Bread Mango Gulab Jamun

Bread Mango Gulab Jamun..Gulab Jamun made with wheat bread and mangoes!! A perfect sweet to be served after a heavy meal..After a few posts of Ramadan special recipes, I thought to present quick recipes for Eid..Last month, for my little one's b'day, I made mango gulab jamun with readymade jamun mix, which I referred from Sautefrynbake Hazeena Seyad Mam's blog. Click here to view her recipe..It was a real hit for the day..Especially my b'day baby loved it a lott, so as everyone..So, I thought to post a similar kind of recipe, of course with variations. 

Then came the idea of why not to use bread in it..I hav already made simple bread gulab jamuns before, which I havent posted here..So, I decided to combine the 2 recipes n create a new one..The result was really superb..Since it is named as mango gulab jamun, dont expect a yellow color jamun..Coz, I have used wheat bread here, which made the color of the jamuns dark brown or almost black, but you can feel the taste of real mangoes in each and every bite, with no artificial mango essence added..Make this for this Eid, and definitely u r going to lov it!!

RECIPE:

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Preparation Time: 10 mins

Cooking Time: 20 mins

Soaking Time: Min 3 hrs

Serves: 20 mini jamuns

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INGREDIENTS: [1 cup=240 ml]

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Wheat Bread - 5 slices

Mango puree - from 1/2 of a medium sized mango

Almonds(optional) - for garnish

Ghee - for greasing hands

Oil - for deep frying 

For Sugar Syrup:

Sugar - 1 cup

Water - 1 cup

Cardamom - 1 

Lemon juice - 1/2 tsp

METHOD:

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1. In a nonstick pan, add the mango puree, and keep on stirring in low flame for 3-5 mins until it becomes a bit thick. Remove it from the stove and allow to come at room temperature.You will get 2 tbsp. Set this aside.

2. Now crumble the bread with your hands, or just powder it in a blender. Next, add the mango puree little by little and knead well, until a smooth dough is formed. Keep it covered for 5 mins.

3. Meanwhile, in a vessel, add the sugar and water, and cook in low flame for 5 mins or more, stirring occasionally in between. When the syrup becomes a sticking consistency, which can be checked with your fingers, add the crushed cardamom, followed by the lemon juice, and switch off the stove immediately.

4. Make amla size balls from the dough with your greased hands, and deep fry them in hot oil. Remove and transfer to a bowl. Pour the hot syrup over the balls, and keep it aside for atleast 3 hrs to overnight. DONE!!

Your yummy n tasty bread mango gulab jamun is ready to be served with garnished almonds!! Njjoy!!

NOTE:

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1. Use maida bread if you want your jamuns to be in a golden brown color.

2. You can also fry the jamuns in ghee alone, or add little ghee to the oil for extra flavor n taste.

3. If you are making big size balls, soak in sugar syrup for few more hours.

4. You can also add vinegar instead of lemon juice to prevent the sugar syrup from getting crystallised. 
5. No string consistency is needed for the sugar syrup. Just a sticking consistency is enough.