In general, Ghulab Jamun 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 the name given to a diverse array of related desserts. 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. One again , the sweetness varies a lot depending on where you are. I’ve also seen alternative 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.