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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 ; milk kneaded to form a dough, moulded into balls, deep fried and dropped into simmering sugar syrup.
Gulab jamun, buffalo milk–based quick dough that is deep fried and floated in sweet syrup; Imarti, deep fried fermented dough dipped in syrup with many twists and turns; Jalebi, deep fried fermented dough dipped in syrup with twists; Malpua, a related sweet which is flat and is sometimes dipped in syrup
Gulab jamun: Fried milk balls soaked in sweet syrup, such as rose syrup or honey. [4] Fried, sugar syrup based Imarti: Sugar syrup, lentil flour. Fried, sugar syrup based Jalebi: Dough fried in a coil shape dipped in sugar syrup, often taken with milk, tea, yogurt, or lassi. [5] Fried, sugar syrup based Kaju katli: Cashews, ghee with cardamom ...
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This page was last edited on 23 February 2007, at 14:20 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Rasgulla (literally "syrup filled ball") [a] is a syrupy dessert popular in the eastern part of South Asia.It is made from ball-shaped dumplings of chhena dough, cooked in light sugar syrup.
Thaggu ke ("Cheat's") laddu is made from khoa (condensed milk), semolina, and white sugar and is a specialty of Kanpur, India. It was invented by Mattha Pandey, a follower of Mahatma Gandhi . Pandey heard Gandhi refer to white sugar, which was popularized in India by the British, as "white poison" and disease-causing.
Pantua (Bengali: পান্তুয়া) is a local confection from the Indian subcontinent, notable in West Bengal, Eastern India and Bangladesh. [1] It is a traditional Bengali sweet made of deep-fried balls of semolina, chhena, milk, ghee and sugar syrup.