Who doesn't love a gulab jamun?
Making this traditional sweet treat is a snap with this shortcut recipe. This simple recipe using bread and milk to make gulab jamuns was all over the internet a few years back, so I am not sure where it originated. I've embellished it a bit by infusing the milk used for the gulab jamuns with Kashmiri saffron. The saffron not only imbues the gulab jamuns with it's rich flavor and color, but also lends it's golden hue to the syrup as the gulab jamuns steep.
2 C water
2 C sugar
7 green cardamoms, bruised in mortar and pestle
1 loaf sliced white bread
1/4 to 1/3 C milk
20 strands of saffron (optional)
4 C cooking oil
4-5 drop kewra or rose water (optional)
Here's what to do:
1) If using saffron, heat milk in a saucepan until almost boiling. Remove from heat. Place saffron strands in milk and allow to steep for at least 20 minutes. (Try to use as little milk as possible, I used 1/4 C on a small 12 slice loaf of bread.) If not using saffron skip to step 4 and use plain milk,
|Come on little strands of sunshine, do your thang!|
3) Chop crusts off of bread slices.
4) Place a small bowl of water nearby. Drizzle each slice of bread with the saffron infused milk and squidge into a ball. Try to use as little milk as possible. Squeeze out as much milk as you can to form a dense ball. Get the outside of the ball of dough as smooth as you can by dipping your hands into the bowl of water as you roll them. If you have any cracks in the surface your gulab jamuns will be pockmarked and bumpy.
5) Heat cooking oil in a deep saucepan or kadhai over medium high heat until 300F/150C. Test the heat of the oil by frying a cube of bread, if the bread bubbles and turns brown in 30 seconds the oil is ready.
|That looks more like a fried caterpillar than a bread crust.|
Day old or stale white bread works well in this recipe too. You could probably think of this as the Indian version of "pan perdue."