Gulab jamun

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This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils

Regional cuisines

North India Punjabi – Mughlai – Rajasthani – Kashmiri – Bhojpuri – Benarasi – Bihari

South India Kerala – Tamil – Andhra – Karnataka

East India Bengali – Assamese – Oriya – North Eastern

West India Goa – Gujarati – Maharashtrian – Malvani – Parsi

Other Overseas – Historical – Jain (Satvika) – Anglo-Indian – Chettinad – Fast food

Ingredients and types of food

Main dishes – Sweets and desserts – Drinks – Snacks – Spices – Condiments

See also:

Indian chefs Cookbook: Cuisine of India

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Gulab jamun (goo-laab jaa-moon) is a popular Indian sweet dish comprised of fried milk balls in a sweet syrup flavoured with cardamom seeds and rosewater or saffron. It may have originated from eastern India (Orissa and Bengal). Gulab jamuns are equally as popular in Pakistan and Bangladesh. Gulab jamun is pronounced "gulab jambuh" in regional languages such as Gujarati. The preparation of the dough only takes a few minutes, but the hard bit is frying them. You have to keep a very close eye on them. And if you put too much flour in, they will most likely break into crumbs, and they will taste bad. Also when you roll the dough into balls, make sure you squeeze them tightly so they dont have any cracks in them, otherwise they will fall to bits in the fry-pan.

A similar Arabic dessert is lu'mat al-adi (Arabic for judge's bread). Like the Indian gulab jamun, rosewater syrup is often used; however, saffron syrup is not as common, while honey is often used.

[edit] External links

• Gulab Jamun Recipe & Other Indian Dessert Recipes
• Easy gulab jamun recipe
• Recipe: gulab jamun
• Gulab jamun recipe