Gulab Jamun
Gulab Jamun
Gulab Jamun (pronunciation: /ɡʊlɑːb dʒɑːmun/) is a popular dessert in South Asia, particularly in India, Pakistan, Nepal, and Bangladesh. The name 'Gulab Jamun' comes from the Persian words 'Gulab' (rose) and 'Jamun' (berry), referring to the rose-scented syrup and berry-like size of the dessert respectively.
Etymology
The term 'Gulab Jamun' originates from the Persian language. 'Gulab' is derived from the Persian words 'gul' (flower) and 'ab' (water), referring to the rose-flavored syrup. 'Jamun' refers to a fruit of the same name, which is similar in size and shape to the dessert.
Ingredients
Gulab Jamun is made from milk solids, traditionally from freshly curdled milk. It is often garnished with dried nuts like almonds to enhance flavor. The milk solids are kneaded into a dough, shaped into balls, deep-fried and then soaked in a light sugary syrup flavored with green cardamom, rose water, saffron, and/or cinnamon.
Related Terms
- Milk Solids: The portion of dairy products which remains after the water content has been removed.
- Cardamom: A spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.
- Saffron: A spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus".
- Cinnamon: A spice obtained from the inner bark of several tree species from the genus Cinnamomum.
See Also
- List of Indian sweets and desserts
- List of Pakistani desserts
- List of Bangladeshi sweets and desserts
- List of Nepalese sweets and desserts
External links
- Medical encyclopedia article on Gulab Jamun
- Wikipedia's article - Gulab Jamun
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