subject: Indian Sweets And Namkeen Taste That Lingers [print this page] Hospitality in Indian homes finds special mention in literary pieces including todays online literary world, i.e. in blogs and articles. You will be entertained with tea or coffee or juice or beverages complemented with Indian sweets and namkeen. The Indian sweets can be any of the varieties of rasagulla, badam phool, malai chap, petha gilori, rasmalai, petha, pakija, anguri petha, chena toast, kesar anguri petha, gulab jamun, anurodh, paneer malai roll, shrikhand, chamcham, kesar chamcham and the list goes on. There are countless varieties specific of each state in India; the aforementioned are the most common. And if you happen to have lunch or dinner in an Indian home, you will be served with gulab jamun or rasagulla or any other Indian sweets once your meal is over. This is typical in most Indian homes.
The gulab jamun which owes its origin from Persia is the most preferred dessert. The trend started with the Mughals in India during their reign and it soon became part of the Indian food. Today, no matter whether it is Diwali or Id or any marriage or festive occasion, gulab jamun forms an important part of the menu. The brown tiny balls of a combination of flour and khoya (made from milk) dipped in cardamom or rose essence or saffron flavored sugar syrup is liked by all.
The very utterance of Namkeen flashes in the mind myriad possibilities of taste. It is the bhujiya that tops the list followed by chana chatpatta, potato sticks, besan varieties, and more. Taste of namkeen differs from brand to brand. Whether you have namkeen with accompaniment of a soft/hot drink or just as time pass, the spicy flavor lingers on and you wont be able to stop yourself from having more and more.
