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Kaju katli (lit. ' Cashew slice ') is an Indian dessert. Kaju means cashew; barfi is often made by thickening milk with sugar and other ingredients (such as dry fruits and mild spices). Kesar kaju katli includes saffron. It is similar to barfi, but unlike barfi, it typically contains no milk.
Kaju katli: Cashews, ghee with cardamom and sugar. [6] Barfi: Kalakand: Milk, cottage cheese. Burfi: Kheer: A rice pudding made with milk, rice, sugar and dried fruits [7] Pudding: Khirmohan: Chhena, sugar, semolina, water. Sugar syrup based Kulfi [8] An ice cream made with milk and sugar, with a variety of flavours such as mango, saffron, or ...
Barfi [a] 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 and Pakistan and is especially popular in North India. It is often served at celebrations and religious festivals such as Diwali and Holi. [1] [2] [3]
Kaju (Persian: كاجو, also rendered as Kahju or Kachu), may refer to: Kaju, Sistan and Baluchestan, a village in Iran; Kaju-ye Pain, South Khorasan Province; Kaju (Hindi, 'cashew nuts') is used in dish names such as: Kaju katli; Kaju barfi
In some communities, the first course was plain rice and the second was dal with masala rice. [116] The main meal typically ended with plain rice and mattha . Some of the most-popular curries to go with this menu and with other festivals were those prepared from taro (Marathi: अलउ) leaves.
Sometimes, unsweetened version of besan chakki or besan katli/khandli can be used to make a vegetable preparation. This vegetable preparation is very popular in Rajasthani and Haryanvi cuisine and is known by names like Chakki ro saag , Besan Katli ka saag , Khandli ka saag etc. [ 5 ]
Soan papdi has no confirmed origin, but one hypothesis is that it originated in the western state of Maharashtra, India. [3] According to culinary anthropologist Kurush F Dalal, Soan papdi is a Persian dish, the word "soan" has a Persian origin and the name comes from the term sohan pashmaki. [4]
Rasgulla (literally "syrup filled ball") [a] is a syrupy dessert popular in the eastern part of South Asia.It is made from ball-shaped dumplings of chhena dough, cooked in light sugar syrup.