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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 and sugar. [6 ...
Imarti is an Indian sweet made by deep-frying a batter prepared with black gram flour in a circular, flower-like shape, and then soaking it in sugar syrup [1] Alternative names for the Imarti include Amitti, Amriti, Emarti, Omritti, Jahangir and Jhangiri/Jaangiri. This dish is similar to the jalebi, which is thinner and sweeter than Imarti. [2]
Jalebi being prepared by a street vendor in Bangalore, India. Jalebi [a] is a popular sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, zoolbia, jerry, mushabak, z'labia, or zalabia.
Kheer or Meoa (Bengali: ক্ষীর) is a sweet from the Bengal region of the Indian subcontinent. [1] It is not only a sweet by itself, but it is also used as the main ingredient of many other sweets. In North India, Kheer (Payesam) is a type of rice pudding. But in Bengal, in the same spelling and sound, Kheer is a completely different dish.
An A2B Restaurant at Maraimalai Nagar, on the outskirts of Chennai. A2B was founded by late Thiru K.S. Thirupathi Raja, who was the founder of Guru Sweets in Rajapalayam, Srinivasa Sweets in Bangalore (Sriramapuram) and Sri Ananda Bhavan in Washermenpet, Chennai.
Rasagulla, a Bengali traditional sweet, is one of the most widely consumed sweets in India. It spread to Bengal in 1868. Chhana based sweets were introduced in Eastern India from about the 18th century; as the process and technology involved in synthesizing "Chhana" was introduced to the Indians by the Dutch in the 1790s.
Rasgulla (literally "syrup filled ball") [a] is a syrupy dessert popular in the eastern part of South Asia.It is made from ball-shaped dumplings of chhena dough, cooked in light sugar syrup.
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.