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Easy Bread Gulab Jamun Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://marthatasty.com/easy-bread-gulab-jamun-recipe/