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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 ...
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Name Image Main ingredients Description Watalappam: Coconut milk, jaggery (kittul treacle), eggs, spices (cardamom, cloves) : The most popular dessert among Sri Lankan Muslims during Ramadan.
Kiri Aluwa (Sinhala: කිරි ටොෆී), also known as milk toffee or kiri toffee, is a popular traditional Sri Lankan soft toffee. [1] [2]These soft caramelised milk confectionery come in the shape of little squares, whose size varies according to tradition.
Hoppers (appa in Sinhala) are based on a fermented batter, usually made of rice flour and coconut milk with spices. The dish is pan-fried or steamed. The fermenting agent is palm toddy or yeast. Hopper variants can be either spicy (such as egg hoppers, milk hoppers, and string hoppers), or sweet (such as vandu appa and pani appa). [4]
This category contains articles with Sinhala-language text. The primary purpose of these categories is to facilitate manual or automated checking of text in other languages. This category should only be added with the {} family of templates, never explicitly.
Recipe: EatingWell. If you’re looking to increase your protein intake or make your mornings a little easier by having a grab-and-go breakfast, we totally get it.
A later text, Prabandha-Kosha states that it was the 8th-century king Ajayaraja I who commissioned the Ajayameru fort, which later came to be known as the Taragarh fort of Ajmer. [14] According to historian R. B. Singh, this claim appears to be true, as inscriptions dated to the 8th century CE have been found at Ajmer. [ 15 ]