Step-by-Step Instructions

1. 1.Prepare Sugar Syrup

   In a pan, add 1 cup of sugar, 1.5 cups of water, 0.5 teaspoon of cardamom powder, and 1 teaspoon of lemon juice. Mix well until the sugar dissolves. Cook the syrup until it becomes transparent and slightly sticky but remains thin. Do not thicken it too much, as it will thicken further upon cooling. Once ready, turn off the flame.

2. 2.Prepare Bread for Dough

   Take 8 fresh bread slices. Carefully cut off all the brown edges from each slice. Cut the white part of the bread into small, manageable pieces. Transfer these small bread pieces into a grinder or food processor and grind them until they form a fine, crumbly texture.

3. 3.Prepare Gulab Jamun Dough

   Place the ground bread crumbs in a bowl. Gradually add 5-6 tablespoons of room temperature full-fat milk, starting with 2-3 tablespoons. Mix and knead the mixture by hand until it forms a soft, pliable dough. The dough should not be too hard (to avoid tough gulab jamuns) or too soft (to prevent breaking during frying). If desired, add 3-4 tablespoons of dry milk powder for an enhanced khoya-like flavor.

4. 4.Form Gulab Jamun Balls

   Take small portions of the prepared dough. Roll each portion between your palms, applying gentle pressure, to form smooth, crack-free balls. Ensure there are no visible cracks on the surface of the balls, as this can cause them to break during frying. Make small-sized gulab jamuns.

5. 5.Fry Gulab Jamun

   Heat ghee or oil in a frying pan over medium-low flame. Test the temperature by dropping a small piece of dough or using a skewer; small bubbles should form around it, indicating the oil is at the correct, normal temperature. Carefully add the prepared gulab jamun balls one by one into the hot ghee, ensuring not to overcrowd the pan. Fry them on medium-low heat, gently turning them with a slotted spoon or skewer to ensure even cooking and a beautiful golden-brown color. Continue frying until they achieve a rich, deep golden hue, resembling traditional gulab jamuns.

6. 6.Soak in Syrup

   Once fried, immediately transfer the hot gulab jamuns into the lukewarm sugar syrup. Ensure the syrup is lukewarm, not boiling hot or completely cold. Let the gulab jamuns soak in the syrup for 40-50 minutes, covering the bowl, to allow them to absorb the syrup and become soft and juicy.

7. 7.Garnish and Serve

   After soaking, carefully transfer the gulab jamuns to a serving plate. Drizzle a little extra syrup over them for added shine and moisture. Garnish with finely chopped pistachios. Serve warm or chilled.