About the dish
Gulab jamun is one of South Asia’s best-loved desserts, served at weddings, at Diwali and Eid, and in every sweet shop. Balls of khoya – milk reduced to a thick paste – mixed with a little flour are fried slowly in ghee or oil until deep golden, then dropped into a warm syrup flavoured with cardamom, rose water and saffron. They soak it up like a sponge and become soft, juicy and very sweet. The name combines the Persian gulab, ‘rose water’, with jamun, a fruit of similar size and colour. They are served warm or at room temperature, sometimes with ice cream.
Main ingredients
- milk powder or khoya
- wheat flour
- ghee
- sugar
- cardamom
- rose water
Bangladesh: In Bangladesh the similar but darker kalo jam and pantua are just as popular.
Nepal: In Nepal it is called lalmohan (लालमोहन).
Pakistan: In Pakistan: گلاب جامن; a must at weddings and Eid.
More: Wikipedia (en)
