Gulab jamun
Milk-solid-based sweet from South Asia
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Interest in “Gulab jamun” spiked on Wikipedia on 2026-06-03.
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Key Takeaways
- Gulab jamun is a sweet dessert or mithai , originating in the South Asia, and popular in India, Bangladesh, Nepal, Pakistan, the Maldives, and Burmese cuisines.
- It is made mainly from milk solids, traditionally khoya , which is milk reduced to the consistency of a soft dough.
- It is often garnished with dried nuts, such as almonds and cashews.
- The solids are kneaded with flour (maida), and small balls of this dough are deep-fried in oil or ghee (clarified butter) at a low temperature, then soaked in a light sugar syrup flavored with green cardamom and rose water, kewra or saffron.
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Source summary
WikipediaGulab jamun is a sweet dessert or mithai, originating in the South Asia, and popular in India, Bangladesh, Nepal, Pakistan, the Maldives, and Burmese cuisines. It is also common in nations with substantial populations of South Asian diaspora.
It is made mainly from milk solids, traditionally khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call instead for dried or powdered milk. It is often garnished with dried nuts, such as almonds and cashews.
In South Asia, milk and cheese solids are prepared by heating milk over a low flame until the water content has evaporated and only the milk solids, known as khoya, remain. The solids are kneaded with flour (maida), and small balls of this dough are deep-fried in oil or ghee (clarified butter) at a low temperature, then soaked in a light sugar syrup flavored with green cardamom and rose water, kewra or saffron. Hot gulab jamun is often served with vanilla ice cream, or kulfi.
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