Milk Bread – 7 slices
Milk – 1/2 cup
Milk powder – 2 tbsp
Rose Essence – 2 drops
Cooking Soda – 1/8 tsp (optional)
Oil – as needed to deep fry
For the sugar syrup:
Water – 1/2 cup
Sugar – 1/2 cup
Saffron strands – a tiny pinch
Cardamom powder – 1/8 tsp
Trim the edges of all the bread slices and set aside.Take sugar, elachi powder and saffron strands in a container, add water and heat it up until sugar dissolves completely. When the sugar syrup starts turning sticky switch off. When its warm add rose essence and set aside.
Dip each bread slices in milk squeeze out excess milk and transfer it to the mixie, repeat this process for all the bread slices.
In the mixer add milk powder along with crushed bread slices and pulse it for few seconds, grind it to a smooth paste. Add cooking soda and mix well.
Pinch a small ball and roll smoothly.
Make it ready then heat oil in a pan(I used my small tadka pan) – When oil is hot drop few balls at a time, fry in low flame till golden brown.
Fry till golden brown and drain in tissue and immediately add the jamuns into the warm sugar syrup.Cover and let it rest for 2 hrs for the jamuns to absorb the sugar syrup well.
Serve warm or chilled as per your preference.