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Kheer, also known as payasam or payesh, is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli , sago or tapioca (sabudana). [1]
The Marayoor jaggery is a variety of jaggery (non-centrifugal cane sugar) made from fresh sugarcane juice in the Indian state of Kerala. [2] [3] It is an agri-product manufactured from sugarcane which is a common and widely cultivated crop in Marayoor and Kanthalloor Grama panchayaths of Devikulam taluk, Idukki district grown particularly by the farmers of Muthuva tribe.
Kshira (Sanskrit: क्षीर, romanized: Kṣīra) [1] is a Sanskrit word for milk. [2] Kshira is also the archaic name for sweet rice pudding, kheer. [3] Kshira is used and perceived differently from normal milk, which is commonly known as Dugdha in Sanskrit.
This popular jaggery variant is made from unrefined sugarcane juice, manually extracted and processed using traditional boiling, churning, and filtering methods. The result is a distinctively flavored and textured jaggery, often relished in its crystallized state. [12] Kolhapur jaggery is white, golden (reddish-brown) and chemical-free.
As the seasons change so does the Bihari thali, every 3–4 months.The constants are rice, roti, achar, chatni, dals and milk products, with some variation.. For the frying and tempering (chhounkna / tadka) of certain vegetable dishes, Bihari cuisine makes use of vegetable oil or mustard oil and panch phoron — literally the "five spices": fennel seed (saunf), black mustard seed (sarson ...
The Muzaffarnagar jaggery is a variety of jaggery (non-centrifugal cane sugar) made from fresh sugarcane juice in the Indian state of Uttar Pradesh. [1] [2] [3] It is an agri-product manufactured from sugarcane which is a common and widely cultivated crop majorily in the districts of Muzaffarnagar and also in Bijnor, Shamli, Baghpat, Meerut and Shajahanpur.
The earliest rice pudding recipes were called whitepot and date from the Tudor period. [6] Rice pudding is traditionally made with pudding rice, milk, cream and sugar and is sometimes flavoured with vanilla, nutmeg, jam and/or cinnamon. It can be made in two ways: in a saucepan or by baking in the oven.
Athrasa in Kannada (Kannada: ಅತ್ರಾಸ), or Adhirasam (Tamil: அதிரசம்), kajjaya ariselu in Telugu, anarasa in Marathi, Airsa in Chhattisgarhi or Arisa pitha in Odia) is a type of Indian sweet made out of rice, jaggery, ghee and sometimes coconut and with spices like cardamom, sesame, pepper and ginger powder from Tamil cuisine, Karnataka cuisine, Telugu cuisine, Marathi ...