Gulab jamun
_bright.jpg) Gulab jamun topped with almond slivers | |
| Alternative names | Gulab Jaman (Northern India), Lal Mohan (North India/Nepal), Gulab jam (Eastern India/Bangladesh), Gulaf zam (Sylhet) |
|---|---|
| Course | Dessert |
| Place of origin | Indian subcontinent |
| Region or state | Indian subcontinent, Mauritius, Fiji, southern and eastern Africa, the Caribbean, the Malay Peninsula |
| Serving temperature | Hot, cold, or room temperature |
| Main ingredients | Khoa, saffron |
| Variations | Pantua, Kala jamun also known as Kalajam |
Gulab jamun is an Indian sweet. It originated from the Indian subcontinent. It is mainly popular in India.
Preparation[change | change source]
It is made using milk solids which are made into a dough, using some flour. The dough is then rolled into balls and fried, after which it is soaked in a sugar syrup.