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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.
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, 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
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In the 3rd-4th century Sanskrit medical text Sushruta Samhita, ladduka are described as small balls of jaggery, peanuts, and sesame seeds coated with honey. These balls were used as an antiseptic and to deliver medication. However, the first documented mention of laddu as a sweet is in the 11th-century Western Indian cookbook Lokopakara.
Ledikeni (Bengali: লেডিকেনি) or Lady Kenny is a popular Bangladeshi and Indian sweet consumed in West Bengal, India and Bangladesh.It is a light fried reddish-brown sweet ball made of Chhena and flour, soaked in sugar syrup.
Soan papdi has no confirmed origin, but one hypothesis is that it originated in the western state of Maharashtra, India. [3] According to culinary anthropologist Kurush F Dalal, Soan papdi is a Persian dish, the word "soan" has a Persian origin and the name comes from the term sohan pashmaki. [4]
The film revolves around an NRI, Aditya Naik (Siddharth Chandekar), who dreams of opening a Maharashtrian gourment restaurant in London to spread its magic across borders. To fulfill his dream, he resigns from his job of a banker and comes to Pune to learn the traditional cooking styles.