Bread gulab jamun with step by step pics. As the name suggests these soft and tasty gulab jamuns are made with bread. The taste of these gulab jamuns is similar to a soft bread pudding.
This recipe of Bread Gulab Jamun is also another testament to the versatility of bread itself. So, next time you’re wondering as to what new can be done with bread, this lovely sweet dish made with it, is your answer.
The making of Bread Gulab Jamun is quite similar to the making of your regular Gulab Jamun. Just that the ingredients are a little distinct and different.
Making bread gulab jamuns comes in handy when you do not have khoya or milk powder. The best gulab jamuns are made with khoya, but there are alternatives like bread which do come to rescue if you do not get khoya or mawa.
However you cannot compare them with the taste of traditional gulab jamun. They more taste like a soft and sweet bread pudding.
I have already shared some versions of gulab jamun varieties like:
- Gulab jamun (traditional method with khoya)
- Sukha (dry) gulab jamun
- Kala jamun
You can serve Bread Gulab Jamun as a dessert after any Indian meal. While serving, you can also garnish it with some sliced pistachios or almonds.
How to make Bread Gulab Jamun
Making bread dough:
1. Take 6 slices of small bread and break them. Add in a grinder jar. You can use Whole wheat bread or Brown bread or White bread. I used whole wheat bread.
2. Add seeds from 3 green cardamoms.
3. Grind to a fine texture.
4. Now take the ground bread in a mixing bowl or pan. Add 5 to 6 tablespoons of milk in parts.
5. Begin to mix and bring the mixture together. Add milk as required. Overall I used 6 tablespoons of milk. You can add 5 to 6 tablespoons of milk depending on the type of bread used.
6. Just bring the whole mixture together so that it binds well. Do not knead as then the jamuns become hard. Cover and keep aside.
7. Now pinch small or medium sized balls from the dough. Flatten them.
8. Place a few sliced or chopped pistachios in the center. You can also use sliced almonds or cashews or raisins. The stuffing part with dry fruits is optional and you can skip this step.
9. Bring the edges together. Join and seal them at the center.
10. Gently and lightly roll to form a neat ball. Do not roll with too much pressure. I made medium sized bread gulab jamuns. You can make small sized too.
11. Prepare all the jamuns this way. Keep aside. Cover and keep aside.
Making sugar syrup
12. In another pan take 1 cup sugar (200 grams) and ½ cup water
13. Keep the pan on a low heat.
14. Stir well so that all the sugar melts.
15. On a low to medium heat cook the sugar syrup. Stir occasionally.
16. Cook the syrup till you get a half-string consistency in it. The syrup should feel sticky and not watery. If the syrup is watery, then the bread jamuns will break after soaking the syrup.
17. Switch off the heat and add 1 tablespoon of rose water. Mix well and keep aside. To prevent crystallization you can add a few drops of lemon juice.
In case the syrup crystallizes later, then just add little water and heat it again. Stir so that the crystals break. Just heat and do not boil.
Frying bread gulab jamun
18. Now heat oil for deep frying in a kadai. Add a tiny piece of the dough and check the oil temperature.
If the dough comes up gradually and steadily, the oil is ready for frying gulab jamuns. If it stays at the bottom of the oil, the oil needs to be heated more. If it comes up too quickly, then the oil is too hot for frying. So lower the heat.
19. Gently place the balls in the oil, fry at a low-medium to medium heat. Add the bread gulab jamuns for frying as per the pan size. Do not overcrowd the pan or kadai with the jamuns.
20. Only when the gulab jamuns have become pale golden, then turn them. Use a butter knife or a wooden spoon while turning them as with a steel slotted spoon, they can break.
21. Keep on turning and rotating them often for even frying.
22. Fry till the bread gulab jamuns turn golden.
23. Then remove with a slotted spoon draining extra oil in the kadai itself.
24. Place them on kitchen paper towels to remove excess oil.
25. After a few seconds when the jamuns are still hot, place them in the sugar syrup. Gently shake the pan or with a spoon pour the sugar syrup on top of the gulab jamuns or turn over each gulab jamun after a few minutes.
Fry the remaining bread ke gulab jamuns and then keep them in the sugar syrup for soaking for a couple of hours. Also the sugar syrup should be hot or warm when you add the jamuns to it.
An optional step – To make the bread gulab jamuns more soft and juicy, keep the jamuns along with the sugar syrup on a low heat. Just gently heat the syrup. Do not boil. Then cover and let the bread gulab jamuns soak the syrup for about a couple of hours. Later you can refrigerate.
