Talk:Gulab jamun

"Gulab" does not mean rose in Persian

Gulab means rosewater. Gul is rose, and ab is water. Also, the language is called Farsi.  :) I'll let someone else look for the source. (Or look for the source of the original post if you think what is said here is wrong) 94.202.194.48 (talk) 06:29, 22 February 2013 (UTC)

For the purposes of the Western world, "Farsi" and "Persian" are more or less interchangeable to the lay person when referring to that particular language. It has been argued by a number of scholars and academics, and has had a recent shift both inside and outside of Iran, that Persian is the more correct and culturally sensitive term. Further, Farsi is a dialect of the Persian sprachbund, which would include Dari and several other languages which share a degree of mutual intelligibility. Your statement is akin to claiming Awadhi is not Hindi, or that only people in France speak French; it is neither accurate nor inclusive of the diaspora.

You are correct that "gulab" is a compound noun in some Persian languages, including Farsi, meaning "rose water". However, in several languages in the Indian Subcontinent, it directly translates to "rose", and that should be taken into account in any changes. 2600:100B:B12B:BEAD:0:4E:C3F5:AB01 (talk) 05:36, 20 April 2022 (UTC)

WikiProject class rating

This article was automatically assessed because at least one WikiProject had rated the article as stub, and the rating on other projects was brought up to Stub class. BetacommandBot 18:03, 9 November 2007 (UTC)

Does the history section have any references?

120.60.128.172 (talk) 10:55, 25 July 2011 (UTC)

edit of July 27

I removed the recipe I've reproduced below in keeping with WP:NOTHOWTO, but I figured since someone went through the trouble of typing it out, I probably shouldn't just delete all that effort.

Ingredients

1 cup powdered milk
1/2 cup all purpose flour or rice flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough
Oil for frying

For the Sugar Syrup:
2 cups Sugar
1 cup water
4-5 cardamom pods
a few strands of saffron

Preparation

Make the dough by combining the milk powder, flour, baking soda, and butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion into a smooth ball between the palms. Place the balls on a plate. Cover with a damp, yet dry, kitchen towel.

Heat the oil on high and then lower the heat to medium. Slip the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan where they should not be moved. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 minutes, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.

If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.

The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Maple syrup

While it is true that Gulab Jamun could be prepared using maple syrup, traditional Gulab Jamun is not prepared using this ingredient and the use of this ingredient is not common. If we include maple syrup then we should also include all other possible variations (Gulab Jamun with grenadine or Gulab Jamun with whiskey for example). While these variations may well be delicious they are not components of the traditional food and are thus trivia. -Thibbs (talk) 16:27, 4 September 2008 (UTC)

Sweet balls

Does anyone have any expertise to lend to this article and its AfD? ChildofMidnight (talk) 20:55, 7 May 2009 (UTC)

Temperature

Can I ask someone to please clarify the frying temperature? 300 degrees is not a temperature until the system is identified as C or F. Thanks. Peridon (talk) 15:26, 22 April 2012 (UTC)

300 Celsius is hot, hot, hot! Your average domestic oven maxes out at about 250 °C, and most foodstuffs should be baked at 170-200 °C, where 200+ °C is usually not for long to avoid incineration. Deep frying is 175-190 °C (345–375 °F), so a gentle 300 °Fahrenheit is likely to be what the contributor meant, not that I have made gulab jamun, only gleefully consumed. Yum. Guffydrawers (talk) 19:52, 22 April 2012 (UTC)

Thanks for that. I'll look out for these - they sound rather tasty. Peridon (talk) 19:58, 22 April 2012 (UTC)

relationship

where on the spectrum does gulab jamun sit vis a vis rasgulla/ras malai? — Preceding unsigned comment added by 184.147.32.99 (talk) 20:27, 15 April 2014 (UTC)

The introductory section seems to have been hacked

Someone apparently had "fun" with the introduction, writing that gulab jamun is made of tobacco and cow dung. Would a knowledgeable person please fix it? I don't trust myself to get it right. Thanks. — Preceding unsigned comment added by 85.96.47.221 (talk) 12:36, 24 June 2015 (UTC)

* Thanks for that! I have edited out the vandalism from the article * Eruditely, 24.06.2015 @ 23:58 Eruditely (talk) 13:59, 24 June 2015 (UTC)

what centrl asian fritter?

in samosa it is stated that samsa of central asia became samosa of india, even though both dishes are totally different, one prepared when deep fried in ghee, another baked like a pie, now here it is suggested that some central asian fritter was brought to india, even though the preparation clearly states khoya/ local ingredient which is native to south asia as the main ingredient of the gulab jamun. rose sugar syrup is sited as persian influence even though persians use rose water not rose syrup, rose water was being used in india even in pre islamic periods and indian texts also state distillation of rose water. 60.54.13.118 (talk) 04:01, 22 January 2019 (UTC)

Gulag

What is it exactly? How is it made? 24.32.19.28 (talk) 05:49, 27 January 2023 (UTC)