Gulab jamun is a milk-solid-based sweet made in the Indian subcontinent. It mainly has milk solids which is traditionally taken from khoya. It is milk reduced to the consistency of a soft dough. Today’s recipes may call for dried or powdered milk instead of khoya. It is garnished with dried nuts like almonds and cashews to enhance flavour.
Gulab jamun was first prepared in medieval India. It has derived its origin from a fritter which was brought to India with Central Asian Turkic invaders. Another story says that it was accidentally prepared by the personal chef of Mughal emperor Shah Jahan.
In the Indian subcontinent, milk and cheese solids are prepared by heating milk over a low flame for a long time, The water content gets evaporated and only the milk solids remain. The milk solids are also known as khoya, The milk solids are kneaded into a dough with a small amount of all-purpose flour added to it. It is shaped into small balls and deep-fried in oil or ghee at a low temperature till they get golden brown color. If the balls are cooked quickly, they will remain raw on the inside. The fried balls are then soaked in a light sugar syrup flavored with green cardamom and rose water, kewra or saffron to give you a sweet called Gulab Jamun.