gulab jamun

[goo-lob jo-moon]

noun

1. a dessert originating in South Asia, typically made from a dough of milk solids, flour, and ghee that is shaped into small balls and deep-fried, then soaked in a sugar syrup flavored with cardamom and rose water.

Word History and Origins

Origin of gulab jamun¹

First recorded in 1915–20; from Hindi gulāb jāmun, jāman, literally “rose berry, rose water berry,” ultimately from Persian gol “flower” + āb “water” + Hindi jāmun “black plum”; julep ( def. )

Example Sentences

In her recipe for classic Gulab Jamun, Selvaraju starts with whole milk, ghee and milk powder, which are mixed and combined in a heated nonstick pan to create a thick paste.

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The finished Gulab Jamun can be garnished with pistachios and rose petals — or scoops of vanilla and pistachio-flavored ice cream.

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According to Selvaraju, “the key to victory” when making Gulab Jamun is taking your time to fry each dough ball and making sure it has plenty of time to soak in the syrup.

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“For me, the best type of Gulab Jamun gives way without any sort of resistance when you press down on it with a spoon. The inside is nice and tender and fully soaked through the middle.”

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“Also, it’s true, you have to go low and slow with Gulab Jamun to make sure that it gets cooked all the way to the center. It’s very tempting to put it in very hot oil because you get that beautiful, deep, golden brown color pretty quickly. But it does require a bit of patience. Let the Gulab Jamun soak in that oil like they’re at the spa. Take your time, don’t rush the process.”

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