Figure 10.

Photograph of commonly consumed North Indian sweets.

^a Barfi is made with condensed milk and sugar, cooked until it solidifies; ^b Imarati/Jalebi is made by deep-frying a refined wheat flour batter in pretzel or circular shapes, which are then soaked in sugar syrup; ^c Sooji halwa is made by roasting semolina in a lot of ghee and then adding water, sugar, and nuts; ^d Gulab jamun is prepared from milk solids kneaded into dough, sometimes with refined flour, and then shaped into small balls and deep fried. These are then soaked in sugar syrup; ^e Soan Papdi is prepared with gram flour, sugar, ghee (clarified butter), milk, and cardamom. It is usually square in shape, and has a crisp and flaky texture; ^f Motichoor Ladoo is made by frying a batter of gram flour and ghee in small pearl-size drops and then mixing with sugar syrup. This mixture is given a round shape; ^g Rasgulla are ball-shaped dumplings made out of dough kneaded from Indian cottage cheese and semolina, and then cooked in a syrup made of sugar; ^h Kalakand is made out of solidified, sweetened milk and cottage cheese.