Baked Wheat Bread Gulab Jamun

How about baking Gulab jamuns instead of frying? And how about using wheat bread instead of mawa/milk powder for gulab jamun? Here comes my healthy baked wheat bread gulab jamun recipe!

I saw my blogger friends from the Blogging Marathon group trying bread gulab jamun instead of the regular gulab jamun. In India, gulab jamuns will be there for all the Diwali in our household, no matter what. 

I followed the same tradition here in the US too. But this time, I wanted to try something different. Thought of making bread gulab jamun and wanted to make it healthy. So I went with wheat bread, and while mixing it, I thought about baking instead of frying. I was super excited and baked and made these gulab jamuns. 

I was so surprised and amazed when I tasted it. Kiddo liked it very much and hubby too. I did taste slightly different and had the chewy texture because of the wheat bread, but it had its taste and altogether different from the regular jamuns. Err, that’s what I wanted, right – different? Yet another healthy sweet option. For this entire recipe, I have used only 1 tbsp of oil just for greasing and brushing. 

Without any further delay, here is the recipe,

How to make baked wheat bread gulab jamun?

• Trim the edges from the bread and microwave the milk for about 45 to 60 seconds.

• Chop the bread into small pieces.

• Now slowly add 1 tbsp of lukewarm milk and mix well. Increment the addition of milk by 1 tbsp. Don’t add milk at one single stretch. Knead the bread and milk and form a dough.

• Now slowly make small balls from the dough. Meanwhile, pre-heat the oven to 350 degrees F.

• Line the cookie tray with aluminum foil or parchment paper and grease it slightly.
• Now place the balls and brush little oil on top and bake it for 15 mts.

• Flip them over and brush oil again and bake it for another 12 minutes. It shouldn’t be too hard. That’s it; the jamuns are ready.

• While the baking is happening, we can make the syrup. Heat 1.5 cups of water and add the sugar and rose syrup. Once the sugar dissolves, turn off the heat and add the baked jamuns.

•  Let it soak for 4 to 5 hrs, and that’s it. Baked bread jamuns are ready.

Recipe Notes

• As I mentioned above, add milk as required. Don’t add milk at one single stretch. 
• You can use elaichi and saffron while making the syrup.
• Don’t bake them more than 30 mts. We don’t want it too hard.
• The color doesn’t change much. So please don’t wait for it to turn brown or black.

Other Deepavali Recipes:

• Deepavali legiyam
• Ricotta cheese rasmalai
• Karasev
• Okkarai

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5 from 1 vote

Baked Wheat Bread Gulab Jamun

How about baking Gulab jamuns & how about using wheat bread for gulab jamun? Here comes my healthy baked wheat bread gulab jamun recipe!

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Dessert

Cuisine: Indian

Servings: 4

Calories: 126kcal

Author: Srividhya G

Ingredients

• ▢ 10 slices wheat bread
• ▢ 10 tbsp lukewarm milk
• ▢ 1.5 cups water
• ▢ ½ cup sugar
• ▢ 2 tbsp rose syrup

Instructions

• Trim the edges from the bread and microwave the milk for about 45 to 60 seconds.
• Chop the bread into small pieces.
• Now slowly add 1 tbsp of lukewarm milk and mix well. Increment the addition of milk by 1 tbsp. Don’t add milk at one single stretch. Knead the bread and milk and form a dough.
• Now slowly make small balls from the dough. Meanwhile, pre-heat the oven to 350 degrees F.
• Line the cookie tray with aluminum foil or parchment paper and grease it slightly.
• Now place the balls and brush little oil on top and bake it for 15 mts. Flip them over and brush oil again and bake it for another 12 minutes. It shouldn’t be too hard. That’s it; the jamuns are ready.
• While the baking is happening, we can make the syrup. Heat 1.5 cups of water and add the sugar and rose syrup. Once the sugar dissolves, turn off the heat and add the baked jamuns.
• Let it soak for 4 to 5 hrs, and that’s it. Baked bread jamuns are ready.

Notes

• As I mentioned above, add milk as required. Don’t add milk at one single stretch.
• You can use elaichi and saffron while making the syrup.
• Don’t bake them more than 30 mts. We don’t want it too hard.
• The color doesn’t change much. So please don’t wait for it to turn brown or black.

Nutrition

Calories: 126kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 32mg | Potassium: 50mg | Fiber: 1g | Sugar: 27g | Vitamin A: 61IU | Calcium: 45mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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