Gulab jamun
Gulab jamun topped with rose petals | |
| Alternative names | Gulab jaman, Lal mohan, Gulab jam, Gulap jam |
|---|---|
| Course | Dessert |
| Region or state | South Asia, Mauritius, Fiji, southern and eastern Africa, the Caribbean, the Malay Peninsula |
| Serving temperature | Hot, cold or at room temperature |
| Main ingredients | Khoa, saffron, maida |
| Variations | Pantua, kalo jam |
Gulab jamun is a sweet confectionery or dessert, originating in the Indian subcontinent, and a type of mithai popular in India, Bangladesh, Nepal, Pakistan, the Maldives, 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, United Kingdom, United States, Canada, South Africa, and the Caribbean (Jamaica, Trinidad and Tobago, Guyana, 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.