Gulab jamun

Gulab jamun is a fried sweet made from milk solids and soaked in rose-scented syrup, typical of the Indian subcontinent. It is one of the most widespread desserts in the region and is also found in Pakistan, Bangladesh, Nepal and among South Asian communities abroad.

History

The exact origin of gulab jamun is not documented. Some accounts place its emergence in medieval India during the Mughal Empire, when Persian influences mixed with local traditions. Others point to eastern India, in Orissa and Bengal, as a possible place of origin.

Its name combines Persian and Hindustani elements. "Gulab" comes from gul (flower) and āb (water), referring to the rose-water syrup, while "jamun" is the Hindustani name for Syzygium jambolanum, a fruit of similar size and shape known as Java plum. The dough is made from khoya, milk reduced to a soft paste, mixed with maida flour. The balls are fried in ghee or oil at low heat and then dropped into warm syrup.

The dessert is linked to the medieval Arab sweet luqmat al-qadi, which was also decorated with rose petals and soaked in rose syrup, although its batter was entirely different. Over time the recipe spread with South Asian diaspora communities and is now made in many countries with local variations.

Culture

Gulab jamun accompanies family and religious celebrations. It is served at weddings, birthdays and major festivals, and appears on tables for the Hindu festivals of Diwali and Ganesh Chaturthi as well as the Muslim celebrations of Eid al-Fitr and Eid al-Adha.

Regional variants are numerous. In Bengal the dish is called kalo jam or pantua, and from it comes ledikeni, reportedly created during a visit by Lady Canning. In Katangi, near Jabalpur, the jhurre ka rasgulla is made, several times larger than usual. In Rajasthan it is cooked in a gravy of spices, nuts and tomato as gulab jamun ki sabzi. In Arcot, near Vellore, the makkan peda is filled with dried fruit or nuts, and in Kumbakonam dry versions are coated in icing sugar and shredded coconut.

In Nepal it is known as lal mohan and sales rise during festivals such as Tihar and Dashain. It is a regular presence in sweet shops around the world.

Trivia