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.

Aceite de mostaza Schani, formato de 250 ml.

Aceite de mostaza Schani, formato de 500 ml.

Aceite de mostaza Schani, formato de 4 x 5 l.

Arroz ponni hervido Thanjavur, 5 kg.

Aceite de clavo Ashwin, formato de 20ml.

Aceite de kalonji Ashwin, formato de 50ml.

Aceite de ricino Ashwin, formato de 200 ml.

Aceite de sésamo gingelly Idhayam, formato de 500ml.

Arroz ponni hervido Thanjavur, 10 kg.

Aceite de mostaza Idhayam, formato de 500ml.

Arroz matta hervido, 10 kg.

Aceite de mostaza Schani, formato de 1l.

Aceite capilar Vatika con coco, 200 ml.

Aceite capilar Vatika con oliva, 200 ml.

Aceite capilar Vatika con ajo, 200 ml.

Aceite capilar Vatika con ricino, 200 ml.

Aceite capilar Vatika con semilla negra, 200 ml.

Aceite capilar Vatika con argán, 200 ml.

Aceite capilar Vatika con almendra, 200 ml.

Aceite capilar Dabur Amla, 100 ml.

Aceite capilar Dabur Amla, 300 ml.

Aceite capilar Dabur Amla, 200 ml.