Gulab Jamun is believed to have originated in India, somewhere around the medieval period but you will be shocked to know that your favorite sweet dish hails from Persia. This delicacy is very much similar to an Arabic dessert named Luqmat-Al-Qadi, which was introduced to India with the invasion of Mughal emperors. A theory also suggests that it was first prepared by the personal Persian chef of Shah Jahan but there is no evidence to support this theory.
If you ask a group of people what their favorite Indian dessert is, chances are, most of them will say - Gulab Jamun. Obviously, there is a good reason why Gulab Jamun is one of the most popular Indian treats today. Even more so, it’s clear why so many generations are enjoying it for centuries on end.
As the popularity of Gulab Jamun in India enhanced, people residing in various states started making modifications to it to suit local tastes. If the sweet white balls are sugar-coated before frying, they are known by the term ‘kala-jams’ and have a blackish color.
Desi Gulab Jamun is a highly delicious, milk-based sweet coming directly from the Indian subcontinent. The main ingredients here are milk solids (there are other things as well, though). They traditionally come from Khoya and they are basically a “soft dough” version of regular milk. Modern varieties of Gulab Jamun use powdered/dried milk rather than the Khoyan type but both types are equally popular. The dessert is also typically garnished with dried nuts (mostly almond) to boost the overall flavor.
Gulab Jamun can be eaten by everyone, although it is advised to pay attention to how much sugar you are consuming on a daily basis. You don’t want to go overboard there! Otherwise, Gulab Jamun is a specialty for everyone and it is equally enjoyed by both the young and the old. No exception there.
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