Let the experiment begin: Gulab Jamun

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gulab

Happy New Year's Day and welcome to my resolution to try one new food, drink or kitchen gadget a day for 31 days. Or maybe longer. We'll see. The idea was, in part, born after 2007's introduction of the Food Detective in the Sun-Times' Wednesday Food section. Fruits, veggies, area chefs and even the chain cooking store have all provided windows in to our city's rich ethnic heritage, today's trends and, strikingly, how we connect with each other.

Because today's a holiday, finding a new food could have proven to be a stumbling block. So the search began 6 p.m. Monday on the very busy Devon Avenue, known a the city's Little India and Little Pakistan.

King Sweets, 2308 W. Devon Ave., was no stranger to me -- I had heard about their veggie samosas -- but the cases of sweets were like nothing I've seen before.

The manager, Tariq Amin, gave me a bit of a tour and after telling me about the fried dough balls with goat cheese covered in syrup, a treat popular in India and Pakistan but unknown to this Midwestern kid, I was sold.

I am pretty sure that if goat cheese was served with lutefisk, I would eat it. Daily.

I got two, one for me and one for the hubby, and brought them home for a night in the 'frig. This morning, there they were, the two donut-hole looking treats wishing me a Happy 2008.

Now, these very soft and chewy, very moist desserts were wonderful, but the sugar syrup seemed to dominate, making the goat cheese undetectable.

Note: While these might seem expensive at $6.50 per pound, they're actually quite filling and one is plenty for dessert.

Or breakfast. Anyway, the four-year-old King Sweets, which also offers some nice inexpenive meals, is open -- including today -- M-F 10 a. m. to 10 p.m. and weekends 9 a.m. to 10 p.m.

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This page contains a single entry by Lisa Donovan published on January 1, 2008 11:32 AM.

Real or fake? Tell us why you put up the kind of tree you do was the previous entry in this blog.

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