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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 ...
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Some sweets such as kheer and barfi are cooked, varieties like Mysore pak are roasted, some like jalebi are fried, others like kulfi are frozen, while still others involve a creative combination of preparation techniques. [9] [10] [11] The composition and recipes of the sweets and other ingredients vary by region.
An assortment of desserts. A chocolate-strawberry crumble ball. Indian confectionery desserts (known as mithai, or sweets in some parts of India).Sugar and desserts have a long history in India: by about 500 BC, people in India had developed the technology to produce sugar crystals.
Gulab jamun; Falooda; Seviyan (prepared with milk, clarified butter, vermicelli, rose-water and almonds) Sharbat; Barfi (derived from the Persian word for 'snow/ice') Phirni. Saffron Phirni (rice-based sweet dish streaked with saffron) Badami Phirni (rice-based sweet dish with almonds) Shahi tukra (rich bread pudding with dry fruits and ...
Sweet: Gulab jamun: Sweet: Halvasan: Sweet: Handwo (steamed dish) Snack: Gur: Sweet unrefined brown sugar sold in blocks[3]. Jalebi: Sweet maida & grained semolina flour, baking powder, curd, sugar. Sweet Jeera Aloo: Typical West Indian dish: Vegetarian Juvar no rotlo: Thick sorghum flatbread. Kansar: Sweet: Karanji: A crispy sweet dish from ...
A sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent. It is made using either suji (semolina) or maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids) and dried fruits, before traditionally being deep-fried in Ghee. Gulab jamun