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Photographer's Note

I snap it in a mela at Berhampore. It is served warm or cold. It has a somewhat chewy texture with a crystallized sugary exterior coating. The sugars get partly fermented which adds flavor to the dish. Jalebi

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Additional Photos by Nilotpal Patra (nilotpal_patra) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 206 W: 67 N: 306] (1688)
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