Different Gulab jamun Recipe!! Bread Gulab Jaamun

Ingredients:
For Gulab jamuns:
10-12 slices of white bread
Enough milk to soak the bread, approximately 100 ml
30-40 gm. finely chopped or coarsely grated nuts like almonds, chironji and cashew.
Fresh oil for deep frying (do not use oil that has been used before, it will make your gulab jamuns smelly. You can use ghee instead of oil, if you prefer.)

For Syrup
250 gm. granulated sugar
2 cups water
1/4 tsp. green cardamom powder
1 tsp. rose water or a few drops of rose essence

Instructions:
Making syrup:
Boil sugar with water until it has 1 thread consistency. When a drop of syrup is stretched between your forefinger and thumb, you get a single wire.
Add cardamoms and rose essence. Keep aside, warm, on the lowest setting of your stove.
Making gulab jamuns:
Soak the bread in milk until soft.
Drain and mash bread. It should be of soft dough consistency. If there is too much milk, squeeze some out before mashing.
Mix nuts thoroughly.
Make small balls by rolling a little dough between your palms. Size depends on your choice. A large marble size is nice. They double in size when soaked in syrup.
Heat oil to low-medium hot, not smoking hot or gulab jamuns will burn very quickly, specially bread ones.
Fry gulab jamuns in small batches, until they are dark brown in color.
Immerse immediately in syrup. They will absorb syrup and enlarge in size but remain floating.
Serve warm or cold.