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Gulab Jamun Nut Bread

Gulab Jamun Nut Bread: A Sweet Twist on Tradition

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Gulab Jamun Nut Bread is a delightful fusion that beautifully marries traditional Indian dessert flavors with the comfort of freshly baked bread.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Indian
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-purpose flour Can be substituted with whole wheat flour.
  • 1 cup Sooji/rava/semolina Ensure it is finely ground.
  • 1 cup Mawa/milk powder Dairy-free alternative: coconut milk powder.
  • 1 teaspoon Baking soda Ensure freshness.
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Cardamom powder Freshly ground preferred.
  • 1 cup Whole-milk yogurt Dairy-free alternative: almond yogurt.
  • 1/2 cup Oil Any neutral oil or melted coconut oil.
  • 1/4 cup Ghee Non-dairy alternative: vegetable oil.
  • 1 cup Sugar Alternative: brown sugar or coconut sugar.
  • 1 cup Whole milk Non-dairy alternatives can be used.
  • 1/2 cup Pistachios Alternatively, use almonds or cashews.
For the Syrup
  • 1 cup Sugar (for syrup)
  • 1 cup Water
  • 2 pods Green cardamom (crushed)
  • 5 strands Saffron strands Optional.
  • 1 tablespoon Rose water
  • 1 tablespoon Lemon juice

Equipment

  • Loaf Pan
  • Mixing bowls
  • whisk
  • Spatula
  • Pot

Method
 

Step-by-Step Instructions for Gulab Jamun Nut Bread
  1. Preheat your oven to 350°F (175°C) and gather all ingredients.
  2. In a bowl, mix all-purpose flour, semolina, milk powder, cardamom powder, baking soda, baking powder, and salt.
  3. In a larger bowl, whisk whole-milk yogurt, oil, ghee, sugar, and whole milk until smooth.
  4. Add dry ingredients to wet in two batches, stirring gently. Fold in chopped pistachios.
  5. Pour batter into a greased loaf pan and bake for 30 minutes at 350°F, then reduce to 325°F for 5-8 minutes.
  6. In a pot, dissolve sugar in water, then add green cardamom, saffron, rose water, and lemon juice; boil until slightly thickened.
  7. Once bread cools slightly, poke holes and pour 80% of the syrup over it. Garnish with remaining pistachios.

Nutrition

Serving: 1sliceCalories: 260kcalCarbohydrates: 42gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 14gVitamin A: 250IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Use precise measurements for the best texture. Store leftovers in an airtight container for up to 3 days.

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