gulab jamun

American  

[goo-lob jo-moon] / guˈlɒb dʒɒˈmun /

noun

1. a dessert originating in South Asia, typically made from a dough of milk solids, flour, and ghee that is shaped into small balls and deep-fried, then soaked in a sugar syrup flavored with cardamom and rose water.

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Etymology

Origin of gulab jamun

First recorded in 1915–20; from Hindi gulāb jāmun, jāman, literally “rose berry, rose water berry,” ultimately from Persian gol “flower” + āb “water” + Hindi jāmun “black plum”; julep ( def. )

Example Sentences

Gulab jamun is this Indian dessert.

From Los Angeles Times

The finished Gulab Jamun can be garnished with pistachios and rose petals — or scoops of vanilla and pistachio-flavored ice cream.

From Salon

They included boxes of Gulab Jamun — plump, syrup-soaked dough balls perfumed with saffron, cardamom and rose — alongside stacks of Puran Poli and trays of golden, ghee-rich Mysore Pak, its spongy, honeycomb texture melting on the tongue.

From Salon

In her recipe for classic Gulab Jamun, Selvaraju starts with whole milk, ghee and milk powder, which are mixed and combined in a heated nonstick pan to create a thick paste.

From Salon

According to Selvaraju, “the key to victory” when making Gulab Jamun is taking your time to fry each dough ball and making sure it has plenty of time to soak in the syrup.

From Salon