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Pinni made with atta (wheat flour), khoya (thickened milk) and dry fruits. Pinni is a type of Punjabi and North Indian cuisine dish that is eaten mostly in winters. It is served as a dessert and is made from desi ghee, [1] wheat flour, jaggery and almonds.
Ghee may be made of milk from various domesticated ungulates, such as cows, buffaloes and sheep. [32] The composition of ghee varies depending on the animal whose milk has been used. The vitamin A content ranged from 315 to 375 μg per 100 grams. [32] Palmitic acid and oleic acid were two of the main fatty acids found in both cow and sheep ghee.
For texture enrichment, a ½ teaspoon of salt is added to the dough for seasoning and 2 teaspoons of ghee. [1] For the filling, it needs ½ teaspoon of red chili powder for heat, 1 inch of grated ginger, and 2 green chilies, finely chopped. Add ¼ teaspoon of turmeric powder and a small pinch of asafoetida for depth of flavor.
Rice Flakes (Poha), Sugar powder or Jaggery, Desi Ghee, Grated fresh Coconut, Pepper Powder, big cardamon powder, Dry fruits Optional Flatten rice/rice flakes, sugar/jaggery, ghee based Coconut Barfi Made from coconut, fine ground sugar, ghee, cardamom powder and milk. Coconut and milk based Jaynagarer Moa: gur, cow ghee, Kanakchur khoi
[12] [13] It is several times the size of normal gulab jamuns and is prepared in local desi ghee. [14] In Rajasthan, instead of soaking gulab jamun balls in sugar syrup, they are cooked in gravy made from spices, nuts and tomato to make popular Gulab Jamun ki Sabzi.
Ugham Halwo: is a traditional halwa made in Dadu district, made with almonds, pistachios, cashew nuts and important (ugham seeds) are used in desi ghee, it is very healthy and best in winters. [14] Sindhi Halwo: made with corn flour, water, ghee and dry fruits, it has jelly like texture. [15] [16]
It is used in several traditional sauce recipes such as béarnaise or hollandaise sauce. In some regions of Croatia butter was clarified (and called maslo) for better preservation at room temperature. In Yemen, there is a local custom where hot water is added to butter while the milk or whey is still within the butter. This mixture is then ...
Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium. [35] Butter-based ghee, or deshi ghee, is used commonly. Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. Fish and beef consumption are prevalent in some parts of India, but they are not ...