This Bread Gulab Jamun Recipe is the last post I am sharing in Diwali series, as everyone will be busy in shopping, preparing sweets, snacks and be filled with excitement, so a short intro. We need not run to buy readymade jamun packets, if you have some loaf of bread left back in your kitchen, then do try this, it taste delicious and different from regular ones. If you want to gift pack these jamuns, then make it as dry gulab jamun recipe, I have given the method below.
Wish all my viewers, readers a Happy and Safe Diwali.
If interested check out my other Diwali recipes
- Diwali recipes 2017
- Milk Powder Gulab Jamun
- Aloo Bonda Recipe
- Sweet Potato Gulab Jamun
- Masala Vada Recipe
1. Use fresh and milk bread or sweet bread only for this dry gulab jamun recipe.
2. Don’t use salted or wheat bread, as it changes the taste and colour .
3. All purpose flour (maida) can be replaced with milk powder or khova also.
4. Don’t knead the dough tightly, as it turns the jamuns hard and dense.
5. If the dough is sticky, add little more all purpose flour and knead again.
6. Also knead the balls smoothly without any cracks .
7. Always fry the jamuns in medium flame, else it wont get cooked inside and gets burnt outside very soon.
8. For more flavour, the jamuns can be fried in ghee also.
9. Addition of rose essence is optional. But for flavour, add cardamom pods or saffron strands atleast.
10. Don’t add jamun to the hot sugar syrup as it shrinks in size, the syrup should be warm only.
11. Shelf life of this bread gulab jamun recipe is 2 days when kept outside.
12. If making dry jamun, rest the jamun in sugar syrup for 1 hour only.
13. This jamun can be rolled over dessicated coconut or jeera mittai also.