Gulab jamun (also spelled gulaab jamun) is a berry-sized ball dipped/soaked in rose flavoured sugar syrup. It is a milk-solid-based South Asian sweet, originating in the Indian subcontinent, 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.
Gulab jamun is made mainly from milk solids, traditionally from Khoa, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried/powdered milk instead of Khoa. It is often garnished with dried nuts such as almonds or pistachios to enhance flavour.
The word "gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. "Jamun" or "jaman" is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape.
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.
Gulab jamun is a very popular and delicious dessert and is quite popular in all age groups.
I learned making gulab jamuns from my mother. She used to make gulab jamuns on Diwali festival (a very popular and an important festival of India). Also on Rakhi also known as Raksha Bandhan, also another important festival of India.
You may make gulab jamuns with khoa or milk powder. Here I am sharing the recipe where I am using milk powder. Use full cream milk powder to make the gulab jamuns.
For Gulab Jamun
For Sugar Syrup
For Sugar Syrup
For Gulab Jamuns