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The post How to Make Gulab Jamun, the Indian Dessert Everyone Should Know appeared first on Taste of Home. Learn how to make gulab jamun, the popular Indian dessert flavored with rose water and ...
Gulab jamun (also spelled gulaab jamun; lit. ' Rose water berry ' or 'Rose berry') is a sweet confectionary or dessert, originating in the Indian subcontinent, and a type of mithai popular in India, Pakistan, Nepal, the Maldives and Bangladesh, as well as Myanmar.
Syzygium cumini, commonly known as Malabar plum, [3] Java plum, [3] black plum, jamun, jaman, jambul, or jambolan, [4] [5] is an evergreen tropical tree in the flowering plant family Myrtaceae, and favored for its fruit, timber, and ornamental value. [5] It is native to the Indian subcontinent and Southeast Asia.
The genesis of lyangcha actually goes back to a sweet maker in Burdwan (a district in West Bengal) who used to make Pantua (fried sweetmeat made of flour and milk solids dipped in sugar syrup) of huge sizes. Lyangcha – a sweetmeat in popular parlance – was created by the sweet makers of the region in Bengal.
The local cuisine also reflects its agrarian roots, featuring dishes made from fresh produce, dairy, and wheat. Popular foods include lassi, parathas, and sweets like gulab jamun and jalebi, which are widely enjoyed during festivals and family gatherings. Street food stalls further enhance the culinary landscape, particularly during the Urs ...
Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. [1] Upma originated from South India, and is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Telangana, [2] Karnataka, Maharashtra, and in Sri Lankan Tamil communities.
The Arabic word luqma (لُقْمَةٌ) (plural luqmāt), means morsel, mouthful, or bite. [5] [6] The dish was known as luqmat al-qādi (لُقْمَةُ ٱلْقَاضِيِ) or "judge's morsels" in 13th-century Arabic cookery books, [2] and the word luqma or loqma by itself has come to refer to it. [5]
Shawarma (/ ʃ ə ˈ w ɑːr m ə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levantine region during the Ottoman Empire, [1] [3] [4] [5] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit.