Instant Bread Gulab Jamun

I don’t have a great pair of hands when it comes to baking or making desserts. My husband says I try to control the level of sweetness and spoil its authenticity. I tried baking cakes and making Indian desserts, but somehow he feels that the sweetness lacks in my effort. What can I do? I am overtly vocal about practicing a healthy diet and ‘this’ does not fall in that category.

However, the husband wins with a puppy face, so I finally decided to make him Gulab Jamuns (for heaven’s sake!). And, I won’t miss mentioning that this was also to celebrate my dear friend’s wedding that happened last night (dated 13th October 2019). But since it was a spontaneous decision, I didn’t quite have the resources at home. What comes to mind when you want to make delicious stuff but don’t have the basics? Of course, take an alternative choice!! Heh heh.

It surprised me too, to know that gulab jamuns can come out of bread. And knowing that there’ll always be a few slices left in my container (that I generally chop into small pieces and feed the sparrows), I made use of it this way.

Without telling you short stories about how it hit me and why I made it, let me direct you to the recipe (well, if you want to know details of my story, ask me… I’ll be more than happy to chatter).


  1. White bread slices ………………… 3 to 4 (with the sides cut off)
  2. Full cream milk ………………..…… 2 – 3 tbsp (depends on the bread)
  3. Fresh cream …………………..……… 1 tbsp
  4. Sugar ………………………….………… for the syrup
  5. Nuts ……………………………………… for garnishing (finely chopped)
  6. Water ………………………………….… for syrup
  7. Cardamom ………………………..…… 4 – 5 pods (slightly crushed)


  1. Pour in some water to a saucepan along with sugar. You can add whatever amount that suits your taste. I used about half cup sugar with 2 cups of water. Set this to boil
  2. When the water starts boiling, bring the flame down and add the crushed cardamoms. You can use just the crushed cardamom seeds if you want. Let the syrup simmer 
  3. Meanwhile, break down the bread with your fingers and mash them properly. Add full cream and mix well.
  4. When the mixture looks well coated with moisture, pour in some milk. When adding milk, make sure to do it one spoon at a time and not at once, to avoid an excess of it
  5. The mixture should be able to form small dough balls. Do not knead the mixture too hard. Use a light hand. Kneading with pressure will result in hard gulab jamun that won’t soak the syrup well
  6. Gently form small dough balls. Do not make them as big as the gulab jamuns are supposed to be, because when you put them in the syrup, they’ll soak the liquid and swell on their own
  7. Once the dough balls are ready, heat a pan with oil for deep frying. When the oil is hot, switch the flame to medium and wait for a minute. You don’t want to burn the gulab jamun instantly
  8. Carefully slide in the dough balls one by one, and start turning them after every 10 – 15 seconds. Don’t use a huge spatula, it can hurt the dough balls. Rather, use a spoon to turn each ball around
  9. In less than 7 minutes, your gulab jamuns should become golden brown. If not, you can keep turning them for a few minutes more until you get the desired colour
  10. Transfer the gulab jamuns on a kitchen town or paper napkin to soak excess oil and then gently slide into the simmering syrup. Cook for 2 – 3 minutes**
  11. Turn off the knob and let it sit for at least 15 – 30 minutes. 
  12. Garnish this with chopped nuts over it and serve

(** We cook the gulab jamuns for a couple of minutes in the syrup, unlike the other recipe, because the bread isn’t too soft when we fry it. Letting them simmer with the syrup will allow them to soak it well)

If you liked the recipe and tried it yourself, please share your experience. I would love to hear how it went. To subscribe to the latest blog posts, scroll down and fill in your email ID.

Thanks for dropping by!

Bon Appetit. 

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