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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, 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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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.
The earliest known recipes for zalabiya comes from the 10th century Arabic cookbook Kitab al-Tabikh. [3] [4] In the old Al-Baghdadi book of recipes of the Arabs; the dough was poured through a coconut shell. This style of fritter is similar to the Indian jelabi and a 16th-century recipe from German cuisine for strauben made using a funnel. [5]
Gulab or Gulaab (Persian: گلاب gulāb) is a Persian compound noun meaning "rose water". The noun or name is combined from two nouns "gul" ( گل) which is the generic word for "flower" or the name for "rose", and " āb " ( اب ) which means "water".
Halva (also halvah, halwa, halua, [1] and other spellings; Arabic: حلوى Bhojpuri:𑂯𑂪𑂳𑂄, Hindi: हलवा, Persian: حلوا, Urdu: حلوا) is a type of confectionery that is widely spread throughout the Middle East and North Africa, the Balkans, Central Asia, and South Asia.