The term gulab jamun comes from Persian words gol (rose) and āb (water), referring to the rosewater-scented syrup. Gulab jamun is a milk-solids -based dessert, similar to a dumpling, popular in countries of the South Asian Subcontinent such as India, Sri Lanka, Nepal, Pakistan and Bangladesh, also in the Caribbean countries of Trinidad Guyana Suriname Jamaica.

Khoya (Milk solids) are prepared by heating milk over a low flame for a long time until most of the water content has evaporated. These milks solids are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep fried at a low temperature of about 148°C. The balls are then soaked in a light sugar syrup flavored with green cardamom and rosewater, kewra or saffron. Gulab jamun gets its brownish red color because of the sugar content in the milk powder or khoya.