Gulab Jamun:

Gulab Jamun is one of India’s most beloved desserts, known for its rich, melt-in-the-mouth texture and syrupy sweetness. Traditionally made with khoya (reduced milk solids), this dessert holds a special place in festive celebrations, weddings, and family gatherings. But what if we told you that you could recreate this classic dessert using just bread and milk? Yes, you read that right! With a little creativity, you can transform simple ingredients into a deliciously satisfying dessert that closely tastes similar as the traditional Gulab Jamun.

Bread Gulab Jamun:

This version of Gulab Jamun, made with bread and milk, offers a unique twist while maintaining the essence of the classic. The bread acts as the base, giving the jamuns a light yet slightly dense texture, while milk adds the necessary moisture, helping the bread crumbs bind together beautifully. The result is a dessert that’s remarkably similar in taste and texture to the traditional version, but with a few delightful differences.

Taste and Texture:

When it comes to taste, bread Gulab Jamun is surprisingly close to the original. The jamuns are soft, spongy, and soak up the sugar syrup perfectly, making each bite a burst of sweetness. The texture, while slightly less dense than the khoya-based version, is still satisfyingly rich and decadent. The exterior forms a light crust when fried, offering a delightful contrast to the syrup-soaked interior. This version also has a subtle, comforting flavor from the bread, which pairs beautifully with the aromatic sugar syrup.

Quick and Easy: A Time-Saving Delight

One of the standout features of bread Gulab Jamun is how quickly it can be made. Unlike the traditional version, which requires time to reduce milk into khoya, this recipe is incredibly straightforward. With just bread, milk, a little bit of sugar, and some ghee for frying, you can whip up a batch of Gulab Jamuns in no time. It’s the perfect solution for those moments when you’re craving something sweet but don’t have the time or ingredients to prepare a more elaborate dessert.

To see how easy and quick it is to make Bread Gulab Jamun, watch this step-by-step video tutorial.

Ingredients:

Bread: The bread acts as the main base ingredient, replacing the khoya. White bread works best as it’s neutral in flavor and has a soft, absorbent texture.
Milk: Milk is crucial for binding the bread crumbs together, creating a dough-like consistency that’s easy to shape into balls. It also adds moisture and a subtle richness to the jamuns.
Sugar: Used in the syrup, sugar adds the signature sweetness to Gulab Jamun. It also helps the jamuns soak up the syrup, making them juicy and flavorful.
Ghee: Ghee is used for frying, giving the Gulab Jamun a rich, nutty flavor and a golden-brown exterior.
Cardamom: Often added to the sugar syrup, cardamom infuses the dessert with a warm, aromatic flavor that compliments the sweetness perfectly.
Kesar: it gives a nice yellow into the chasni and enhance the flavour.
Rose water: Adding a few drops of rose water to the sugar syrup while it’s simmering, gives the Gulab Jamun a light, floral aroma that complements the sweetness beautifully.

Serving Suggestions:

Bread Gulab Jamun can be served warm or at room temperature, depending on your preference. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of thickened cream.

For an extra indulgent touch, you can garnish it with slivers of pistachios or almonds, adding a bit of crunch and color to the presentation.

This dessert is perfect for festive occasions, but it’s also simple enough to make for a weeknight treat.

Variations:

Here are some variations you can try for making Bread Gulab Jamun:

Stuffed Bread Gulab Jamun: Add a small piece of dry fruit or a bit of sweetened khoya in the center of each ball for a delightful surprise.The stuffing adds an extra layer of flavor and texture.
Chocolate Bread Gulab Jamun: Mix in some cocoa powder into the bread mixture or dip the finished Gulab Jamuns in melted chocolate for a decadent twist.
Rose-Flavored Syrup: Infuse the sugar syrup with rose water for a floral note that enhances the traditional flavors of the dessert.
Nutella-Stuffed Bread Gulab Jamun: Stuff a small spoonful of Nutella inside each bread ball before shaping and frying. The warm, gooey Nutella center adds a decadent twist to the Gulab Jamun.

