Bread Gulab Jamun for a celebration !

Gulab Jamun has always been in my list of favorite sweets. But the effort involved in making it kept me procrastinating the plan of trying it. Sometime back I happened to see a post on Gulab Jamun made with bread and that too an instant one. I had to add it on to my to-make list. 

It would have remained in the to-make list like so many other dishes, if the happy news of Palaharam having featured as one among the Top 16 socially active food blogs, wouldn't have appeared in my mailbox. And there was a cute badge that I got to put up on the blog, which I placed on the right hand side among other recognitions.

The other day when I saw couple of bread slices sitting idle, I could foresee that they are gonna end up in the wastebin. That's when I thought about this recipe and it seemed to be the perfect way to celebrate. But now that we have a toddler at home, who has to pull every drawer, spread the vessels on the floor, open the fridge etc. etc. making a sweet at home almost seems to be impossible unless you are okay having the sweet half done/burnt.

I waited untill Jordan looked all tired to be ready for a nap. I put him to sleep and started making it. Jordan doesn't sleep long. So, while he catnapped, I made it. It was that easy. Infact, writing this post took long and I could finish it only in couple of sittings. And when Jordan woke up he got a share of it too. And he gave his usual nod accompanied by a smile, for good food while he was having it. So I knew my lil man also loved it.

I made it with whole wheat bread, so it was even more healthy, if I may say so. So do you wanna try it too. Here is the recipe. Make it and serve it for your family and friends. They are gonna love it.

Ingredients

1. 4 pieces of bread
2. 1/2 cup of milk
3. Oil for deep frying

For the syrup

1. 1 cup of sugar
2. 1 cup of water
3. 2 cardamom crushed

Method

Making of the sugar syrup

In a pan, take the sugar, water and crushed cardamom. Heat it untill the sugar melts and the syrup starts turning sticky.

Making of Gulab Jamun

• Slice out the sides of the bread.
• Soak each slice in milk and squeeze out excess milk by pressing it in between your palms. 
• Now gently mash it with your fingertips and mix it well.
• Pull out small balls of it and roll it into smooth balls. Do not apply pressure while doing so, else they would remain uncooked in the center when fried and it becomes difficult for the balls to absorb the syrup.
• Deep fry it on medium-low heat by gently turning them so that all sides get evenly cooked and fried. Once they get the brown colour, remove it from the heat on to a plate lined with kitchen towel/tissue paper. Quickly transfer them on to the bowl of sugar syrup. Let them remain soaked in the syrup for a minimum 2 hours before serving.

Tips

1. The sugar syrup should be warm(not too cold nor too hot), when you drop in the fried gulab jamun in it. 
2. I used whole wheat bread. It tastes great too.
3. You could add some rose water/saffron to the warm syrup to enhance flavor and aroma.