Gulab jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. 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. It is then put into in a sugar syrup flavored with cardamom seeds and rosewater, kewra or saffron.[1] 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” referring to the rosewater-scented syrup, and Hindustani jamun, m., “Syzygium jambolanum”, a South Asian fruit with a similar size and shape.
Gulab Jamun和糖水小丸子差不多，分别只是制作时没有加入酸奶干酪，而改用水牛牛奶，加上面粉做成。Gulab 意思是玫瑰，原因是小丸子的糖水中有玫瑰味道; Jamun是一种印度草莓，加在糖水里，是它的色素令小丸子有咖啡色的外表。一口咬下去，糖水从里到外涌出来。
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