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Fission Cuisine: I was thinking about Indian desserts. I've never had much in the way of Indian desserts because they're way too sweet. They all seem to have the normal sugar you'd put into an American dessert, plus a simple syrup, plus sweetened condensed milk. I haven't tried it yet but I'd like to figure out a way to do, say, galub jamun, at a sweetness level I can tolerate.

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