If you have a sweet tooth and love exploring delightful Indian desserts, you are in for a real treat with this Easy Bread Gulab Jamun Recipe. Imagine soft, melt-in-your-mouth balls made from simple bread crumbs soaked in a fragrant cardamom-scented syrup that’s lightly sweet and utterly irresistible. This recipe transforms everyday ingredients into a festive, crowd-pleasing dessert that is perfect for any occasion, whether you want a quick homemade sweet or to impress guests without hours in the kitchen.
Ingredients You’ll Need
The beauty of this Easy Bread Gulab Jamun Recipe lies in its simplicity and the accessibility of its ingredients. Each component plays a crucial role, from the sweet rolls providing the perfect crumb texture to the aromatic cardamom pods infusing the syrup with a magical fragrance.
- 8 Original Hawaiian Sweet Rolls: These bring a soft, slightly sweet base, but any plain white bread weighing around 240g works wonderfully too.
- 1/3 tsp baking powder: Adds a little lift and keeps the gulab jamun light and fluffy.
- 5-6 tbsp whole milk: Helps bind the dough while keeping it moist and tender.
- 1 1/3 cup water: Essential for making the light, fragrant sugar syrup.
- 1 cup sugar: Sweetens the syrup perfectly without being overpowering.
- 2-3 cardamom pods: Impart a warm, floral note that elevates the flavor to another level.
- Optional: rosewater: A few drops can lend a delicate floral aroma to the syrup if you want to make it extra special.
- Vegetable or canola oil: Used for deep frying the dough balls to golden perfection.
How to Make Easy Bread Gulab Jamun Recipe
Step 1: Prepare the Bread Dough
Start by blitzing your sweet rolls or bread in a food processor until they turn into a fine crumb. This step ensures your gulab jamun will have that soft, pillowy texture everyone loves. Next, transfer the crumbs into a bowl and whisk in baking powder evenly, which will help your dough puff just right.
Step 2: Mix and Knead the Dough
Add 4 tablespoons of whole milk to the crumbs and mix gently. Then, gradually add more milk, about 1.5 tablespoons at a time, kneading lightly until the dough just comes together and is free of lumps. Don’t overwork it—just 1 to 2 minutes of kneading keeps the dough tender and ready for frying.
Step 3: Shape into Perfect Balls
Oil your hands lightly to prevent sticking and divide the dough into 12 to 14 small balls. Shape each one carefully ensuring there are no cracks. This helps the gulab jamun hold their shape while frying and soaking in syrup.
Step 4: Prepare the Syrup and Heat the Oil
While shaping the dough balls, bring water, sugar, and cardamom pods to a boil in a wide pan just large enough to hold the gulab jamun in one layer. Let the syrup simmer until the sugar dissolves completely but keep it thin in consistency. Then heat 2 inches of oil in a wok over medium-high heat until it reaches about 350 degrees F—ideal for frying golden brown gulab jamuns without burning.
Step 5: Fry the Gulab Jamun
Test the oil temperature by frying one ball; it should brown evenly in 3-4 minutes without puffing up too much. Fry half the balls at a time, gently swirling them for even color, then remove with a slotted spoon and set aside. Repeat with the rest.
Step 6: Soak the Gulab Jamun in Syrup
Immediately add the golden gulab jamun to the hot syrup and gently swirl to coat all sides. Cover with a lid and let them soak for 15-20 minutes, turning halfway through. This soaking step is what makes each bite luscious, juicy, and utterly dreamy.
How to Serve Easy Bread Gulab Jamun Recipe
Garnishes
Add a sprinkle of finely chopped pistachios or almonds on top for crunch and vibrant color. You can also dust a little ground cardamom for a stronger aroma or drizzle a tiny touch of rosewater syrup before serving to heighten the floral notes.
Side Dishes
This dessert pairs beautifully with a scoop of creamy vanilla ice cream or a dollop of thick homemade cream. The contrast of warm syrupy gulab jamun and cold ice cream makes for a heavenly combination that guests will rave about.
Creative Ways to Present
Arrange the gulab jamun balls in elegant serving bowls or clear glass cups to showcase their glossy syrupy coating. For a festive feel, try stacking a few on a decorative plate and topping them with edible silver leaf or rose petals. Presentation adds an extra wow factor that makes this dessert unforgettable.
Make Ahead and Storage
Storing Leftovers
Place leftover gulab jamun along with the syrup in an airtight container. Keep refrigerated and consume within 2-3 days to enjoy the best texture and flavor. Over time, they will absorb more syrup but remain delicious.
Freezing
It’s best not to freeze gulab jamun as the texture might suffer once thawed. Instead, prepare fresh using this easy bread gulab jamun recipe for best results. If you need to freeze, do so only after frying and before soaking in syrup, then thaw and soak when ready to serve.
