Bread Gulab Jamun

In a saucepan, combine the sugar, water, and crushed cardamom pods.

Heat on medium flame, stirring until the sugar dissolves completely.

Once it comes to a boil, simmer for about 4-5 minutes until the syrup becomes slightly sticky. You don't need a thick, one-string consistency.

If using saffron and rose essence, add them now.

Remove from heat, cover, and set aside. The syrup should be warm when you add the fried jamuns.

Cut off the brown edges of the bread slices.

Tear the white bread into small pieces and place them in a blender.

Pulse to create fine breadcrumbs.

Transfer the breadcrumbs to a bowl.

Gradually add the warm milk, a little at a time, and knead gently to form a soft and smooth dough. The dough should be soft enough to roll without cracking.

Be careful not to add too much milk at once, as the dough can become very sticky.

Grease your palms with a little oil or ghee.

Take a small portion of the dough and roll it between your palms to form a smooth ball. Ensure there are no cracks on the surface, as they can cause the jamuns to break while frying.

Heat oil or ghee in a deep pan on a medium-low flame.

Once the oil is hot, carefully add a few jamun balls at a time. Do not overcrowd the pan.

Fry the jamuns on a low to medium flame, stirring gently and continuously to ensure even browning.

Fry until they turn a beautiful golden-brown color.

Using a slotted spoon, remove the fried jamuns and drain any excess oil.

Immediately, drop the hot fried jamuns into the warm sugar syrup.

Make sure the jamuns are fully submerged in the syrup.

Let them soak for at least 1-2 hours. This is crucial for the jamuns to absorb the syrup and become soft, spongy, and juicy.

Serve the bread gulab jamuns warm or at room temperature.

You can garnish with a few slivered pistachios or almonds for an extra touch of elegance.