BREAD GULABJAMUN

INGREDIENTS

6 Bread slice ( can use any bread)

5 tbsp milk  for binding

oil for deep  frying

almond ,pista - roughly chopped ( optional)

FOR SUGAR SYRUP

1 cup sugar

1/2 cup water

1 tbsp - rose essence

in a pan take 1 cup sugar and 1/2 cup water.

keep in low flame .

stir continuous ,till the sugar dissolves.( 1/2 string consistency)

the syrup shd be sticky and not watery.

( if the syrup is watery , the bread jamuns will break, after soaking the syrup.

switch off the flame and add rose essence.

mix well and keep aside.

to prevent crystallisation u can add few drops of lemon juice.

in case the sugar crystallises later, then add little water and heat again.

just heat ,do not boil.

MAKING JAMUN DOUGH

take the bread slices and cut to pieces.

put the pieces in a jar and slightly turn , in a mixer.

( the bread will be in nice crumbled form)

transfer this crumbled bread to a bowl.

add milk little by little ( milk as required) and mix well.

just bring the whole mixture together ,so that it binds well.do not knead.

cover and keep aside.

( if u knead then the jamun will become hard.)

now make small r medium sized ball from the dough.

flatten it gently.

keep the chopped nuts in the center.( this stuffing part is opt)

bring the edges together in the middle and again roll it to a ball .

repeat it with rest of the dough.

(do not apply too much pressure while rolling  the ball.

now heat oil in a kadai .

check the oil heat by droping a small piece.

if the piece comes up gradually and steadily, the oil is ready for frying.

( if it comes up very quickly , then the oil is too hot  for frying, so lower the flame)

add the jamun balls and fry on medium flame till it becomes  golden brown.

keep turning them ,often for even frying.

then add this ball to the sugar syrup.

the sugar syrup should be hot or warm when u add the jamuns.

turn the jamuns after  few minutes.

keep aside and serve after 2 hrs .