My condolences.

Comments

• shawn1122@sh.itjust.works ⁨2⁩ ⁨days⁩ ago

  Its a good yoke but coming at a South Asian person for the anglicized spelling of a South Asian word is the sugar syrup on the Gulab Jamun.

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  • Tar_alcaran@sh.itjust.works ⁨2⁩ ⁨days⁩ ago

    Mmmm Gulab Jamun. I should make that again. Thanks for making my clothes a size too small!

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  • Dis32@lemmy.world ⁨2⁩ ⁨days⁩ ago

    I’ve always wondered what Gulab Jamubun tastes like, is it like donut holes? Sweet, sugary? Might try it, also Jalebi.

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    • vivi@slrpnk.net ⁨2⁩ ⁨days⁩ ago

      I like the taste. It’s very soft and fully saturated with the sweet syrup. Not exactly like donut holes, hard to find a good comparison. Very soggy but in a good way.

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    • atomicorange@lemmy.world ⁨2⁩ ⁨days⁩ ago

      It reminds me a bit of tres leches cake, soft wet texture and very very sweet.

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    • Skullgrid@lemmy.world ⁨2⁩ ⁨days⁩ ago

      I’ve had it once, and similar dishes in turkish cuisine.

      It’s more like a mix between cake and cornbread, deep fried, soaked in milk and syrup.

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    • SexualPolytope@lemmy.sdf.org ⁨2⁩ ⁨days⁩ ago

      In general, Ghulab Jamun soft and soggy, full of sugary syrup. The exact taste, softness, sogginess etc. depends on where in India you’re trying it. Like most Indian desserts (or maybe even cuisine in general), it’s the name given to a diverse array of related desserts. They all have regional names, and are very similar but distinct. For example, in my hometown, it’s called Pantua, and it’ll be softer but less sweet than say in Western India.

      Same fo Jalebi (we call it Jilipi). It’s crunchy, and sweet, and a little sticky. One again , the sweetness varies a lot depending on where you are. I’ve also seen alternative kinds of flour being used to make the dough, which changes the taste a lot.

      Sorry if I wasn’t helpful, but it’s just very hard to explain how it tastes, because it depends on so many factors.

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