In Gujarati cuisine, the distinction between sweets and desserts is non existent. Sweet dishes are not served as a separate course, but at the same time as the rest of the meal. Also certain food items, such as ladoos, are treated as a snack as well as a sweet while other Indian desserts such as basundi are served, more or less, only with meals. To that end, I am including everything that can be classified as the 'sweet' portion of a meal in this section.
Sweet made from moong dal/split green gram without skin
Sweet ladoos made of whole wheat flour that can also be served as
a snack
A sweet dish made
of cracked wheat associated with happy occasions
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