Gulab Jamun is a round, deep purple-coloured sweet native to the Indian subcontinent. The rose (Gulab), known as the inflorescence in Hindi, is flavoured into the sugar syrup in which the spheres are served. Gulab jamun is typically produced with khoya, the remaining milk solids after the moisture of the milk has been dried up. Khoya, also known as Mawa, could be created from scratch or bought ready-made. Because making khoya from idea to implementation can be time-consuming, it can be swapped with a mix of milk powder and ghee if it is not readily available.
Gulab jamun is made by combining khoya with flour & baking powder and shaping it into round balls with a little milk. These dough balls are fried in oil or clarified butter before soaking in a sweetener made from bubbling sugar and water. To flavour, the syrup, rose water & cardamom powder are added.
As a garnish, slivered nuts such as almonds & pistachio nuts sometimes are topped over gulab jamun. Although gulab jamun is typically served hot, it is also kept in the fridge and eaten cold, sometimes with a scoop of vanilla ice cream, based on your choice. Gulab jamun is frequently found on the menus of Indian restaurants and can be found in sweet stores. It may also be found at Indian events such as weddings and pujas.
Origins – Luqmat al-qadi was developed in mediaeval Iran from a cake brought to India by Central Asian Turkic conquerors. Another theory holds that it was inadvertently prepared by the personal chef of Mughal emperor Shah Jahan.
It is a sweet confection or dessert that originated in the Indian subcontinent. It is a type of mithai that is widespread in India, Pakistan, Nepal, the Maldives (also known as Gulab ki Janu), Bangladesh, and Myanmar. It is India’s national dessert.
It is also common in countries with sizable South Asian populations, like Mauritius, Fiji, Gulf states, the Malay Peninsula, the United Kingdom, South Africa, and the Caribbean countries of Jamaica, Trinidad and Tobago. It is primarily made of milk solids, traditionally khoya, which is milk lowered to the consistency of a dough. Instead of khoya, modern traditional recipes for dried or ground milk. It is frequently topped with crisped nuts like almonds & walnuts.
Gulab jamun has about 175 calories. Carbohydrates account for 140 calories, proteins for ten calories, and fat for the remaining 25 calories. One Gulab Jamun offers about 9% of the daily total caloric intake requirement of a 2,000-calorie adult diet.
The calorie count in any dessert can quickly add up, so if you’re watching your weight, limit yourself to small portions at a time and reserve gulab jamun for special occasions.
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