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Kheer, also known as payasam or payesh, is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron .
Kheer or Meoa (Bengali: ক্ষীর) is a sweet from the Bengal region of the Indian subcontinent. [1] It is not only a sweet by itself, but it is also used as the main ingredient of many other sweets. In North India, Kheer (Payesam) is a type of rice pudding. But in Bengal, in the
Gajar ka halwa is a combination of nuts, milk, sugar, khoya and ghee with grated carrots. [11] [12] It is a light nutritious dessert with less fat (a minimum of 10.03% and an average of 12.19%) than many other typical sweets from the Indian subcontinent. [13]
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.
Sheer khurma or sheer khorma (Persian: شير خرما, romanized: shîr xormâ "milk and dates") [1] is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr [2] [3] and Eid al-Adha in India, Pakistan, Afghanistan, and parts of Central Asia.
Chhena kheeri is made by deep-frying cubes of chhena cheese. Although typically ghee is used as the frying medium, chefs frequently substitute this with vegetable oil. The cubes are added to milk and sugar, and boiled further until some of the milk evaporates and the dish acquires a thicker consistency, to form a rabdi.
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
Khichra or khichda (Urdu: کھچڑا) is a variation of the dish haleem, popular with Muslims of the Indian subcontinent. Khichra is cooked all year and particularly at the Ashura of Muharram. It is made using goat meat, beef, lentils and spices, slowly cooked to a thick paste. [1]