Burfi
Flavor of a barfi is often enhanced with fruits or nuts and spices. Barfis are
usually coated with a thin layer of edible metallic leaf known as vark. They
are typically cut into square, diamond, or round shapes. The sweet is easily
adapted for casual occasions to the most formal event. Different types of Barfi
vary in their color and texture.
Gulab Jamun
Gulab jamun was first prepared in medieval India. It is consumed in almost
every festival of India. It becomes highest selling sweets during Diwali. It is
made mainly from milk solids, traditionally from freshly curdled milk. It is
often garnished with dried nuts like almonds to enhance flavor.
Jalebi
has many names but popularly known as Jalebi. It’s a very common sweet one can
find at every corner of India. The sweets are served warm or cold in Diwali
too. They have a somewhat chewy texture with a crystallized sugary exterior
coating. Citric acid or lime juice is sometimes added to the syrup, as well as
rose water.
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