Bread Gulab Jamun

Gulab jamun is the sweatiest desert which is liked by everyone. In every occasion or festival, gulab jamun must present in a desert and we eat more and more and try to make at home.

So I present this sweet dessert for you, the speciality of this gulab jamun is that it is made with bread and milk in home-made style, which is unique and delicious and loved by everyone.

In this gulab jamun, it required a few material slices of bread, milk, and cardamom powder, pure ghee and dry fruit which can be easily available.

Bread Gulab Jamun

It makes perfect 20-25 minute to cook in an easy way the jamuns are made with bread and milk is so soft and when we put jamuns in sugar syrup the jamuns become softer and the softness of jamuns is more delicious and tasty to eat and easy to cook so try it once.

INGREDIENTS

  • 10 slice of white bread cut the brown portion of a bread
  • 2 glass of water for sugar syrup
  • 1 bowl of sugar
  • 1/4 tsp cardamom powder
  • 3-4 tbs milk cream
  • Oil for fry gulab jamun
  • Crusher of dry fruits (kishmish, kaju, almond) for garnishing.

METHODS

Step 1

For sugar syrup take one bowler to add water, sugar, cardamom powder and boil it for 5-6 minute.

Step 2

To make jamuns take all slices of bread in one bowl add cream (how much it necessary to make balls) mashed it and make a perfect dough.

Step 3

Add little crushed of dry fruits for taste (optional) mashed it well now make a gulab jamuns balls how much balls you want to make with 10 slices of bread at-least 12 balls are easily made.

Step 4

Heat a oil till it low flame hot in a frying pan gently place balls and pan fry them.

Step 5

When one side of balls becomes a brown turn over and fry the other sides of balls.

Step 6

Gently flip both sides till all the balls are becomes brown.

Step 7

When all balls become brown then put the all balls in a sugar syrup and boil it until 2-3 minutes.

Step 8

Switch-off the gas flame and serve in a serving bowl and garnish it with dry fruits now gulab jamuns are ready to serve.

Thanks

 

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