History of Gulab Jamun

-

History of Gulab Jamun


Gulab jamun is a sweet confectionery or dessert, originating in the Indian subcontinent, and a type of mithai popular in India, Bangladesh, Nepal, Pakistan, the Maldives, as well as Myanmar. It is also common in nations with substantial populations of people with South Asian heritage, such as Mauritius, Fiji, Gulf states, the Malay Peninsula, United Kingdom, United States, Canada, South Africa, and the Caribbean (Jamaica, Trinidad and Tobago, Guyana, Suriname).

Gulab jamun topped with rose petals

It is made mainly from milk solids, traditionally khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried or powdered milk instead of khoya. It is often garnished with dried nuts, such as almonds and cashews, to enhance flavour.

According to culinary historian Michael Krondl, 12th-century Manasollasa mentions a recipe for fried fritter balls made of chenna cheese and rice flour and soaked in cardamom-scented syrup, but this recipe did not use rosewater (gulab) syrup. The 13th century Arab dessert luqmat al-qadi is similar in appearance to gulab jamun, although it is made of entirely different batter from gulab jamun but was soaked in rosewater-scented (gulab) syrup, the only Persian connection may be the common use of rosewater syrup. Gulab Jamun emerged in medieval India during the Mughal Empire, blending Persianate influence with local influences that eventually became gulab jamun. The word "gulab" is derived from the Persian words gul (flower) and ฤb (water), referring to the rose water-scented syrup, and "Jamun" or "jaman" is the Hindi word for Syzygium jambolanum, an Indian fruit with a similar size and shape, commonly known as black plum. Jamun is also defined as a fried delicacy in sugar syrup.

Comments

Post a Comment

Popular posts from this blog

Fluffy Egg Omelet

-
Fluffy Egg Omelet Recipe Food is our common ground, a universal experience Table of contents Indroduction  Ingredients  Instructions  Settings & occasions  Nutrition data Health Benafits  Allergic warning  History of Omelette  Frequently asked questions  Cooking Bloopers Indroduction   A fluffy egg omelet is the ultimate breakfast comfort food - light, airy, and packed with flavor. Unlike a flat or dense omelet, a fluffy one feels soft like a pillow, melting in your mouth with every bite. Whether you’re making it plain or filling it with cheese, veggies, or meats, mastering the art of the fluffy omelet can turn an ordinary breakfast into something special. ๐ŸŒŸ What Makes an Omelet Fluffy? The secret lies in beating the eggs well to incorporate air and cooking them gently on low heat. Some people also separate the whites and yolks, whisking the whites to soft peaks before folding them back in. This technique traps air, giving that irresisti...
Read more

History of Ice Cream

-
 Ice Cream   Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable as its temperature increases. Vanilla ice cream served with whipped cream, chocolate sauce and a wafer Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts - such as cake or pie - or used as an ingredient ...
Read more

History of Noodles

-
 Noodles  Noodles are a type of food typically made from unleavened dough which is rolled flat and cut, stretched, or extruded into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine. Italian noodles are known as pasta, while Chinese noodles are known by a variety of different names as there is no single unifying concept or terminology for "noodles" within Chinese culture. Additionally, many Chinese foods labeled as "noodles" in the English language are not made from dough but are called "noodles" because they serve a similar culinary role to dough-based noodles. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. T...
Read more

Poached egg

-
 Poached egg A poached egg is an egg that has been cooked outside the shell by poaching (or sometimes steaming). This method of preparation can yield more delicately cooked eggs than higher temperature methods such as boiling. Poached eggs can be found in several dishes. Poached eggs Preparation   An egg being slowly poured into a ring mould in a pot of simmering water The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft. The ideal poached egg has a runny yolk, with a hardening crust and no raw white remaining. In countries that mandate universal salmonella vaccination for hens, eating eggs with a runny yolk is considered safe. Broken into the water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk. A chicken egg contains some egg white that may disperse into the poaching...
Read more

National Foods Around the World

-
National Foods Around the World ๐ŸŒŽ๐Ÿด Food is the language of love, culture, and heritage. Every nation has a dish that represents its people sometimes officially declared, other times embraced by tradition. These “national foods” are more than recipes; they’re edible stories of agriculture, geography, and history. National Foods by Country 1. Italy – Pizza & Pasta ๐Ÿ•๐Ÿ 2. India – Biryani ๐Ÿ› 3. Japan – Sushi ๐Ÿฃ 4. Mexico – Tacos ๐ŸŒฎ 5. France – Coq au Vin ๐Ÿท๐Ÿ— 6. China – Peking Duck ๐Ÿฆ† 7. USA – Hamburger ๐Ÿ” 8. Brazil – Feijoada ๐Ÿซ˜๐Ÿฅฉ 9. Spain – Paella ๐Ÿฅ˜ 10. Thailand – Pad Thai ๐Ÿœ 11. Turkey – Dรถner Kebab ๐Ÿข 12. South Korea – Kimchi ๐Ÿฅฌ 13. Russia – Borscht ๐Ÿฒ 14. Greece – Moussaka ๐Ÿฅ’๐Ÿ– 15. Ethiopia – Injera with Doro Wat ๐Ÿซ“๐Ÿ— 16. Germany – Bratwurst with Sauerkraut ๐ŸŒญ 17. Argentina – Asado (BBQ) ๐Ÿ”ฅ๐Ÿฅฉ 18. Lebanon – Hummus & Falafel ๐Ÿง† 19. United Kingdom – Fish & Chips ๐ŸŸ๐ŸŸ 20. Indonesia – Nasi Goreng ๐Ÿณ๐Ÿš 21. Philippines – Adobo ๐Ÿ– 22. Vietnam – Pho ๐Ÿœ 23. Morocco – Couscous wi...
Read more

