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Khoa is normally white or pale yellow. If prepared in the winter, it may be saved for use in the summer, and may acquire a green tinge and grainier texture from a harmless surface mould. This is called hariyali (green khoa) and is used in recipes where the khoa is thoroughly cooked, e.g., gulab jamun.
The Badlapur Jamun refers to the traditional variety of the jamun fruit (Syzygium cumini) grown in the Indian state of Maharashtra. Badlapur Jamun is grown in abundance in the Badlapur region of Ambernath taluka located in Thane district. [1] Under its Geographical Indication tag, it is referred to as "Badlapur Jamun". [2]
Syzygium cumini, commonly known as Malabar plum, [3] Java plum, [3] black plum, jamun, jaman, jambul, or jambolan, [4] [5] is an evergreen tropical tree in the flowering plant family Myrtaceae, and favored for its fruit, timber, and ornamental value. [5] It is native to the Indian subcontinent and Southeast Asia.
This creamy green fruit is also a good source of vitamins C and E, "antioxidants that may help to reduce risk of developing cataracts and age-related vision diseases like macular degeneration ...
Khoa, Maida, Sugar, cardamon powder, stuffed with nuts Similar to Gulab Jamun but stuffed with nuts. Famous in Arcot, Tamil Nadu: Bandar laddu: Besan, jaggery, cardamom powder, ghee, cashews and raisins, jaggery syrup, sugar Laddu, popular in Machilipatanam, Andhra Pradesh [13] Boorelu: Chana dal, jaggery: Kovilpatti Kadalai Mittai
Turmeric. Curcumin, the active ingredient in turmeric, is a potent antioxidant and anti-inflammatory compound that research is showing could benefit people with Alzheimer’s, says Kimberlain ...
Donald Trump Jr., the eldest son of U.S. President Donald Trump, broke Italian and European Union environmental protection laws when he hunted ducks near Venice in December, according to two ...
Khoa. Batti; Chikna; Daane; Pindi; Dhap; A dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh, Punjab, and Pakistan Khoa is a type of cheese made by boiling and reducing milk until it becomes a thick, sticky mass. It is often used in Indian sweets such as barfi and gulab jamun and has a ...