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Dry gulab jamun recipe | Bread gulab jamun

By swasthi , on May 21, 2019, 10 Comments, Jump to Recipe

Dry gulab jamun recipe is different from kala jamun. To make the dry gulab jamun, jamuns are made the regular way and then soaked in sugar syrup till they absorb the syrup and become soft from inside. Then drained off from the sugar syrup and just rolled in sugar and refrigerated.

dry gulab jamun

To make dry gulab jamun recipe, you can use store bought or make from scratch using this gulab jamun recipe. You can also make them with khoya or milk powder or plain flour or using ready made pack of gulab jamun flour or even bread and make bread gulab jamun.

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I made dry bread gulab jamun, just to demonstrate here . They smell and taste yeasty when compared to the ones with khoya or milk powder jamuns, they are good to have dry, after they are rolled in sugar or coconut and sugar. They are surely not a festive delight. But they could be a good option if you are looking for low fat desserts, since these really don’t soak up oil when deep fried.

For more easy sweet recipes, check
almond burfi without milk and ghee
badam halwa
chocolate burfi
chocolate sandesh
27 easy ladoo recipes

How to make bread gulab jamun recipe

1. Add 3/4 cup sugar along with 1/2 cup water to a pot.

sugar syrup for bread gulab jamun recipe

2. Make a syrup by boiling till it becomes sticky. No string consistency must be formed. Add few drops of rose water. Switch off the stove and leave it on the burner to keep hot till the balls are ready.

boiling sugar syrup for bread gulab jamun

3. I used 5 slices of bread. White bread works well for this.

bread slices

4. Cut the bread to small pieces and make a dough using milk as needed. Do not over knead. Use a tsp of melted ghee or oil to grease your hands. Divide the dough and make round balls.

mixing dough to make bread gulab jamun

5. Heat oil in a pot. When the oil is medium hot, add the balls. Frying on very high heat will brown the balls without cooking them inside. Frying on very low flame will turn them hard. Deep fry them in hot oil till golden on a medium flame.

frying balls
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6. Immediately drop to the hot syrup. Simmer for 2 to 3 minutes for the balls to soften. Soak for 5 to 6 hours. I left it overnight.

adding fried balls to syrup to make bread gulab jamun

7. When they are soaked well, drain them off the syrup.

8. Roll them in 2 to 4 tbsp. sugar or coconut or half sugar and half coconut.

rolling balls in coconut to make dry gulab jamun

9. If using coconut, make sure the gulab jamun are moist with sugar syrup otherwise the coconut will not stick over them.

coconut coated dry gulab jamun
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Chill them and serve.

dry gulab jamun recipe

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Dry gulab jamun

Dry gulab jamuns made from bread gulab jamun
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Servings3
AuthorSwasthi

Ingredients (US cup = 240ml )

To make bread gulab jamun

  • 5 slices white bread , edges trimmed off
  • 3/4 cup sugar with 1/2 cup water
  • 1 tsp rose water or cardamom powder
  • 3 to 4 tbsp full fat milk
  • oil for deep frying

making dry gulab jamun.

  • 10 gulab jamuns
  • sugar few table spoons or coconut or both mixed
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Instructions

  • Make bread gulab jamun as mentioned in the step by step instructions. Or use any gulab jamun.
  • Drain the gulab jamun from the sugar syrup after they are soaked well.
  • Roll them in sugar or coconut or both mixed together, refrigerate for at least an hour before serving
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Dry gulab jamun
Amount Per Serving
Calories 313 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 1mg0%
Sodium 211mg9%
Potassium 67mg2%
Carbohydrates 71g24%
Fiber 1g4%
Sugar 52g58%
Protein 4g8%
Vitamin A 25IU1%
Calcium 125mg13%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Reader Interactions

Comments

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  2. Pallavi says

    July 6, 2017

    5 stars
    I tried these Gulab Jamun and they tasted very well, but when I kept the left over Gulab Jamuns in refrigerator, the sugar gets crystallized and it spoilt all the taste. Is there any way to avoid it??

    Reply
    • swasthi says

      July 7, 2017

      Pallavi
      You didnt mention, if you tried bread gulab jamun or dry gulab jamun. Do you mean you put the bread gulab jamun with syrup inside the fridge or after coating it with sugar (dry gulab jamun)

      Reply
  3. Neha says

    October 25, 2016

    What is shelf lyf of dry gulab jamun

    Reply
    • swasthi says

      October 25, 2016

      They keep good only if refregerated for 3 to 5 days

      Reply
  4. sanskriti says

    August 31, 2015

    hello…i tried making bread gulab jamuns.. but they came out very hard.. what could be the reason ? please help.. thank you

    Reply
    • swasthi says

      August 31, 2015

      Hi Sanskriti,
      Dunking hot balls in the hot syrup is the trick to make them soft. Otherwise they don’t really soften. Frying balls in low flame (or not enough hot) will turn them hard and then they may not soften even when soaked in the syrup. Hope this helps

      Reply
    • Abijesh says

      June 20, 2020

      5 stars
      I tried Bread Jamun, it came out really well..

      Reply
  5. Chitra says

    November 29, 2012

    wow, this is so easy.. love ur version 🙂

    Reply
  6. Priya R says

    November 28, 2012

    this is so different and unique

    Reply
  7. PT says

    November 28, 2012

    thanks for sharing this recipe dear.. well made..

    Reply

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