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Home » DESSERTS » Bread jamun recipe | Bread gulab jamun

Bread jamun recipe | Bread gulab jamun

January 1, 2016 by Raks Anand 14 Comments /

bread-jamun
Bread 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. I was sure since bread soaked in sugar syrup tastes great in Shahi tukra, this should also taste good. 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. I will update the post later with video.

Wishing you all a very Happy and Prosperous New Year 2016! 🙂🤩

bread-jamun-recipe-1

Check out the other Jamun recipes :

Khoya jamun
Sweet potato jamun
Makkan peda

Bread jamun recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time:  15 mins    |  Cook time: 25 mins     |  Makes: 25

Ingredients

Bread slice – 8


Khoya – 1/4 cup


water – as needed


For sugar syrup

Sugar – 1 & 1/4 cup


Water – 1 cup


Saffron (optional) – Few strands


Cardamom powder – 1 pinch


Method

  1. I used frozen khoya. Defrost and crumble it to powder and measure 1/4 cup (heaped). Trim the brown sides of the bread.
  2. 1-bread-jamun 

  3. Tear 3 or 4 bread slices roughly and place it in a blender. Grind to powder it. Repeat to finish the same.
  4. 2-powder 

  5. Mix khoya and the bread crumbs. Make it as a smooth dough by gently kneading it, sprinkling water. You can use milk too.
  6. 3-dough 

  7. 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.
  8. 4-fry

  9. 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.
  10. 5-fry

  11. Meanwhile you can prepare sugar syrup by boiling sugar, water, cardamom, saffron for 6-7 minutes (Sticky syrup).
  12. 6-syrup

  13. Drop the fried bread balls in hot sugar syrup and let it get soaked for 1 or two hours.
  14. 7-soak

  15. 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.

Easy bread gulab jamun, soft and juicy, for New year 2016 🙂!!
bread-jamun-recipe

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Filed Under: DESSERTS, INDIAN DIWALI SWEET RECIPES, JAMUN RECIPES, RECENT POSTS, SWEETS

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Reader Interactions

Comments

  1. Nagalakshmi V

    January 1, 2016 at 5:56 am

    Happy new year Raji

    Reply
  2. Traditionally Modern Food

    January 2, 2016 at 7:28 am

    Happy Diwali Raks..love the new look of ur site.. Jamyn looks super yum

    Reply
  3. susi ammu

    January 2, 2016 at 2:33 pm

    Hi akka…wsh u a happy new year :)..sweetened or unsweetened koya??? which one we have to use??

    Reply
  4. Michele

    January 2, 2016 at 8:50 pm

    Sounds great, but I'm just wondering what Khoya is and if there's a substitute that's easy to get in Australia?

    Reply
  5. Sweta (My Indian Dietitian)

    January 4, 2016 at 11:31 am

    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).

    Reply
  6. Megha

    January 5, 2016 at 5:40 am

    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

    Reply
  7. Swasthi B

    January 5, 2016 at 7:52 am

    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.

    Reply
  8. Bhakti Navin Rajapurkar

    January 25, 2016 at 1:06 pm

    I have never thought that we can make gulab jamun with bread as well… nice.. I will definitely try out.. Thanks for sharing…

    Reply
  9. ranga

    February 21, 2016 at 1:26 am

    Can we use paneer instead of khoya?

    Reply
  10. Raks anand

    February 21, 2016 at 1:31 am

    Not sure if it will bind enough as khoya. I have to try myself before commenting on this.

    Reply
  11. deepthi

    March 24, 2016 at 8:23 am

    Can we use vanilla essence instead of rose essence,

    Reply
  12. Raks anand

    March 24, 2016 at 8:32 am

    If you like you can add, but personally I don't like that 🙂

    Reply
  13. ranjiny nithyakumar

    October 25, 2016 at 12:33 am

    Can we keep this for two or three days?will the shape be retained since bread soaks and breaks?

    Reply
  14. Raks anand

    October 25, 2016 at 12:36 am

    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.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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