It is said that the Gulab Jamun was first prepared in medieval India, derived from a fritter that Central Asian Turkic invaders brought to India. One theory claims that it was accidentally prepared by the Mughal emperor Shah Jahan’s personal chef.
The word “gulab” is derived from the Persian words Gul (flower) and Ab (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 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. source: Wikipedia
Gulab jamun is a sweet dish that brings pleasurable enjoyment through its soft spongy mouthwatering combination. Depending on your particular taste buds at the time, you can have a warmed gulab jamun with or without ice-cream, either way, you are sure to become addicted to its taste and flavour.
This delicious sweet dessert is readily accepted for any joyful occasion and always remains a lovely addition to a nice meal at home or when eating out.
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