Editing Gulab jamun (section)

== Preparation ==
In the Indian subcontinent, milk and cheese solids are prepared by heating milk over a low flame until the water content has evaporated and only the milk solids, known as ''khoya'', remain. The solids are kneaded with flour (maida), and small balls of this dough are deep-fried in oil or [[ghee]] (clarified butter) at a low temperature,<ref>{{Cite book |last=Marty Snortum |first=Lachu Moorjani |url=https://books.google.com/books?id=Sj6SMyPQ7nMC&q=Gulab+jamun |title=Ajanta: regional feasts of India |publisher=Gibbs Smith |year=2005 |isbn=1-58685-777-0 |page=17}}</ref> then soaked in a light [[sugar syrup]] flavored with green [[cardamom]] and [[rose water]], [[kewra]] or [[saffron]].<ref>{{Cite web |url=http://amchirecipes.com/content/gulab-jamoon |title=Gulab Jamun |last=shraddha.bht |website=Konkani Recipes |access-date=25 May 2010 |archive-date=10 March 2010 |archive-url=https://web.archive.org/web/20100310083408/http://amchirecipes.com/content/gulab-jamoon |url-status=dead }}</ref> Hot gulab jamun is often served with vanilla ice cream, or [[kulfi]].