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.
In general, Gulab Jamun is 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 a common name given to a diverse array of related desserts. (Mostly by foreigners. In India, we usually use the regional names.) 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. Once again , the sweetness varies a lot depending on where you are. It’s usually made from fermented wheat flour. I’ve also seen different 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.
Nah mate, you’re fine, it’s actually helpful tbh lol. I guess it would make sense there’d be different varieties of the same dessert just dependent on region. It seems easy enough to make, looks like I know what to make for my next baking mission heh.
I’ve always wondered what Gulab Jamubun tastes like, is it like donut holes? Sweet, sugary? Might try it, also Jalebi.
It reminds me a bit of tres leches cake, soft wet texture and very very sweet.
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.
Intriguing, I like anything sweet so I’ll try making it 👍🏽
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.
In general, Gulab Jamun is 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 a common name given to a diverse array of related desserts. (Mostly by foreigners. In India, we usually use the regional names.) 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. Once again , the sweetness varies a lot depending on where you are. It’s usually made from fermented wheat flour. I’ve also seen different 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.
Nah mate, you’re fine, it’s actually helpful tbh lol. I guess it would make sense there’d be different varieties of the same dessert just dependent on region. It seems easy enough to make, looks like I know what to make for my next baking mission heh.
I always hated jalebi but I noticed that people that try it later in life (after childhood) usually love it.