Bread Jamun

There's this new trend- cooking out in the open, usually in an Indian village and posting the video to Youtube. The cook is often an older gentleman or lady and the recipe a modern one or a modern spin on a classic.

I must say - I like it! It's cute, seeing a villager make pizza or a sponge cake on an open fire, sitting on the ground and sharing a story or two.

My favorite is Mastanamma. The name is fun, and she's got the kind of aged, wrinkled face that the cameras love. The kind of face you'd look at it and imagine to be a repository of wisdom. I decided to try one of her easiest recipes- Gulab Jamun made with bread. Its ridiculously simple, takes 20 minutes tops. The only recommendations I have is to add a pinch of baking soda to the mix, fry the bread balls in ghee instead of oil, keep the sugar syrup bubbling when you add the fried balls to it and allow it to soak for at least 6 hours. It vastly improves the texture and taste. I won't type out the recipe because Mastanamma is here to demonstrate :)