Gulab jamun
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 Bowl of gulab jamun |
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| Origin | |
|---|---|
| Alternative name(s) | Lal Mohan, Kala jam, waffle ball |
| Details | |
| Course | Dessert |
| Serving temperature | Hot, cold, or room temp |
| Main ingredient(s) | Khoya, saffron |
| Variations | Kala jamun |
Gulab jamun (Kannada: ಜಾಮೂನು,Tamil: குலாப்ஜாமுன்), is a popular cheese-based dessert, similar to a dumpling, popular in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. In Nepal it is widely known as Lalmohan, served with or without yogurt, and is a popular dessert on all occasions. It is made mainly from milk solids, traditionally from freshly curdled milk. These milks solids, known as khoya in India, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep fried at a low temperature of about 148°C.[1] The balls are then soaked in a light sugar syrup flavored with green cardamom and rosewater, kewra or saffron.[2] These days, gulab jamun mix is also commercially available. Gulab jamun is often served at weddings and birthday parties.
The term gulab jamun comes from Persian, gulab, "rose water" referring to the rosewater-scented syrup, and Hindustani jamun, m., Syzygium jambolanum (also jāmaṇ, m., from the Hindustani language), an Indian fruit with a similar size and shape.
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History [edit]
Gulab Jamun is a dessert common in the countries of the Indian subcontinent. The Persian word Gulab (گلاب) means rose, as rosewater syrup is often used, although saffron syrup and honey are also common. Jamun may refer to the jambul fruit, which is usually of a similar size to pieces of the dessert.[3] There are various claims regarding the originator of the dish, with some saying a Sikh chef named Sajjan Dhillon first prepared it as a delicacy for the king of Punjab. The dessert also became popular throughout the Ottoman Empire.
Consumption customs [edit]
Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages, Diwali (the Indian festival of light) and the Muslim celebrations of Eid ul-Fitr and Eid al-Adha. There are various types of gulab jamun and every variety has a distinct taste and appearance.
Variants [edit]
Gulab jamun gets its brownish red color because of the sugar content in the milk powder or khoya. In other types of gulab jamun, sugar is added in the batter, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jam, "black jam". The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun with a Canadian flavour. Homemade Gulab Jamun is usually made up of powdered milk, a pinch of all-purpose flour (optional), egg, baking powder and butter; kneaded to form a dough, molded into balls, deep fried and dropped into simmering sugar syrup.
Kemal Pasha dessert [edit]
Kemal Pasha dessert (Turkish: Kemalpaşa tatlısı) is a dish that is very similar to gulab jamun. It originates from the district of Kemalpaşa, Bursa, in Turkey. Traditionally it is made using a cheese variety that is particular to the region.
The dessert is prepared from a dough of flour, unsalted cheese, semolina, egg, water and baking powder. The dough is formed into small balls that are fried and then boiled in syrup. It can be eaten fresh or dried. In dried form it is often packaged in boxes of 24-50 portions. It is served with cream in winter and with ice cream in summer.
See also [edit]
References [edit]
- ^ Marty Snortum, Lachu Moorjani (2005). Ajanta: regional feasts of India. Gibbs Smith. p. 17. ISBN 1-58685-777-0.
- ^ shraddha.bht. "Gulab Jamoon". Konkani Recipes. Retrieved 25 May 2010.
- ^ Sweet Invention: A History of Dessert.
Further reading [edit]
- Lachu Moorjani (2005). Ajanta: Regional Feasts of India. Salt Lake City, UT: Gibbs Smith. ISBN 1-58685-777-0.
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