Our Story
"A wandering dervish saw the gulab jamun being made, smiled, and blessed it — that blessing is what made this recipe famous."
Nearly a hundred years ago, the milk vendors of Sharaqpur would turn their leftover milk into khoya each night, so nothing went to waste. Every morning, that same khoya became a soft, rich, unmistakable sweet — garam-a-garam Gulab Jamun.
As the story goes, a well-known sweet-seller named Imam Din was making this very mithai when a dervish passed by, smiled, and blessed it. That blessing is said to have given the recipe its fame — until this Gulab Jamun became Sharaqpur's identity itself.
— Virsa Khaas