Search results
Results from the WOW.Com Content Network
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 ...
Tomb of Khwaja Husain Ajmeri: Khwaja Husain Ajmeri also known as Shaikh Husain Ajmeri, he was a Grandson of Khwaja Moinuddin Chishty of Ajmer from the line of Khwaja Fakhruddin's son Khwaja Husamuddin Jigar Sokhta, he was SajjadaNasheen and Mutwalli [52] of Ajmer Dargah before and during the time of Emperor Akbar and Emperor Jahangir, his tomb ...
Head priest of the shrine, Dewan Syed Zainul Abedin Chisti Ajmeri In the present day, the tomb of Moinuddin Chishti continues to be one of the most popular sites of religious visitation for Sunni Muslims in the Indian subcontinent, with over "hundreds of thousands of people from all over the Indian sub-continent assembling there on the occasion ...
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.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Donate; Pages for logged out editors learn more
Mu'in al-Din Hasan Chishti Sijzi (Persian: معین الدین چشتی, romanized: Muʿīn al-Dīn Chishtī; February 1143 – March 1236), known reverentially as Khawaja Gharib Nawaz (Persian: خواجه غریب نواز, romanized: Khawāja Gharīb Nawāz), was a Persian Islamic scholar and mystic from Sistan, who eventually ended up settling in the Indian subcontinent in the early 13th ...
English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
Gulabjamun in Maharashtrian style Gulab jamun gets its brownish red colour because of the sugar content in the milk powder ( khoya ). In other types of gulab jamun , sugar is added in the batter, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jamun or "black jamun".