Name: Bread gulabjamun with rabdi recipe by Preeti Jaiswani at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 5
Ingredients: For sugar syrup- sugar-1 cup; Water-1 cup; Cardamom powder- 1/4teaspoon; For gulabjamun-white bread-6-7 slice; Milk powder- 3tablespoons; Fresh cream- 1tablespoons; Warm milk-3 tablespoons; Clarified butter(ghee)-For fry; For rabdi; Milk-1ltr.; Sugar-1 cup; Cardamom powder- 1/4teaspoon; Saffron- 2 pinch; Cashewnut- 1tablespoons chopped; Pistachios- 1tablespoons chopped; Almond- 1tablespoons; Milk powder- 2tablespoons

Ingredients Serving: 5

For sugar syrup- sugar-1 cup
Water-1 cup
Cardamom powder- 1/4teaspoon
For gulabjamun-white bread-6-7 slice
Milk powder- 3tablespoons
Fresh cream- 1tablespoons
Warm milk-3 tablespoons
Clarified butter(ghee)-For fry
For rabdi
Milk-1ltr.
Sugar-1 cup
Cardamom powder- 1/4teaspoon
Saffron- 2 pinch
Cashewnut- 1tablespoons chopped
Pistachios- 1tablespoons chopped
Almond- 1tablespoons
Milk powder- 2tablespoons

Instructions

First in a wide pan add sugar and water and bring it to boil on high flam.
Now simmer the flam and cook for 4 minutes or till you get 1 thread consistency.
Now add cardmom powder and switch off the flam and keep aside.
Now cut the sides of bread.
Now blend it to fine powder like bread crumbs.
Take out in a bowl add milk powder and fresh cream and mix well.
Now add warm milk little by little and knead a soft dough.
Now cover the dough with cotton cloth and rest it for 10 minutes.
Now grease your hands with oil or ghee and make small size ball with dough.
Make sure that there is no crack on balls.
Heat ghee in a wok.
Fry the ball on slow flam with continue stirring till golden brown in colour.
Now immediately drop the jamuns in sugar syrup and rest for 1 hour.
Now boil milk in a heavy bottom pan on medium flam.
When its start to boiling reduce the flam and stir it continue.
When milk reduced to half of its original quantity add sugar, Milk powder and saffron strands and cardamom powder and chopped nuts.
Now cook it on slow flam for another 5 to 7 minuts or till it thickens.
Switch off the flam.
Now served the jamuns with rabdi...

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