Bread Gulab Jamun
Servings: 8 pcs (serves 4)
Cooking Time: 45 Minutes
10 White Bread slices
5 tbsp Milk
8-10 Raisins (Kismis)
1 cup sugar
5 cup water
Clarified Butter for frying gulab jamun (Ghee)
1 tsp cardamom powder
Step 1: First cut the brown portions of bread. Then crumble the bread in small pieces and keep in a deep bowl.
Step 2: Then add 2 tbsp milk and start kneading it to form soft dough. Add more milk if required. Keep kneading the dough for around 10 minutes, till it becomes smooth in texture.
Step 3: When the dough is ready, take a small portion of dough and shape it in a medium size ball. Press it in between the palms to make it flat, now place one raisin in the middle and then shape it as a ball so that the raisin lies in the center of the ball. Similarly make more balls from remaining dough.
Step 4: Now deep fry the balls till they are golden brown in color. Use medium heat so that it cooks evenly from inside also. (if it is fried in high heat then it can remain raw from inside) When the Gulab Jamun are nice golden brown in color then take it out on the absorbent paper.
Step 5: Now we will make sugar syrup for the Gulab Jamun. Take a pan and add sugar and water in it and start boiling it. We have to make sugar syrup of one string consistency. For this let the mixture simmer for around 10 minutes and then take out some syrup in another bowl (few drops), take the syrup in between your fore finger and thumb and press it. If it feels like honey or when it will start sticking, this means that the syrup is ready. If it is not sticking between your finger and thumb then it means the syrup is not ready, let it simmer for another 5 minutes and again check the consistency in the same way. Add cardamom powder in it and stir it nicely. Now remove the syrup from the heat and add all the Gulab Jamun balls in it. Keep it like that for around 15 minutes till all the Gulab Jamun balls absorb the syrup nicely. Now the Gulab Jamun is ready to enjoy !!
You can fry the balls in vegetable oil also but it taste best when it is fried in ghee.
I am Anshu Agrawal from the beautiful town of Jamshedpur. Yes you heard it right, the iconic Tata Steel City. I started cooking at quiet an early age and was very much fascinated on how Mom used to roll a perfect round chapati and viz a viz and that's how the seed of cooking engrossed in me.