Gulab jamun

Gulab jamun

Gulab jamun topped with almond slivers
Alternative names	Gulab Jaman (Northern India/Pakistan), Lal Mohan (North India/Nepal), Gulabjam/Gulapjam (Eastern India/Bangladesh)
Course	Dessert
Region or state	South Asia, Mauritius, Trinidad and Tobago, Guyana, Suriname, Jamaica
Serving temperature	Hot, cold, or room temperature
Main ingredients	Khoa, saffron
Variations	Kala jamun also known as Kalajam

Gulab jamun (also spelled gulaab jamun) is a milk-solid-based South Asian sweet, particularly popular in India, Sri Lanka, Nepal (where it is known as lalmon), Pakistan and Bangladesh. It is also common in Mauritius and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname and Jamaica. It is made mainly from milk solids, traditionally from freshly curdled milk. It is often garnished with dried nuts like almonds to enhance flavour.

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 and Pakistan, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep-fried at a low temperature of about 148 °C. The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water, kewra or saffron.Gulab jamun is available commercially, at South Asian restaurants or pre-prepared either in tins or as kits to be prepared at home.

Gulab jamun was first prepared in medieval India, derived from a fritter that Central Asian Turkic invaders brought to India. One theory claims that it was accidentally prepared by the Mughal emperor Shah Jahan's personal chef.