Few Raisins for stuffing Sliced almonds for garnishing
Trim the edges of all the bread slices and set aside. Take sugar and ellachi put in a container, add water and heat it up until sugar dissolves completely and set aside.
Dip each bread slices in milk squeeze out excess milk and transfer it to the mixie, repeat this process for all the bread slices.Make a soft dough without apply too much pressure . ( add little milk if dough is little dry )
Make a small ball and roll smoothly.(Don't apply pressure while rolling and also dont roll them tight...the balls should be smooth).add one raisin in each jamun. Heat oil in a pan. When oil is hot drop few balls at a time, fry in low flame till golden brown.
Fry till golden brown and drain in tissue and immediately add the jamuns into the warm sugar syrup.Cover and let it rest for 2 hrs for the jamuns to absorb the sugar syrup well.
Garish with sliced almonds.
*Let the gulab jamuns remain soaked in the sugar syrup overnight. It will be more softer.