If you’ve ever craved the soft, syrupy goodness of Gulab Jamun but didn’t want to spend hours making Khoya, then this Bread Gulab Jamun recipe is your savior! Made with bread and milk, this instant version is just as indulgent and delightful. With a fragrant cardamom and saffron syrup, each bite melts in your mouth. Whether you’re preparing a quick dessert for unexpected guests or just treating yourself, this easy Indian sweet recipe is a must-try!

What is Bread Gulab Jamun?

Traditional Gulab Jamun is made from Khoya (reduced milk solids) and deep-fried to golden perfection before being soaked in sugar syrup. But making Khoya takes time, so different variations exist using milk powder, semolina, or even bread!

Bread Gulab Jamun is an instant version that is quick to prepare while still retaining the essence of the authentic dessert. While it doesn’t taste exactly like the traditional Gulab Jamun, it comes very close—about 75% of the original taste—with a wonderfully soft and spongy texture.

If you love Indian desserts, don’t forget to try my Rasmalai and Gajar Ka Halwa recipes!

Ingredients You Need

Making Bread Gulab Jamun consists of three main steps: making the dough, frying the dough balls, and preparing the sugar syrup.

For the Dough:

White bread slices – I cut off the edges, but it’s optional.
Fine semolina – If you only have coarse semolina, pulse it in a blender before using.
Milk – Whole milk works best for a rich, creamy flavor.
Baking powder – Helps the jamuns puff up slightly since we’re not using Khoya.

For the Sugar Syrup:

Sugar – Fine white sugar works best, but raw sugar can also be used.
Whole green cardamom – Or substitute with ¼ teaspoon cardamom powder.
Water
Saffron threads (optional) – Adds a beautiful aroma and color.

For Frying:

Pistachios or other nuts (optional) – For stuffing inside the jamuns.

Oil – Use a flavorless oil for the best results.

How to Make Bread Gulab Jamun

1. Make the Dough

If using fresh bread, it will be soft enough to mash by hand. Add bread slices, semolina, and baking powder to a bowl.
Pour in the milk and mash everything together with your hand or a fork until it forms a soft dough.
Cover the dough and let it rest for 15 minutes. This allows the semolina to absorb moisture, making the dough softer.

If using stale bread, blend it into breadcrumbs before following the steps above.

2. Shape the Gulab Jamun

After resting, divide the dough into 10 equal-sized balls.
If filling with pistachios or other nuts, press each ball slightly, add the filling, and shape it back into a smooth round ball.

3. Make the Sugar Syrup

In a saucepan, combine sugar, water, and cardamom. Bring to a boil and let it simmer for 8 minutes.
Add saffron threads, stir, and cover the syrup to infuse the flavors.

4. Fry the Gulab Jamun

Heat oil in a pan—not too hot, or the jamuns will brown too quickly and remain raw inside.
Fry in batches, making sure the pan isn’t overcrowded.
Turn the jamuns gently to ensure even golden-brown color.
Remove from the oil and immediately add them to the warm syrup.

5. Soak and Serve

Cover and let them sit for at least 2 hours before serving.

Once all jamuns are in the syrup, heat on low for 5 minutes to help them absorb more sweetness.

Soaking the bread gulab jamun in the syrup.

Tips for the Best Bread Gulab Jamun

If your bread slices are thicker, add a little extra milk to get the right dough consistency.
If the dough is sticky, rub your hands with oil while shaping the balls.
Don’t over-knead—just enough to bring the dough together smoothly.
Make sure the balls have no cracks, or they might absorb too much oil and turn hard.
Keep the dough balls covered before frying so they don’t dry out.
Fry on medium-low heat to ensure even cooking.
If the syrup thickens too much, add ¼ cup warm water, boil once, and turn off the heat.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream.
Garnish with chopped pistachios or almonds.
Drizzle some rose water or extra saffron syrup for a more luxurious touch.
Enjoy with a cup of masala chai for an authentic Indian dessert experience.

How to Store Bread Gulab Jamun

Room temperature: Store in an airtight container for up to 1 week.
Refrigerator: Keeps well for 15–20 days.
Freezing is not recommended as it can turn soggy and lose flavor.
To reheat, microwave for 10–15 seconds before serving.

