Sugar, Water, Skim Milk Powder, Wheat Flour, Canola Oil, Palm Oil, Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cellulose Gum, Corn Starch, Monocalcium Phosphate, Cardamom, Sodium Metabisulfite (Preservative).
- The term Gulab Jamun comes from the Persian gulab or "rose" referring to the rose-scented syrup and the Hindi jamun- a South Asian fruit with a similar size and shape to the dessert
- It is an exotic mouthwatering delicacy
- Gulabjamun is generally eaten warm so that its soft texture can be fully savoured
- The dessert is often served at festive occasions such as weddings, Diwali (the Indian festival of light), the Muslim festival of Eid and other religious celebrations
- Nanak Gulabjamun is made from dough that is shaped into round balls which are fried in oil and then immersed in a hot sugar syrup.