Indian sweets

Last night I caught up with some old friends – doctors that I used to work with until 3 – 4 years ago. It was nice to find out how their lives were moving on in such interesting and positive ways. The addition of a cute and lively 18 month old running around keeping us all on our toes and the announcement of another pregnancy was the icing in the cake.

My friends are Indian and therefore the evening was a little foray into Indian cuisine and culture. Surprisingly the main dishes were very European in origin but the dessert were classically Indian and very tasty!

Tonight ate Jaleb for the first time. I am told that it is made by deep frying wheat flour and then then soaking the shapes in sugar syrup. My friend tells me that sometimes it can be placed in boiling milk and left to stand before eating. A chewy texture!


At the end of the evening, I was also given a tin of gulab janum another Indian sweet.


Wikipedia tells me that Gulab janum is a popular cheese-baseddessert, similar to a dumpling. It is made mainly from milk solids, traditionally from freshly curdled milk. These milks solids, known as khoya in India, 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 sugar syrup flavoured with green cardmon and rose water , kewra or saffron.

The term gulab jamun comes from Persian words gol (rose) and āb (water), referring to the rosewater-scented syrup, and Hindustani jamun, m., an Indian fruit with a similar size and shape.

I shall at some point be trying these out with the vanilla ice cream that is waiting patiently in my freezer.

I cannot wait!

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