Festive occasions seem incomplete without at least one mithai but sometimes we are so busy we do not have time to prepare anything complex. The Bread Gulab Jamun is just right for such occasions. It gives the same results as traditional gulab jamun but is much easier and quicker. Instead of the usual khoya based dough, the Bread Gulab Jamun is made of bread held together with milk. A dash of mixed nuts adds more josh to the jamuns giving them a rich taste and mouth-feel. Prepare the sugar syrup before you start deep-frying the bread-based jamuns. Once you fry them, put them directly into the syrup to get a nice, melt-in-the-mouth texture.
|For sugar syrup:|
|Sugar||1 Cup (16 tbs)|
|For the bread gulab jamuns:|
|Chopped mixed nuts||6 Teaspoon ((walnuts, almonds and cashews))|
|Ghee||3 Cup (48 tbs) ((For deep frying))|
For the sugar syrup:
1.Combine the sugar and 1 1/2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 14 to 15 minutes, while stirring occasionally. Keep aside.
For the bread gulab jamuns:
2. Trim the bread slices in a mixer till coarse. Transfer it in a deep bowl.
3. Add the milk and knead into a soft dough.
4. Divide the dough into 12 equal portions.
5. Roll a portion of the dough into a round, flatten it and put tsp of mixed nuts in the centre. Bring together the edges in the centre to seal the stuffing and shape it into a ball.
6. Repeat step 4 to stuff and roll 11 more portions.
7. Heat the ghee in a deep non-stick pan and deep-fry a few balls at a time on a medium flame till they turn golden brown in colour from all the sides.
How to proceed:
8.Put these deep-fried bread gulab jamuns directly into the warm sugar syrup and keep it aside for atleast 2 hours at room temperature.