The term Gulab Jamun comes from the Persian gulab or "rose" referring to the rose-scented syrup and the Hindi jamun- a South Asian fruit with a similar size and shape to the dessert

It is an exotic mouthwatering delicacy

Gulabjamun is generally eaten warm so that its soft texture can be fully savoured

The dessert is often served at festive occasions such as weddings, Diwali (the Indian festival of light), the Muslim festival of Eid and other religious celebrations

Nanak Gulabjamun is made from dough that is shaped into round balls which are fried in oil and then immersed in a hot sugar syrup.

Óleo de mostarda Schani, formato de 250 ml.

Óleo de mostarda Schani, formato de 500 ml.

Óleo de mostarda Schani, formato de 4 x 5 l.

Arroz ponni fervido Thanjavur, 5 kg.

Óleo de cravinho Ashwin, formato de 20ml.

Óleo de kalonji Ashwin, formato de 50ml.

Óleo de rícino Ashwin, formato de 200 ml.

Óleo de sésamo gingelly Idhayam, formato de 500ml.

Arroz ponni fervido Thanjavur, 10 kg.

Óleo de mostarda Idhayam, formato de 500ml.

Arroz matta cozido, 10 kg.

Óleo de mostarda Schani, formato de 1l.

Óleo de coco Parachute, 500 ml.

Óleo de coco Parachute, 200 ml.

Óleo capilar Vatika com coco, 200 ml.

Óleo capilar Vatika com azeitona, 200 ml.

Óleo capilar Vatika com alho, 200 ml.

Óleo capilar Vatika com rícino, 200 ml.

Óleo capilar Vatika com semente preta, 200 ml.

Óleo capilar Vatika com argão, 200 ml.

Óleo capilar Vatika com amêndoa, 200 ml.

Sementes de papoila TRS, formato de 100 g.

Óleo de mostarda KTC, formato de 500 ml.