Editing Gulab jamun (section)

===India===
[[File:Gulabjamun op.jpg|thumb|Gulabjamun in Maharashtrian style|279x279px]]
''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 jamun'' or "black jamun". The sugar syrup may be replaced with (slightly) diluted [[maple syrup]] for a ''gulab jamun''.

Homemade ''gulab jamun'' is usually made up of khoya, a pinch of all-purpose flour/refined wheat flour/ wheat flour (optional), baking powder and clarified butter ([[ghee]]); milk kneaded to form a dough, moulded into balls, deep fried and dropped into simmering sugar syrup.

In Bengali, Gulab Jamun is known as Kalo Jam or [[Pantua]], which is similar to ''gulab jamun'', and could be called a Bengali variant of that dish.<ref name="Charmaine_2003">{{Cite book |last=Charmaine O'Brien |url=https://books.google.com/books?id=xeSXAAAAQBAJ&pg=PT145 |title=Flavours of Delhi: A Food Lover's Guide |publisher=Penguin Books Limited |year=2003 |isbn=978-93-5118-237-5 |page=145}}</ref> [[Ledikeni]], a variation of Pantua, is another variant of ''gulab jamun''.<ref>{{Cite book |last=Richardson |first=Tim H. |url=https://books.google.com/books?id=ETluYRHyjKwC&pg=PA334 |title=Sweets: A History of Candy |publisher=Bloomsbury USA |year=2002 |isbn=1-58234-229-6 |page=334}}</ref> It is said{{by whom|date=December 2017}} to have been invented by Bhim Chandra Nag on the occasion of a visit by [[Charlotte Canning, Countess Canning|Lady Canning]], the wife of Charles Canning, the Governor-General of India during 1856–62.

[[Katangi]], a town near Jabalpur is famous for "Jhurre Ka Rasgulla", which has been made there for the past 100 years.<ref>{{Cite web |url=https://www.patrika.com/jabalpur-news/testy-gulab-jamun-of-katangi-20157/ |title=यहां के रसगुल्लों के लिए थम जाते हैं वाहनों के पहिए |website=www.patrika.com |date=10 January 2016 |access-date=24 September 2019}}</ref><ref>[http://www.deshbandhu.co.in/newsdetail/1258/3/0 उसमें प्राण जगाओ साथी- 3, मायाराम सुरजन, Deshbandhu, 2009-11-12, जबलपुर-दमोह के बीच कटंगी के रसगुल्ले, 1959]</ref> It is several times the size of normal gulab jamuns and is prepared in local desi ghee.<ref>{{Cite web |url=https://www.youtube.com/watch?v=003EYeYAnn4 |title=Folk music. Katangi ke rasgulla. AKASH sahu. |date=31 May 2016 |via=www.youtube.com |access-date=24 September 2019}}</ref>

In [[Rajasthan]], instead of soaking gulab jamun balls in sugar syrup, they are cooked in gravy made from spices, nuts and tomato to make popular Gulab Jamun ki Sabzi.

In Western Madhya Pradesh and [[Malwa]], Mawa Bati is popular as local version of Gulab Jamun.

It is different from Gulab jamun by size, fillings and amount of sweetness, Mawa bati is usually not immersed in Sugar syrup and slightly larger than Gulab Jamun.<ref>{{Cite web |title=Mawa Bati {{!}} District Raisen, Government of Madhya Pradesh {{!}} India |url=https://raisen.nic.in/en/culinary-delight/mawa-bati/ |access-date=2023-11-24 |language=en-US}}</ref>