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Afghan almond with stalk. Almond is a fruit crop classified under two types, Amygdalus communis (sweet almonds) and Amygdalus amara (bitter almonds). Under this broad classification, in Afghanistan the almond varieties grown are under two major classes: soft-shell almonds, known locally as badam-e kaghaz (literally, "paper almond"), which can be easily broken by hand; and hard/medium-shell ...
The fruit is a drupe 5–7 cm (2– 2 + 3 ⁄ 4 in) long and 3–5.5 cm (1 + 1 ⁄ 8 – 2 + 1 ⁄ 8 in) broad, green at first, then yellow and finally red when ripe, containing a single seed. When the seed germinates, it unfolds the largest pair of foliar (leafy) cotyledons of any plant; up to 8.5 cm wide by up to 3.5 cm long. [ 8 ]
Badam halva is a sweet made from almonds with added colouring. Almond flakes are added to many sweets (such as sohan barfi), and are usually visible sticking to the outer surface. Almonds form the base of various drinks which are supposed to have cooling properties. Almond sherbet or sherbet-e-badaam, is a common summer drink. Almonds are also ...
Dal badam chakki or Dal suphal chakki, is a Rajasthani dessert made using Dal (lentil) and badam (almond). It is a specialty of Marwari cuisine and is quite popular in the city of Jodhpur. [1] It mainly consists of almond, moong dal flour or mogar , mawa (condensed milk), ghee (clarified butter) and sugar.
There are variants of thandai and the most common are badam (almond) thandai and bhang (cannabis) thandai. Thandai is a centerpiece of Holi celebrations where other snacks like dahi vada, gujiya and other savory snacks called chaat are served alongside the cold, sweet beverage. [1]
Here’s the thing about an almond. It’s not sticky or covered in olive oil, so it’s hard to get powder to adhere to it. For the most part, these seasonings just slide right off, leaving your ...
Badam may refer to: Almond, in Hindi and Persian languages; Badam River, a river of southern Kazakhstan; Badam, Kerman, a village in Saghder Rural District ...
In Bangladesh, West Bengal and other Bengali-speaking regions, it is known as gur badam.In Maharashtra it is called as Chikki. In the South Indian states of Telangana and Andhra Pradesh, it is called palli patti (పల్లీ పట్టీ). In Kerala it is called Kadala mittai. In Tamil Nadu it is called kadalai mittai.