Gulab Jamun is one such sweet of India that is the smile of every celebration, the desire of every kitchen after a boring dinner! Its main ingredient is milk solids or Khoya.
The mithai has earned many variations and names for its family, like, Kala Jamun, Lal Mohan, Gulab Jam, Kalo Jam, Gulap Jam etc. This queen of sweets indeed deserves a separate blog of its own.
Know about aapka apna, purana aur gol-gol, Gulab Jamun:
1. Did you know that there is a highway in UP called the Gulab Jamun Highway! Why? It is half of the kilometre stretch along NH-24, and is dotted with shops of Gulab Jamun!
2. Considering the origin of Gulab Jamun, it is the sweet of the Indian Subcontinent. Nonetheless, more specifically, Medieval Iran is supposed to be the home (where this sweet was discovered) according to many theories.
3. According to some, Gulab Jamun was accidentally prepared by the Royal Chef of Shah Jahan (every great discovery ever, we tell ya!).
4. The word “Gulab” derives from the Persian word “Gol” (flower) and “Ab” (water), and “Jamun” is defined as a fried delicacy in sugar syrup.
5. There are many variations of Gulab Jamun in India. Kala Jamun is the most cherished one. Another loved variation is Brown Jamun.
6. Made with Nuts and Tomato Gravy is Gulab Jamun Ki Sabji: a variant from Rajasthan soaked in chashni or sugar syrup. Pantua, a Bengal version of it, is pretty much the same as regular ones.
8. Gulab Jamun is also served in Pakistan, Nepal, Bangladesh, Maldives and Myanmar.
9. There is something called World Gulab Jamun Day, widely agreed to be celebrated on 25 May of each year.
Gulab Jamun is a saviour when one sits to think deeply. “Are chota-chota, meetha-metha gulab jamun laaye do,” is all one craves after reaching an epitome of greetings in “door ke chacha ki behen ke pote ki shaadi!”
What's Your Reaction?
I believe in hard work and have excellent analytical skills and love to explore and learn new things which is essential for the development of the organisation and myself as an individual and the society at large.