Couscous with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets that are too small to be finished granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets. This labor-intensive process continues until all the semolina has been formed into tiny granules of couscous. In the traditional method of preparing couscous, groups of women came together to make large batches over several days, which were then dried in the sun and used for several months. Handmade couscous
Sweets from the Indian subcontinent a popular sweet in the Indian subcontinent. They come in many forms, such as "Kamalabhog" (Orange Rasgulla), "Rajbhog" which is stuffed with dry fruits and khoa inside, "Kadamba" often served with "kheer", "Rasamundi", "Raskadamba", and others. Some are white, others cream, brown, gold or orange colored. They are called "Rasbari" in Nepal. This dish is made by boiling small dumplings of "chhenna" and semolina mixture in sugar syrup. Once cooked, these are stored in the syrup making them spongy. Increasing the semolina content reduces the sponginess and hardens them, creating variety of textures. Some "Rasgulla" are stuffed inside with treats,