what to eat in gujarat

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What to Eat in Gujarat

Gujarat that all bring their own style to Gujarati food.
51. Malapua
Malapua is an pancake served as a dessert or a snack. which is also served to Jagannath in his Sakala Dhupa (Morning food served to the lord). It is During Paush Sankranti, Malapuas are prepared in Bengali homes. Malapuas along with mutton curry is served in many non-vegetarian Maithil homes during Holi. Malapua for Raja festivalWhat is known as malpua in West Bengal would be referred to as a type of halwa in Bangladesh. These are regional differences. Recipes vary between individuals and not necessarily regions.
52. Aamras
Aamras or Amras is the pulp of the tropical fruit Mango eaten in India. The pulp of a ripe fruit is extracted usually by hand and consumed along with Chapati. At times ghee and milk are added to the pulp to enhance its flavour. Sugar is also added to adjust the sweetness.A regional version of Amras is a popular dessert in Rajasthani cuisine and Marwari, Maharashtra, Gujarati homes, especially during festivities.Since the fruit is seasonal, being harvested at the end of summer, the need to preserve the fruit in the form of pulp has given rise to a moderately large Mango processing industry.
53. Basundi
Basundi is an Indian dessert mostly in Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, Charoli and/or saffron are added. Industrially, only AMUL has so far launched Basundi in Tetra UHT Pack it can be poured, reheated or served chilled. Basundi should be preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive then it can curdle the Basundi. Some times after adding sugar one can cook it for some more time this gives a nice pink color to Basundi as sugar is also cooked in milk turning into a light caramel. Before adding sugar Basundi is thick but after adding it becomes again fluid. Stirring well prevents from Malai being formed on top and all guests (even late comers) can enjoy equally thick and plain Basundi. Basundi is served chilled, often garnished with slices of almonds and pistachios
54. Ghari
Ghari or Surati Ghari is a sweet dish from Gujarati cuisine, from the region of Surat. Ghari are made of puri batter, milk mawa , ghee and sugar - made into round shapes with sweet filling, to be consumed on Chandani Padva festival. It is also available in many varieties and flavours such as pistachio, almond-elachi and mawa.Ghari was prepared by the cooks of Tatya Tope to provide extra strength to the freedom fighter s soldiers. However, it began to be consumed during inauspicious occasions too, particularly by people of some castes in the crematorium for peace to the soul of the dead.
55. Sukhdi
Sukhdi is a sweet made from wheat flour and jaggery in ghee. Sukhdi is often consumed at weddings or on holidays.
56. Jalebi
Jalebi is a sweet popular in countries of the Indian Subcontinent such as India, Bangladesh, Nepal, Pakistan and Sri Lanka, and in many countries in the Middle East and North Africa, like Iran, Iraq, Jordan, Syria, Palestine, Lebanon, Egypt, Tunisia and Algeria. As well as several East African countries such as Zanzibar, Comoros and Mayotte. It is made by deep-frying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the subcontinent during Ramadan and Diwali.
57. Jaggery
Jaggery is a traditional uncentrifuged sugar consumed in Asia and Africa. It is a concentrated product of date, cane juice, or palm sap (see palm sugar) without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibers. Jaggery is mixed with other ingredients, such as peanuts, condensed milk, coconut, and white sugar, to produce several locally marketed and consumed delicacies.
58. Gulab jamun
Gulab jamun is a milk-solids -based dessert, similar to a dumpling, popular in countries of the South Asian Subcontinent such as India, Sri Lanka, Nepal, Pakistan and Bangladesh, also in the Caribbean countries of Trinidad, Guyana, Suriname and Jamaica and in Mauritius. In Nepal it is widely known as Lal-Mohan, served with or without yogurt. It is made mainly from milk solids, traditionally from freshly curdled milk. In India, milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated. These milks solids, known as khoya in Pakistan and India, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep fried at a low temperature of about 148


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