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.
What you need to have:
1. Bread slices – 12
2. Sugar – 1/2 cup
3. Cooking oil/ghee – 1 cup
4. Saffron strands/Cardamom – A few/ 4-5
Ingredients of Bread Jamun
What you do with what you have:
1. Just cut the edges of the each bread slice and keep it aside.
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.
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.
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 :)
Ready to serve Bread Jamun
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.
5. Add fried hot jamun directly into the syrup. You don’t have to wait for it to cool.
How long it takes: 30 mins
Number of servings: 3-4