Gulab jamun is milk, solids, based dessert, similar to a dumpling.  It is popular in countries of South Asia such as India, Sri Lanka, Nepal, Pakistan and Bangladesh, also in the Caribbean countries of Trinidad, Guyana, Suriname and Jamaica and in Mauritius.  In Nepal, it is widely known as Lal, Mohan, served with or without yogurt.  It is made mainly from milk solids, traditionally from freshly curdled milk.  In India, milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated.  These milk solids, known as khoya in Pakistan and India, 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.  These days, gulab jamun mix is also commercially available. Gulab jamun is often served at weddings and birthday parties. Source: Wikipedia