Gulab Jamun is regarded as the most popular and delicious Indian dessert. However, this sweet dish is not of an Indian origin. Gulab Jamun is usually eaten after meals as a dessert. This particular delicacy is the most preferred one during festivals and weddings. Gulab jamun has gained immense popularity all over the globe. Thanks to its wonderful taste and unique presentation, this dessert is a delight for all sweet lovers. Gulab Jamuns are small deep-fried balls that are dipped in a sweet syrup. Gulab jamuns are golden brown in colour and are quite high on the sweetness because of the syrup. These days apart from the traditional version of Gulab jamuns many other different variations are also present.
According to theory, Gulab jamuns were originated in Persia which is now Iran. However, this wonderful dish made an entry in India from the Arabic dessert ‘Luqmat Al-Qadi’. Gulab Jamuns earned the top spot in the Indian dessert family during the Mughal era and since then have been unbeatable. Head to an Indian restaurant in Mount Waverley and binge on Gulab Jamuns.
Well, this dish has many tales attached to it. The preparation of Gulab Jamuns is also a worth telling episode. As per history, Gulab Jamuns were first just sprinkled with sugar syrup to add the sweet taste but steadily with new innovations these fried balls were dipped in sugar syrup. It is believed that Gulab Jamuns were initially regarded as the dish for royals and some also say that this dish came into being by accident!
Preparing perfect Gulab Jamuns is a difficult task to master. The balls need to be fried perfectly till they are golden brown or else they can get darker in their tone.
As per a well-known folklore, Gulab Jamun was first prepared by the chief Persian priest of Mughal king Shahjahan, the creator of one of the seven wonders, Taj Mahal. And at the time of Mughals ruling, it was introduced to the Indians, as a royal dessert. The word “Gulab” is derived from the Persian words Gul (flower) and db (water), referring to the rose water-scented syrup. “Jamun” is the Hindi word for an Indian fruit. As these sweet flitters are made similar size and shape of Janum, hence the name came Gulab Jamun. The Gulab Jamun originated from an Arabic dessert called Luqmat Al-Qadi . Originally, Luqmat Al-Qadi (the original dish) is made up of dough balls deep fried, soaked in honey syrup and sprinkled with sugar but in India, the recipe is different for preparing Gulab Jamun. Maybe the experiments were done by chefs of Mughal era and they eventually realized that balls made with Khoya tasted exceptional.
Ever heard of Gulab Jamun Ki Sabzi? It exists. Read the Recipe on Page 2
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