Gulab jamun
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| This article is part of the series Indian cuisine |
| Preparation techniques and cooking items |
| Regional cuisines |
Punjabi – Mughlai – Rajasthani – |
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Goan – Gujarati – Maharashtrian/Marathi – |
Overseas – Historical – Jain (Satvika) – |
| Ingredients and types of food |
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Main dishes – Sweets and desserts – |
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Gulab jamun (gul-aab jaa-mun) is a popular Indian/Pakistani sweet dish made of fried dough (made of condensed milk solid and very little flour) in a sugar syrup flavoured with cardamom seeds and rosewater or saffron.
A similar Arabic dessert is lu'mat al-adi (Arabic for judge's bread). Like the Indian gulab jamun, rosewater syrup is often used; however, saffron syrup is not as common, while honey is often used.
[edit] Preparation
The preparation of the dough is fast, but during frying, if there is too much flour, the balls tend to break into crumbs, and the taste is not as good. In addition, when the dough is rolled into balls, they must be squeezed tightly to avoid cracks, otherwise they will fall to pieces in the fry-pan.
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[edit] References
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