We are starting yet another week under BM# 50, and I will be doing “One ingredient and different category dishes”. The idea for this theme started long back, infact during December when we had our yearly cultural activities in my office. we had a cooking competition based on Budget and the team that spent the least was declared winner. While my team won on the taste front, on the spending part we were second expensive. Atleast I was happy that all were surprised that my team hadn’t exhausted the entire amount, considering the dishes that were for all cooked for five days were laboriously and heavy.
Based on our performance, we had the disadvantage of being the first, the next team ensure they took care of the ingredients used. One of the dishes they cooked for us, was this Bread Gulab Jamun. They even improvised on one other aspect, that came out from this dish. However will share that shortly. For today, let’s talk about the bread gulab jamun.
The ones they prepared, though being done the previous day itself and let to soak overnight, were very hard. Since the sweetness of the dish, somehow influenced the gathering, some even appreciated the thought of serving them sweet at low cost. That days snack was done at lowest cost as all it required was bread, sugar and oil. And plus the other dish that was served with it was a spur of the moment and it was a totally hit as well. Anyway they went on to win the competition of Budget Khiladis as they spent the least amount among the four teams.
Bread Gulab Jamun stayed with me, as it gave me ideas and I asked our cook on how she made it. Hearing that she used just the soaked bread and nothing else, it no wonder turned out hard. I told her that she should have added a bit of soda to make it soft. And knew that’s what I was going to do. I even decided to add a bit of Milk powder to my dough. I have been waiting patiently for over three months to finally make it. Thinking that I was so brilliant in coming up with these suggestions to the cook, I checked to see if there are other instances of Bread Gulab Jamun over the net. Was I surprised to see that there are smarter people out there? That in fact I am always the last to something brilliant? Well there is never late to get humbled. My knowledge of things always seem to be just a dot in the ocean of things.
Anyway there was no need to get so philosophical over a gulab jamun. One is supposed to simply dig in and enjoy the sweetness it has to offer and take things as it comes, be it a Bread Jamun as well!
I haven’t tasted it, though Konda assured me that it was delicious and was sulking that I made so less. I assured her that it was a matter of 30 mins task and I can do it for her anytime.
Bread Gulab Jamun
For the Jamun
Bread Slices – 8 nos
Milk powder – 1 tbsp
Cooking Soda a pinch
Ghee – 1 tsp
Ghee few drops for greasing your hands
Milk – 1/4 cup for soaking the bread
Oil – 1 cup
Ghee – 2 -3 tbsp
For the Chashni / Sugar Syrup
Sugar – 1 cup
Water – 1 cup
Cardamom – 2
Rose Essence few drops
Pista and Badam for garnish
How to make Bread Gulab Jamun
Trim the Bread slices on all sides. Reserve the sides.
In a bowl, take the milk, soak bread slices one by one and squeeze out the milk completely. Once you are done with all, knead everything together by adding milk powder and cooking soda.
The dough will end up being sticky, so add the ghee and knead again. Rest for 5 mins. Grease your palm with ghee and pinch out small balls.
Once you are done making all the balls, heat the kadai with oil and ghee. Deep fry in batches till you get evenly browned jamuns.
Meanwhile make the Sugar Syrup by boiling sugar with water, remove impurrities if any.
Cook for 7 – 10 mins, till you get a glossy syrup. Add the cardamon, rose essence and saffron.
When the jamuns are fried, drop them into the syrup.