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India's favourite dessert, Gulab Jamun, with a modern twist.
Bread Gulab Jamun is a modern variation to the popular Indian dessert- Gulab Jamun. It is made by deep-frying dough balls in oil and then soaking them in syrup.
It is popular in the Indian subcontinent and it’s often served at weddings and other celebrations.
There are two variations to this recipe below – one using unsweetened khoya and another without khoya. Choose the one that you prefer.
Bread Gulab Jamun with Khoya
Bread Gulab Jamun with Khoya
India's favourite dessert, Gulab Jamun, with a modern twist.
Servings: 2 people
Ingredients
- 4 Bread Slices coarsely powdered
- 100 g Unsweetened Khoya
- 200 g Sugar
- 100 g Milk Powder
- 1/2 tsp Cardamom Powder
- pinch Kesari Powder
- as required Oil
To Garnish:
- few Almonds and Cashews sliced
Instructions
- Combine the bread, khoya, milk powder and little water in a bowl.
- Mix well and make small balls.
- Heat oil in a deep frying pan over medium flame.
- Fry the prepared balls until golden brown.
- Remove and drain excess oil.
- Heat 1 or 2 cups of water over medium flame. Adjust the water as required.
- Add sugar and stir well until fully dissolved.
- Bring to a boil and simmer for 10 minutes.
- Add kesari powder, cardamom powder and mix well.
- Remove from flame.
- Add the fried balls and allow it to soak for 45 to 60 minutes. You can also keep it in the fridge.
- Garnish with almonds and cashews.
- Serve.
Bread Gulab Jamun without Khoya
Bread Gulab Jamun without Khoya
Gulab Jamun is the most popular Indian dessert with a modern variation.
Servings: 2 people
Ingredients
- 10 to 12 Bread Slices crusts removed
- 1 cup Milk
- little Rose Essence
- as required Oil
For the sugar syrup:
- 1 1/2 cup Sugar
- 2 cup Water
- 4 to 4 Cardamoms
Instructions
- To make the sugar syrup, heat a pan over medium flame.
- Add the sugar, water and cardamoms.
- Stir well until the sugar has fully dissolved.
- When the syrup starts to thicken and has an one-string consistency, switch off the flame and remove.
- Dip the bread slices in milk and squeeze well.
- Transfer to a bowl and add a few drops of the rose essence.
- Gently mix well and make small balls.
- Heat oil in a frying pan over medium flame.
- Fry the prepared balls until golden brown.
- Remove and drop them in the sugar syrup.
- Keep aside for few hours.
- Serve at room temperature or chilled.
