#gulabjamun #misty #dessertrecipe

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Today I made a quick and spongy gulab jamun misty recipe. #gulabjamun #dessertrecipe #stepbystep
Gulab jamun is a popular dessert that originated in the Indian subcontinent and is now enjoyed all over the world, especially in Pakistan, India, Bangladesh, Nepal, Myanmar and even Mauritius. The recipe I am sharing today is the one I grew up eating in my mom's house.
Traditionally, gulab jamun is made from khoya, a type of milk solid that is obtained by simmering milk until most of the water content has evaporated. The khoya is then kneaded with a small amount of flour and shaped into small balls, which are fried until golden brown.

Golapjam/Gulab Jamun is a very delicious milk-solid-based sweet. It is a very popular dessert across the South Asian countries. This Golap jam mainly known as Lalmohon in Bangladesh and it is very much loved by Bangladeshi people. In this video, I've shared the easy recipe of gulab jamun using milk powder. Hope you like the video.
Gulab jamun is a "mithai" or a proper confection. Unlike popular desserts like cakes or brownies, mithai is meant to be eaten in small portions and is usually very sweet and heavy. My recipe is modified so it is NOT too sweet and heavy, but even then, 2 balls are quite satisfying as a dessert.

INGREDIENTS NEEDED

This recipe is an easier take on gulab jamun without compromising on the taste and texture. Here's what you will need:

Ingredients

1 cup powpder Milk
1 tspn Baking Powder
2-3 tbsp All Purpose Flour
2 tsp Butter/Ghee
1 Egg
1 cup Sugar
2 cup Water
Oil

1. Make the dough:
You will mix together the wet and dry ingredients separately and then add them to each other to form a dough. Knead it with clean hands for 1-2 minutes. It will feel quite soft and oily, don't worry. Refrigerate the dough for 20 minutes, and then knead it again for a few minutes until it feels smooth and soft, and has no lumps in it.
Kneading the dough is important to ensure the smooth soft texture of gulab jamun. If it feels like the dough is dry and not holding together, add a little milk and see if the consistency improves. If it feels like the dough is too wet or sticky, try refrigerating it for longer and the texture should improve.

2. Form balls
Now you will divide the dough into 20g balls - this recipe should make 12 gulab jamun. These are quite small, about the size of a large grape.
you need to make sure the balls are perfectly rolled and don't have any cracks in them. If the balls have cracks, the gulab jamun will fall apart during frying.
The best way to form the balls is by gently rolling between your palms, applying a little bit of pressure to bind the dough. Then you alternate between just rolling with no pressure and applying a bit of pressure until you get a smooth ball. You can do it with practice!

3.Fry the gulab jamun
You want the oil to be medium hot, not hot-hot. To test, drop a small piece of dough into the oil - it should take ~5 seconds to rise to the surface. If it takes longer, the oil isn't hot enough. If it takes less time, it's too hot. Once the oil is at the right temperature, turn the heat to medium low.
Carefully drop them into the oil, and then gently roll them around while frying so then brown evenly on all sides. 
Fry for at least 4 minutes until the gulab jamun are a deep golden (almost brown) color.

4. Make the sugar syrup
While you are frying the gulab jamun, start making the syrup in another pot or saucepan. Mix all the ingredients and simmer on medium heat until the sugar dissolves. Then turn off the heat.

5. Soak the gulab jamun
Transfer the fried gulab jamun to the syrup. Swirl the pot to coat the gulab jamun on all sides, then cover and let sit for a minimum of 30 minutes. This is when the gulab jamun will soak in the syrup, become larger in size, and soft and squishy inside!

6. Serve & enjoy!
These are best when still warm!

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