Bread Gulab Jamun


Bread Gulab Jamun


Bread-Gulab-Jamun

Duration (Minutes) 30

Serving (Persons) 4


Gulab jamun (also spelled gulaab jamun) are a milk-solid-based South Asian sweet, originating in the Indian subcontinent, notably popular in India, Nepal (where it is known as lal mohan), Pakistan, Sri Lanka and Bangladesh, as well as Myanmar. It is also common in Mauritius, Fiji, southern and eastern Africa, Malay Peninsula, and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname and Jamaica.

It is made mainly from milk solids, traditionally from Khoa, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried/powdered milk instead of Khoa. It is often garnished with dried nuts such as almonds to enhance flavour.

Ingredients:

  • Bread slices 8
  • Milk 1/4-1/2 cup
  • Sugar 1 cup
  • Water 1 cup
  • Cardamom powder 1 tsp
  • Khoya 2-3 tbsp
  • Pistachios as required
  • Chopped almonds for garnish
  • Caster sugar 1 tbsp

Preparation Method:

Cut edges of bread slices and crush with hands.
Now put caster sugar, khoya, cardamom and milk and mix with hands until smooth dough.
Now make small balls and flatten it.
Now put pistachio in each ball and deep fry until golden.
Then make syrup, put cardamom powder and put gulab jamun.
Now cook it slightly, garnish with almonds and pistachio and serve.

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