Bread Gulab Jamun
Gulab jamun is a dessert often eaten at festivals, birthdays or major celebrations such as marriages, the Muslim celebrations of Eid ul-Fitr and Eid al-Adha, and the Hindu festival of Diwali (the Indian festival of light). There are various types of gulab jamun and every variety has a distinct taste and appearance.
Since Gulab Jamun is very popular sweet, we always tend to look for ways to prepare it easily or with available ingredients. So I happen to know about making Gulab Jamun from Bread and couldn’t stop myself to try it.
Now, in order to get close taste to traditional Jamuns I recommend to use good butter bread and fat milk for right Gulab Jamun texture. Instead of cream or fat milk, condensed milk can be used to make this Gulab Jamun.
To me personally, these Gulab Jamuns taste more like a doughnut! But when you don’t have mawa on hand and if you feel like eating this sweet, this recipe is the best to satisfy your crave.
As per Wiki, Gulab jamun (also spelled gulaab jamun) is a milk-solid-based South Asian sweet, particularly popular in India, Sri Lanka, Nepal (where it is known as lalmon), Pakistan and Bangladesh. It is also common in Mauritius and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname and Jamaica. It is made mainly from milk solids, traditionally from freshly curdled milk. It is often garnished with dried nuts like almonds to enhance flavor.
In India, milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated. These milk solids, known as khoya in India, Nepal, Bangladesh and Pakistan, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep-fried at a low temperature of about 148 °C. The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water, kewra or saffron. Gulab jamun is available commercially, at South Asian restaurants or pre-prepared either in tins or as kits to be prepared at home.