Bread Gulab Jamun | Instant Gulab Jamun with bread

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Gulab Jamun with bread | Easy Homemade Indian Sweet Recipe

Craving a quick fix for your sweet tooth? Bread gulab jamun is the ultimate shortcut dessert that transforms everyday bread into a soft, syrup-soaked indulgence. This easy-to-make version of the classic Indian sweet requires no khoya or milk powder—just bread slices, milk, and a few pantry staples. Perfect for festive celebrations or spontaneous dessert cravings, bread gulab jamun delivers rich flavor and melt-in-your-mouth texture without the fuss. Whether you're a beginner or a seasoned cook, this recipe is a guaranteed crowd-pleaser.

What is bread gulab jamun?

Bread gulab jamun is a simplified version of traditional gulab jamun made using bread slices instead of khoya or milk powder. The bread is mashed with milk, shaped into balls, deep-fried, and soaked in sugar syrup.

Can I make bread gulab jamun without frying?

Yes, you can bake or air-fry the bread balls for a healthier alternative, though the texture may differ slightly from the traditional fried version.

How long does bread gulab jamun last?

It stays fresh for 2–3 days when stored in the refrigerator in an airtight container. Reheat gently before serving.

 Can I use any type of bread?

White bread works best for a soft texture, but you can experiment with brown or multigrain bread for a twist.

I prefer making my Gulab jamun in steps

1. Prepare the Jamun dough
2. Make sugar syrup
3. Making Jamun balls
4. Frying the Jamun

Things to note while kneading Jamun Dough:

Always gently knead the Jamun dough. Over-kneading dough results in dense Jamuns. Remember not to put pressure on the dough, as it makes hard gulab jamuns. Over-kneaded dense Jamuns won't absorb the sugar syrup and won't be moist.  The dough should not be dry or crumbly. If the dough is not right, the Jamun will have cracks, turn hard, and remain uncooked inside. Mash thoroughly into a smooth, lump-free dough. Avoid over-kneading to prevent toughness or cracks. Test the dough by rolling a ball—adjust the milk if it cracks or sticks.

Making Jamun balls:

After proper kneading, always cover the Jamun dough with a damp cloth to prevent it from drying. It is important to give at least 10 minutes of resting time to the Jamun dough. Always make Jamun balls with light hands, roll the dough to smooth,crack-free balls in between your palms. After making Jamun balls, always cover them till frying

Rich consistency Sugar syrup:

Sugar syrup is yet another key element for perfect Jamun. Always use an equal amount of water and sugar ratio. Sugar syrup for Jamun must be sticky.  Avoid cooking the syrup to a one-string consistency. If you cook sugar syrup to one string consistency, then Jamun won't soak well, so to fix that, add a little water and boil; adjust the sugar syrup consistency; Ensure the sugar syrup is sticky. If sugar syrup is below the sticky stage, then the Jamun will turn soggy, may break, and not remain firm in shape.

The right temperature oil for frying:

Before frying a batch of Jamun, always test the oil first. After the oil turns medium hot, pinch a small portion of the dough and drop it into the hot oil. If it starts floating upwards immediately without changing its color, the oil is at the right temperature and ready for deep frying. Add Jamun in batches and fry. Once you see the Jamun are turning firm, then reduce the flame to low and fry gently, stirring them until evenly golden. For the next batch, slightly increase the flame. Keep cooking the Jamun on low- medium flame. While frying Jamun, be sure not to crowd them. As we fry, they will increase in size, so provide enough space in the pan.

Oil shouldn't be:

If the Jamun starts floating upward immediately and turns brown, then the oil is too hot. We have to cool the oil, so turn off the stove for some time and heat it again to the right temperature. If the Jamun balls don’t come floating at all, then the oil is not hot enough and needs to be heated a little bit more.

Soaking the Jamun

After making all the Jamun. Turn on the stove and heat the sugar syrup. Always make sure Jamun's sugar syrup is warm. Avoid piping hot /very hot/ boiling syrup as Jamun may crack. If the syrup is cold, then the Jamun will not absorb the syrup. Soak the Jamun for at least 4 hours

After numerous trials and errors, I started making perfect Jamun, so I have documented a detailed recipe with all the tips for a perfect North Indian restaurant-and-sweet stalls style Gulab jamun. If I have missed anything, pls add it in notes. 

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ingredients

6 bread slices, trimmed (approx. 65 g)

¼ teaspoon cardamom powder

30 ml milk (I used slightly less)

Ghee (for greasing and frying)

For Sugar Syrup

¾ cup water

¾ cup sugar

¼ teaspoon cardamom powder

A few strands of saffron 

How to make with step-by-step pictures for bread gulab jamun recipe

•  Trim the bread slices and break them roughly into pieces

•  Add milk little by little and knead into a firm dough

•  Grease your palms with ghee and roll the dough into smooth balls without cracks

•  In a pan, boil water and add sugar

•  Once the sugar melts, add cardamom powder and saffron

•  Cook until the syrup reaches a sticky consistency

•  Simmer on the lowest flame to keep warm

 

•  Heat oil or ghee for deep frying
•  Check the temperature and fry the jamuns until golden brown

•  Drain excess oil and immediately add hot jamuns to the hot syrup

•  Mix gently and let them soak

•  Optionally, microwave the soaked jamuns for 1 minute for better absorption

•  Let them rest for 2–3 hours before serving