jamun may have derived from a Persian dish, with rose water syrup being a common connection between the two. Consumption customs Gulab jamun is a dessert often eaten at festivals, birthdays or major celebrations such as marriages, the Muslim celebrations of Eid ul-Fitr and Eid al-Adha, and the Hindu festivals of Diwali (the Indian festival of light) and Ganesh Chaturthi (the coming of Lord Ganesha). There are various types of gulab jamun and every variety has a distinct taste and appearance. Variants India Gulab jamun gets its brownish red colour because of the sugar content in the milk powder (khoya). In other types of gulab jamun, sugar is added in the batter, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jamun or "black jamun". The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun. Homemade gulab jamun is usually made up of khoya, a pinch of all-purpose flour/refined wheat flour/ wheat flour (optional), baking powder and clarified butter (ghee); milk kneaded to form a dough, moulded into balls, deep fried and dropped into simmering sugar syrup. In Bengali, Gulab Jamun is known as Kalo Jam or Pantua, which is similar to gulab jamun, and could be called a Bengali variant of that dish. Ledikeni, a variation of Pantua, is another variant of gulab jamun. It is said to have been invented by Bhim Chandra Nag on the occasion of a visit by Lady Canning, the wife of Charles Canning, the Governor-General of India during 1856–62. Katangi, a town near Jabalpur is famous for "Jhurre Ka Rasgulla", which has been made there for the past 100 years. It is several times the size of normal gulab jamuns and is prepared in local desi ghee. In Rajasthan, instead of soaking gulab jamun balls in sugar syrup, they are cooked in gravy made from spices, nuts and tomato to make popular Gulab Jamun ki Sabzi. Bangladesh In Bangladesh, Pantua is available almost everywhere throughout the country, which can be referred to a Bengali variation of Gulab jamun. Also there are two kinds of jamuns that are famous. They are Golap Jam () and Kalo Jam (). Nepal The sweet is known as Lal Mohan () in Nepali language and is available at almost every sweet shop. The sale of the sweet usually increases significantly during festivals such as