Gulab jamun (also spelled gulaab jamun) are a milk-solid-based sweet from the Indian subcontinent, originating in northern India, notably popular in India, Nepal (where it is known as lal mohan), Pakistan, and Bangladesh (where it is known as gulab jam), as well as Myanmar. It is also common in Mauritius, Fiji, southern and eastern Africa, Malay Peninsula, and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname and Jamaica.
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/powdered milk instead of Khoya. It is often garnished with dried
nuts such as almonds to enhance flavour.
Gulab jamun is a dessert often eaten at festivals, birthdays or major celebrations such as marriages, the Muslim celebrations of Eid ul-Fitr and Eid al-Adha, and the Hindu festival of Diwali (the Indian festival of light). There are various types of gulab jamun and every variety has a distinct taste and appearance.
Preparation
In India, milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated. These milk solids, known as khoya in India, Nepal, Bangladesh, Pakistan and Sri Lanka, are kneaded into a dough, with a small amount of flour, and then shaped into small balls and deep-fried at a low temperature of about 148 °C.[1] The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water, kewra or saffron.[2] Gulab jamun is available commercially, at South Asian restaurants or pre-prepared either in tins or as kits to be prepared at home by anyone .Gulab jamun is a dessert often eaten at festivals, birthdays or major celebrations such as marriages, the Muslim celebrations of Eid ul-Fitr and Eid al-Adha, and the Hindu festival of Diwali (the Indian festival of light). There are various types of gulab jamun and every variety has a distinct taste and appearance.
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