Gulab jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. It is made of a dough consisting mainly of milk solids, traditionally, khoya, an Indian milk product (buffalo milk) is rolled into a ball together with some flour and then deep fried, but at a low temperature of about 300°. It is then put into a sugar syrup flavored with cardamom seeds and rosewater, kewra or saffron.
To backtrack a bit, my sister and I decided to hit up a brunch buffet at an Indian restaurant just around the corner, Raaz, after a full morning of shopping. It’s by far one of my favorite places in Jersey City! My boss and I try to go to their weekday lunch buffet whenever we’re having an especially slow day.
We absolutely inhaled the food, so the only thing I managed to get a photo of was the gulab jamun! I didn’t taste any rose water or anything else in the syrup though. It just tasted like ordinary maple syrup to me. Still good though.
I dropped my sister off at the train station in the afternoon and went to the gym for a short run and a full body circuit.
While making dinner, I spotted this article in my new issue of Women’s Health. To sum it up in one quote: “If your food and dishes have a high color contrast, you’ll serve yourself less.” Interesting…
So keeping in mind the color control article I just saw, I decided against using my favorite bright red bowl for my pasta and instead used my new green and white bowl. It’s part of a set that I just bought at TJ Maxx a few days ago. Love it!