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The sweet Doodh peda is mentioned in Sanskrit literature by different names like Dugdha Piṇḍaka and Kśīravațikă. For example, Ayurveda Mahodadhi by Acharya Sushena mentions its preparation in Kritanna Varga. [4] Another Ayurvedic treatise Brhadyogatarangini describes Kśīravați sweet which is presently called doodh peda. [5]
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 ...
Malpua preserves both the name and the essentials of this preparation. [15] One of the more complete surviving texts, with extensive descriptions of sweets and how to prepare them, is the Mānasollāsa (Sanskrit: मानसोल्लास; meaning in Sanskrit, the delight of an idea, [16] or delight of mind and senses [17]).
Petha is said to have been in the subcontinent under various names like Oal and Oal ka Murabba in places like modern-day Jharkhand and Bihar. There is a legend that says that it originated in Mughal kitchens under Shah Jahan and was used to feed the workers constructing the Taj Mahal, but it's highly unlikely considering that there is no mention of Petha in cookbooks of Shah Jahan like Nuskha ...
Gulab jamun (also spelled gulaab jamun; lit. ' Rose water berry ' or 'Rose berry') is a sweet confectionery 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.
The sweet is a mixture of sesame seeds (called "Til" in Marathi) and jaggery (called "Gul" in Marathi), hence the name. On Sankranti eve, families serve their guests Tilgul or Tilgul sweets while saying "Tilgul ghya, goad goad bola" which literally means "Take Tilgul and talk sweetly".
Barfi [a] or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word (barf) for snow. Barfi is consumed throughout India and Pakistan and is especially popular in North India. It is often served at celebrations and religious festivals such as Diwali and Holi. [1] [2] [3]
Laddu or laddoo is a spherical sweet from the Indian subcontinent made of various ingredients and sugar syrup or jaggery. It has been described as "perhaps the most universal and ancient of Indian sweets." [1] Laddus are often served during celebrations and religious festivals, especially those associated with the Hindu deity Ganesha. [1] [2] [3]