Gulab jamun was first prepared in medieval India, derived from a fritter that Persian-speaking invaders brought to India. The word “gulab” is derived from the Persian words gul (flower) and āab (water), referring to the rose water-scented syrup. “Jamun” or “jaman” is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape. The Arab dessert Luqmat Al Qadi is similar to gulab jamun, although it uses a completely different batter. According to the culinary historian Michael Krondl, both Luqmat Al Qadi and Gulab Jamun may have derived from a Persian dish, with rose water syrup being a common connection between the two.
is a delicious soft and warm sweet to eat. Gulab jamun is a milk-solids based dessert. Gulab Jamun is originates from West Bengal in India. It is popular in countries of South Asia such as India, Sri Lanka, Nepal, Pakistan and Bangladesh.
It is made mainly from milk solids, traditionally from freshly curdled milk.Milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated ,in India and pakistan. These milk solids, known as khoya in Pakistan and India, are kneading into a dough, sometimes with a pinch of flour, and then shape it into small balls and deep fry at a low temperature of about 148 °C. The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water, kewra or saffron.
These days, gulab jamun mix is also commercially available. Gulab jamun is often served at weddings and birthday parties and it’s taste really makes people joyful.
When it makes at home fresh Gulab Jamun gives an enormous taste. Gulab jamun Recipe in urdu makes it easy to learn.
Gulab jamun Recipe in urdu