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Sweets
Soft, syrup-soaked gulab jamuns made from fresh khoya.
Rich, thick basundi β a traditional milk dessert with nuts and saffron.
Thick, layered rabdi simmered slowly with saffron and cardamom.
Soft, spongy rasgullas made from fresh chenna β melt-in-mouth.
Delicate chenna discs soaked in creamy saffron-flavoured milk.