You Should Make This Dessert

Bread Gulab Jamun is the perfect quick dessert when you want something indulgent but don’t have time for traditional recipes. It’s soft, juicy, and infused with aromatic flavors, making it an instant hit for any occasion. Try this recipe today and let me know how it turns out!

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Easy Bread Gulab Jamun

Try the instant Bread Gulab Jamun recipe for a soft, syrupy treat that captures the essence of traditional Indian sweets.

Course Dessert

Cuisine Indian

Dish: bread gulab jamun

Prep Time 15

Cook Time 8

Resting Time 15

Total Time 38

Servings 6 people

Author Muna Kenny

Ingredients

TO MAKE THE DOUGH

6 medium white bread cut into slices. Read more in note #1.
2 tablespoon fine semolina. Read note #2 if you have coarse semolina.
¼ teaspoon baking powder
6 tablespoon whole milk at room temperature Read notes #3.

TO MAKE THE SYRUP

1 cup of sugar
1 ½ cup water
4 whole green cardamom or use ¼ teaspoon cardamom powder instead.
½ teaspoon saffron threads optional
Oil to fry the Gulab Jamun
10 shelled pistachios + a few more sliced to garnish with

Instructions

MAKING THE BREAD GULAB JAMUN DOUGH

In a bowl, add the slices of the bread, add the semolina and baking powder.
Gradually pour the milk and lightly knead until you get a smooth dough. A stiff dough will result in hard and unevenly cooked Gulab Jamun.
Cover the dough and allow it to rest for 15 minutes. The semolina will soak up some of the milk and become softer.
Make 10 equal size balls from the dough, gently flatten the balls, fill them with pistachio, and then close and form a smooth crack free ball. Cover the balls to prevent them from drying.
In a frying pan, heat enough oil to come halfway up the balls. Keep the heat on medium.
Fry the balls in batches until they turn brown. It will take a minute or two to brown.
Remove the balls from the oil and place them on a kitchen towel, or you can add the fried balls immediately in the syrup.
Heat the syrup and allow it to come to a simmer. Let the Gulab Jamun simmer in the syrup for 5 minutes. Turn off the heat and cover.
It’s best to leave the Bread Gulab Jamun in the syrup for at least 2 hours before serving.

MAKING THE SYRUP

In a pan, add the sugar and water.
When it comes to a boil, add the cardamom.
Let the syrup cook for 8 minutes on medium heat.
Add saffron threads and stir the syrup. Turn off the heat.

Video

Notes

1- If you have fresh bread, then slicing it will do, but if the bread you are using is stale, then use a blender to turn it into breadcrumbs and then use it in this recipe. Use whole wheat bread if you wish, but white bread will taste better in this recipe.

2- If what you have is coarse semolina, then pour it in a blender and pulse for few seconds until fine, then use it to make Gulab Jamun.

3- The bread you have could be thicker or thinner than what I have used in this recipe; hence, you might need to add more milk or use less milk. Add the milk gradually while kneading to have a better judgment on how much to use.

4- When kneading and forming the balls, keep your hand lightly on the dough and do not add pressure.

5- Resting the dough is essential. If you make the balls and immediately fry them, the semolina will not have enough time to soften, and you might get a grainy texture in the Gulab Jamun.

6- Make sure to read (Tips to make awesome Bread Gulab Jamun) in the post above for more information.

Nutrition

4 Comments

angiesrecipes says:

21/10/2020 at 10:27 pm

This looks like a very delicious though decadent dessert!

1. munatycooking says:
  
  23/10/2020 at 9:20 am
  
  It is an addictive dessert Angie, I have to be careful around it 🙂
  
Rahul says:

25/10/2020 at 10:58 pm

Muna, I love gulab jamun, I always get gits packets. Making it with bread sounds wonderful. I am sure gonna try

1. munatycooking says:
  
  27/10/2020 at 7:59 am
  
  I go for bread Gulab Jamun when the craving for the real gulab jamun can’t be controlled. I hope you like this version 🙂