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!