Bread Ke Gulab jamun Recipe

  • Ingredients
  • How to Make
  • Photo

Ingredients

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    For the balls:
    5-6 Medium size Bread slices,
    1 cup khoya/mawa,
    2 tbsp thinly chopped,(almond, pistachio and raisin)
    ½ tsp green eliachi powder
    Powdered sugar to taste
    Oil for deep frying
    ½ cup milk
    ½ cup water

    For the sugar syrup:
    2 cup sugar
    1 cup water
    For the balls:: 0 5-6 Medium size Bread slices,: 5 1 cup khoya/mawa, : 1 2 tbsp thinly chopped,(almond, pistachio and raisin): 2 ½ tsp green eliachi powder: 0 Powdered sugar to taste: 0 Oil for deep frying: 0 ½ cup milk: 0 ½ cup water: 0 : 0 For the sugar syrup:: 0 2 cup sugar: 2 1 cup water: 1 : 0

How To Make

For the sugar syrup:
Boil sugar with water until it has 1 thread consistency. When a drop of syrup is stretched between your forefinger and thumb, you get a single wire. Keep aside, warm, on the lowest setting of your stove.
 
For the balls:
In a large bowl mix together the mawa, powdered sugar to taste, green eliachi powder and chopped almond, pistachio and raisin. Mix it gently. Divide the mixture into equal portions to make balls and keep aside.
 
Heat sufficient oil in a pan. Now trim the sides of the bread. In a deep plate pour the ½ cup milk and ½ cup water and mix both well. Now dip the bread in the plate filled with milk and water. just let the bread absorb the milk and water. Now take out the bread slice nicely. Now press the bread between your palms so that the excess water is drained.
Now place the prepared mawa stuffing balls on on bread slice. Roll the bread and join the edges gently, and make balls. Do this step for the remaining bread slices. Now deep fry the balls till light golden brown in colour. Immerse immediately in sugar syrup. They will absorb syrup and enlarge in size but remain floating. Garnish with sliced almonds. Serve warm.
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Photo

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