Rishika Baranwal
Rich, caramel-like flavour. Used in South Indian desserts like payasam and coffee.
Intense, fruity sweetness. Popular in Bengal for sweets like nolen gurer sandesh and pitha.
Nutty, coconut aroma. Widely used in Goan and Konkani sweets like patoleo and dodol.
Earthy sweetness. Common in dishes like Maharashtrian puran poli and Punjabi gur ke ladoo.
Infused with spices like ginger and cardamom. Adds warmth to winter sweets and beverages.
Enhanced with herbs like neem and tulsi. Known for its medicinal benefits in Ayurvedic remedies.