Take 6 slice of bread and break them. Add in a grinder jar.

Add seeds of 3 green cardamoms.

Grind to a fine texture.

Now take the ground bread in a mixing bowl or pan

Add 5 to 6 tbsp milks in parts.

Begin to mix and bring the mixture together. Add milk as required. Overall I used 6 tbsp of milk. You can add 5 to 6 tbsp of milk depending on the type of bread used.

Just bring the whole mixture together so that it binds well. Do not knead. Cover and keep aside. If you knead them the jamuns will become hard.

Now pinch small amount or medium sized balls from the dough. Flatten them gently.

Gently roll to from a neat ball. Prepare all the jamuns this way. Cover and keep aside. Do not apy too much pressure when rolling into balls.

In another pan take 1 cup sugar and 1/2 cup water.

Keep the pan on a low flame. Stir so that all the sugar melts.

On a low to medium flame cook the sugar syrup. Stir occasionally.

Cook the sugar syrup till you get a half stirring consistency in it. The syrup should feel sticky and not watery.

Switch off the flame and add few drop of lemon juice to prevent Crystallisation.

Gently place the jamun balls in the oil, fry at a low medium to medium flame. Add the jamuns balls for frying as per the pan size. Do not over crowd the kadai.

Only when the jamuns have become pale golden, then turn them.

Keep on turning and rotating them often for even frying.

Fry till they turn golden.

Then remove place them on kitchen paper towels.

The sugar syrup should be hot Or warm when you add the gulab jamuns in it.

After a few seconds when the jamuns are still hot, place them in the sugar syrup. Gently shake the pan pour the sugar syrup on top of the gulab jamuns Or turn over each jamun after a few minutes. Fry the remaining bread jamuns and then place them in the sugar syrup for soaking for couple of hours.

Serve them garnished with some almond or pistachios or as is it