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Saffron Phirni (rice-based sweet dish streaked with saffron) Badami Phirni (rice-based sweet dish with almonds) Shahi tukra (rich bread pudding with dry fruits and flavored with cardamom) Sheer khurma; Several varieties of indigenous mangoes were cherished and cultivated by the Mughal court. [8]
Shahi Tukra is type of bread pudding which originated in South Asia during the Mughal era in the 1600s. [ 1 ] [ 2 ] The literal translation of Shahi Tukra is royal piece or bite. [ 1 ] Shahi tukre originated in the Mughal Empire when Indian chefs made this dish to present to royal Mughal courts. [ 3 ]
Homemade sevai is often made from 100% rice (in addition to water and salt) whereas dry rice sticks may have additives like tapioca and corn starch.In Southern parts of Karnataka, shyaavige is made of different grains with different consistencies.
In South Asia, sheer kurma barfi, halwa, kheer, and Shahi tukda are most common dishes during Eid. Chomchoms, barfis, gulabjamuns and different types of pithas as well as roshmalai are popular. These are not only consumed inside houses but also presented to relatives and friends when visiting them on Eid-ul-Fitr.
Double ka meetha is an Indian bread pudding sweet made of fried bread slices soaked in hot milk with spices, including saffron and cardamom. [1] Double ka meetha is a dessert of Hyderabad. [2]
Bread pudding originated with 11th-century English cooks who repurposed leftover stale bread. In the following centuries, the dish became known as "poor man's pudding" because of the scarcity of food at the time, with the pudding being made only with boiling water, sugar, and spices.
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice , glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used.
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.