Dry Gulab Jamun
₹100.00 – ₹400.00
Roasted milk balls dipped in sugar syrup with cardamom and coated with powdered sugar forms the delicious dry gulab jamun.
- Made Fresh For Every Order
- The sweets is made of 100% Natural Ingredients
- Perfect Sweet For Every Occasion
- No Trans Fat
- No Artificial Colour
Storage Instruction: Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated.
Note: The product may slightly differ in shape and texture compared to actual product images shown.
Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan (where it is known as gulab jamun), the Maldives (where it is known as gulaabujaanu), and Bangladesh (where it is known as gulab jam, as well as Myanmar. It is also common in nations with substantial populations of people with South Asian heritage, such as Mauritius, Fiji, the Malay Peninsula, Great Britain, South Africa, and the Caribbean countries of Trinidad and Tobago, (where it is called rasgulla), Guyana, and Suriname. It is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried or powdered milk instead of khoya. It is often garnished with dried nuts such as almonds and cashews to enhance flavor.
Gulab jamun is a dessert often eaten at festivals, birthdays or major celebrations such as marriages, the Muslim celebrations of Eid ul-Fitr and Eid al-Adha, and the Hindu festival of Diwali (the Indian festival of light). There are various types of gulab jamun and every variety has a distinct taste and appearance. Gulab jamun gets its brownish red colour because of the sugar content in the milk powder (khoya). In other types of gulab jamun, sugar is added in the batter, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jam or “black jam”. The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun.
Homemade gulab jamun is usually made up of powdered milk, a pinch of all-purpose flour (optional), baking powder and clarified butter (ghee); kneaded to form a dough, moulded into balls, deep fried and dropped into simmering sugar syrup.
Nutritional Facts *
|Value Per Gulab Jamun||% Daily Values|
*Nutritional information values from internet sources for references.
1 kg, 250 g, 500 g
Cardamom Powder, Koha, Lemon Juice, Maida, Milk, Paneer, Refined Oil, Sugar
10 days from the date of packing (when stored in an airtight container)
Shreem Sweets and Bakery