If you are looking to expand your flavor world look up Parbu Sweets in Surrey, BC.
A pleasant surprise of wonderment and colorful sweets.
A word from Prabu
Indian Sweet Shop
Indian sweets or Mithai, are known throughout the entire World. Indian sweets rely heavily on sugar, milk and condensed milk, and frying, however the bases of the sweets vary by region. In the Eastern part of India for example, milk is a staple, and most sweets from this region are based on milk products.
Prabu Sweets provide “Traditional Indian Sweets” made with high quality food products and excellent customer service.
A tempting range of exotic North, Indian & Bengali sweets, premium quality namkeens are displayed in a very practical as well as elegant manner.
Apart from sweets & namkeens, we offer mouthwatering chaat to our those customers who have an inclination towards Chatpata’ (tingling) taste.
A well equipped kitchen is the integral part of our shop. We strictly follow the modern methods of preparation. A team of experienced karigars have been deputed to keep an eye on the process of manufacturing, so that no stone is left unturned. Hygiene is the ‘mantra’ among our kitchen staff.
We are 100% Vegetarian
They are located at:
105-7035 128th street
A little education on the products:
Prabu’s website is full of helpful and easy to understand information.
Motichoor laddu or Boondi laddu is a sweet delicacy made from grilled gram flour flakes which are sweetened, mixed with almonds, pressed into balls and fried in ghee. This sweetmeat is believed to have originated from Motichur, a small town near Haridwar and popularized by the Saharanpur, Muzaffarnagar region of Uttar Pradesh. The fact that the western Uttar Pradesh belt is the largest producer of cane sugar in the country has helpd develop variants of this laddu – known as khaand ke laddu and guldane ke laddu. Maner, a small town near Patna in Bihar, is also famous for its delicious motichoor laddus. It is a traditional gift at weddings, engagements and births.
Gulab Jambu is a popular northern Indian, Bangladeshi, Nepali and Pakistani sweet dish made of a dough consisting mainly of milk solids (often including double cream and a little flour) in a sugar syrup flavored with cardamom seeds and rosewater or saffron.
A similar Arabic dessert is lu’mat al-adi (Arabic for judge’s bread). Like the South Asian gulab jamun, rosewater syrup is often used, however saffron syrup and honey are also common
The rasagolla was invented in the state of Orissa, where it has been a traditional sweet dish for centuries. Soft, spongy balls of cottage cheese soaked in chilled sugar syrup…. Nicely made Rasgulla melts in your mouth and leaves you wanting more…always! The Bengalis (from eastern India) sure know their sweet making.
Kalakand or Qalaqand
(Urdu: قلاقند ) is a very popular Indian and Pakistani sweet made out of solidified, sweetened milk, to which is added ricotta cheese. It owes it origin to the milk-rich Braj area of western Uttar Pradesh. It is a very popular sweetmeat in North and East India, including Orissa and Bengal and is reputed for its exquisite taste. The ‘Kand’ of Kalakand is derived from the Arabic language which means sweets. Another such example is Gulkand.
Besan Barfi is an Indian sweet made from besan (gram flour), condensed milk and sugar. The sugar blends into a creamy texture that comes from the basic mixture.
Besan barfi is a very common sweet in North India especially during winters. Besan barfi is often garnished with sliced or chopped almonds or pistachios.
Kaju Barfi is an Indian dessert. Kaju literally means Cashew nuts and Barfi is a type of Indian sweet, which varies in ingredients used but is usually prepared according to a standard method. Barfi is often but not always, made by thickening milk with sugar and other ingredients. It is then spread in a flat, shallow dish and cut into bite-sized pieces. These pieces are sometimes decorated with edible silver foil.
Kaju Barfi is made with cashew nuts soaked in water overnight and ground the next day; then sugar, saffron (kesar) and other dried fruits are added. However, you can make kaju barfi with only sugar, water, and ghee. It is usually tan. If made with pistachios, it can be green
A Bengali sweet which has a moist centre surrounded by a sandesh coating! Utterly yummy! When you bite into the crumbly white sweet, you wouldnt suspect the syrup soaked sweet inside!
Dhoda (Sohan Halwa)
Dhoda is the most famous sweat in Khushab, Mianwali and D.I.Khan. Sohni is available at Karyana stores in Pakistan
Rasmalai originated somewhere in the coastal parts of the Indian states of Orissa, West Bengal and Bihar. Sometimes shown as Rassmalai. Ras malai consists of sugary, cream to yellow-colored balls (or flattened balls) of paneer soaked in sweetened, thickened, creamy milk
Gajrela (Carrot Cake)
Also known as carrot delight, gajrela is a tasty blend of carrots, spices, and heavy cream. This sweet dessert hails from the Punjab region of India.
The Petha cluster in Agra is more than a century old. Petha is a form of sweet that is made from Ash-Pumpkins. It has been an Indian favourite due to its medicinal properties and sublime flavour. The clustering of enterprises involved in the production of Petha sweet occurred in Agra due to the availability of raw fruit here and the fondness of the local people for sweets.
Now with their great success the professional family run business has opened a new facility creating new wonders of their highest quality products by producing Paneer
– a specialty cheese coveted by many of the South Asian community and where the
old world traditional way of producing
the product with highest standards the original quality way as it should be. Don’t settle for shortcuts of products made with fillers or inferior process that doesn’t follow the
old world way
Expand your world of tasting and drop by this great shop and if you want more than just sweets, try their excellent Samosa or Pekoras