My mom and aunts are truly genius , no doubt !!! They have so many unusual recipes !! Today’s post is one of them ” Bread Gulabjamun” – they call ” Paurutir mishti” !!! Well may be the term “Gulabjamun” is misnomer , but the look of the mishti does resemble to that of the gulab jamun , undoubtedly !!! I have improvised the mishti a little from my Mom’s original recipe . 🙂 They used to do it in two different ways . Sometimes with egg and sometimes without egg . I did it without egg . But will surely mention the process with egg too .
6 pieces of white bread
1/4 th cup of milk or more to soak the bread
2 tbl spoon powder milk
1/2 tbl spoon flour ( if needed)
1 tea spoon ghee
1 tea spoon condensed milk
1/4 th tea spoon cardamom powder
Oil for frying
1 cup sugar
1 cup water
Cardamom, cinnamon , bay leaf
Make a thin syrup with the ingredients . The consistency should be thin but not thin like roshogolla syrup . If the syrup is too thick , the gulabjamun won’t soak the syrup at all .
1. Cut the edges of the breads and soak into the milk for few seconds , just to soften the bread . Squeeze the milk from the bread very well , there should be no drop of milk in the bread .
2. Now add the powder milk , ghee , condensed milk , cardamom powder . Mix well . The dough would seem sticky . If seems too sticky you may add 1/2 tbl spoon flour . Put it in the refrigerator for half n hour to be able to shape properly .
3. Oil your palm with little ghee , now shape them into the size of balls . Deep fry in the hot oil at low flame just like gulabjamun until the color comes and is fried well . If the oil is too hot , the balls will get the color , without being fried well and the mishti won’t soak the syrup . And if the oil is not hot enough the mishti will soak too much oil and will fail too . Right temperature is very important . It took me more than 10 minutes to fry the balls .
4. Transfer the fried balls immediately to warm syrup . If the balls are fried well it will soak the syrup within few minutes .
Always remember , the balls should be hot and the syrup should be warm , but not boiling hot . That would destroy the texture of the mishti . and the stove should be turned off . Hot jamuns ( just fried ) + warm syrup = Perfect soaking of syrup .
1. My mom sometimes used to egg . In this case , you don’t need to soak the bread into milk . What you have to do , cut the edges of bread and crush them into crumbs . Now add one beaten egg and other ingredients until forms a dough . You may need more breads to form a dough . 🙂