Gulab Jamun, a popular dessert in South Asia, has found its way to the hearts (and stomachs) of Malaysians. Originating from the Indian subcontinent, this sweet treat is a common feature in Malaysian Indian cuisine, particularly during festive celebrations.
Gulab Jamun in Malaysian Cuisine
In Malaysia, Gulab Jamun is often served at Indian restaurants and is a favourite dessert at Indian weddings and festivals such as Deepavali. The dessert’s sweet, syrupy taste and soft texture make it a hit among Malaysians of all ages.
Making Gulab Jamun
Gulab Jamun is made from a dough of milk solids, traditionally khoya, which is kneaded into a dough, shaped into balls, and deep-fried to a golden brown. The fried balls are then soaked in a sugar syrup flavoured with cardamom, rosewater, or saffron. The result is a deliciously sweet and rich dessert that is both soft and juicy.
Conclusion
Gulab Jamun is more than just a dessert; it’s a symbol of cultural exchange and shared love for food between Malaysians and the Indian community. Its presence in Malaysia is a testament to the country’s rich multicultural culinary landscape.
Article curated by Suwaytha Gopal