27. Serve bread gulab jamuns garnished with some sliced pistachios or almonds as a dessert after any Indian meal.
If you are looking for more Diwali sweets then do check:
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Bread Gulab Jamun
Ingredients
for grinding bread
- 6 slices of small bread or 1.5 cups tightly packed bread crumbs or 190 grams bread
- 3 green cardamoms
for sugar syrup
- 1 cup sugar or 200 grams sugar
- ½ cup water or 250 ml water
- 1 tablespoon rose water
other ingredients
- 5 to 6 tablespoons milk for binding
- oil for deep frying, as required
- 10 to 12 pistachios – optional
Instructions
making jamun dough
- Take 6 slices of small bread and break them. Add in a grinder jar. You can use whole wheat, brown bread or white bread.
- Add seeds from 3 green cardamoms.
- Grind to a fine texture.
- Now take the ground bread in a mixing bowl or pan.
- Add 5 to 6 tablespoons milk in parts.
- Begin to mix and bring the mixture together. Add milk as required. Overall I used 6 tablespoons of milk. You can add 5 to 6 tablespoons of milk depending on the type of bread used.
- Just bring the whole mixture together so that it binds well. Do not knead. Cover and keep aside. If you knead then the jamuns will become hard.
- Now pinch small or medium sized balls from the dough. Flatten them gently.
- Place a few sliced or chopped pistachios in the center. You can also use sliced almonds or cashews or raisins. The stuffing part with dry fruits is optional and you can skip this step.
- Bring the edges together. Join and seal them at the center.
- Gently roll to form a neat ball. Prepare all the jamuns this way. Cover and keep aside. Do not apply too much pressure when rolling into balls.
making sugar syrup
- In another pan take 1 cup sugar (200 grams) and ½ cup water.
- Keep the pan on a low flame. stir so that all the sugar melts.
- On a low to medium flame cook the sugar syrup. Stir occasionally.
- Cook the syrup till you get a half-string consistency in it. The syrup should feel sticky and not watery. If the syrup is watery, then the bread jamuns will break after soaking the syrup.
- Switch off the flame and add 1 tablespoon rose water. Mix well and keep aside. To prevent crystallisation you can add a few drops of lemon juice. In case the syrup crystallises later, then just add little water and heat it again. Stir so that the crystals break. Just heat and do not boil.
frying bread gulab jamun
- Now heat oil for deep frying in a kadai. Add a tiny piece of the dough and check the oil temperature. If the dough comes up gradually and steadily, the oil is ready for frying. If it stays at the bottom of the oil, the oil needs to be heated more. If it comes up too quickly, then the oil is too hot for frying. So lower the flame.
- Gently place the jamun balls in the oil, fry at a low-medium to medium flame. Add the jamuns balls for frying as per the pan size. Do not overcrowd the pan or kadai.
- Only when the jamuns have become pale golden, then turn them. Use a butter knife or a wooden spoon while turning them as with a steel slotted spoon, they can break.
- Keep on turning and rotating them often for even frying.
- Fry till they turn golden.
- Then remove with a slotted spoon. place them on kitchen paper towels.
- The sugar syrup should be hot or warm When you add the gulab jamuns in it.
- After a few seconds when the jamuns are still hot, place them in the sugar syrup. Gently shake the pan or with a spoon pour the sugar syrup on top of the gulab jamuns or turn over each jamun after a few minutes. Fry the remaining bread gulab jamuns and then place them in the sugar syrup for soaking for a couple of hours.
- An optional step – to make the bread gulab jamuns more soft and juicy, keep the gulab jamuns along with the sugar syrup on a low flame. Just gently heat the syrup. Do not boil. Then cover and let the jamuns soak the syrup for about a couple of hour. Later you can refrigerate.
- Serve them garnished with some sliced pistachios or almonds.
Nutrition Info (Approximate Values)
This Bread Gulab Jamun post from the blog archives first published on October 2017 has been updated and republished on January 2023.
Hello ji, your recipe was very nice I like it very much. Very handy when you don’t have any khoa available. One question if I have paneer available but not khoa, is it possible to add paneer to this recipe along with the bread? If so please let me know how much paneer and bread I should use.
thanks. you can add some paneer. so in this recipe you can add about 1/4th to 1/3 cup grated paneer. bread can be the same as mentioned in the recipe.
I got the same situation! Thank you! Gonna try it with paneer!