Bread gulab jamun is an easy version of gulab jamun, which is usually made with either khoya or milk powder as main ingredient.
I wanted to try this for long time but was not sure how it would turn out. Was sure since bread soaked in sugar syrup tastes great in Shahi tukra, this should also taste good.
Jump to:
Mom passed me a supplementary from aval vikatan with this bread gulab jamun.
This recipe had both milk powder and khoya. But I used fully khoya and it turned out good. Khoya is to make it taste rich, instead, you can also skip khoya and use milk or cream to make the dough.
My MIL suggested to make it as dry jamun, so I tried few as dry jamun as well. I referred here for the idea of rolling over dry coconut and sugar, though MIL too suggested the same.
Wishing you all a very Happy and Prosperous New Year 🙂🤩
Check out the other Jamun recipes :
Browse my other Diwali recipes and easy Diwali sweets in my website.
Recipe card
Bread gulab jamun recipe
Ingredients
- 8 Bread slices
- ¼ cup Khoya Milk solid
- water – as needed
For sugar syrup
- 1.25 cups Sugar
- 1 cup Water
- 7 Saffron strands, optional
- 1 Cardamom crushed
Instructions
- I used frozen khoya. Defrost and crumble it to powder and measure ¼ cup (heaped).
- Trim the brown sides of the bread.
- Tear 3 or 4 bread slices roughly and place it in a blender. Grind to powder it. Repeat to finish the same.
- Mix khoya and the bread crumbs. Make it as a smooth dough by gently kneading it, sprinkling water. You can use milk too.
- Roll into equal sized balls. You can make you favourite shape too.
- Heat oil/ ghee/ vanaspati in a kadai and fry 6-8 at a time in medium flame.
- The oil should be hot and then put the flame to low or medium while cooking the jamun to ensure even browning. Fry until deep golden in colour and drain in paper towel.
- Meanwhile you can prepare sugar syrup by boiling sugar, water, cardamom, saffron for 6-7 minutes (Sticky syrup).
- Drop the fried bread balls in hot sugar syrup and let it get soaked for 1 or two hours.
Optional step to make dry jamun
- Drain and keep the jamuns from syrup for 5 minutes. Roll first in desiccated coconut and then in fine grain sugar. Refrigerate and serve.
Notes
- Khoya can be skipped, but use milk or cream to knead the dough.
- Be gentle while making the dough and jamun.
- I fried in oil + ghee mixed.
- Since the bread will have its own flavour, make sure to add cardamom and saffron as needed.
- You can use 2 drops of rose essence too if you like.
- I used milk bread for this, but any bread should work.
- Number of jamuns depends on the size you roll. I made it tiny.
Stepwise photos
- I used frozen khoya. Defrost and crumble it to powder and measure ¼ cup (heaped). Trim the brown sides of the bread.
2. Tear 3 or 4 bread slices roughly and place it in a blender. Grind to powder it. Repeat to finish the same.
3. Mix khoya and the bread crumbs. Make it as a smooth dough by gently kneading it, sprinkling water. You can use milk too.
4. Roll into equal sized balls. You can make you favorite shape too. Heat oil/ ghee/ vanaspati in a kadai and fry 6-8 at a time in medium flame.
5. The oil should be hot and then put the flame to low or medium while cooking the jamun to ensure even browning. Fry until deep golden in colour and drain in paper towel.
6. Meanwhile you can prepare sugar syrup by boiling sugar, water, cardamom, saffron for 6-7 minutes (Sticky syrup).
7. Drop the fried bread balls in hot sugar syrup and let it get soaked for 1 or two hours.
8. Optional step to make dry jamun: Drain and keep the jamuns from syrup for 5 minutes. Roll first in desiccated coconut and then in fine grain sugar. Refrigerate and serve.
Easy bread gulab jamun, soft and juicy, for New year 2016 🙂!!
Nagalakshmi V
Happy new year Raji
Traditionally Modern Food
Happy Diwali Raks..love the new look of ur site.. Jamyn looks super yum
susi ammu
Hi akka...wsh u a happy new year :)..sweetened or unsweetened koya??? which one we have to use??
Michele
Sounds great, but I'm just wondering what Khoya is and if there's a substitute that's easy to get in Australia?
Sweta (My Indian Dietitian)
I've used ricotta in lieu of khoya in recipes and found that it comes out just as well. Ricotta isn't sweet as khoya(so you make need to add sugar) and just a little more softer (maybe the moisture content is more).
Megha
Just visiting to send warm wishes, Happy New Year 🙂 !
Thanks for all the wonderful recipes that you have shared on this beautiful blog. I was able to learn a lot of tips and yummy dishes, deserts and snacks.
Regards,
Megha
Swasthi B
Happy new year Raji. Loved the addition of khoya in bread jamun. Superb idea, going to try this sometime. wonderful pics as well. Thanks for the mention. Have a great year ahead.
Bhakti Navin Rajapurkar
I have never thought that we can make gulab jamun with bread as well... nice.. I will definitely try out.. Thanks for sharing...
ranga
Can we use paneer instead of khoya?
Raks anand
Not sure if it will bind enough as khoya. I have to try myself before commenting on this.
deepthi
Can we use vanilla essence instead of rose essence,
Raks anand
If you like you can add, but personally I don't like that 🙂
ranjiny nithyakumar
Can we keep this for two or three days?will the shape be retained since bread soaks and breaks?
Raks anand
If you keep in fridge it will retain its shape. Make sure to add the jamuns in hot syruo, only after the fried jamuns cone to warm or room tempertature. If both jamun and syrup are Hot, it could get dissoved.