Editing Gulab jamun (section)

{{short description|Milk-solid-based sweet from the Indian subcontinent}}
{{Use dmy dates|date=August 2020}}
{{Infobox food
| name               = Gulab jamun
| image              = Milk Powder Gulab Jamun by Preeti Tamilarasan.jpg
| image_size         = 250px
| caption            = Gulab jamun topped with rose petals
| alternate_name     = Gulab jaman, Lal mohan, Gulab jam, Gulap jam
| region             = [[South Asia]], [[Mauritius]], [[Fiji]], southern and eastern [[Africa]], the [[Caribbean]], the [[Malay Peninsula]]
| course             = [[Dessert]]
| served             = Hot, cold or at room temperature
| main_ingredient    = [[Khoa]], [[saffron]], [[Maida (flour)|maida]]
| variations         = [[Pantua]], [[kalo jam]]
| calories           = 
| other              = 
}}

'''Gulab jamun''' (also spelled '''gulaab jamun'''; {{lit.|Rose water berry}} or 'Rose berry') is a sweet confectionery or dessert, originating in the [[Indian subcontinent]], and a type of [[Mithai (confectionery)|mithai]] popular in [[Indian cuisine|India]], [[Pakistani cuisine|Pakistan]], [[Nepalese cuisine|Nepal]], the [[Maldives]] and [[Bangladeshi cuisine|Bangladesh]], as well as [[Burmese cuisine|Myanmar]]. It is also common in nations with substantial populations of people with South Asian heritage, such as [[Mauritius]], [[Fiji]], [[Arab states of the Persian Gulf|Gulf states]], the [[Malay Peninsula]], [[United Kingdom]], [[United States]], [[Canada]], [[South Africa]], and the [[Caribbean]] ([[Jamaica]], [[Trinidad and Tobago]], [[Guyana]], [[Suriname]]). 

It is made mainly from milk solids, traditionally from ''[[Khoa|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 [[almond]]s and [[cashew]]s, to enhance flavour.