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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.
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.
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.