Bread Jamun

 Gulab Jamun / Gulab Jamoon is  basically a cheese based dessert traditionally made with khoya. The term gulab jamun comes from Persian words gol (rose) and ab (water), referring to the rosewater-scented syrup, and jamun from an Indian fruit with a similar size and shape...(Reference : Wikipedia)


When I saw this easy jamun recipe made using bread I loved the idea as it was quick with easy available ingredient that is bread.Also I was not confident in trying the khoya jamun directly as this is the first time I making my own jamun at home....I remember only once trying jamun with instant jamun mix that too with the help of amma.Check out my Khoya Jamun Recipe.
Ingredients :

Milk Bread - 7 slices
Milk powder - 2 tbsp
Milk - 1/2 cup
Rose Essence - 2 drops
Cooking Soda - 1/8 tsp (optional)
Oil - as needed to deep fry

For the sugar syrup:

Sugar - 1/2 cup
Water - 1/2 cup
Saffron strands - a tiny pinch
Cardamom powder - 1/8 tsp

Method:

Trim the edges of all the bread slices and set aside.Take sugar,saffron strands and elachi powder in a container, add water  and heat it up until sugar dissolves completely.It may take some time so meanwhile you can start making the balls(step2).When the sugar syrup starts turning sticky switch off.When its warm add rose essence and set aside.

Dip each bread slices in milk squeeze out excess milk and transfer it to the mixie, repeat this process for all the bread slices.In the mixer add milk powder along with crushed bread slices and pulse it for few seconds, grind it to a smooth paste.Add cooking soda and mix well.

Pinch a small ball and roll smoothly.Dont apply pressure while rolling and also dont roll them tight...the balls should be smooth.Make it ready then heat oil in a pan(I used my small tadka pan) - When oil is hot drop few balls at a time, fry in low flame till golden brown.

Keep rolling with the laddle so that its fried evenly on all sides.Fry till golden brown and drain in tissue and immediately add the jamuns into the warm sugar syrup.Cover and let it rest for 2 hrs for the jamuns to absorb the sugar syrup well.