Indian food in Tanzania wasn’t all curry. There were trays of mitai available as well. I found Indian sweets too sugary in those days, except for faluda.
Faluda was a milk-based desert topped with cardamom and pistachio nuts that soothed the pallet after a spicy curry. It was usually pink with a touch of rose water served on special occasions which is why I have fond memories of the dish.
I discovered agar agar recently (a gelatin substitute minus the beef or pork additive). It gave me a chance to make the dish after a long time.