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Suji ka Halwa (Hindi: सूजी का हलवा, Marathi: रव्याचा शिरा, Urdu: سوجی کا حلوہ) or Mohan Bhog (Hindi: मोहन भोग, Sanskrit: मोहन भोग) is a type of halvah made by toasting semolina (called suji, sooji, or rawa) in a fat like ghee or oil, and adding a sweetener like sugar syrup, honey, or jaggery powder.
Khanom mo kaeng, suji ka halwa, sugee cake Sanwin makin ( Burmese : ဆနွင်းမကင်း ; pronounced [sʰənwɪ́ɴməkɪ́ɴ] , also spelt sa-nwin-ma-kin ) is a traditional Burmese dessert or mont , popularly served during traditional donation feasts, satuditha feasts, and as a street snack. [ 1 ]
Suji ka halwa; This page was last edited on 3 September 2020, at 22:12 (UTC). Text is available under the Creative Commons Attribution-ShareAlike 4.0 License ...
Malpua in Nepal also known as Marpa is specially made in the Kathmandu Valley which uses maida, mashed up ripe bananas, fennel seeds, pepper corns, milk and sugar into a batter and prepared in a similar way as in India. In Pakistan, it is called Malpura, and is very popular breakfast item in Punjab where it is normally consumed with Suji Halwa.
Halva (also halvah, halwa, halua, [1] and other spellings; Arabic: حلوى Bhojpuri:𑂯𑂪𑂳𑂄, Hindi: हलवा, Persian: حلوا, Urdu: حلوا) is a type of confectionery that is widely spread throughout the Middle East and North Africa, the Balkans, Central Asia, and South Asia. The name is used for a broad variety of recipes ...
In Bihar, dry ones are called Pedakiya and are very popular, particularly during Chhath. There are two types of pedakiya made in Bihar: one with suji/rawa (semolina) and another with khoa. [1] In suji pedakiya, suji is roasted in ghee with sugar, almonds, cardamom, raisins, and other nuts and then
Bombay rava, or ravva, rawa, or sooji, is a durum wheat product and a form of semolina. Rava is made by grinding husked wheat and is used in Indian cuisine to make savoury dishes such as rava dosa , rava idli , upma , and khichdis .
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.