So we’re still in quarantine and were craving gulab jamun. But we didn’t have mawa or khoya (which is what most gulab jamuns were made with, who knew?!) Sonal suggested we try making Gulab Jamun with bread and duuuuuude it turned out soooo goood! Here’s the recipe for you to satisfy your gulab jamun cravings at home!
What you need:
(this makes 7 gulab jamuns, double if needed)
- 6 slices of white bread
- 1/2 cup warm milk
- 1 tbsp ghee
- 3 cups oil/ghee (for frying)
- 4 almonds
- 4 cashews
For the sugar syrup:
- 1.5 cup sugar
- 1.5 cups water
- 2 pods cardamom (smash before adding)
For the syrup (chaachni):
- Start with boiling water & sugar together. When the sugar melts, throw in the cardamom and let it boil for about 10 more minutes.
- Test to see if it’s the right consistency by dropping a drop in a small bowl of water. If the shape of the sugar droplet holds for 5 seconds then you’re good to go.
- If you want a looooooot of syrup then you can keep adding more sugar & water in equal proportions to increase the quantity.
For the Gulab Jamun:
- Cut the sides off the white bread (like you’re making sandwich for a man-child) and tear it into smaller pieces
- Put it in the blender and mix until you get crumbs. Be careful not to mix it too much or it might get mushy
- Take crumbs in a bowl, add 1 tbsp ghee and knead.
- Keep adding 1/2 cup milk little by little and knead until combined
- If you feel like it is too sticky, you can add 1 tbsp maida to firm it up a bit.
- Knead until it becomes like roti dough, where it forms a smooth ball but it’s very soft
- Cover and set aside for 10 minutes so it gets really fluffy.
- Heat ghee in a kadai or deep bottomed vessel
- Chop up almonds and cashews into tiny pieces. This will be the stuffing for your gulab jamun.
- Take the dough and make 7 tiny balls out of it
- Flatten the dough ball, top with nuts and then roll it up so that the nuts are in the centre
- Roll it between your hands until smooth. Make sure there are no cracks on the surface, otherwise it will disintegrate while frying
- Add gently to the hot ghee/oil. Make sure it is at medium temperature otherwise the outside will get burnt and the inside will be raw.
- Gently turn it over when one side turns *darker* than. golden brown. Be VERY gentle, any marks made by the sharp edge of a utensil will misshapen your gulab jamun
- When both sides are well cooked, add to the sugar syrup and enjoy!
- Fry it in ghee if you can for the *authentic* flavour, but if you don’t have or cannot afford it (like us) you can definitely use oil
- Soak it in sugar syrup for atleast 2 hours, otherwise you will only be eating crispy dough balls
- Keep some chopped nuts aside for topping the gulab jamun. It adds another level of texture that’s sooooo nice