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Gulab jamun
Gulab jamun is a milk-solids-based dessert, popular in countries of South Asia such as India, Sri Lanka, Nepal, Pakistan and Bangladesh. It is also common in Mauritius and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname and Jamaica. In Nepal, it is widely known as ''lal mohan'', served with or without yogurt. It is made mainly from milk solids, traditionally from freshly curdled milk.
In India, milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated. These milk solids, known as ''khoya'' in India and Pakistan, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep-fried at a low temperature of about 148 °C. The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water, kewra or saffron. ''Gulab jamun'' is served at weddings and birthday parties, and is also available commercially, either in tins or as kits to be prepared at home.
==History==
Gulab jamun was first prepared in medieval India, derived from a fritter that Persian-speaking invaders brought to India. One theory claims that it was accidentally prepared by the Mughal emperor Shah Jahan's personal chef.〔
The word "gulab" is derived from the Persian words ''gol'' (flower) and ''āb'' (water), referring to the rose water-scented syrup. "Jamun" or "jaman" is the Hindi-Urdu word for ''Syzygium jambolanum'', an Indian fruit with a similar size and shape. The Arab dessert ''luqmat al-qadi'' is similar to gulab jamun, although it uses a completely different batter. According to the culinary historian Michael Krondl, both luqmat al-qadi and gulab jamun may have derived from a Persian dish, with rose water syrup being a common connection between the two.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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