Gulab jamun

Gulab jamun

Gulab jamun topped with almond slivers
Alternative names	Gulab jaman, Lal mohan, Gulab jam, Gulap jam
Course	Dessert
Region or state	Indian subcontinent, 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
Cookbook: 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.