Gulab jamun is delicious soft berry-sized balls made from solid milk, flour & a leavening agent. These are soaked in syrup and eaten with rose-flavored sugar. The term "Gulab" converts into a rose to berry in hindi & jamun. So gulab jamun is berry-sized balls dunked in sugar syrup flavored with rose.
Milk and cheese solids are prepared in the Indian subcontinent for a long time by heating milk over a low flame until the water content has evaporated and only the solids of milk remain. These milk solids, known as khoya, are kneaded into a dough, with a small amount of flour (maida), then shaped into small balls and deep-fried in oil or ghee (clarified butter) at a low temperature of about 148 ° C until they get their familiar golden brown color. If the balls are quickly cooked they are going to be raw inside. The fried balls are then soaked with green cardamom and rose water, kewra, or saffron in a light sugar syrup flavored with.
Due to the sugar content in the milk powder (khoya), gulab jamun is given its brownish red colour. Sugar is added to the batter in other types of gulab jamun, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jam or "black jam." For a gulab jamun the sugar syrup can be replaced by (slightly) diluted maple syrup.