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Flour, ghee, kewra, milk, clarified butter, sugar, almonds, pistachio, saffron, green cardamom. [3] Fried, sugar syrup based 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
Mughlai cuisine is renowned for the richness and aromaticity of the meals due to extensive use of spices like saffron, cardamom, black pepper, dry fruits and nuts, as well as rich cream, milk and butter in preparation of curry bases. This has influenced the development of North Indian cuisine. [6]
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The Greeks brought saffron and the Chinese introduced tea. The Portuguese and British made red chili, potato and cauliflower popular after 1700 A.D. Mughals , who began arriving in India after 1200, saw food as an art and many of their dishes are cooked with as many as 25 spices.
Saffron is also essential in chelow kabab, the Iranian national dish. The use of saffron in south Indian cuisine is perhaps best characterised by the eponymous Kesari bhath [13] - a semolina based dessert from Karnataka. South Asian cuisines also use saffron in biryanis, which are spicy rice-vegetable dishes.
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Indian Administered Kashmir is the third largest producer with annual production of 22 tons in 2019. [16] Most of the region's saffron is grown in the more climatically suitable Pampore area of the Kashmir valley. Greece is fourth largest producer followed by Morocco and Spain. In restive Indian administered part of Kashmir it has waned. [17]