name | Gulab jamun |
---|---|
alternate name | Kala Jam, Waffle Ball |
country | Indian Subcontinent |
region | South Asia |
creator | Unknown |
course | Dessert |
served | Hot, cold, or room temp |
main ingredient | Khoya, saffron |
variations | Kala jamun |
calories | high calorie content |
other | }} |
Gulab jamun (, ) is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. It is made of a dough consisting mainly of milk solids, traditionally, khoya, an Indian milk product (buffalo milk) is rolled into a ball together with some flour and then deep fried. It is then put into in a sugar syrup flavored with cardamom seeds and rosewater, kewra or saffron. These days, gulab jamun powder is also commercially available, so the dessert can be prepared easily. Gulab jamun is common at weddings.
The term gulab jamun comes from Persian, gulab, "rose water" referring to the rosewater-scented syrup, and Hindustani jamun, m., "Syzygium jambolanum" (also jāmaṇ, m., from the Hindustani language), a South Asian fruit with a similar size and shape.
This is a cheese dessert which Kemalpaşa, a district in Bursa, is famous for. However, it's produced and marketed in other regions. The most striking characteristic of the dessert is that it is produced from cow's milk and cheese special to the region.
It is a dry dessert, known all over Turkey, which is produced with a special technique from a paste which is molded from flour, daily fresh unsalted cheese, semolina, egg, water and baking powder, which is then fried and boiled in sorbet. It can be eaten fresh, as a soft dessert, or dried. Kemalpaşa dessert can keep on the shelf for a year if it is wrapped and protected under non-humid conditions between 20-25 °C away from direct sun rays. The dry dessert is wrapped in packages consisting of 24-50 pellets and marketed. It is served with cream in winter and with ice cream in summer.
Category:Indian desserts Category:Pakistani desserts Category:Bihari cuisine Category:Pakistani cuisine Category:Punjabi cuisine Category:Sindhi cuisine Category:Pashtun cuisine Category:Balochi cuisine Category:Kashmiri cuisine Category:Mughlai cuisine Category:Bengali cuisine Category:Turkish cuisine Category:Turkish Cypriot cuisine Category:Bulgarian cuisine Category:Tunisian cuisine
az:Kamal paşa şirniyyatı bn:কালোজাম da:Gulab jamun de:Gulab Jamun es:Gulab jamun fr:Gulab Jamun hi:गुलाब जामुन it:Gulab jamun ml:ഗുലാബ് ജാമുൻ mr:गुलाबजाम no:Gulab jamun tr:Kemalpaşa tatlısı ur:گلاب جامنThis text is licensed under the Creative Commons CC-BY-SA License. This text was originally published on Wikipedia and was developed by the Wikipedia community.
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