- Daraaba The origin of the name Daraba has several theories. Some say that it was served in the Mughal court of Burhanpur and from ‘darbar’, the name ‘daraba’ was derived.
- Mawabaati Burhanpur is one place which really prides itself for this sweet.
Made the same way as jalebis, the batter here is made with mawa or khoya, mixed with bit of arrowroot (starch extracted from root stock) and deep fried in piping hot oil. The result is a dark brown thick jalebi that is shaped like a regular jalebi but tastes more like a gulab jamun. Divine!
Burhanpur Culinary Delight