Bread Jamuns



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… πŸ™‚


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!Β  πŸ™ 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… πŸ™‚





5 from 1 vote

Bread Jamuns

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Rafeeda


  • 8 slices bread
  • 2 tbsp milk powder
  • A pinch baking soda
  • Milk as required
  • Oil for frying
  • 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!

Join the Conversation

  1. What an interesting way to use bread! They look so tempting!

    1. Rafeeda AR Author says:

      Thank you so much Angie…

  2. sounds and looks wonderful Rafee!! xoxox

    1. Rafeeda AR Author says:

      Thanks a lot Gloria…

  3. Wow, this is really easy and looks so delish. I love anything dunked in simple syrup :).

    1. Rafeeda AR Author says:

      Thank you so much Amira… πŸ™‚

  4. Loved all 3 of your Indian sweets series.Lovely clicks!

    1. Rafeeda AR Author says:

      Thank you so much Ruxana…

  5. Tasty looking jamuns! Looks so yum!

    1. Rafeeda AR Author says:

      Thank you so much Beulah…

  6. Beautiful display and a Super easy trick version of Jamoon

    1. Rafeeda AR Author says:

      Thank you so much Tuma…

  7. 5 stars
    Bread jamun brings back so many memories. My cousin and I took it up as vacation project way back during school days and ended up making it quite many times. Till date that has probably been our most successful dish:)

    I must say though i do not have a sweet tooth, the pic is making me drool. And I love that spoon too!

    1. Rafeeda AR Author says:

      Hehe… I know it’s something kids can even do, but most of the time we end up complicating simple recipes! πŸ˜‰ Thank you so much Ria…

  8. Ah! my fav! I made the milk powder version once while here… but bread seems to be a cheaper version! I should try this! Back home mom makes this every eid ul fitr but we get the ready mix LOL πŸ˜› Two yrs ago? wow! I cant remember about a dish I made last month and so I don’t have much drafts! πŸ˜€ MashaAllah!

    1. Rafeeda AR Author says:

      The only reason I know how old the clicks are is thanks to the Nikon notification at the end of each picture… πŸ˜‰ Hehe… I somehow am wary of readymade mixes… hoping to try the milkpowder one soon when I have some bakras… πŸ˜€ Thanks a lot Fami dear…

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