Bread Gulab Jamun I Gulab Jamun using Bread

Gulab jamuns prepared with bread and milk are as delicious as gulab jamuns prepared with mawa

White bread slices - 12
Sugar - 1.5 cup (300 grams)
Thickened full cream milk - 1 cup(take 2 cups of milk in a wok and cook until its reduced to one cup)
Ghee - 1 tsp
Almonds - 7 to 8
Cashews - 7 to 8
Cardamom powder - 1/4 tsp
Ghee - for frying

Prepare the sugar syrup first.
Take sugar and water in a vessel place it on flame. Cook until sugar melts in water.
When water starts simmering and sugar dissolves in water, check the syrup. (Place two drops of syrup in a bowl. Once cooled, stick it to finger and thumb and stretch apart. If you formation of one thread in the syrup, that means its ready. If there nor formation of thread in the syrup, cook it for 1 to 2 more minutes and check similarly. When the syrup gets one thread consistency, turn off the flame. Sugar syrup is ready. )
Cut off the edges from the bread slices with help of a knife.
Break the bread slices and place them in mixture jar to make crumbs.

Take out the bread crumbs in a bowl, add some ghee and add thickened milk little by little to it and knead soft dough.

Cover the dough and keep it aside for 10 minutes to set.
Cut cashews and almonds in small chunks.
Mix cashews and almonds together, add 1 tsp sugar syrup to it and mix well. Stuffing for gulab jamuns is ready.
Grease your hands with some ghee and knead the bread dough again. Make small lump from the dough and flatten it to stuff it with filling. Lift the dough from all sides and close the stuffing nicely and roll giving it a shape of gulab jamun. Likewise prepare all gulab jamuns.

Heat the ghee sufficiently first, after this reduce the flame and let it come to medium temperature.
Place gulab jamun balls in the ghee and fry until they turn golden brown in color from all sides. Toss the gulab jamuns very gently.