll the balls smoothly at the same time not too tight. Dont apply pressure while rolling else the center part will not get cooked and will be hard while eating.
Let the jamuns rest in the syrup for a while so that the syrup is well absorbed.
I grinded sugar coarsely to get fine texture.You can use fine sugar crystals if you have fir rolling over.
Even plain bread can be used but use unsalted bread for best results.
Make sure you keep in low flame while cooking the jamuns as it may get burnt easily.If the oil is too hot, then the jamuns may turn brown faster but it may not have cooked inside especially the center part.
Fry only till deep golden brown, not too dark.
I thought you could slightly reduce the sugar and water as I have more syrup than required.