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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
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.
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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 topped with almond slivers is one of the most popular sweets from the Indian subcontinent. Many cuisines include a dessert made of deep-fried starch-based batter or dough. In many countries, a doughnut is a flour-based batter that has been deep-fried. It is sometimes filled with custard or jelly.
Dessert made with the fruit of Palmyra palm. Ledikeni is a light fried reddish-brown ball made of chhena and flour, soaked in sugar syrup. [84] It was devised in the mid-19th century and named after Lady Canning, the wife of the Governor-General of India. [85] [86] Pantua is the Bengali version of gulab jamun. [87]
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