The Dream of an Empress

Once upon a time, in the opulent era of the Mughal Empire, there lived a wise and benevolent Emperor named Shah Jahan, and his beloved Empress, Mumtaz Mahal. The couple shared a deep and passionate love that was the envy of all who beheld it.

One moonlit evening, as Shah Jahan and Mumtaz Mahal strolled through the fragrant gardens of the royal palace, the Empress shared a dream that had filled her heart. She described a dessert so divine and enchanting that it could transport one's senses to a realm of pure bliss. She named it "The Empress's Dream," envisioning a delicacy that would captivate the palates of all who tasted it.

Inspired by Mumtaz Mahal's dream, Shah Jahan summoned his most talented royal chefs to create this extraordinary dessert. They scoured the royal kitchens, gathering the finest ingredients from far and wide to bring the Empress's Dream to life.

The original Mughlai recipe of Gulab Jamun: The Empress's Dream called for the following ingredients:

For the Gulab Jamun:

• 250 grams khoya (reduced milk solids)
• 125 grams chenna( Indian curd cheese)
• 2 tablespoons all-purpose flour
• 125 gms of Jamun (Indian black berry) pulp.
• A few drops of rosewater

For the Sugar Syrup:

• 500 grams sugar
• 200 ml ghee( clarified butter)
• 500 millilitres water
• A few strands of saffron
• A pinch of cardamom powder

With these ingredients in hand, the royal chefs embarked on their culinary journey. They combined the khoya, chhena, flour, and jamun paste, kneading it gently to form a smooth dough. Taking utmost care, they rolled the dough into small, marble-sized balls, ensuring each one was perfectly shaped.

The cheese balls were gently deep fat fried golden brown over slow fire.

Meanwhile, a large cauldron was filled with water, sugar, saffron, and cardamom powder, gently simmering over a low flame. The fragrant aroma of the syrup filled the air, spreading its sweet embrace throughout the palace.

The chefs delicately placed the Gulab Jamun balls into the simmering syrup, allowing them to soak in its sweet essence. As they cooked, the balls transformed into golden orbs, their surfaces adorned with a glistening sheen.

At long last, The Empress's Dream was realized. The Gulab Jamun balls were removed from the syrup, their tenderness apparent as they melted upon the tongue. Each bite was a harmonious blend of velvety sweetness, leaving behind a lingering fragrance of roses.

Shah Jahan and Mumtaz Mahal were presented with this extraordinary creation, the Empress's Dream come to life. They savored each morsel with delight, captivated by its exquisite flavors and the love that had inspired it.

Word of The Empress's Dream spread throughout the empire, enchanting all who had the privilege of tasting it. It became a symbol of Shah Jahan's enduring love for his Empress and a testament to the culinary excellence of the Mughal Empire.

And so, Gulab Jamun: The Empress's Dream, born from a vision of love, remained forever etched in the annals of Mughal history, a testament to the exquisite tastes and dreams that shaped their empire.

The origins of Gulab Jamun can thus be traced back to the Mughal era in India, which spanned from the 16th to the 19th century. The Mughals were known for their love of fine cuisine, and their influence greatly impacted Indian culinary traditions.

The name "Gulab Jamun" is derived from Persian and Urdu words. "Gulab" means rose, while "Jamun" refers to a type of fruit (jambul or Indian blackberry). However, it's important to note that the traditional preparation of Gulab Jamun does not typically include rosewater or blueberries as ingredients.

The classic recipe for Gulab Jamun consists of khoya (reduced milk solids) or milk powder, a small amount of flour or semolina, and a leavening agent. The dough is shaped into small balls, deep-fried until golden brown, and then soaked in a sugar syrup flavored with cardamom, saffron, and sometimes rosewater. The syrup adds sweetness and imparts a fragrant aroma to the dessert.

Over time, variations of Gulab Jamun have emerged, and different regions in India have their own adaptations. Some modern versions of Gulab Jamun may incorporate different flavors or ingredients, such as nuts, fruits, or even blueberries, to cater to diverse tastes.

So, while rosewater and blueberries may have been part of the original Mughal-era Gulab Jamun recipe, it's possible that variations and adaptations of the dessert have incorporated these ingredients in more recent times.

This Regal dessert is now the most popular sweet with a bilion plus common people in India but little is remembered about its royal past by the Indians.