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Gulab jamun
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==Origins== According to culinary historian Michael Krondl, 12th century [[Manasollasa]] mentions a recipe for fried fritter balls made of ''chenna'' cheese and rice flour and was soaked in cardamom-scented syrup, but this recipe did not use rosewater (gulab) syrup.<ref name="Michael2011">{{Cite book |last=Michael Krondl |url=https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA38 |title=Sweet Invention: A History of Dessert |publisher=Chicago Review Press |year=2011 |isbn=978-1-55652-954-2 |page=7-8|quote= "In another recipe he gives directions for a syrup-soaked fritter many modern Indians would recognize. To make it, the cook is told to curdle warm milk by adding buttermilk, then strain it to remove the liquid. (Nowadays this fresh cheese would be called chhana.) The resulting curds are then mixed with a little rice flour, formed into balls, and fried in ghee. Finally, they are soaked in syrup."}}</ref><ref name="Michael2014">{{Cite book |last=Michael Krondl |url=https://books.google.com/books?id=rAeAAwAAQBAJ&pg=PA7 |title=The Donut: History, Recipes, and Lore from Boston to Berlin |date=1 June 2014 |publisher=Chicago Review Press |isbn=978-1-61374-673-8 |pages=7–8|quote=To make it, you form balls out of a dough of fresh cheese curds mixed with rice flour, fry these in ghee, and then soak them in cardamom-scented syrup. I imagine the king feeding the morsels—tender, buttery, and dripping with the perfumed syrup—to his favorite as she lies resplendent on a silk-lined bed. Most of these fritters still exist and in more than one variation.}}</ref> The 13th century Arab dessert ''[[Loukoumades|luqmat al-qadi]]'' is similar in appearance to gulab jamun, although it is made of entirely different batter than gulab jamun but was soaked in rosewater-scented (gulab) syrup, the only Persian connection may be the common use of rosewater syrup.<ref>{{Cite book |last=Michael Krondl |url=https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA38 |title=Sweet Invention: A History of Dessert |publisher=Chicago Review Press |year=2011 |isbn=978-1-55652-954-2 |page=38|quote=A fitters of very similar appearance is made in the Middle East under the name Luqmat Al Qadi. It is conceivable that they both developed from an earlier Persian antecedent. Gulab comes from the Persian word for rosewater, while Jamun refers to a local fruit of roughly this size. The two batters are made entirely differently, though, so the only Persian connection may be the common use of rosewater syrup.}}</ref> Gulab Jamun emerged in medieval India during the [[Mughal Empire]], blending Persianate influence with local influences that eventually became gulab jamun.<ref>{{Cite book |last=Michael Krondl |url=https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA38 |title=Sweet Invention: A History of Dessert |publisher=Chicago Review Press |year=2011 |isbn=978-1-55652-954-2 |page=38 |quote=The two batters are made entirely differently, though, so the only Persian connection may be the common use of rosewater syrup... Gulab comes from the Persian word for rosewater, while jamun refers to a local fruit of roughly this size.}}</ref><ref>{{cite book |last=Elliott |first=Victoria Grace |title=Yummy: A History of Desserts (A Graphic Novel) |date=30 November 2021 |publisher=Random House Children's Books |isbn=978-0-593-12439-0 |page=28 |language=en }}</ref> The word "gulab" is derived from the [[Persian language|Persian]] words ''gul'' (flower) and ''āb'' (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.<ref>{{cite journal |last1=Banerjee |first1=Archana |last2=Dasgupta |first2=Nabasree |last3=De |first3=Bratati |date=May 2005 |title=In vitro study of antioxidant activity of Syzygium cumini fruit |journal=[[Food Chemistry (journal)|Food Chemistry]] |volume=90 |issue=4 |page=727 |doi=10.1016/j.foodchem.2004.04.033 }}</ref> Jamun is also defined as a fried delicacy in sugar syrup.<ref>{{Cite book |url=https://books.google.com/books?id=-cFcH2ZHWLcC |title=Indian Food Tradition A Historical Companion |last=Achaya |first=K. T. |year=1994 |publisher=Oxford University Press |isbn=978-019562845-6 |access-date=2019-01-29 }}</ref>
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