In general, Gulab Jamun is soft and soggy, full of sugary syrup. The exact taste, softness, sogginess etc. depends on where in India you’re trying it. Like most Indian desserts (or maybe even cuisine in general), it’s a common name given to a diverse array of related desserts. (Mostly by foreigners. In India, we usually use the regional names.) They all have regional names, and are very similar but distinct. For example, in my hometown, it’s called Pantua, and it’ll be softer but less sweet than say in Western India.
Same fo Jalebi (we call it Jilipi). It’s crunchy, and sweet, and a little sticky. Once again , the sweetness varies a lot depending on where you are. It’s usually made from fermented wheat flour. I’ve also seen different kinds of flour being used to make the dough, which changes the taste a lot.
Sorry if I wasn’t helpful, but it’s just very hard to explain how it tastes, because it depends on so many factors.
Its a good yoke but coming at a South Asian person for the anglicized spelling of a South Asian word is the sugar syrup on the Gulab Jamun.
I’ve always wondered what Gulab Jamubun tastes like, is it like donut holes? Sweet, sugary? Might try it, also Jalebi.
In general, Gulab Jamun is soft and soggy, full of sugary syrup. The exact taste, softness, sogginess etc. depends on where in India you’re trying it. Like most Indian desserts (or maybe even cuisine in general), it’s a common name given to a diverse array of related desserts. (Mostly by foreigners. In India, we usually use the regional names.) They all have regional names, and are very similar but distinct. For example, in my hometown, it’s called Pantua, and it’ll be softer but less sweet than say in Western India.
Same fo Jalebi (we call it Jilipi). It’s crunchy, and sweet, and a little sticky. Once again , the sweetness varies a lot depending on where you are. It’s usually made from fermented wheat flour. I’ve also seen different kinds of flour being used to make the dough, which changes the taste a lot.
Sorry if I wasn’t helpful, but it’s just very hard to explain how it tastes, because it depends on so many factors.