Thus, Bread Gulab Jamun is a delightful twist on the traditional Indian dessert, offering a quick and easy way to satisfy your sweet cravings with minimal ingredients. By substituting bread and milk for the usual khoya, this recipe maintains the beloved flavors and textures of Gulab Jamun while introducing a subtle difference that adds to its charm. Whether you’re a beginner or an experienced cook, this recipe is a must-try for anyone looking to add a creative spin to a classic favorite.

This bread-based version of Gulab Jamun is a creative, time-saving, and equally delicious alternative to the traditional recipe. Perfect for any occasion, it’s sure to impress your guests and satisfy your sweet tooth with minimal effort. So, the next time you have some extra bread lying around, don’t hesitate to whip up this quick and scrumptious dessert!

If you are a sweet lover then you should definitely try this recipe.

Bread Gulab Jamun

Author: Hina K Batra
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes
Yield: 15–16 1x

Print Recipe

Description

Bread Gulab Jamun is a quick and easy twist on the classic Indian dessert, Gulab Jamun. Made from everyday bread, these golden, syrup-soaked balls offer the same rich, aromatic flavors with a modern twist. This simple recipe is perfect for satisfying sweet cravings with minimal effort. Give Bread Gulab Jamun a try that everyone will love.

Scale

Ingredients

For the Gulab Jamun

12 slices of white bread
¾ cup full cream milk
Oil or ghee for frying

For the Sugar Syrup

1.5 cups about 300 grams sugar
1.5 cup water
3–4 cardamom pods, crushed
A few saffron strands (optional)
2 drops rose water or a rose essence (optional)

For the Garnish

Sliced pistachios
Rose petals

Instructions

For the Sugar Syrup

In a saucepan, combine sugar and water.
Heat the mixture over medium flame, stirring occasionally, until the sugar completely dissolves.
Add the crushed cardamom pods and saffron strands (if using) to the syrup.
Allow the syrup to boil for about 8–10 minutes until it becomes slightly sticky. The consistency should be one-string when touched between your fingers.
Turn off the heat and stir in the rose water or essence, if using. Set the syrup aside and keep it warm.

For the Gulab Jamun Dough

Remove the edges from the bread slices and tear them into small pieces.
Place the pieces in a blender and pulse them into breadcrumbs. Transfer the breadcrumbs to a bowl.
Gradually add milk, a little at a time, mashing the bread pieces until they form a smooth and soft dough. Be careful not to add too much milk; the dough should be soft but not sticky.
Lightly knead the dough until it is smooth and pliable. Cover and let it rest for 10 minutes.
After 10 minutes, knead the dough again.
Grease your palms with a little oil or ghee.
Take small portions of the dough and roll them into smooth, crack-free balls. Ensure there are no cracks, as these may cause the jamuns to break while frying.

Frying the Gulab Jamuns

In a deep frying pan, heat oil or ghee over medium heat.
Once the oil is hot, reduce the flame to low-medium to ensure even cooking.
Gently slide the dough balls into the hot oil, frying them in batches.
Stir gently and continuously to ensure they cook evenly on all sides.
Fry until the balls are golden brown. Remove them with a slotted spoon and drain.

Soaking in Syrup

While the jamuns are still warm, soak them in the warm sugar syrup.
Let them soak for at least 1–2 hours. They will absorb the syrup and become soft and juicy.
Serve the Bread Gulab Jamuns warm or at room temperature, garnished with sliced pistachios if desired.
Enjoy your delicious Bread Gulab Jamuns!

Notes

White bread works best for this recipe, but you can experiment with whole wheat bread for a healthier version.
Add milk gradually; the exact amount needed may vary based on the bread’s freshness and type. The dough should be soft but not too sticky.
Apply a little ghee to your palms before rolling the dough balls smoothly to prevent cracks, which can cause the jamuns to break during frying.
Ensure the oil is at the right temperature. If it’s too hot, the jamuns will brown quickly on the outside but remain uncooked inside. If it’s too cool, they will absorb too much oil.
Bread Gulab Jamun tastes best when served warm. You can garnish them with chopped nuts or a sprinkle of saffron strands for an extra touch.
Store any leftovers in the refrigerator and reheat them slightly before serving to enjoy them warm.

Category: Desserts
Cuisine: North Indian

Keywords: Easy Gulab Jamun Recipe, Quick Dessert Recipes, Leftover Bread Recipes, No khoya Gulab Jamun, Quick Indian sweets