English: Kolkata's celebrated Ladycannie known as Gulabjamun (literally Syzygium jambos or plum rose) in Hindi, this calorie-rich sweetmeat is predominantly a dumpling of cottage cheese, sweet thickened milk and a very small quantity of flour deep-fried in ghee (clarified butter) and immersed in a sugar syrup. The centre contains sweet thickened milk and rose syrup. Traces of cardamom add to the taste. The variety bought loose from sweetshops or delicatessens can be refrigerated for up to a week. Gulabjamuns are also exported from India in cans which last much longer without refrigeration unless opened. This item is a fixture on Indian and Bangladeshi menus right from marriage receptions through memorial dinners. The man in this picture is in fact a mourner. Also known as pantua, the name Ladycannie is a take-off from "Lady Canning" and was coined by confectioner Bhim Chandra Nag, when he renamed his sweetmeat specially prepared on the occasion of the birthday of Countess Charlotte Canning.