Some pleasures to the taste buds come from simple delicacies. Gulab Jamoon is one. Jamoon is made out of flour and Gulab from sugar syrup. The round shaped brownish jamoon enjoys floating in Gulab -sugar syrup. Its surface has several small pores that are not visible to the human eye. After preparation it is mandatory that it soaks in the syrup so that it receives the divine essence of the syrup. The longer the duration, the more it gets healthier. As the spoon cuts a small portion the fluffiness of its interior is pleasing to the eyes. The broken piece can be dipped again in the syrup. As the portion meets the tongue for the first time, the tongue gets a high. Slowly the juicy syrup starts flowing on all sides of the tongue. The tongue gets drowned in its taste and reaches an ecstatic state. As the effect dies down, the tongue wants another bite. Here the main role of the jamoon is to hold the sweetness. Chewing it may not leave any specific taste. In some cases the jamoon would make the person eating lazier by just melting in the tongue. It should be noted that if the syrup is consumed without the jamoon the effect is not the same. So they also complement one another. Some cooks unleash their creativity by adding saffron, sliced almonds and pistachio.
The pleasures of eating a dry jamoon are totally different.