Ingredients: Bread slices 8, milk 1/2 cup, milk powder 2 tbsps, For sugar syrup: 1 cup sugar, 1 and half cup water, 3-4 drops rose essence.
Method: In a pan boil sugar and water to make a syrup of sticky consistency (as u make for normal gulab jamoon). Add rose essence. Cut brown edges of bread slices. Dip each slice in milk, squeeze excess milk. Then knead adding milk powder to a soft dough (add some milk if needed). Keep aside to sit for 10 minutes. Then makes small balls and deep fry in hot ghee on low flame. Then drop the jamoon in warm syrup.
recipe by Roopa Bhandary