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Junnu, also known as Kharvas, or Ginnu, is an Indian milk pudding made from cow or buffalo colostrum, the first form of milk produced within one or two days of giving birth. It is prepared by steaming a mix of colostrum, milk, and jaggery or sugar until it coagulates into a jiggling solid. Cardamom, saffron, nutmeg or sesame is added for flavoring.
Pilones de ajonjolí – a pilones is a lollipop that made using sesame seeds, honey, and fruit juice or coconut milk typically sold in Puerto Rican convenient stores. Tilgul – a colourful sesame-seed candy coated with sesame seeds, in Maharashtra, India people exchange tilgul on Sankranti, a Hindu festival celebrated on 14 January.
Banana chip - Thinly sliced raw bananas fried in coconut oil, often flavored with salt or jaggery. Achappam - A crispy, flower-shaped snack made from rice flour, coconut milk, and eggs, deep-fried to perfection. Kuzhalappam - A cylindrical snack made from rice flour, coconut, cumin, and sesame seeds.
Heugimja-juk (Korean: 흑임자죽; Hanja: 黑荏子粥) or black sesame porridge is a Korean porridge, or juk, made from finely ground black sesame and rice. [2] [3] The bittersweet, nutty porridge is said to be good for recovering patients, as black sesame seeds are rich in digestive enzymes that help with healthy liver and kidney functions.
Aval Milk or Avil Milk [1] is a Kerala cuisine drink sold in the streets of the Malabar region of Kerala, India. Aval milk is made with aval which is essentially poha or beaten rice flakes, along with ripe bananas, milk of any kind, and nuts.
The Organisation has a three-tier structure with the primary milk Cooperative societies at the village level, Regional Milk Producers’ Unions at the middle level and an apex body at the State level, which is the Kerala Cooperative Milk Marketing Federation Ltd. There are three Regional Cooperative Milk Producers’ Unions operating at present.
The Mughlai cuisine had a significant influence upon Malabar recipes. Mughali recipes including biryani, kebab and naan spread throughout India. [41] The ingredients included rice, maida, wheat and there was extensive use of ghee (clarified butter) and oils for preparation. Sweet delicacies were made from jaggery (unrefined sugar).
A dal or lentil stock (for rasam, the typical dal used is split yellow pigeon peas or mung beans) is optional but is used in several rasam recipes. Jaggery, cumin, black pepper, turmeric, tomato, lemon, mustard seeds, chilli powder, curry leaves, garlic, shallots and coriander leaves may be used as flavoring ingredients and garnish in South India.