Gulab Jamun | Dumplings in sugar syrup | Indian dessert

Gulab Jamun is one of the most popular mithai's in India ( Mithai means  sweet dish) almost every region in Indian calls it gulab jamun but has a bit of variation in its size and shape. Bread gulab Jamun is the simplest and easiest version . Probably over the time I will post the recipe of the original khoya version and also the ready mix version which is readily available in the market called the Gulab Jamun mix.

This recipe is a super quick version. Total time taken from the starch to serving takes not more than 15 mins. So the next time you have bouncers over, you need not worry. While I was doing my bit of research to figure out where Gulab Jamuns originated from, its a dish from Persia and was brought to India by the Persian invaders.  

Ingredients

•	For Gulab jamuns: 08 - 10 slices of bread Milk to soak the bread Ghee or oil - for deep frying( as per your preference)
•	For Syrup 250 gms - Sugar 02 cup - Water 02- 04 -Cardamoms

Method

1. Boil sugar along with water until it has a thick consistency (i.e 01 thread consistency) 
2. Add cardamom powder and keep aside.
3. Now for the gulab jamuns - cut out the sides of the bread.
4. Soak the cut bread pieces in milk completely and mash it to form a soft dough (if there is too much milk while soaking drain it out before mashing)
5. Make small balls by rolling a little dough between you palms. Make sure the balls are not too big as it would double up once it soaks in the sugar syrup.
6. Heat oil in a pan on low to medium flame and deep fry the bread dumplings make sure the oil is not too hot as the dumplings might burn off as they are made out of bread.
7. Put the deep fried dumplings immediately in the sugar syrup. It will absorb the syrup and start to float.
8. You can serve them hot or chilled.