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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]
The earliest rice pudding recipes were called whitepot and date from the Tudor period. [6] Rice pudding is traditionally made with pudding rice, milk, cream and sugar and is sometimes flavoured with vanilla, nutmeg, jam and/or cinnamon. It can be made in two ways: in a saucepan or by baking in the oven.
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 ...
This popular jaggery variant is made from unrefined sugarcane juice, manually extracted and processed using traditional boiling, churning, and filtering methods. The result is a distinctively flavored and textured jaggery, often relished in its crystallized state. [12] Kolhapur jaggery is white, golden (reddish-brown) and chemical-free.
Review articles initially identify the scope and aim. [4] If submitting the review article to a journal, the author must familiarise themselves with the theme of the journal as well as its conditions for submission. Some journals only accept review articles whereas others strictly publish original research. [8]
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 ...
The Journal of Horticultural Sciences is a biannual peer-reviewed open-access scientific journal covering all branches of horticulture. It was established in 2006 and is published by the Society for Promotion of Horticulture. The journal contains review articles, research papers, and short communications. [1]
2 Origin of rice pudding. 3 comments. 3 WP:INDIA Banner/Orissa Addition. 1 comment. 4 Remove kitchen size. 2 comments. 5 Kheer not ... 2 comments. 7 Sugar or Jaggery ...