BREAD GULAB JAMUNS

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.