BREAD JAMOONS - 2 !!!!!!!!

I adapted this recipe from the blog PADHUS KITCHEN. These are more easier & tastier than previous ones. A must try recipe.

Ingredients needed

Bread - 4 slices
Milk - 1/3 cup

For the sugar syrup

Sugar -1/2 cup
Water -1 cup
Cardamom - 2 crushed
Rose essence - 1/4 tsp

Preparation

Boil sugar and water on low flame. Let the sugar dissolve first. Then keep the flame in medium, add cardamom powder and boil the sugar syrup until it becomes slightly sticky. If you touch the sugar syrup between you thumb and index finger, it should be sticky. Always keep the sugar syrup ready before frying the gulab jamoons. Add rose essence to the sugar syrup if preferred once it cools a little.

Method:-

1. Cut the brown crust of the bread and discard it. Dip both sides of the bread in milk, then squeeze out the excess milk. Repeat for all the bread slices.

2. Put the squeezed out bread in a blender and blend it just for a second. Alternatively you can also knead it to a soft dough.

3. Divide the dough into equal parts and make smooth balls from the bread dough without applying much pressure. The gulab jamoons will turn hard, if you apply too much pressure.

4. Heat oil in a kadai and fry the gulab jamoons in low flame until they turn brown. Keep stirring for even browning. If you keep the flame in high, the  gulab jamoons will turn brown faster but the inside will remain uncooked. So fry the  gulab jamoons in very low flame.

5. Drop the fried gulab jamoons into the warm sugar syrup (ensure that the sugar syrup is warm and not hot or cold)

6. Let the gulab jamoons remain soaked in the sugar syrup for 1-2 hours. Delicious bread gulab jamoons are ready. It can be served warm or chilled. It can also be served topped with a scoop of vanilla ice cream.

HAPPY COOKING :)))))))