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To make kalakand, chhena (Indian cheese) is prepared and strained. Separately, whole milk and water are mixed, boiled, and stirred continuously until the mixture is reduced to half its original volume. The strained chhena is softened using a food processor or by hand kneading. It is then added to the reduced milk-water mixture and cooked until ...
Kalakand: Milk, cottage cheese. Burfi: Kheer: A rice pudding made with milk, rice, sugar and dried fruits [7] Pudding: Khirmohan: Chhena, sugar, semolina, water. Sugar syrup based Kulfi [8] An ice cream made with milk and sugar, with a variety of flavours such as mango, saffron, or cardamom. [9] Ice cream: Laddu: Gram flour (besan), ghee, sugar ...
Most halwa recipes, however, may omit the khoa, relying only on starch and sugar plus slivered nuts, spices such as cardamom and/ or saffron, and flavorings such as rose water and screwpine. Main course north Indian dishes like khoya paneer, makhmali kofte and khoya matar. [5] Naan roti stuffed with khoa is a specialty of the bakers of Bangalore.
Being a large state, the cuisine of UP share lot of dishes and recipes with the neighboring states of Delhi, Uttarakhand, Bihar, Jharkhand and Haryana. [1] Braj , [ 2 ] Awadhi , Kannuaji , Kauravi , [ 3 ] Bundeli , Bagheli and Bhojpuri are famous subtypes of cuisine of the state.
The sweet allegedly became popular when the Sen brothers opened Matri Bhandar in 1930 and shared their ancestral recipe at Tipperah district (now Comilla, ...
Makhan Bada is a traditional dessert originating from the Indian subcontinent. [2] It is also known as Balusaahi and is similar to a glazed doughnut in terms of Ingredients, but differs in texture and taste.
Barfi [a] or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency.Its name comes from the Persian and Urdu word (barf) for snow. Barfi is consumed throughout India and Pakistan and is especially popular in North India.
Peda (pronounced) or Pera is an Indian sweet that originated in the city of Mathura, Uttar Pradesh, India.Traditionally prepared as thick, semi-soft round balls, its main ingredients are khoa, sugar and traditional flavourings including cardamom seeds.