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Gulab jamun information


Gulab jamun
Gulab jamun topped with almond slivers
Alternative namesGulab jaman, Lal mohan, Gulab jam, Gulap jam
CourseDessert
Region or stateIndian subcontinent, Mauritius, Fiji, southern and eastern Africa, the Caribbean, the Malay Peninsula
Serving temperatureHot, cold or at room temperature
Main ingredientsKhoa, saffron
VariationsPantua, kalo jam
  • Gulab jamun Cookbook: Gulab jamun
  •  Gulab jamun Media: Gulab jamun

Gulab jamun (also spelled gulaab jamun; lit.'Rose water berry' or 'Rose berry') is a sweet confectionary or dessert, originating in the Indian subcontinent and a type of mithai popular in India, Pakistan, Nepal, the Maldives and Bangladesh, as well as Myanmar. It is also common in nations with substantial populations of people with South Asian heritage, such as Mauritius, Fiji, Gulf states, the Malay Peninsula, Great Britain, South Africa, and the Caribbean countries of Jamaica, Trinidad and Tobago, Guyana, and Suriname.

It is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried or powdered milk instead of khoya. It is often garnished with dried nuts, such as almonds and cashews, to enhance flavour.

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East Miscellaneous Biryani Chaat Chutney Dal Falooda Flattened rice Gulab Jamun Halwa Indian pickle Jalebi Kheer Kofta Laddu Mango pudding Panipuri Papadum...

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