When Persian food came to India around 1520 A.D., cooks integrated Hindi and Persian flavors. Gulab Jamun, our snack for this week, was one of the new creations. Gulab Jamun is thought to be a combination of luqmat at quad, a Persian and Mediterranean deep fried dough ball dipped in honey syrup and sprinkled in sugar, and a milk-based treat called, khoa, which was already popular in India. Gulab Jamun is a milk based fried dough ball with rose water sugar syrup.
The word “gulab” is derived from the Persian words “gol” which means flower and “ab” which means water, referring to the rose water syrup. “Jamun” is the Hundi-Urdu word for an Indian fruit the same size as the Gulab Jamun dough balls. Gulab Jamun has lasted hundreds of years and is now a popular street food in India, Nepal, Pakistan, Bangladesh and Myanmar. Learn more about the history of Gulab Jamun and how to make this interesting, delicious dessert!
Here’s The Recipe:
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