Bread Jamun
Bread Jamun
Bread Jamun
AUG
Bread Jamun
Posted on August 6, 2010 by prathibalrao
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You are going to love this one ! It is one of the most popular sweets and is available widely and can be prepared throughout the year. One advantage of preparing them at home is that the sugar syrup that we prepare at home to dip the fried jamun in can be prepared based our tastes rather than put up with the often very strong/sweet ones that are commercially available in restaurants and sweet stalls. Actually, my mom was preparing jamuns from scratch which I will surely put up in a couple of weeks but this jamun is really unique and tastes great and very easy to prepare as well. It is a recipe for starters as well since there are hassles of kneading and mixing.
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The Indian Food Court By Prathiba Rao If the ghee wouldn't sneak in, we could have called this laddoo a truly healthy sweet option ! :) A lil indulgence can be permitted during the festival season, right? http://cuisineindia.wordpress. com/2011/10/05/oatsbengalgram-chana-dalladdoos/
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Edges of the bread slices being scrapped 2. Just dip each slice in water and squeeze out extra water from it make round balls from each slice of bread.
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Bread slice being round shaped by dipping it in water 3. Just place a spatula with 1/2 cup cooking oil/pure ghee on medium flame. When heated fry bread balls from step 2 in it till light brown.
Bread balls being fried 4. On being fried they are as shown in the image below.
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Bread balls being fried to brown 5. Place a bowl with 1/2 cup cup sugar and water so that just the water level is 1/2 above the sugar level. When it boils just switch off the flame and add saffron strands to it. Place fried jamun from step 4 into it and let it swell absorbing the syrup. Enjoy either at room temperature or chilled. Ready to serve Bread Jamun is as shown in the image below. Yummyyyyyyyyyyyyyy, but as fatty/unhealthy as it gets, so keep to limits
Be warned !
Good to remember:
1. Do not dip bread slice in water for long since the slices will dissolve in water in no time. 2. Always fry jamun in oil/ghee on low flame once the oil is heated else the outer layer of jamun will get burnt and will not cook from inside. 3. Do not make sugar syrup too strong/sweet. 4. Push the remaining jamun in the fridge so that it can even be served chilled.
4. Push the remaining jamun in the fridge so that it can even be served chilled. 5. Add fried hot jamun directly into the syrup. You dont have to wait for it to cool. How long it takes: 30 mins Number of servings: 3-4
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13 Responses
prathibha on August 6, 2010 at 10:46 am said: I even do dahi vada wid breadthose jamuns look sinful Reply
SHRIANNALAKSHMI on August 6, 2010 at 11:59 am said: Tempting softy jamunscant wait for another day, going to try today itself. Reply
chitra on August 6, 2010 at 2:10 pm said: Gonna try today.Looks mouthwatering !! Reply
Sushma Mallya on August 6, 2010 at 3:12 pm said: Heard abt bread jamun till now but really sounds so easy and looks very delicious. Reply
Hari Chandana on August 6, 2010 at 5:12 pm said: I too make this recipe.. looks perfect and delicious.. yummyyyy Reply
incidentalcooksuman on August 6, 2010 at 10:40 pm said: WOW..cannot believe my eyes here..you made this heavenly delicious sweet with the bread..my gosh..looks incredible..thanks for sharing! Reply
satya on August 6, 2010 at 11:03 pm said: wow they look so perfect n delicious u explained it very easily i must try this Satya http://www.superyummyrecipes.com Reply
Pratiba on August 7, 2010 at 7:19 am said: OMG I cant believe this is so simple? Ill make these tomorrow itself! Its a sunday Reply
Jayasre on August 7, 2010 at 2:32 pm said: Easy jamuns in no time Looks delicious. Perfect golden colored jamuns. Reply
Shilpa Rao on August 7, 2010 at 8:12 pm said: Hi PAchi, Woww this is amazing, for the first time Im trying the recipe and then posting the comments. I read the recipe ran to the kitchen and made them immediately as I had all the ingredients handy. My son gobbled up the whole bowl, I had to drive him out of the kitchen. Im awaiting the dahi vada recipe using bread. Regards, Shilpa Reply
Kamayani Pant on August 11, 2010 at 11:51 am said: Dear Pratibha jee i tried pesarattu and bread jamun 2daypesarattu turned out gr8 but in Bread Jamun the syrup dint reach the insided of the fried bread ballswht cud hv been the reason.i followed all the step as put up by u regards] kamayani Reply
vishakha on July 30, 2011 at 12:28 am said: i have the same problem with bread jamuns..Pratibha aunty please tell us what cud have the reason ? waiting for ur reply !!! as i hve to try it out on dis rakhi festival for my brother !! he loves gulab jamuns !! regards Vishakha Reply
prathibalrao on July 30, 2011 at 7:53 am said: Hi Vishaka, It depends upon the bread you use. I used the one day old bread and it was fine. But when i used the fresh bread it was some what little harder. Just try either way.
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