{"id":169,"date":"2023-02-23T23:11:06","date_gmt":"2023-02-24T04:11:06","guid":{"rendered":"https:\/\/wordpress.kpu.ca\/foodhistory\/?p=169"},"modified":"2023-02-23T23:11:08","modified_gmt":"2023-02-24T04:11:08","slug":"gulab-jamun-its-not-a-doughnut","status":"publish","type":"post","link":"https:\/\/wordpress.kpu.ca\/foodhistory\/2023\/02\/23\/gulab-jamun-its-not-a-doughnut\/","title":{"rendered":"Gulab Jamun: It&#8217;s not a doughnut!"},"content":{"rendered":"<p>This sugary delight has been my obsession for as long as I can remember. As a child I have memories of my mom cutting this dessert smaller for me because it gave me so many cavities. Everyone in my family was aware that I was obsessed. I would try and sneak them into my mouth before my mom could catch me but often failed and this treat was the one way my grandpa could cheer me up when I was upset.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/wordpress.kpu.ca\/foodhistory\/files\/2023\/02\/640px-Gulab_Jaman.jpg\" alt=\"\" width=\"640\" height=\"480\"><\/p>\n<p>A bowl of Gulab Jamun. Miansari66. Gulab Jamun, 2011.<\/p>\n<p>Gulab jamun is a staple when it comes to Indian sweets. Although it is known to prominently be in Indian cuisine, it originated from medieval Persia. The name Gulab jamun translated into English is rose water plum. The original Persian dish was made with fried dumplings and rose water syrup.&nbsp; There is also a similar Arabic dessert named Luqmat-Al-Qadi. In medieval Iran, a similar dish was made from refined flour that was dipped in a sugary syrup and looked like a fritter. That dish was brought to India by the Central Asian Turkic invaders.&nbsp; &nbsp;Today, traditional Gulab Jamun is made from milk solids, flour, and a leavening agent. Then it is soaked in rose flavoured syrup.<\/p>\n<p>As this dessert has made its way to other countries there has been slight variations and known as different names. For example, in the Maldives it is known as gulab ki janu and in Bangladesh and Myanmar it is known as golap jam. The variation in the recipes can be the use of dry powered milk, dry nuts and spices and tomatoes to soak the Guklab Jamun in. A typical Gulab Jamun recipe looks like this:<\/p>\n<p><strong>You require the following ingredients to prepare yummy gulab jamun (30 servings) :&nbsp;<\/strong><\/p>\n<ul>\n<li>\u00bd tin (200 gm)Nestl\u00e9 Milkmaid<\/li>\n<li>2 cups (200 gm )Flour<\/li>\n<li>600gm, gratedPaneer or khoya<\/li>\n<li>200 gmSooji\/Rava<\/li>\n<li>1\u00bd tsp baking Powder<\/li>\n<li>1 tsp baking Soda<\/li>\n<li>Oil<\/li>\n<li>2 litres water<\/li>\n<li>1 kg sugar<\/li>\n<li>Cardamom powder<\/li>\n<li>Saffron<\/li>\n<\/ul>\n<p><strong>Method of preparation:<\/strong><\/p>\n<ul>\n<li>Boil sugar and water to prepare syrup, remember to do it properly on medium flame.<\/li>\n<li>Now remove the syrup from and add cardamom and keep aside to cool.<\/li>\n<li>In a mixing bowl put the flour, paneer or khoya whatever you have, sooji, Nestl\u00e9 Milkmaid, baking powder and baking soda. Knead everything gently.<\/li>\n<li>Now divide the mixture into 30-35 small portions and gently roll into round gulab jamuns. Fry in the oil at a very low flame till they turn light golden.<\/li>\n<li>Now pour all the fried gulab jamuns in the prepared sugar syrup, once all the gulab jamuns are in the sugar syrup, bring it to a boil for 20 minutes and remove from flame.<\/li>\n<li>Now garnish the sweet with strands of saffron and serve it warm, or cold<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/wordpress.kpu.ca\/foodhistory\/files\/2023\/02\/Just_a_step_away_-_Gulab_Jamuns.jpg\" alt=\"\" width=\"640\" height=\"480\"><\/p>\n<p>Dipping gulab jamun in sugary syrup. Mailz2kumar. A home made dish, 2012.<\/p>\n<p>This delicious treat has gained popularity beyond India. Some countries it is wildly known are Nepal, Pakistan, Mauritius, Fiji, the Malay Peninsula, Great Britain, South Africa, and the Caribbean countries of Jamaica, Trinidad and Tobago, Guyana, and Suriname.<\/p>\n<p>I think it has gained its popularity because of its addictive quality. Once you pick up one, you need to have more. The way the warm sugary syrup coats your tongue and the first initial pillowy bite is unforgettable. This dessert is used in all occasions. From birthday to weddings, you will see a nice pile of gulab jaman.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This sugary delight has been my obsession for as long as I can remember. As a child I have memories of my mom cutting this dessert smaller for me because it gave me so many cavities. Everyone in my family was aware that I was obsessed. I would try and sneak them into my mouth [&hellip;]<\/p>\n","protected":false},"author":316,"featured_media":168,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-169","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-published"],"splot_meta":{"author":"Amneet Goraya","license":"by","footer":"Agro & Food Processing. \u201cHistory of Gulab Jamun\u201d. https:\/\/brownhistory.substack.com\/p\/the-tale-of-gulab-jamun [accessed February 22, 2023]. Ansari, Nashwa. \u201cThe Tale of Gulab Jamun\u201d. https:\/\/brownhistory.substack.com\/p\/the-tale-of-gulab-jamun [accessed February 22, 2023]. Pal, Sanchari. \u201cThe Origin of Gulab Jamun: A Story of History, Tradition & Oodles of Sweetness!\u201d. https:\/\/www.thebetterindia.com\/159662\/gulab-jamun-india-food-history-news\/ [accessed February 23,2023]. Spidey, Foodie. \u201cFrom Persia to your plate- Tracing the origins of Gulab Jamun\u201d. https:\/\/www.cityspidey.com\/news\/15418\/from-persia-to-your-plate-tracing-the-origins-of-gulab-jamun [accessed February 22, 2023]. Times Food. \u201cThe untold story of Gulab Jamun\u201d. https:\/\/recipes.timesofindia.com\/articles\/features\/the-untold-story-of-gulab-jamun\/photostory\/65841340.cms [accessed February 22, 2023]."},"_links":{"self":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts\/169","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/users\/316"}],"replies":[{"embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/comments?post=169"}],"version-history":[{"count":2,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts\/169\/revisions"}],"predecessor-version":[{"id":171,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts\/169\/revisions\/171"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/media\/168"}],"wp:attachment":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/media?parent=169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/categories?post=169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/tags?post=169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}