Sweet makers usually roll milk solids or cottage cheese into balls, deep fry them to a golden brown, and soak them in sugar syrup. But this classic recipe takes interesting turns across different Indian states. Maigalganj rules the matka gulab jamun scene. Meanwhile, Katangi town near Jabalpur in Madhya Pradesh sells a massive version called Jhurre ka rasagulla.
Down south, Kumbakonam town in Tamil Nadu is super famous for its Dry Jamuns. Cooks roll these jamuns in fine sugar powder instead of soaking them in syrup. This perfectly shows how one single sweet adapts to local tastes.