Gulab jamun topped with almond slivers
|Alternative names||Gulab Jaman (Northern India/Pakistan), Lal Mohan (North India/Nepal), Gulab jam (Eastern India/Bangladesh), Gulaf zam (Sylhet)|
|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|
| Cookbook: Gulab jamun Media: Gulab jamun|
Gulab jamun is a sweet from the Indian subcontinent. It is popular in India, Pakistan, Bangladesh, Nepal and Myanmar.
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.