Here's a delightful comparison of Indian Mithais with their culinary images from various parts of the world:
Image source Unsplash on Google
Gulab Jamun vs. Loukoumades (Greek Donuts): Gulab Jamun's syrup-soaked dough is similar to Greek's Loukoumades, that is fried dough balls drizzled with honey or syrup.
Rasgulla vs. Cham Cham (Bangladesh): Rasgulla's spongy texture and sweetness remind Bangladesh of Cham Cham, which is soaked in sugar syrup.
Jalebi vs. Churros (Spain): Both Jalebi and Churros are deep-fried delights; Jalebi is soaked in saffron syrup while Churros are crispy fried dough sticks served with chocolate sauce.
Barfi vs. Fudge (USA): Indian Barfi, made with condensed milk and sugar, is akin to American fudge, offering various flavours and often including nuts or chocolate.
Laddu vs. Brigadeiro (Brazil): Laddu, a round sweet made from flour, sugar, and ghee, finds similarity with Brazil's Brigadeiro, a chocolate truffle made from condensed milk and cocoa powder. They both look and taste the same in different countries.
Peda vs. Marzipan (Europe): Peda, a milk-based sweet, resembles Marzipan, an almond-based confectionery widely popular in European countries.
Halwa vs. Turkish Delight (Turkey): Indian Halwa and Turkish Delight share a similar texture, though made from different ingredients—Halwa is primarily from semolina or flour, while Turkish Delight is a gel-like candy made with starch and sugar.
Kaju Katli vs. Mithai (Middle East): Kaju Katli, a cashew-based sweet, is somewhat comparable to Middle Eastern Mithai, often made from nuts, sugar, and spices.
Each of these delightful treats offers a unique taste of culture, blending flavours and techniques in their sdistinctive ways.
Comments