Bread Gulab Jamun is a brilliant twist on the traditional Indian sweet that uses everyday bread slices instead of khoya alone. I love this recipe because it’s so much easier than making gulab jamun from scratch. You probably have most ingredients at home already. The bread gives these little balls a wonderfully soft texture while keeping all that classic gulab jamun flavor we adore. This recipe turns simple pantry staples into something truly special. Your family will be amazed when you tell them these golden beauties started as regular bread slices.
About the Recipe
This recipe is perfect if you’ve always wanted to make gulab jamun but felt intimidated by traditional methods. Using bread makes everything so much simpler and more foolproof. You don’t need any special skills or hard-to-find ingredients. The bread powder creates incredibly soft, melt-in-your-mouth balls that soak up the fragrant syrup beautifully. Plus, it’s a great way to use up bread that’s getting a bit stale. The combination of kesari powder and cardamom gives these treats that authentic Indian sweet shop flavor that everyone loves.
Why You’ll Love This Recipe
First, it’s incredibly budget-friendly and uses ingredients you likely have on hand. The texture is without a doubt divine – soft and spongy on the inside with just the right amount of sweetness. Unlike traditional gulab jamun that can be tricky to get right, this bread version is much more forgiving for home cooks. The aromatic syrup infused with cardamom and kesari creates an irresistible fragrance that fills your kitchen. These taste just as good as store-bought versions but cost a fraction of the price. They’re also perfect for festivals, parties, or whenever you’re craving something sweet and comforting.
Cooking Tips
Don’t add too much water when making the dough – you want it just moist enough to hold together. Make sure your oil is at medium heat; too hot and the outside will burn before the inside cooks. Test with one ball first to check your oil temperature. Shape the balls gently without pressing too hard, or they might become dense. Let the syrup cool slightly before adding the fried balls to prevent them from breaking apart.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 2 hours total including soaking time. Serve warm or at room temperature, garnished with those lovely sliced nuts. These taste even better the next day after soaking up more syrup overnight. Store covered in the refrigerator for up to 5 days. You can gently warm them before serving if you prefer them heated.
Similar Recipes
- Traditional Khoya Gulab Jamun
- Milk Powder Gulab Jamun
- Instant Gulab Jamun with Milk Powder
- Bread Rasmalai
- Bread Halwa
Nutrient Benefits
While these are without a doubt a treat, they do provide some nutritional value. The milk powder and khoya offer protein and calcium for bone health. Cardamom aids digestion and adds antioxidants. The nuts provide healthy fats and vitamin E. Bread contributes some B vitamins and carbohydrates for energy. Remember, these are best enjoyed in moderation as part of a balanced diet, but they’re perfect for special occasions when you want something truly satisfying.
Bread Gulab Jamun with Khoya
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.
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Frequently Asked Questions
Can I use any type of bread for this recipe?
White bread works best, but you can use whole wheat too. Avoid bread with seeds or very dense textures. Day-old bread that’s slightly stale actually works better than fresh bread because it absorbs less oil and holds its shape well during frying.
How do I know when the oil is the right temperature?
Drop a small piece of the mixture into the oil. It should sizzle gently and rise to the surface slowly. If it browns too quickly, your oil is too hot. If it sinks and doesn’t sizzle much, the oil needs more heating.
Why are my gulab jamuns hard instead of soft?
This usually happens when you overwork the dough or fry at too high heat. Make sure to mix gently, add just enough water, and maintain medium heat while frying. Also, don’t skip the soaking time in syrup.
Can I make the syrup ahead of time?
Yes. You can make the syrup up to 2 days ahead and store it covered. Just reheat it slightly before adding the fried balls. The syrup should be warm, not hot, when you add the gulab jamuns.
