Name: Bread Gulab Jamun Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Indian
Ingredients: 8 bread slices; 1/4 cup khoya (milk solid), heaped; Water as needed; 1.25 cups sugar; 1 cup water; 7 saffron strands (optional); 1 cardamom, crushed; Oil, ghee, or vanaspati for deep frying; Desiccated coconut (optional, for coating); Fine grain sugar (optional, for coating)

Why You’ll Love Bread Gulab Jamun Recipe

This recipe is incredibly simple and beginner-friendly. It uses easily available ingredients and does not require complicated techniques. The texture turns out soft and juicy, with each jamun absorbing the sweet, aromatic syrup beautifully. You can also customize the shape or even turn it into a dry version rolled in coconut and sugar. With just 40 minutes from start to finish, it’s a perfect last-minute dessert option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 bread slices
¼ cup khoya (milk solid)
water as needed
1.25 cups sugar
1 cup water
7 saffron strands (optional)
1 cardamom, crushed
oil, ghee, or vanaspati for frying

Directions

If using frozen khoya, defrost it completely. Crumble and measure a heaped ¼ cup.
Trim the brown edges from the bread slices.
Tear 3 to 4 slices of bread and grind them in a blender until powdered. Repeat with the remaining slices.
In a mixing bowl, combine the bread crumbs and crumbled khoya. Sprinkle water gradually and gently knead to form a smooth, soft dough. You may use milk instead of water if preferred.
Divide the dough into equal portions and roll into smooth balls without cracks. You can shape them as desired.
Heat oil, ghee, or vanaspati in a kadai over medium heat.
Once the oil is hot, reduce the flame to low or medium. Fry 6 to 8 balls at a time, ensuring even browning. Cook until they turn deep golden brown. Remove and drain on paper towels.
Meanwhile, prepare the sugar syrup by boiling sugar, water, crushed cardamom, and saffron for 6 to 7 minutes until slightly sticky.
Drop the fried jamuns into the hot sugar syrup and let them soak for 1 to 2 hours.
For dry jamun (optional): Drain the soaked jamuns and let them rest for 5 minutes.
Roll them first in desiccated coconut and then in fine sugar. Refrigerate before serving.

Servings and timing

Servings: 25 jamuns
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Soaking time: 1 to 2 hours

Variations

Add a few drops of rose essence to the syrup for a floral flavor.
Stuff each jamun with chopped nuts like pistachios or almonds before frying.
Replace water with warm milk for a richer dough.
Make mini jamuns for bite-sized treats.
Serve warm with a scoop of vanilla ice cream for a fusion dessert.

Storage/Reheating

Store the jamuns in an airtight container in the refrigerator for up to 3 to 4 days. Ensure they are covered with syrup to maintain softness.

To reheat, microwave for 20 to 30 seconds or warm gently on the stovetop with a little syrup. Dry jamuns should be stored refrigerated and served chilled or slightly warmed.

FAQs

Why did my jamuns turn hard?

They may have been fried on high heat or the dough may not have been soft enough. Always fry on low to medium heat for even cooking.

Can I make this without khoya?

Yes, you can substitute khoya with milk powder mixed with a little milk or cream.

Why are cracks forming on my jamuns?

The dough may be too dry. Add a few drops of water or milk and knead gently until smooth.

Can I bake instead of deep frying?

Deep frying gives the traditional texture and flavor, but you may try baking for a lighter version. The texture will be different.

How thick should the sugar syrup be?

The syrup should be slightly sticky, not string consistency. It should coat the back of a spoon lightly.

Can I prepare the sugar syrup in advance?

Yes, but warm it slightly before adding the fried jamuns so they absorb the syrup properly.

Can I freeze bread gulab jamun?

It is best enjoyed fresh or refrigerated for a few days. Freezing may slightly change the texture.

How do I know when the oil is ready for frying?

Drop a tiny piece of dough into the oil. If it rises slowly to the surface, the oil is at the right temperature.

Can I use brown bread?

Yes, but white bread gives a softer texture and lighter color.

How long should I soak the jamuns?

Soak for at least 1 to 2 hours for soft, juicy results. Longer soaking makes them even more flavorful.

Conclusion

Bread Gulab Jamun is a wonderfully simple dessert that delivers rich flavor and soft texture with minimal effort. Whether served warm in syrup or rolled into a dry version, these sweet treats are sure to impress family and guests alike. With basic ingredients and easy steps, this recipe is a must-try for any occasion.