Nolen gur, a jaggery syrup derived from the sap of date palms, is used to make the rasgulla he most closely identifies with diwali. This sap is obtained as Diwali approaches and the weather turns cooler.
He claims that milk plays a significant role in the confections from Kolkata and eastern India. He adores kacha gulla, a loose-textured dish prepared from curdled milk that is "like ricotta cheese." It is a component of many desserts.
cream of wheat is added after toasting the flour with ghee to make prasad. She simmers evaporated milk, water, raisins, cinnamon, and cardamom in a different pot. The cream of wheat mixture receives the addition of this milk-based syrup, which is then heated until the liquid has evaporated.
Semolina and chenna are combined to make a dough, which is then boiled in sugar syrup to make rasgulla. This bengali specialty sweet is a well-liked delicacy in the indian subcontinent. Two other varieties of rasgullas, the soft and creamy odisha rasgullas and the pahal rasagola from the pahala region of india, are well-known in india in addition to the bengali rasgullas, which are white and rubbery.
In order to prepare halwa, a grated vegetable is frequently cooked until it is soft, sweet, and thick with ghee, sugar, milk, or condensed milk. Examples include gajar (carrot) halwa or pumpkin halwa. spiced frequently with cardamon and/or nuts like almonds.
Little balls known as laddu (or laddoo) are prepared from flour, ghee or oil, sugar, and frequently nuts or fruit, such as raisins. It's possible that the flour isn't always made from wheat; chickpea flour is one popular alternative.
Condensed milk is used to make the fudge known as barfi. Gulab jamun, which are served with sweet syrup and resembles donut holes.
South Indians refer to them as bhaji, whereas north indians refer to them as pakora, albeit there are minor changes in how they are prepared. They are produced by combining a dough composed of chickpea flour, spices, and a variety of vegetables, including onion, spinach, and cabbage, and frying the mixture.