History of Pizza

-
Pizza  The history of pizza began in antiquity, as various ancient cultures produced flatbreads with several toppings. Pizza today is an Italian dish with a flat dough-based base and toppings, with significant Italian roots in history. A precursor of pizza was probably the focaccia, a flatbread known to the Romans as panis focacius, to which toppings were then added. Modern pizza evolved from similar flatbread dishes in Naples, Italy, between the 16th and mid-18th century. The word pizza was first documented in 997 CE in Gaeta and successively in different parts of central and southern Italy. Furthermore, the Etymological Dictionary of the Italian Language explains the word pizza as coming from dialectal pinza, 'clamp', as in modern Italian pinze, 'pliers, pincers, tongs, forceps'. Their origin is from Latin pinsere, 'to pound, stamp'. Orgin   A fresco depicting an "adorea" style flat bread with various ingredients, from Pompeii An illustration of a Ro...
Read more

Kitchen Cooking Time Safety

-
Kitchen Cooking Time Safety: Tips to Avoid Accidents and Ensure a Safe Cooking Experience The kitchen is the heart of the home, where delicious meals are prepared and memories are made. However, it can also be a hazardous place if safety precautions are not taken seriously. One of the most critical aspects of kitchen safety is managing cooking time effectively. Whether you’re a seasoned chef or a novice cook, understanding how to handle cooking times can prevent accidents, reduce risks, and ensure a smooth cooking process. In this blog post, we’ll explore essential tips for kitchen cooking time safety, helping you create a safer and more efficient cooking environment. Why Cooking Time Safety Matters Cooking time safety is crucial for several reasons: 1.Prevents Overcooking and Burns: Leaving food unattended for too long can lead to overcooking, burning, and even fires. 2.Reduces the Risk of Foodborne Illnesses: Cooking food for the right amount of time ensures that harmful bacteria a...
Read more

History of Omlete

-
  History   An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs (usually chicken eggs), fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. Browned omelette with herbs The earliest omelettes are believed to have been cooked in ancient Persia According to Breakfast: A History, they were "nearly indistinguishable" from the Iranian dish kookoo sabzi, a Persian version of a frittata. According to Alan Davidson,the French word omelette (French: [ษ”m.lษ›t]) came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Mรฉnagier de Paris (II, 4 and II, 5) in 1393. Rabelais (Gargantua and Pantagruel, IV, 9) mentions an homelaicte d'oeufs,Olivier d...
Read more

History of kimchi

-
History of kimchi  Kimchi (/หˆkษชmtสƒiห/; Korean: ๊น€์น˜; RR: gimchi; pronounced [kim.tษ•สฐi]) is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood).Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. Clockwise from top left:  kkakdugi ,  pa -kimchi ,  yeolmu -kimchi ,  dongchimi ,  nabak -kimchi ,  mul -kimchi There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include baechu-kimchi, kkakdugi, chonggak-kimchi, and oi-sobagi. Traditionally, winter kimchi, called gimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing...
Read more

Spinach, Feta, and Mushroom Omelet

-
Spinach, Feta, and Mushroom Omelet Recipe Food is our common ground, a universal experience Table of contents Indroduction  Ingredients  Instructions  Settings & occasions  Nutrition data Health Benafits  Allergic warning  History of Omelette  Frequently asked questions  Cooking Bloopers Indroduction   A delicious and nutritious breakfast recipe that combines the flavors of spinach, feta cheese, and sautรฉed mushrooms, all wrapped up in a fluffy egg omelet. Perfect for a healthy and satisfying start to your day  Ingredients   2 eggs 1 tablespoon butter 1/4 cup chopped fresh spinach 1/4 cup crumbled feta cheese 1/2 cup sliced mushrooms (button or cremini) Salt and pepper to taste Instructions 1. Beat eggs in a bowl with a pinch of salt and pepper. 2. Heat butter in a non-stick pan over medium heat. 3. Add sliced mushrooms and cook until they release their moisture and start to brown. (Don't overcook the mushrooms, they should stil...
Read more

 

All Blogs


In Aloka Explorer, you can collect points by completing fun foodie tasks like cooking, uploading food images, and joining events. As you earn more points, you can rise to become a true Foodie Master! Best of all, your points can even be withdrawn as real cash, making your foodie journey both exciting and rewarding. 



Leaderboard

Rank Members Foodie Points
1st Sofiya 438k
2nd Mei 389k
3rd Aishia 343k
4 Amara 277k
5 Aishia 219k
6 Fatima 160k
7 Isabella 152k
8 Priya 125k
9 Zara 117k
10 Lucia 97k

Which taste do you enjoy the most?

Which taste do you enjoy the most?