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Khoa
Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta. It is made from whole milk instead of whey. Preparation A concentration of milk to one-fifth volume is normal in the production of khoa. Khoa is used as the base for a wide variety of Indian sweets. About 600,000 metric tons are produced annually in India. Khoa is made from both cow and domestic buffalo, water buffalo milk. Khoa is made by simmering full-fat milk in a large, shallow iron pan for several hours over a medium fire. The gradual evaporation of its water content leaves only the milk solids. The ideal temperature to avoid scorching is about . Another quick way of making khoa is to add full-fat milk powder to skimmed milk and mixing and heating it until it becomes thick. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Indian Sweets
This is a list of Indian sweets and desserts, also called ''Sweets from the Indian subcontinent, mithai'', a significant element in Indian cuisine. Indians are known for their unique taste and experimental behavior when it comes to food. Many Indian desserts are fried foods made with sugar, milk or condensed milk. Ingredients and preferred types of dessert vary by region. In the eastern part of India, for example, most are based on milk products. Many are flavoured with almonds and pistachios, spiced with cardamon, nutmeg, cloves and black pepper, and decorated with nuts, or with Gold leaf, gold or Silver leaf (food), silver leaf. North East South West Pan-Indian See also * List of Indian snack foods * List of pastries References External links * {{Cuisine of India Indian desserts, * Indian cuisine-related lists, Desserts Dessert-related lists, Indian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Khoya Paneer
Khoya paneer is a popular North Indian dish made with paneer (Indian cottage cheese), khoya (thickened milk), onion, garlic, ginger, tomato and Indian spices. It is a gravy dish and usually tastes spicy. It is commonly available in restaurants and dhabas serving North Indian food. This dish is commonly eaten with Indian breads like roti and naan Naan () is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterized by a light and fluffy texture and golden-brown spots from the baking process. Naan is found in the cuisines of Central Asia ... or rice . References {{portal-inline, Food Indian cheese dishes Cheese dishes North Indian cuisine Punjabi cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Gulab Jamun
Gulab jamun is a sweet confectionery or dessert, originating in the Indian subcontinent, and a type of mithai popular in India, Pakistan, Nepal, the Maldives and Bangladesh, as well as Myanmar. It is also common in nations with substantial populations of people with South Asian heritage, such as Mauritius, Fiji, Gulf states, the Malay Peninsula, United Kingdom, United States, Canada, South Africa, and the Caribbean (Jamaica, Trinidad and Tobago, Guyana, Suriname). It is made mainly from milk solids, traditionally from '' khoya'', which is milk reduced to the consistency of a soft dough. Modern recipes call for dried or powdered milk instead of ''khoya''. It is often garnished with dried nuts, such as almonds and cashews, to enhance flavour. Preparation In the Indian subcontinent, milk and cheese solids are prepared by heating milk over a low flame until the water content has evaporated and only the milk solids, known as ''khoya'', remain. The solids are kneaded with flour ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Barfi
Barfi or ''burfi'' is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word (''barf'') for snow. ''Barfi'' is consumed throughout India, Bangladesh and Pakistan and is especially popular in North India. It is often served at celebrations and religious festivals such as Shab-e-Barat, Diwali and Holi. History ''Barfi'' originated in Persia and was introduced to India by the Mughal Empire in the 16th century. Through indentured workers it was brought to Trinidad in the mid-19th century and became popular there. Preparation To prepare ''barfi'', '' khoa'' (condensed milk) and granulated sugar are mixed and cooked together. When the mixture thickens to a fudge-like consistency, it is spread onto a greased plate. After cooling, it is cut into squares, diamonds, or circles. It can also be formed into balls, layered, or rolled into multicolored slices. When served at special occasions, it is often decorated wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Gulab Jamun
Gulab jamun is a sweet confectionery or dessert, originating in the Indian subcontinent, and a type of mithai popular in India, Pakistan, Nepal, the Maldives and Bangladesh, as well as Myanmar. It is also common in nations with substantial populations of people with South Asian heritage, such as Mauritius, Fiji, Gulf states, the Malay Peninsula, United Kingdom, United States, Canada, South Africa, and the Caribbean (Jamaica, Trinidad and Tobago, Guyana, Suriname). It is made mainly from milk solids, traditionally from '' khoya'', which is milk reduced to the consistency of a soft dough. Modern recipes call for dried or powdered milk instead of ''khoya''. It is often garnished with dried nuts, such as almonds and cashews, to enhance flavour. Preparation In the Indian subcontinent, milk and cheese solids are prepared by heating milk over a low flame until the water content has evaporated and only the milk solids, known as ''khoya'', remain. The solids are kneaded with flour ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Indian Dairy Products
