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.