Reheating
To reheat, gently warm the gulab jamun in their syrup over low heat on the stove or in the microwave for short bursts. Avoid overheating as they can break apart easily. Warmed syrup-soaked gulab jamun regain their soft, tender texture beautifully.
FAQs
Can I use regular bread instead of Hawaiian sweet rolls?
Yes! You can substitute plain white bread weighing about 240g. The sweet rolls add a hint of sweetness and softness, but regular bread works well as long as it’s fresh and soft.
What if I don’t have cardamom pods?
You can use ground cardamom powder as a substitute or try adding a few drops of rosewater to the syrup for a different yet delightful aroma.
Why do my gulab jamun crack while frying?
Cracking usually happens if the dough is too dry or not shaped smoothly. Make sure to knead just enough for a soft dough and shape balls without cracks. Also, gently frying without rapid temperature changes helps maintain their integrity.
Is the syrup supposed to be thick like honey?
No, the syrup should be thin and just lightly sweetened. Thick syrup can make the gulab jamun overly sticky and mask their delicate flavor.
Can I make this recipe vegan?
To make a vegan version, replace milk with a plant-based alternative like almond or oat milk. Ensure the bread you use is vegan-friendly, and the rest of the ingredients are naturally vegan.
Final Thoughts
This Easy Bread Gulab Jamun Recipe is a fantastic way to whip up a classic Indian dessert with minimal fuss. Whether you’re a beginner or a seasoned cook, the simple ingredients and straightforward steps make it easy to treat yourself and your loved ones. Give it a try, and I promise you’ll fall in love with the soft sweetness that only homemade gulab jamun can offer.
PrintEasy Bread Gulab Jamun Recipe
This Easy Bread Gulab Jamun recipe offers a quick and simple twist on the classic Indian dessert, using sweet rolls or plain white bread to create soft, syrup-soaked dumplings fried to perfection. The dough is gently kneaded and shaped into balls, fried until golden brown, then soaked in fragrant cardamom-infused sugar syrup for a melt-in-the-mouth treat perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Frying
- Cuisine: Indian
Ingredients
Dough
- 8 Original Hawaiian Sweet Rolls (240g) or 240g plain white bread
- 1/3 tsp baking powder
- 5–6 tbsp whole milk
- Vegetable or canola oil for deep frying
Syrup
- 1 1/3 cup water
- 1 cup sugar
- 2–3 cardamom pods
- Optional: rosewater (to taste)
Instructions
- Prepare the Bread Crumbs: Blitz the sweet rolls or plain white bread in a food processor until they form a fine crumb texture suitable for forming dough.
- Mix Dough Ingredients: Transfer the bread crumbs to a bowl, whisk in the baking powder, then add 4 tablespoons of whole milk and mix with a spoon.
- Knead the Dough: Gently knead the mixture by hand, adding more milk gradually until the dough just comes together—approximately 5 1/2 tablespoons total. Knead for 1-2 minutes to remove lumps without overworking.
- Shape into Balls: Oil your hands lightly and portion the dough into 12 to 14 equal balls. Shape each smoothly, ensuring no cracks to prevent breaking during frying.
- Heat Oil: Place a wok with about 2 inches of vegetable or canola oil on medium-high heat. Heat the oil to around 350°F (175°C).
- Prepare Sugar Syrup: In a wide enough pan to hold the gulab jamun in a single layer, combine water, sugar, and cardamom pods. Bring to a boil over medium heat, then simmer for 1-2 minutes until sugar dissolves. The syrup should be fluid, not thick. Turn off heat and cover with a lid.
- Test Oil Temperature: Fry a test gulab jamun ball to check the oil heat. It should brown in 3-4 minutes without excessive expansion or burning.
- Fry Gulab Jamun: Fry half of the dough balls carefully, gently swirling with a spatula for even browning over 3-4 minutes until golden brown. Remove and set aside. Repeat with the remaining balls.
- Soak in Syrup: Transfer the fried gulab jamun to the hot syrup. Gently swirl the pan to coat them evenly. Cover and soak for 15-20 minutes, turning halfway through to ensure uniform absorption.
- Serve: Carefully handle the soft gulab jamun as they are delicate. Serve warm or at room temperature and enjoy this delightful dessert.
Notes
- Use fresh sweet rolls or plain white bread without added flavors for the best texture.
- Do not over-knead the dough to keep the gulab jamun soft and tender.
- Maintain the oil temperature around 350°F to ensure even frying and avoid greasy gulab jamun.
- The syrup should be thin enough to soak into the gulab jamun but not too watery.
- Optionally add a few drops of rosewater to the syrup for a fragrant aroma.
- Handle the gulab jamun gently after soaking as they become very soft and can break easily.
- This recipe yields approximately 12 servings, perfect for sharing.
