Bowl of gulab jamun |
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| Origin | |
|---|---|
| Alternative name(s) | Kala Jam, Waffle Ball |
| Place of origin | Indian Subcontinent |
| Region or state | South Asia |
| Creator(s) | Unknown |
| Dish details | |
| Course served | Dessert |
| Serving temperature | Hot, cold, or room temp |
| Main ingredient(s) | Khoya, saffron |
| Variations | Kala jamun |
| Approximate calories per serving | high calorie content |
Gulab jamun (Hindi: गुलाब जामुन, Urdu: گلاب جامن, Marathi: गुलाबजाम, Kannada: ಜಾಮೂನು) is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. It is made of a dough consisting mainly of milk solids, traditionally, khoya, an Indian milk product (buffalo milk) is rolled into a ball together with some flour and then deep fried. It is then put into in a sugar syrup flavored with cardamom seeds and rosewater, kewra or saffron.[1] These days, gulab jamun powder is also commercially available, so the dessert can be prepared easily. Gulab jamun is common at weddings.
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), a South Asian fruit with a similar size and shape.
Contents |
Gulab jamun originates from an Arabic dessert, Luqmat Al-Qadi (Arabic for "the judge's bite"), that became popular in the Indian Subcontinent during the Mughal era. Rosewater syrup is often used; however saffron syrup and honey are also common. The dessert also became popular in Turkish-speaking areas, spreading to the Ottoman Empire.
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.
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 dough, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jamun, "black jamun". The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun with a Canadian flavour.
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.