Bread Gulab jamun is prepared by mixing bread and milk. These Bread Gulab jamun are so delicious in eating that unless you tell anyone, they do not know that this is a gulab jamun of bread, and the eater has to think it Gulab Jamun of Mawa.
Take deep heavy bottom pan, put sugar, water and bring it to boil on low flame. Once the sugar gets dissolve keep the flame on medium heat and put cardamom powder and cook till the sugar syrup becomes sticky and has 1 thread consistency.
When a drop of syrup is stretched between your index finger and thumb, you get a single wire. Always keep the sugar syrup ready before frying the gulab jamuns.
Trim the sides of bread.
Take a bowl and break all the bread into small pieces.
Put milk with cream gradually and knead the bread mixture into smooth soft dough without any cracks. If you wish you can even blend it in a blender to make smooth soft dough.
Make small balls by rolling a little dough between your palms. Don’t apply pressure while rolling and also don’t roll them tight...the balls should be smooth. Size depends on your choice. They double in size when soaked in syrup.
Heat oil in a pan, when the oil becomes hot; keep the flame to low and drop few balls at a time, do not over crowd the pan.
Keep rolling with the laddle so that it’s fried evenly on all sides. Fry the gulab jamuns till its turn brown in colour.
Drain them on a kitchen tissue, immediately drop to the hot syrup and let it rest for 2 hrs for the jamuns to absorb the sugar syrup well.
Serve warm or chilled as per your preference.
If you keep the flame on high while frying, the gulab jamuns will turn brown faster but the inside will remain uncooked. So fry the gulab jamuns on very low flame. As milk is added this keeps well only for 2 days (refrigerated). You can even use brown bread to make gulab jamuns.