Bread Kova Gulab Jamun

1Start by preparing the sugar (2 cups) syrup. In a pan, combine sugar (2 cups) and water (3 cups). Heat over medium heat until the sugar (2 cups) dissolves completely. Add a few saffron strands and simmer for 5-7 minutes. Add rose water (3 cups) if desired and keep the syrup warm.

2Take the white bread (6) slices and remove the edges. Tear the bread slices into small pieces and place them in a mixing bowl. Add crumbled khoya (kova) (200 g), all-purpose flour (2 tbsp), milk (2 tbsp), and cardamom powder (½ tsp) to the bowl. Mix well to form a smooth dough.

3Divide the dough into equal portions and shape them into small round balls. Ensure there are no cracks on the surface of the balls. Heat ghee in a pan for frying.

4Gently slide the prepared bread kova balls into the hot ghee. Fry on low-medium heat until they turn golden brown and crispy on the outside. Remove and drain excess oil on paper towels.

5Once all the balls are fried, dip them in the warm sugar (2 cups) syrup. Let the bread kova gulab jamuns soak in the syrup for at least 1-2 hours to absorb the flavors.

6Garnish with chopped pistachios and additional saffron strands. Serve the bread kova gulab jamuns warm or at room temperature. Enjoy the delightful fusion of traditional gulab jamun with a bread and khoya twist!