Gulab Jamun is a very popular and versatile dessert sweet that can made for any occasion. There are two variations of this recipe below – one using unsweetened khoya and another without khoya. Choose the one that you prefer.
Bread Gulab Jamun with Khoya
Bread Slices – 4, coarsely powdered
Unsweetened Khoya – 100 gms
Sugar – 200 gms
Milk Powder – 100 gms
Cardamom Powder – 1/2 tsp
Kesari Powder – little
Oil as required
Slices of Almonds and Cashews
1. Combine the bread, khoya, milk powder and little water in a bowl.
2. Mix well and make small balls.
3. Heat oil in a deep frying pan over medium flame.
4. Fry the prepared balls until golden brown.
5. Remove and drain excess oil.
6. Heat 1 or 2 cups of water over medium flame. Adjust the water as required.
7. Add sugar and stir well until fully dissolved.
8. Bring to a boil and simmer for 10 minutes.
9. Add kesari powder, cardamom powder and mix well.
10. Remove from flame.
11. Add the fried balls and allow it to soak for 45 to 60 minutes. You can also keep it in the fridge.
12. Garnish with almonds and cashews.
Bread Gulab Jamun without Khoya
Bread Slices – 10 to 12, crusts removed
Milk – 1 cup
Rose Essence – little
Oil as required
For the sugar syrup:
Sugar – 1 1/2 cups
Water – 1 1/2 cups
Cardamoms – 4 to 5
1. To make the sugar syrup, heat a pan over medium flame.
2. Add the sugar, water and cardamoms.
3. Stir well until the sugar has fully dissolved.
4. When the syrup starts to thicken and has an one-string consistency, switch off the flame and remove.
5. Dip the bread slices in milk and squeeze well.
6. Transfer to a bowl and add a few drops of the rose essence.
7. Gently mix well and make small balls.
8. Heat oil in a frying pan over medium flame.
9. Fry the prepared balls until golden brown.
10. Remove and drop them in the sugar syrup.
11. Keep aside for few hours.
12. Serve at room temperature or chilled.