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Ghee may be made of milk from various domesticated ungulates, such as cows, buffaloes and sheep. [32] The composition of ghee varies depending on the animal whose milk has been used. The vitamin A content ranged from 315 to 375 μg per 100 grams. [32] Palmitic acid and oleic acid were two of the main fatty acids found in both cow and sheep ghee.
A batter is prepared by adding water, sugar, and ghee to roughly grinded rice flour. The ghee can also be substituted by cooking oil or butter. Spices such as cardamom and clove could also be added to the batter. [5] The ingredients are then let to rest for a couple of hours. Once the batter is set, it is deep fried in cooking oil or ghee. [6]
In Sikhism, Karah Parshad (Punjabi: ਕੜਾਹ ਪ੍ਰਸਾਦ ()), alternatively known as Deg or Degh (literally meaning "cooking pot"), [1] is a type of whole wheat flour halva made with equal portions of whole-wheat flour, clarified butter, and sugar and double quantity of water. [2]
Roti canai is a flatbread made from dough that is composed of fat (usually ghee), flour, and water; some recipes also include sweetened condensed milk. The dough is repeatedly kneaded, flattened, oiled, and folded before proofing, creating layers. The dough ball is then flattened, spread out until paper-thin (usually by "tossing" it on a flat ...
Spiced rice is common around the world, with one of the most notable dishes being Indian Ghee rice, which uses ghee butter as a primary ingredient. Spiced rice is common among the people of Kerala, especially Malabar region of Kerala, Tulunad region of Karnataka and in Tamil Nadu. It is seen in other parts of India and Asia too in some variation.
Ghevar is a disc-shaped sweet cake made with flour, ghee (clarified butter), and soaked in sugar syrup. [12] [13] Flour, ghee, milk, and water are mixed to make a batter. The batter is then poured in ghee in disc shape and is fried to a golden honeycomb-like texture. [14] Common toppings include saffron, spices and nuts. [15]
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Gajar ka halwa is a combination of nuts, milk, sugar, khoya and ghee with grated carrots. [11] [12] It is a light nutritious dessert with less fat (a minimum of 10.03% and an average of 12.19%) than many other typical sweets from the Indian subcontinent. [13] Gajar ka halwa has a medium shelf life so it is now sometimes exported.