The sweets of India should be mentioned and Gulab Jamun’s name does not come on Juban… It cannot happen. In every celebration, small and small, this dessert adorns the plate and adorns. Whether it is a chance of marriage or a festival of festival…. Be it birthday celebration or sudden happiness in the house… Gulab Jamun makes every moment sweet. Some people have a habit of eating it daily. Their day is not complete without eating it. People of every class eat it with great fervor. Its taste is excellent, which also refreshes your mood.
However, have you ever wondered why this dessert was named Gulab Jamun? It has neither rose nor berries. So in today’s article, we will tell you in detail that the more sweet as its name and history, the more interesting it has been.
The roots of Gulab Jamun’s name are directly associated with Persian language. In Persian, rose means gul i.e. flower and now water i.e. rose water. Since, this dessert is served by immersing it in syrup and the fragrance of rose water was added to it, hence it was named “Gulab”. On the other hand, the fried bullets of the lost looks like black-purple berries fruit, so “berries” joined it. In this way Gulab Jamun became the world’s most famous dish of sweets.
Today, even though Gulab Jamun has become an integral part of Indian plates, it did not start from here. Historians say that this dessert came from Central Asia and Iran. From there, it reached India with Türkiye and Mughals. It is said that it was first prepared by a cook for Shah Jahan in the Mughal court. Shah Jahan tastes its taste so much that gradually it became famous in the entire Sultanate. Time passed and Gulab Jamun sat his place in every kitchen in India.
A funny story to Gulab Jamun also comes from Bengal. In the 19th century, when Lady Canning, wife of Governor General Lord Canning came to India, Halwai Bhim Chandra Nag, famous in her honor, made a new sweets. It was sweet cylinder shaped and extremely tasty. Everyone liked it so much that it came to be called “Ledicaini” in the name of Lady Canning. Even today, Ledicaini is made proudly in Bengal.
Gulab Jamun is not just with India and Persia. Sweets are eaten in many countries of the world. Türkiye’s “Tulumba”, Persian’s “Bamih” and Arab countries “Lukmat-al-Kadi” are known. There it is soaked in rose water or honey syrup, while in India, the syrup of sweet sugar is its identity.
In India too, many names and forms of Gulab Jamun are seen. In Bengal it is called “Pantua” or “Kalo Jam”. Gulab Jamun, a huge size Gulab Jamun, is famous in Jabalpur, Madhya Pradesh, who fills the entire stomach in a single piece. Somewhere it has a mild sweet taste, and somewhere a juicy in a thick syrup. Its form is different everywhere, but after hearing the name, water definitely comes on the tongue.
Even today, on a particular occasion, someone comes to the house and hot gulab jamun is served in front of him, then the smile comes on its own face. Its soft texture and succulent taste attracts everyone, small and big, old and children. If you also eat sweets
If you are fond of you, you can easily make it at home. Nowadays this readymate is also found in the market, which can be prepared by following some steps. So try this sweets at home on this Navratri and Diwali.
(Disclaimer: Here information provided here is based on beliefs and information. Read does not confirm any kind of recognition, information.)
