Monday, April 30, 2012


4 slice bread
3/4 cup sugar
½ tsp cardamom powder
Ghee for frying / oil

Making syrup:  

Boil sugar with water until it has
 one thread consistency.

 When a drop of syrup is stretched between
your forefinger and thumb, you get a single wire.  

Add cardamom powder

Keep aside, warm, on the lowest setting of your stove.  

Making gulab jamuns:  

Cut the edges of bread.

Soak the bread in milk, just enough
 to cover up until soft.  

Mash bread without any lumps.

 It should be of soft dough consistency.

Make small balls by rolling a little dough
 between your palms.

 A large marble size is nice.

They double in size when soaked in syrup.  

Heat ghee to low-medium hot,

Fry gulab jamuns in small batches, until they
 are dark brown in colour.

Immerse immediately in syrup.

 They will absorb syrup and enlarge in size but
remain floating.  

Serve warm or cold.

1 comment:

  1. Wow!! These look delicious Sorna!! Can't wait to try this recipe :)