The third one in the series of the three back-to-back “Instant Indian Sweets” series, after the Kulfi and Rasmalai, is this quick fix Bread Jamun. If you ask me, if I have a recipe of Gulab Jamun on my blog, then it’s a “no”. I have never tried it on my own. I have always mentioned that Indian sweets gives me jitters, which I am still not able to get over. I have to give myself time! But Vinee had come over with a recipe during her guest post, and also I had tried jamuns with potatoes! Just for you all to check… 🙂
Coming to these bread jamuns, they are very easy to get done, but can be tricky as well. If you knead your bread dough too hard, then you will have hard bread jamuns that will refuse to soak up the sugar syrup. So treat your dough like a baby, really soft. Slowly handle them till smooth, roll and fry. You can use any bread that you may have in your pantry threatening to go stale – white, milk or even plain brown ones, but do not use the multi-grain ones with seed bites in it! It did take me a couple of tries to get this right. I clicked these pictures more than two years ago, but the jamuns didn’t turn out well, even though the pictures did! 🙁 So I decided to keep them in the black room waiting till I got it right. Most of the recipes use only bread and milk, but I added a couple more ingredients and they turned out to be really good.
I hope you enjoyed this times 3 back-to-back series… 🙂
- 8 slices bread
- 2 tbsp milk powder
- A pinch baking soda
- Milk as required
- Oil for frying
- FOR SYRUP
- 1/2 cup water
- 1/2 cup sugar
- 3-4 strands saffron
- 1/4 tsp cardamom powder
- A squeeze of lemon juice
- 1 tbsp rosewater
- Combine the water and sugar in a saucepan and bring it to boil till the syrup looks thick. There is no need to check consistency.
- Add in the remaining ingredients and cook for another couple of minutes. Switch off.
- For making the jamuns, take off the sides of the bread. Pulse it in your grinder till powdered.
- Add the remaining dry ingredients and mix well. Add milk little by little to make a smooth dough without any cracks.
- Rub your hand with some oil and make the dough into small rounds without cracks. Set aside.
- Heat oil till hot. When a drop of dough is put, it will sizzle up.
- Drop in a few of jamuns and fry till golden brown. Drain and set aside on a kitchen towel. Repeat till all the dough is done.
- Drop all the jamuns into the warm sugar syrup and keep closed. Let it soak up for half an hour.
- Serve as is or with a scoop of ice cream!