Bread Gulab Jamun
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 doesnโt taste exactly like the traditional Gulab Jamun, it comes very closeโabout 75% of the original tasteโwith a wonderfully soft and spongy texture.
If you love Indian desserts, donโt 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 โ I cut off the edges, but itโs optional.
- Fine semolina โ If you only have coarse semolina, pulse it in a blender before using.
- Milk โ Whole milk works best for a rich, creamy flavor.
- Baking powder โ Helps the jamuns puff up slightly since weโre not using Khoya.
For the Sugar Syrup:
- Sugar โ Fine white sugar works best, but raw sugar can also be used.
- Whole green cardamom โ Or substitute with ยผ teaspoon cardamom powder.
- Water
- Saffron threads (optional) โ Adds a beautiful aroma and color.
For Frying:
Pistachios or other nuts (optional) โ For stuffing inside the jamuns.
Oil โ 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 panโnot too hot, or the jamuns will brown too quickly and remain raw inside.
- Fry in batches, making sure the pan isnโt 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.
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.
- Donโt over-kneadโjust 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 donโt dry out.
- Fry on medium-low heat to ensure even cooking.
- If the syrup thickens too much, add ยผ 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 15โ20 days.
- Freezing is not recommended as it can turn soggy and lose flavor.
- To reheat, microwave for 10โ15 seconds before serving.
Related Recipes
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. Itโs 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!
Easy Bread Gulab Jamun
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.
- ยผ teaspoon baking powder
- 6 tablespoon whole milk at room temperature Read notes #3.
TO MAKE THE SYRUP
- 1 cup of sugar
- 1 ยฝ cup water
- 4 whole green cardamom or use ยผ teaspoon cardamom powder instead.
- ยฝ 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.
This looks like a very delicious though decadent dessert!
It is an addictive dessert Angie, I have to be careful around it ๐
Muna, I love gulab jamun, I always get gits packets. Making it with bread sounds wonderful. I am sure gonna try
I go for bread Gulab Jamun when the craving for the real gulab jamun can’t be controlled. I hope you like this version ๐