Which Indian sweet consists of milk-solid balls soaked in sugar syrup?

Gulab jamun is an Indian sweet made from milk-solid balls soaked in sugar syrup.

The traditional base is khoya, or khoa, made by slowly heating milk until much of its water evaporates and a soft mass of milk solids remains. The mixture is kneaded, shaped into small balls, and gently deep-fried in oil or ghee. The fried balls are then soaked in syrup often flavored with rose water, cardamom, saffron or kewra.

The name reflects both appearance and flavor: gulab comes from Persian words associated with roses and water, while jamun refers to the similarly sized Indian black-plum fruit. Gulab jamun developed through South Asian and Persianate culinary influences during the medieval period and is now popular across India and neighboring countries.

Rasgulla is a common mix-up, but it is generally made from chhena cheese curds and has a softer, spongier texture. Kala jamun is a darker fried variation of the same broader sweet tradition.