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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 ...
Gulab jamun (also spelled gulaab jamun; lit. ' Rose water berry ' or 'Rose berry') is a sweet confectionary or dessert, originating in the Indian subcontinent, and a type of mithai popular in India, Pakistan, Nepal, the Maldives and Bangladesh, as well as Myanmar.
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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: a dessert often eaten at festivals or major celebrations such as marriages and Deepavali; Halwa: a type of dense, sweet fudge-like confection, often flavoured with nuts and spices. Jalebi: a deep fried sweet made from wheat flour batter shaped into pretzel or circular shapes, which are then soaked in syrup.
The 15th-century Indian cookbook Nimatnama-i-Nasiruddin-Shahi gives several recipes for laddus made with white flour, dried fruits, rosewater, camphor, and musk. [ 1 ] Varieties
A recipe from a caliph's kitchen suggests milk, clarified butter, sugar and pepper to be added. [This quote needs a citation] Zalābiya funiyya is a "sponge cake" version cooked in a special round pot on a trivet and cooked in a tannur. [32] They are often stick shaped.
Sheer qorma, ghevar, gulab jamun, kheer, and ras malai are some of the popular desserts in this region. Awadhi cuisine ( Hindi : अवधी खाना ) is from the city of Lucknow , which is the capital of the state of Uttar Pradesh in Central-South Asia and North India , and the cooking patterns of the city are similar to those of Central ...