Hello, I am Madhura and welcome to MadhurasRecipe Marathi Let’s see how to make bread gulabjam today. We have already seen khava gulabjam, rava gulabjam. We are making bread gulabjam today. We are going to stuff these gulabjam. So these taste awesome. This is padwa special recipe. I have already uploaded shrikhand, puri, batata bhaji, masalebhat recipes for gudhi padwa. I like this menu for padwa. Mostly I make shrikhand, puri, batata bhaji and masale bhat. You can watch and follow these recipes. Or a little different, you can try bread gulabjam. Here are the ingredients. 1 cup sugar, Take 3/4 cup water for 1 cup sugar. Cardamom powder for adding in syrup. You also can add a drop of rose essence, tastes nice. I have taken 4 bread slices. This is a little big bread in size. 4 tsp gulkand, 4 tsp dry nuts. This contains pieces of cashew nuts, almonds, pistachios. We will make small balls from this and stuff in gulabjam. It gives nice flavor. Milk to knead gulabjam dough and a tsp ghee. Let’s make stuffing first. For that take gulkan in a bowl. Add dry nuts and a little cardamom powder in it. You also can add nutmeg powder too. Mix everyhting well together. When it is perfectly mixed keep the mixture aside. Take bread slices and cut off it’s edges. Remove the brown portion. After removing the edges cut the bread into pieces. Transfer the pieces into blender jar and blend into kind of breadcrumbs. Perfect. It is done. Take the blended bread into a dish. Add a pinch of baking soda. Not much, just a pinch. Mix well. Mix baking soda well with bread. Add a little milk at a time and knead dough. Bread absorbs moisture. This mixture thickens up as time passes. Add milk according to that judgement. Add 1 tsp ghee at the time of adding baking soda. I forgot that time. So adding now. Add 1 tsp ghee and mix again. Dough is ready. It is neither too thick nor too thin. Keep this consistency. Cover and rest the dough for about 10 minutes. Let’s make sugar syrup. For that add 1 cup sugar into a pan. Add 3/4 cup water. Bring it to boil. Sugar should completely dissolve. Sugar has completely dissolved and the mixture is boiling. Turn the gas on medium heat Cook the syrup for about 4-5 minutes on medium heat. We don’t want thick syrup or any thread consistency syrup. Cook syrup until it becomes a little sticky. Gulabjam don’t soak syrup properly if it is too thick. To avoid that when sugar dissolves completely and mixture begins to boil, turn heat to medium. Cook syrup on medium heat for 5-6 minutes. I have cooked the syrup on medium heat for another 5 minutes. It is nice and little sticky. Turn off the gas. Add cardamom powder. Keep the syrup aside. Syrup is ready and dough is rested. Make small balls of stuffing so that it will be easier to stuff in gulabjam. These won’t losen up. Make small, even balls. Gulkand gives nice binding to dry nuts and it also gives nice flavor to gulabjam. If you don’t make bread gulabjam, then try this stuffing in regular mawa gulabjam. It tastes awesome. Dry nuts’ balls are ready. These taste nice as it is. Take gulabjam dough that was resting. Take a small ball from it of about this size. Make it even. Press it at the centre as we want to fill stuffing. Make pari as we make for modak. Fill the stuffing in it and close it from all sides. Like so. There should not be any cracks. You can follow the same process for any type of gulabjam. Make a ball, flatten it as we make pari for modak. Fill the stuffing and close it. If you don’t want stuffing then you can make regular gulabjam. Gulabjam have been rolled. You can make 6 gulabjam from 4 bread slices. Heat up sugar syrup. Oil is enough hot on medium heat. Drop gulabjam in oil and fry it. Fry gualbjam as we fry it regularly. Fry gulabjam on very low heat. Gulabjam should get even golden color. Gulabjam have got nice, even golden color. These have got very nice even color. Let’s take these out. These are even. Drop hot fried gulabjam directly in hot syrup. Sugar syrup should be hot while dropping gulabjam in it. So that the gulabjam syrup gets well absorbed. Soak gulabjam in syrup for al least 1 hour. Bread gulabjam are already. Looking yummy. Let’s cut 1 gulabjam. This gulabjam becomes nice and juicy. You can see the stuffing. It is fantastic. Stuffing gives nice taste to gulabjam. You just don’t feel that these gulabjam are made form bread. The syrup is well absorbed in the gulabjam. I have soaked gulabjam for just an hour. You can’t find whiteness of bread. These are nice and juicy. Do try this gulabjam for this gudhi padwa. If you try, take camera, click a snap, You can share it on [email protected] or on facebook page. You can like this video, comment. You can copy the links of these videos and share with your friends. You can share on facebook group if you have joined. You can subscribe MadhurasRecipe marathi channel if you haven’t subscribed yet. 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