Bread gulab jamun – Made with bread and soaked in a heavenly sweet syrup, this version of classic gulab jamun is deliciously decadent and crowd pleasing! Moreover, it’s simple and super easy to make!
What’s the sure-fire way to impress your family or even your guests at the dinner table? Yes, the answer is ‘food’. Again, what’s the kind of food that’ll definitely bring a smile on their faces? In my opinion, desserts or sweets.
Well, here’s a heavenly sweet that’s absolutely loved by everyone I know. A quicker and easier version of gulab jamun which is all about bite-sized doughnuts soaked in sugar syrup. I think this classic Indian sweet is one of the best desserts on the planet. Just the perfect way to add a lovely sweet note to your meal.
This bread gulab jamun is made entirely with bread. To be exact, leftover bread slices. And the heavenly sugar syrup takes this dessert from awesome to divine! I’m so obsessed with this sweet I’m planning to make these again this weekend. This is so good and, in fact, highly irresistible!
Ok, this recipe of bread gulab jamun involves three simple steps. Cooking up the sugar syrup, making bread doughnuts and soaking doughnuts in sugar syrup. Altogether, these easy steps deliver the most amazing jamuns that you’ll die for!
Step one – sugar syrup. Boil sugar and water together in a saucepan. When it gets a sticky texture, stir in cardamom. If you like rose essence, add a few drops when the syrup mixture slightly cools down. Even though it’s totally optional, rose essence gives the syrup a divine flavor that’s just truly amazing.
Step two – frying the gulab jamuns. As I mentioned earlier, the main ingredient in this bread gulab jamun recipe is bread. Cut off the brown bits from the bread. Tear into small pieces. Now, we’re going to make a bread dough by soaking these pieces in milk. The dough will be sticky. If you’ve time, set it aside for about 10 minutes.
Next up, you’ll need to roll out small balls out of this dough and deep fry until golden. While frying, the temperature of the oil is very important. Make sure the oil is neither too hot nor too cold. If the oil is too hot, the inside of the donut balls won’t cook properly. On the other hand, if the oil is not hot enough, the outer layer will become very hard. So, in this case, medium heat may be your best friend. Again, make sure all the sides brown evenly.
Step three – soaking. The fried bread gulab jamuns goes straight into the sugar syrup. Remember, the sugar syrup should be hot. Within the next couple of hours, the jamuns will soak up all the sweetness from the sugar syrup and get a bit bigger.
And yes, here’s a roundup of all the tips and tricks you must remember while making these gulab jamuns:
- Fry gulab jamuns over medium heat. If the oil gets too hot, reduce heat to maintain the temperature
- Make sure the sugar syrup is hot but not super hot
- After frying, place fried gulab jamuns directly in the sugar syrup to absorb all the sweetness and flavor
More Indian sweets:
- 2 Ingredient Rava Gulab Jamun
- Gulab Jamun Cupcakes
- Boondi Ladoo
- Mysore Pak (Chickpea Fudge)
- Beetroot Halwa
- Coconut Ladoo
- Layered Coconut Burfi
- Chocolate Stuffed Coconut Ladoo
- Rabri Ice Cream
- Coconut Burfi Ice Cream
- Beetroot Halwa Trifle