Instructions 1. Making syrup: 2. Boil sugar with water until it has 1 thread consistency. When a drop of syrup is stretched between your forefinger and thumb, you get a single wire. 3. Add cardamoms and rose essence. Keep aside, warm, on the lowest setting of your stove. 4. Making gulab jamuns: 5. Soak the bread in milk until soft. 6. Drain and mash bread. It should be of soft dough consistency. If there is too much milk, squeeze some out before mashing. 7. Mix nuts thoroughly. 8. Make small balls by rolling a little dough between your palms. Size depends on your choice. A large marble size is nice. They double in size when soaked in syrup. 9. Heat oil to low-medium hot, not smoking hot or gulab jamuns will burn very quickly, specially bread ones. 10. Fry gulab jamuns in small batches, until they are dark brown in colour. 11. Immerse immediately in syrup. They will absorb syrup and enlarge in size but remain floating. 12. Serve warm or cold. http://cookeryshow.dailyneeds247....
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