Gulabjamun was first prepared in Medieval India, derived from a Fitter that Persian speaking invaders brought to India. The word "gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. "Jamun" or "jaman" is the Hindi word for Syzgium Jambolanum, an Indian fruit with a similar size and shape. The Arab dessert luqmat al-qadi similar to gulabjamun, although it uses a completely different batter. According to the culinary historian Michael Krondl, both luqmat al-qadi and gulabjamun may have derived from a persian dish, with rose water syrup being a common connection between the two.

Gulabjamun is often eaten at festivals, birthdays or major celebrations such as marriages, the Muslim celebrations ofEid, and the Hindu festival of Diwali (the Indian festival of light), holi and many others. There are various types of gulabjamun and every variety has a distinct taste and appearance.

Gulabjamun gets its brownish red color because of the sugar content in the milk powder. In other types of gulabjamun, sugar is added in the batter, and after frying, the sugar caramelisation gives it its dark, almost black color, which is then called kala jam or "black jam". The sugar syrup may be replaced with (slightly) diluted Maple Syrup for a gulabjamun with a Canadian flavor.

Homemade gulabjamun is usually made up of powdered milk, a pinch of all-purpose flour (optional), baking powder and clarified butter; kneaded to form a dough, molded into balls, deep fried and dropped into simmering sugar syrup.

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