5 slices Bread (crushed)
2 tsp Elaichi Powder (Cardamom Powder)
1/2 cup sugar
1/2 cup water
1/4th cup milk (as required)
Pista for stuffing & garnishing
Oil (to deep fry)
In a bowl, take crushed bread.
Make sure you have removed bread edges, before crumbling it in a mixie.
Add 1 tsp cardamom powder into it.
Heat the oil for deep frying on the other side.
Heat another pan, add 1/2 cup sugar + 1/2 cup of water to make sugar syrup (Chashni) for gulabjamun.
Once sugar gets dissolved, add 1 tsp Cardamom Powder.
Add 1-1 spoon of milk into bread, and nice soft dough.
Don't put all the milk at a time, use as required.
Take small portion & roll it between 2 palms, making small balls.
Ball should be smooth, without cracks.
You can fill a pista inside to make stuffed gulabjamun.
Deep fry the gulabjamun balls in the oil, till you get nice golden color.
Put gulabjamun into the hot sugar syrup and leave it for more than 2 hours.
So that gulabjamun soaks the sweetness of sugar syrup.
Garnish with chopped pistachio.