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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.
The laddu was made to a traditional Boondi recipe. The ingredients included ghee, refined oil, cashew nuts, sugar, almonds, cardamom, and water. A laddu weighing 6,300 kg was made for a Ganesh festival in Andhra Pradesh, India in September 2012. This was claimed to be the largest known laddu. [16]
Boondi raita typically contains curd (plain yoghurt), boondi (which has been soaked in water to make it soft, then sieved) and seasonings of salt, chilli, and other spices. It is eaten as a side dish with pulao or any other meal. [1] Homemade Boondi from West Bengal. To make boondi laddu, fried boondi is dipped in sugar syrup and compacted into ...
Sunnundallu, laddu made with roasted urad dal (minapappu) and jaggery (bellam)/ sugar. A generous amount of ghee is usually added to enhance the flavour. Ariselu, a sweet fried snack made of rice flour; Boondi laddu; Poornam boorelu a.k.a. Poornalu, made by cooking chana dal until soft, cooling, then adding jaggery and cardamom powder. The mix ...
Name Image Main ingredients Category Arisa Pitha: Rice flour, Jaggery Fried, jaggery based Apple Halwa [2]: Apple, Milk, Ghee: Halva: Boondi: Gram flour (besan), ghee ...
One example of laddu is Motichoor ka Ladoo. It is a sweet food popular in states like Bihar. It is made from roasted gram flour flakes which are sweetened, mixed with almonds, rolled into a batter and then cast into mini balls and fried in ghee. Every mini ball, called boondi, melts like a fresh sweet.
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]
Sitabhog-Mihidana two in one. According to Late Nagendranath Nag, his grand-father Late Khettranath Nag first invented special Sitabhog and Mihidana in Bardhaman during the regime of Maharaja Late Mahatabchand Bahadur.