Gulab jamun (Hindi: गुलाब जामुन,) is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. In Nepal it is widely known as Rasbari, served with or without curd, which is popular desert on all occasions. It is made of a dough consisting mainly of milk solids. Traditionally, khoya, an Indian milk product (buffalo milk) is rolled into a ball together with some flour and then deep fried, but at a low temperature of about 300°F.[1] It is then put into a sugar syrup flavored with cardamom seeds and rosewater, kewra or saffron.[2] These days, gulab jamun powder is also commercially available, so the dessert can be prepared easily. Gulab jamun is common at weddings.
The term gulab jamun comes from Persian, gulab, "rose water" referring to the rosewater-scented syrup, and Hindustani jamun, m., "Syzygium jambolanum" (also jāmaṇ, m., from the Hindustani language), a South Asian fruit with a similar size and shape.
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