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How to Make Gulab Jamun from Bread | Guest Recipe by Anu Yalo

Gulab Jamun foodeezjunction.com

Thanks a lot Anu, from Taste Buds, to write a guest post for us. She is an amazing food blogger. Anu is from Kerala and now residing at Dubai. A software engineer by profession turned out be a full time home maker. She has started to blog 2 years back which is mainly focused in Indian cuisines. You can check out her blog here and follow her on Facebook/Instagram/Pinterest.

Handing over to Anu from here ๐Ÿ™‚

Thanks a lot Sara for this opportunity of doing a guest post for you. I would like to post a dessert which can be quickly made. Desserts / Sweets are an all-time favourite for all, regardless of the age, place or culture. That’s why I have chosen this for the guest post.

This is the second time I’m doing a guest post and this time it’s for a fabulous food blog Foodeez Junction. It is a beautiful blog with recipes and restaurant reviews. You can find easy-to-cook Indian recipes here. I think you are all familiar with this blog, but for those who missed out this blog, do check out the lovely dishes on Foodeez Junction. You can also follow the food blog on Facebook/Twitter/Instagram. — Anu Yalo from Taste Buds

Gulab jamun is a dessert made of khoya or milk powder. Jamun is actually a fruit which resembles the shape of this dessert. Dumplings are prepared and it is added to the sugar syrup with rose essence. That’s why it is known as Gulab Jamun. Here is a simple and quick way of making this sweet with bread.

Bread balls are easy to make and bread will be always available at your house. You can use leftover bread for this Gulab Jamun dessert.

How to Make Gulab Jamun

A step by step Recipe to make Gulab Jamun from Bread

Ingredients

For Jamun

  • Milk Bread – 5 slices
  • Milk – 1/2 cup
  • Rose Essence – 2 drops

For Syrup

  • Sugar – 1/2 cup
  • Water – 1/4 cup
  • Cardamom powder – 1/8 teaspoon


Directions

  1. Take sugar, cardamom powder and water in a container and heat it up until sugar dissolves completely. When syrup starts sticky switch off.
  2. When it’s warm add rose essence and set aside.
  3. Trim the edges of bread slices, dip each  slice in milk, squeeze out excess milk.
  4. In a mixer, add crushed bread slices and pulse it for few seconds, grind it to a smooth dough.
  5. Pinch a small ball and roll smoothly. Heat oil in a pan drop few balls at a time, fry in low flame till golden brown.
  6. Keep rolling with the ladle so that its fried evenly on all sides.
  7. Fry till golden brown and drain on tissue.
  8. Add the jamuns into the warm sugar syrup.
  9. Cover and let it rest for 2 hrs for the jamuns to absorb the sugar syrup well. Serve warm or chilled.


— Guest Recipe and Images Shared by Anu Yalo

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