Instead of marketed powder or flour, make fluffy gulab jamun at home with this special method

From Rasgolla to Pantua—Bengali’s love for sweets is eternal. Although many are now avoiding outside sweets due to health awareness. Especially since there is an excess of flour in store sweets, many people resist the urge to eat gulab jamun or pantua even if they want to. But this time no worries. Not marketed ready mix or flour. This particular recipe requires a very common kitchen ingredient. And that is bread. Soft and juicy gulab jamun like store-bought can be made with bread in very little time and in a very simple way.

Necessary Materials

To make this special gulab jamun you will need 8-9 slices of bread, half a cup of milk, little white oil, 2 cups of sugar, 2 cups of water, some crushed almonds and pistachios and 1 teaspoon of saffron.

Rules of preparation

First, carefully cut away the browned edges of the bread with a knife. Now take a bowl of milk and soak the white parts of the bread well. After some time, knead the sticky breads with your hands to form a soft dough. Make sure the stem is not too thin. Now cut the lychee into small balls from that stem. Check that there are no cracks while scoring.

Mix sugar and water in another bowl to make syrup. When the juice thickens, add saffron and crushed pistachios and almonds. Now heat white oil in a pan and fry the bread balls until they turn red. Once fried, dip the hot balls directly into the sugar syrup.

last step

After soaking in the juice for twenty minutes to an hour, the balls will absorb all the juice and swell. Your sadh’s gulab jamun is ready. Whether entertaining guests or an afternoon snack—this healthy dessert made with homemade ingredients will be a hit.