Instant Bread Gulab Jamun: soft, easy and lip-smacking instant gulab jamun recipe using bread, flour, cream, and milk. Soaked in Saffron-Cardamom syrup. This is a step by step video recipe.
Instant bread gulab jamun recipe
Life is Full of Happiness when you have these ‘Instant Bread Gulab Jamun‘ or Instant Gulab Jamun in your hands and you made them from scratch in 45 minutes (18 gulab jamuns, soaked for 30 minutes) !!!
That’s exactly how I started my Friday morning in India and before noon we had already finished more than half the batch of these.
What is Instant Bread Gulab Jamun?
They are the Softest, Decadent and Extremly Extremly Extremly POPULAR Indian Gulab Jamun made using bread, cream, milk, and flour.
Seriously, never ever had I ever thought it was possible and would have never believed anyone until I made them 2 years back.
It was made for this ‘Gulab Jamun Dessert Parfait’ recipe which I was supposed to serve for an official dinner of 15 people and we forgot to bring gulab jamuns.
(yup, I cried a little, screamed n then flipped through things that could match the ingredients).
As we are always stacked with bread at home (I’m a Self Proclaimed Bread Monster who can have it 365 days twice a day), hence the ‘Softest Bread Gulab Jamuns’ was invented.
That was then and then a couple of times I made them again and then never got the chance.
But then these past few weeks, I have shared the recipe with so many of my loved ones as they were craving Gulab Jamuns and no sweet shops are open 🙁
That’s when I realized the recipe NEEDS to be on the Blog….it’s the need of the hour & the Community wants to know 🙂
So here we are with the easy gulab jamun recipe that would make you grab that bread lying on the kitchen counter and get started with these.
Also, I have used ‘Brown Bread’ instead of White and seriously, it doesn’t matter at all which bread (white/brown/atta (whole-wheat) you use. They come out soft with any of them and you DONOT Need to trim the sides.
My recipe used the entire bread slice and you donot throw anything.
Instant Gulab Jamun Ingredients:
8 Bread Slices
3 Tbsp Cream (Malai)
1/3 Cup Milk
2 Tbsp All-Purpose Flour (Maida)
1 Cup Cooking Light Oil – to fry the gulab jamuns
3-4 Almonds – thinly chopped
Sugar Syrup Ingredients:
1.5 Cups Sugar
1.5 Cup Water
3-4 Green Cardamom Pods – crushed – optional
3-4 Saffron Strands – optional
3 Drops Rose Water – optional
How to Make Soft Bread Gulab Jamun Balls:
Although these are just ‘4 ingredients’ recipe (mainly), you will have to make them to believe How Soft they are!!
Add all the 8 slices in a blender jar or food processor and pulse to fine powder kind of consistency. (you donot need to remove the sides).
Add the powdered bread, cream, milk and flour in a large bowl.
Mix and knead the ingredients to form a smooth dough.
Wet your palms and apply some oil – this helps make smooth even textured balls.
Take 1 Tbsp of dough in your palms and form a smooth ball. Keep the ball on a plate.
Similarly, form gulab jamun balls using all the dough.
heat 1 cup oil in a wok/deep pan.
Add 5-6 balls and shallow fry until golden brown (takes 1 minute on low-med flames).
Similarly, fry all the balls and keep aside.
how to make soft bread gulab jamun
Make Sugar Syrup:
In a large pot, add all the sugar syrup ingredients (except rose water) and stir 2-3 times.
Let this simmer on low-med flames for 5-7 minutes.
Turn off the flames.
Soak the Bread Gulab Jamun & Serve:
Add fried gulab jamun balls and rose syrup in the sugar syrup.
Stir to coat each gulab jamun (take a deep pot, so that the sugar syrup can coat all gulab jamuns).
If you have time soak the gulab jamuns for more than 30 minutes or as long as you can (overnight is good too).
The gulab jamuns will soak the syrup and plump up.
Transfer to a serving bowl, add chopped almonds and enjoy.
how to make Instant gulab jamun
The fun part about this dessert is that you can serve it Cold or Hot as there is no one particular way. Serve it as you like.
You can serve it with frozen custard or pudding (lemon, fruity flavors works amazing).
You can serve them with chocolate syrup (not caramel as it makes it too sweet).
Storing the Instant Gulab Jamuns:
I always make a big batch as they go by so quickly, hence I always store in 2-3 different air-tight containers in fridge (you use 1 and move to next rather than putting the spoon in the same container again and again).
I DONOT Recommend Freezing them as they kinda become pulpy-mushy when re-heated as they are soft. The hard ones can be kept in the freezer for a few weeks.