Are you craving for a traditional Indian dessert but don’t have the required ingredients or more specifically, time? Then, we have got the perfect solution for you!
We are going to tell you about a versatile ingredient that you can utilize to create several delicious desserts without putting in much effort. You know what the ingredient is - it’s our quintessential breakfast staple - Bread.
Bread can truly be transformed into easy-to-make scrumptious traditional Indian desserts. If you are wondering how, then you need to take a look at these simple desserts which can be made with leftover bread that you can savour.
So, what are you waiting for? Get that packet of bread out and impress your loved ones with your culinary skills. Thank us later!
Bread Gulab Jamun
Who doesn’t love Gulab Jamuns? A traditional Indian sweet that melts in your mouth. But do you know an easy way out for those time-consuming traditional gulab jamuns? Fret not, we are here with a delicious and easy recipe by which you can make gulab jamuns from breadcrumbs. Don’t believe us? Then, try out this recipe!
- 6 slices of bread (preferably, white bread)
- 1 tablespoon of maida (all-purpose flour)
- 1 cup of sugar
- 1 cup of water
- 3-4 tablespoons of warm milk
- 2 tablespoons of milk powder
- 1 tablespoon of cream
- 3-4 cardamom pods (powdered)
- 4 almonds (flakes)
- 4-5 pistachios (chopped)
- Ghee or cooking oil as required (for deep frying)
- First, start preparing the gulab jamun by cutting the sides of 6 slices of white bread.
- Then, grind it to a fine texture like breadcrumbs.
- Add 1 tablespoon of cream and 2 tablespoons of milk powder to the breadcrumbs. These ingredients will make the gulab jamun softer.
- After that, add 1 tablespoon of maida to the mix. Combine the ingredients well.
- Now, add warm milk in parts and simultaneously knead the mixture to a smooth dough.
- Pinch small or medium-sized balls from the dough and make sure there are no cracks in them. You can also flatten them and fill dry fruits, it is up to you. Keep them aside.
- Next, start preparing the sugar syrup for gulab jamun by adding 1 cup of sugar to a pan.
- Then, add 1 cup of water and
- Stir well so that the sugar melts and bring it to a boil.
- Cook it on low flame till you get a half-string consistency. Basically, the sugar syrup should turn slightly sticky.
- Add cardamom powder and keep the sugar syrup aside.
- Now, heat the ghee or cooking oil for deep frying in a kadhai on low to medium flame.
- When the oil is moderately hot, gently place the balls in the oil and fry them.
- Keep on turning and rotating the jamuns for even frying. Fry them till they turn golden brown.
- While the jamuns are still hot, drop them into the hot sugar syrup that we prepared earlier.
- Keep the jamuns along with the sugar syrup on a low flame to make the bread gulab jamuns softer.
- Cover the lid and let them rest for about a couple of hours.
- Garnish your bread gulab jamuns with some sliced pistachios and almonds and serve them warm.
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If you want to make something unique, decadent but easy, then take a look at this modern spin to the good old rasmalai. You can make this with just saffron milk, nuts, and the leftover bread. Sounds amazing, right? Then, take a look at this recipe.
- 5-6 slices of bread (preferably white bread)
- 1 teaspoon of ghee (clarified butter)
- 4 cups of full-cream milk
- 2 tablespoons of saffron milk
- 1 cup of condensed milk
- 1/2 teaspoon of cardamom powder
- 3-4 tablespoons of chopped nuts like almonds, pistachios, cashews
- 5-6 strands of saffron
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- First, take a wide heavy-bottomed pan and grease it with little ghee.
- Then, heat full-cream milk and stir it in frequent time gaps so that it doesn’t stick.
- On high flame, add 1 cup of condensed milk (or milkmaid) and stir well.
- Bring it to a boil and reduce the flame to medium.
- Now, once a layer of cream is formed over the milk, you have to make sure to stick it to the sides of the pan.
- Also, make sure to stir the milk so that it doesn’t burn.
- After that, again get the milk to boil and repeat this process at least 3-4 times. The milk will also start to thicken and will reduce to one-third.
- After the milk has been reduced, add 2 tablespoons of saffron milk and cardamom powder.
- Then, let the milk boil again and simmer for 2-3 minutes.
- Switch off the flame and let it cool to room temperature and then, chill it in the refrigerator for a couple of hours.
- In the meantime, take bread slices and trim the corners.
- Then, cut the bread slices with the help of a small lid or cookie cutter into small circles.
- Now, take out the prepared rabri from your refrigerator and dip the round pieces of bread into it.
- Finally, serve the delightful Bread Rasmalai garnished with chopped dry fruits and Kesar.
Which of these recipes are you going to try next? Do share your thoughts with us on our Facebook page. For more such stories, stay tuned to HerZindagi!
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