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 Gulab Jamun |
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| Origin | |
|---|---|
| Place of origin | India |
| Region or state | South Asia |
| Dish details | |
| Course served | Dessert |
| Main ingredient(s) | Khoya, saffron |
| Variations | Kala jamun |
Gulab jamun (Hindi: गुलाब जामुन, Urdu: گلاب جامن) is a dessert which is popular throughout the Indian Subcontinent made of a dough consisting mainly of milk solids (often including double cream and flour) in a sugar syrup flavored with cardamom seeds and rosewater or saffron.
The term gulab jamun comes from Persian, gulab, "rosewater" referring to the rosewater-scented syrup, and Hindi jamun, m., "Syzygium jambolanum" (also jāmaṇ, m., from Hindi), a South Asian fruit with a similar size and shape.
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History
Gulab Jamun is an Arabic dessert Luqmat Al Qadi (Arabic for judge's bite) that became popular in the Indian Subcontinent during the Mogul rule. Rosewater syrup is often used; however saffron syrup and honey are also common. To Greeks this desert is known as Loukoumades and prepeared with a slightly different spices.
Consumption customs
Gulab Jamun is most often eaten as a dessert, and usually eaten at festivals or major celebrations, such as marriages, Diwali (the Indian festival of light) and the muslim celebrations of Eid Al Fitr and Eid Al Adha. There are various types of Gulabjamun and every flavour has its own taste.
Variants
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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".
Kemalpaşa Dessert (Kemal Pasha Dessert)
This is a cheese dessert which is famous for Kemalpaşa, a district in Bursa although it’s produced and marketted in some regions. It is known as Kemalpaşa Dessert. the most striking characteristic of the dessert is that it is produced from milk and cheese special to the region.
It is a dry dessert which is produced according to its special technique from the paste molded with flour, daily fresh unsalted cheese, semolina, egg, water and baking power. Kemalpaşa dessert can be held on the shelf for a year if it is protected under unhumid conditions between 20-25 C away from direct sun rays as wrapped. The dry desserts sorbeten later are wrapped as packages consisting of 24 - 50 pellets and marketed. On the wrap the recipe and info about the dessert exist.
It is known all over the Turkey and eaten with relish.It is made by frying the paste prepared with flour,semolina,unsalty cheese,egg,water and baking powder after shaped out. The double baked dessert bides for 6- 12 months but local people prefer to consume soft single baked dessert. After boiled up in sorbet it is served with cream in winter and with ice cream in summer. The characteristic of the dessert is that it is produced from cheese made of the milk coming from the cows fed in Mustafakemalpaşa district.
See also
Further reading
- Ajanta: Regional Feasts of India By Lachu Moorjani ISBN 1-58685-777-0
External links
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