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Fried milk-based sweet in syrup
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
320
KCAL / 100G
Carbs
55g
· 69%
Protein
5g
· 6%
Fat
9g
· 25%
Fiber
0.5g
Vitamins
B12
0.3µg · 13% DV
B2
0.12mg · 9% DV
Vitamin A
60µg · 7% DV
Biotin
2µg · 7% DV
Minerals
Phosphorus
90mg · 13% DV
Calcium
120mg · 12% DV
Iron
1mg · 6% DV
Sodium
120mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.5g
MONOUNSATURATED
2.5g
POLYUNSATURATED
1g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Gulab jamun is commonly served warm with some of its syrup. Plain yogurt or unsweetened tea can balance its rich sweetness.
Stored in its syrup in a covered container, it generally keeps for 3 to 4 days in the refrigerator. Discard it if it develops an off smell, bubbles, or mold.
Yes, it can be frozen in an airtight container, ideally with enough syrup to keep it moist. Thaw it in the refrigerator and warm it gently for the best texture.
Overworking the dough, frying too quickly at high heat, or not allowing enough time in the syrup can make it hard. Gentle frying over low to medium heat and soaking in warm syrup help keep it soft.
The surface may have browned too quickly while the center remained undercooked, or the syrup may be too cool. Adding freshly fried jamuns to warm syrup helps the syrup soak in more evenly.
Unsweetened black tea, masala chai, or plain coffee pair well because they offset the syrupy flavor. Choosing an unsweetened drink also avoids making the dessert feel overly sweet.
Gulab jamun is usually made with milk solids or milk powder and fried, giving it a darker color and richer, caramel-like flavor. Rasgulla is made from chhena, is not fried, and has a lighter, spongier texture.
Its sugars may provide quick energy, but its syrupy, fatty texture can feel heavy before exercise for some people. If you choose it before training, allow time for digestion rather than eating a large serving immediately beforehand.
No—eating it at night does not automatically cause weight gain; overall eating patterns and energy intake matter more. Still, frequent large late-night portions can make it easier to consume more than intended.
It contains dairy and gluten, so it is not appropriate for people with milk allergy, coeliac disease, or gluten-related disorders. People managing diabetes or blood sugar should also be mindful of portions and frequency and follow individual medical advice.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.