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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]
Rice flour, jaggery, ghee, vegetable oil, elachi Arcot Makkan Peda Khoa, Maida, Sugar, cardamon powder, stuffed with nuts Similar to Gulab Jamun but stuffed with nuts. Famous in Arcot, Tamil Nadu: Bandar laddu: Besan, jaggery, cardamom powder, ghee, cashews and raisins, jaggery syrup, sugar Laddu, popular in Machilipatanam, Andhra Pradesh [13 ...
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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 ...
Peanuts and jaggery mix are most common. [28] Other than almonds, cashews, walnuts, sesame and other seeds, varieties of chikki are also prepared from puffed or roasted Bengal gram, puffed rice, beaten rice, puffed seasonal grains, and regional produce such as Khobara (desiccated coconut). Like many Indian sweets, Chikki is typically a high ...
In North India, Kheer (Payesam) is a type of rice pudding. But in Bengal, in the same spelling and sound, Kheer is a completely different dish. It is very similar to the Khoa but with its own distinct flavor and texture. Kheer, a type of evaporated milk, is primarily made using cow or buffalo milk. The process involves boiling pure milk for an ...
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.
The rice powder / flour is then mixed with jaggery to create a dough. The dough is then rolled in white poppy seeds, pressed into 550–75 cm round disks or balls, and then fried in ghee. [2] The disks are fried poppy-coated side first. [6] In a variation from the standard recipe, a banana is added to the rice flour base. [7]