How to make Bread Gulab Jamun - SK Khazana -

Stale bread put to excellent use – these stuffed gulab jamuns are a delight to eat

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : white bread slices (सफेद ब्रेड), Mawa (khoya) (मावा/ खोवा )

Cuisine : Indian

Course : Desserts

Bread Gulab Jamun - SK Khazana

Bread Gulab Jamun - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Bread Gulab Jamun - SK Khazana Recipe

  • white bread slices 4

  • Mawa (khoya) 2 tablespoons

  • sugar 1 cup

  • green cardamoms 2-3

  • A large pinch of saffron

  • pistachios chopped 1 1/2 tablespoons

  • raisins 10-15

  • green cardamom powder 1/4 teaspoon

  • milk powder 2 tablespoons

  • Oil for deep frying

  • Slivered pistachios for garnish


Step 1

Heat sugar and 1 cup water in a deep non-stick pan. Open the green cardamom pods and add into the pan. Add saffron, mix well, cover and cook till sugar melts. Further cook till the mixture thickens slightly. Keep the syrup warm.

Step 2

Trim the edges of the breads slices and cut into ½ inch cubes.

Step 3

Take mawa in a bowl, add pistachios, raisins and green cardamom powder and mix well.

Step 4

Put bread cubes into a bowl, add milk powder and milk. Mash and knead into soft dough. Divide the mixture into equal balls and shape each ball into a katori. Keep a portion of mawa mixture in the centre, bring the edges together and shape into balls again.

Step 5

Heat sufficient oil in kadai, slide in the stuffed balls and deep fry till golden. Drain and soak in the sugar syrup.

Step 6

Transfer into a serving bowl, garnish with slivered pistachios and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.