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Mahim halwa: Semolina, sugar Modak: Rice flour, coconut jaggery stuffing Fried Mohanthal: Besan, ghee, sugar and nuts Patoleo: Rice flour, coconut jaggery and grated coconut stuffing Wrapped in turmeric leaves and steamed Puran poli: Wheat flour, gram, jaggery Bread Shankarpali: Sugar, ghee, maida flour, semolina: Shrikhand
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 ...
A Nasrani dish of fermented bread made with rice batter and coconut milk, hence the name palappam (meaning milk bread). It is a staple food and a cultural synonym of the Nasranis of Kerala in coastal south west India. The rice batter for palappam is made on a stone griddle and coconut milk with toddy is used for fermentation.
[9] [10] [11] The composition and recipes of the sweets and other ingredients vary by region. Mithai are sometimes served with a meal, and often included as a form of greeting, celebration, religious offering, gift giving, parties, and hospitality in the Indian subcontinent.
It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a deep-fried bread made from maida. [2] [3] [4] Chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. It can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar. [5]
The basic recipe calls for milk and onion with breadcrumbs and butter added as thickeners, seasoned with nutmeg, clove, bay leaf, black pepper and salt, with the meat fat from roasting often added too. [5] [6] The use of slightly stale bread is optimal.
A snack made of sticky rice, butter, coconut milk, similar to Indian halwa. Burmese halawa usually contains poppy seeds and is brown in color. Kyauk-kyaw Coconut jelly Mont let saung: Tapioca balls, glutinous rice, grated coconut and toasted sesame with jaggery syrup in coconut milk Ngyuenea hakushelat Coconut milk Ohn no khao swè
Sohan halwa (top shelf) and other traditional sweets. In Old Delhi, in 1790, a Ghantewala sweet shop established during the reign of Mughal Emperor Shah Alam II made sohan halwa. It was a popular attraction, [2] [3] but in 2015 it closed due to a lack of profitability. [4] This sweet was originally called sohan in Khariboli (Hindi).