Ingredients

• For the Gulab Jamuns:

• 4 slices of alrge, white bread, approximately 150 gm. after removing crusts

• Enough milk to soak the bread to make it of a soft dough consistency, approximately 150-180 ml.

• Fresh oil for deep frying (do not use oil that has been used before, it will make your Gulab Jamuns smelly. You can use ghee instead of oil, if you prefer.

• Optional; 30-40 gm. finely chopped or coarsely grated nuts like Almonds, Chiraunji and Cashew.

• For the Syrup

• 2 cups granulated sugar. I use proper measuring cups.

• 1 cup water

• A few strands of saffron or 1 tsp. rose water or a few drops of rose essence

Instructions

1. Making the Gulab Jamuns:

2. Remove crusts from the bread slices.

3. Soak the bread in milk by adding a little milk at a time, until it is like a soft, but not soggy.

4. Mash the bread to get a 'soft dough' like consistency. If there is too much milk, another slice of crumbed bread.It should be soft, but you should be able to roll/make balls from it.

5. Make small balls by rolling a little dough between your greased palms. Size depends on your choice. A large marble size is nice. They increase sightly in size when soaked in syrup. Keep aside on a plate.

6. Heat the oil to low-medium hot, not smoking hot, or the Gulab Jamuns will burn very quickly, specially these bread ones.

7. Gently drop the balls into the oil and fry, until they are medium-dark brown in colour.

8. Immerse immediately in warm syrup. They will absorb syrup and enlarge in size a little.

9. Serve warm or cold. You can garnish them with chopped nuts.

Notes

• For other varieties of gulab jamuns, see Gulab jamun 1 Gulab Jamun 3.