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Recipe details are AI-generated from the video and may contain errors — for reference only.
Take 6 slices of white bread and carefully trim off all four dark brown crust edges using a sharp knife.
Watch out
Do not cut off too much of the soft white bread dough. Keep the trimmed crusts to make breadcrumbs later.
Cut the crustless bread slices into smaller squares in a bowl, then crush them thoroughly using your hands into fine breadcrumbs.
Watch out
Ensure there are no large solid lumps of bread left
the texture must be fine and uniform
Gradually add 6 tbsp of milk to the bread crumbs, kneading with your hand until a smooth, soft dough is formed.
Watch out
Add milk gradually. Adding too much milk at once will make the dough sticky and impossible to shape into balls.
Grease your palms with 1 tsp oil. Take small portions of dough and roll them gently between your palms to form smooth, completely crack-free round balls.
Watch out
Every ball must be completely smooth without cracks on the surface, otherwise they will burst open when fried in oil.
In a pan, combine 1.5 cups water and 1 cup sugar. Add 3 green cardamoms, 1/8 tsp citric acid, and 5 drops kewra essence. Boil over medium heat until sugar dissolves into a thin syrup. Remove from heat and allow syrup to cool down.
local_fire_departmentMedium heat, about 3 to 4 minutesWatch out
Do not thicken the syrup too much
a thin syrup is necessary for gulab jamun to absorb it deeply. Let the syrup cool completely
Exercise caution around hot oil to prevent oil splatter burns.
Pour 2 cups of cooking oil into a wok and heat over medium-low heat until lukewarm/warm.
local_fire_departmentMedium-low heatWatch out
Do not overheat the oil
if the oil is smoking hot, the balls will turn black on the outside instantly while staying raw inside
Gently lower the prepared bread balls one by one into the warm oil.
local_fire_departmentMedium-low heatWatch out
Drop the balls close to the oil surface gently to prevent hot oil splashes.
Increase heat slightly to medium. Continuously and gently stir the oil around the balls with a spatula so they fry evenly until uniform golden brown on all sides.
local_fire_departmentMedium heat, about 5 to 6 minutesWatch out
Stir very gently without hitting the balls forcefully
rough handling will cause the delicate dough balls to break
Scoop out the golden brown gulab jamun balls using a strainer ladle and allow excess oil to drain completely.
Watch out
Allow excess oil to drip off fully so the dessert does not taste oily.
Submerge the warm fried gulab jamun balls into the cooled, room-temperature sugar syrup and let them soak to absorb syrup.
Watch out
Never add warm fried balls into hot syrup, or they will soften excessively, lose shape, and disintegrate.
Arrange syrup-soaked gulab jamuns on a serving plate, pour extra sugar syrup over them, and garnish with 1 tbsp sliced pistachios before serving.
Watch out
Plate neatly and elegantly for an attractive dessert presentation.
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