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Preparation Time : 25
Cook Time : 15
Total Time : 40
white bread slices 8 nos
sugar 100 gms
Thicken full cream milk 1 cups
Ghee 1 tsp
almond chopped 7-8 nos
powdered sugar 2 tsp
Cardamom powder 1 pinch
fresh cream 2-4 tsp
milk powder 2 tsp
ghee or oil for frying 2 cups
Cut off the edges from the bread slices with help of a knife. Likewise cut all edges.
Break the bread slices and place them in a bowl, add milk powder, powder sugar, cardamom powder add some ghee and add some fresh cream and add thickened milk little by little to it and knead soft dough.
Cover the dough and keep it aside for 10 minutes to set.
Prepare the sugar syrup for making the gulab jamuns.
Take sugar in a vessel for making gulab jamuns and place it on flame for cooking.
Cook until sugar melts in water.
When water starts simmering and sugar dissolves in water, check the syrup.
Once cooled, stick it to finger and thumb and stretch apart.
If you formation of one thread in the syrup, that means its ready.
If there nor formation of thread in the syrup, cook it for 1 to 2 more minutes and check similarly.
When the syrup gets one thread consistency, turn off the flame. Sugar syrup is ready.
knead the bread dough again. Make small lump from the dough and flatten it to stuff it with filling.
Lift the dough from all sides and close the stuffing nicely and roll giving it a shape of gulab jamun.
Likewise prepare all gulab jamuns.
Take some ghee in a wok. Heat it .
Place balls in the ghee/oil and fry until they turn golden brown in color from all sides.
Toss the gulab jamuns very gently.
Take out the fried gulab jamuns from wok keep it in a kitchen towel and take syrup place that over a flame.
When warm place them in syrup after 2 minutes.
Don't let it cool, Likewise prepare all gulab jamuns and soak them in sugar syrup.
switch off the flame after adding all gulabjamun.
Within 30 minutes, gulab jamuns will soak the syrup and will turn sweet and delicious.
Gulab jamuns will then be ready to be served.
These tantalizing bread jamuns can be stored in refrigerator for 4 to 5 days.
Happy cooking 🙂🙂
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