A variety of dairy products are commonly found in India and an important part of Indian cuisine, some of which are native to India and others which are found in Bangladesh or more widely through South Asia. The majority of these products can be broadly classified into curdled products, like chhena, or non-curdled products, like khoa. Curdled dairy products * Paneer is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other non-rennet food acid, and then removing the whey and pressing the result into a dry unit. It is a popular ingredient in North Indian cuisine. *Chhena is like paneer, except some whey is left and the mixture is beaten thoroughly until it becomes soft, of smooth consistency, and malleable but firm. It is popular in eastern India and Bangladesh. *Chhena poda is a roasted, sweetened and tightly packed Chhena. It is popular in the east Indian state of Odisha *Chhena gaja is a combination of chhena and sooji (semolina). T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Gujia
Gujhia, also known as Gughara, Pedakiya, Purukiya, Karanji, Kajjikayalu, Somas, and Karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent. Etymology The earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried. The preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. Shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture. Preparation This delicacy is made by mixing suji (semolina) with maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids, also called mawa), powdered sugar, coconut and dried fruits like Raisins, crushed Almonds, Walnuts, Cashews, Pistachios. The dumplings are then fried in ghee to give it a crispy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Pedha
Peda () or Pera is an Indian sweet that originated in the city of Mathura, Uttar Pradesh, India. Traditionally prepared as thick, semi-soft round balls, its main ingredients are khoa, sugar and traditional flavourings including cardamom seeds. It is brown in colour. Variant spellings and names for the dessert include ''pedha'', ''penda'' (in Gujarati) and ''pera''. History & Etymology The word ''pda'' is derived from the Sanskrit word ''Piṇḍa'' or ''Piṇḍaka'' which refers to a lump of food and also a milk & flour-based sweet in the form of a lump. ''Piṇḍaka'' as a sweet finds mention in Ayurvedic & ''Pākaśāstra'' texts ranging from Charaka Samhita of the 4th century BCE to ''Bhojanakutūhala'' of 17th century CE. ''Charaka Samhita'' enlists ''piṇḍaka'' along with flour-based Indian sweets and describes them as heavy. ''Bhojanakutūhala'' describes the preparation of the sweet using milk and sugar with the use of spices like cardamom, cloves and pepper. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Punjabi Cuisine
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided into an Punjab, India, Indian part to the east and a Punjab, Pakistan, Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking. History The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Indus Valley civilization. Dishes similar to tandoori chicken may have existed during the Indus Valley civilisation, Harappan civilization during the Bronze Age of History of India#Indus Valley Civilisation, India. According to the archeologist Professor Vasant Shinde, the earliest evidence for a dish similar to tandoori chicken can be found in the Harappan civilization and dates back to 3000 BC. His team has found ancient ovens at Harappan sites which are similar to the tandoors that are used in the state of Punjab. Physical remains of c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Screwpine
''Pandanus'' is a genus of monocots with about 578 accepted species. They are palm-like, dioecious trees and shrubs native to the Old World tropics and subtropics. Common names include pandan, screw palm and screw pine. The genus is classified in the order Pandanales, family Pandanaceae, and is the largest in the family. Description The species vary in size from small shrubs less than tall, to medium-sized trees tall, typically with a broad canopy, heavy fruit, and moderate growth rate. The trunk is stout, wide-branching, and ringed with many leaf scars. Mature plants can have branches. Depending on the species, the trunk can be smooth, rough, or warty. The roots form a pyramidal tract to hold the trunk. They commonly have many thick stilt roots near the base, which provide support as the tree grows top-heavy with leaves, fruit, and branches. These roots are adventitious and often branched. The top of the plant has one or more crowns of strap-shaped leaves that may be spi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Rose Water
Rose water, or rosewater, is a flavoured water created by steeping rose petals in water. It is typically made as a by-product during the distillation of rose petals to create rose oil for perfumes. Rose water is widely utilized to flavour culinary dishes and enhance cosmetic products, and it is significant in religious rituals throughout Eurasia. Iran is a major producer, supplying around 90% of the world's rose water demand. Central Iran is home to the annual Golabgiri festival each spring. Thousands of tourists visit the area to celebrate the rose harvest for the production of rosewater. History Since ancient times, roses have been used medicinally, nutritionally, and as a source of perfume. Rose perfumes are made from rose oil, also called " attar of roses", which is a mixture of volatile essential oils obtained by steam-distilling the crushed petals of roses. Rose water is a by-product of this process. Before the development of the technique of distilling rose wate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
