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Pantua is similar to gulab jamun, and could be called a Bengali variant of that dish Ledikeni, a variation of Pantua, is another variant of gulab jamun.
In central India, Gulab Jamun is termed rasgulla. Katangi, a town near Jabalpur is famous for "Jhurre Ka Rasgulla", which has been made there for the past 100 years.It is several times the size of normal gulab jamuns and is prepared in local desi ghee.
In Rajasthan, instead of soaking gulab jamun balls in sugar syrup, they are cooked in gravy made from nuts and tomato to make popular Gulab Jamun ki Sabzi.
Gulab Jamun is a classic sweet dish favoured by the young and old alike. After all, a wedding buffet, birthday celebration or even religious function cannot be complete until the guests have been served warm, sticky and absolutely mouth-watering delights of Gulab Jamuns.
Nutritional Values Per 100G :
1. Energy : 410 Kcal
2. Carbohydrate : 68.1 G
3. Sugar : 52.01 G
4. Total Fat : 12.36 G
5. Saturated Fatty Acids : 5.9 G
Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, popular in India, Nepal (where it is known as lal mohan), Pakistan, and Bangladesh (where it is known as gulab jam), as well as Myanmar. It is also common in Mauritius, Fiji, southern and eastern Africa, Malay Peninsula, and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname and Jamaica. It is made mainly from milk solids, traditionally from Khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried/powdered milk instead of Khoya. It is often garnished with dried nuts such as almonds to enhance flavour.