"Gulab Jamun" is a traditional Indian dessert, which is usually served in a sugar syrup. This dish gained popularity in the Indian subcontinent during the Mughal times. The word "gulab" translates from Persian as a "flower water". Rose water was often used for cooking delicacies, which gave the dishes a special flavor.
It is believed that the recipe of Gulab Jamun, once borrowed from the Persians, was slightly modified. According to one legend, the Indian version of the delicacy was developed by the Chef of Shah Jahan, known for the construction of Taj Mahal in the memory of one of his wives. So, instead of the usual dough, khoya was used. This product is obtained by boiling milk. In Europe, as a rule, khoya is replaced by dry milk.
There is also a popular variant of Gulab Jamun cooked of curd cheese, called "Ledikenny" (borrowed from Lady Canning). For the first time it was prepared by the court Chef Bhim Chandra Nag in the mid-nineteenth century for the wife of the Governor-General of India, Charles John Canning.
In its form Gulab Jamun resembles a fruit of an exotic tree Jambolan, hence the second half of the name of the dessert "jamun", in Hindi and Urdu means Jambolan. Sweet dough balls are fried in a ghee butter, which gives them a golden color, and then soaked in a sugar syrup.
We invite you to the Indian restaurant “Talk of the Town” to try this traditional delicacy!