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Bubur kacang hijau, abbreviated burjo, is a Southeast Asian sweet porridge (bubur) made from mung beans (kacang hijau), coconut milk, and palm sugar or cane sugar. The beans are boiled till soft, and sugar and coconut milk are added. [1] [2] Slightly different names may be used in different regions of Indonesia, such as kacang ijo in Javanese ...
Badam halva is a sweet made from almonds with added colouring. Almond flakes are added to many sweets (such as sohan barfi), and are usually visible sticking to the outer surface. Almonds form the base of various drinks which are supposed to have cooling properties. Almond sherbet or sherbet-e-badaam, is a common summer drink. Almonds are also ...
Dal badam chakki or Dal suphal chakki, is a Rajasthani dessert made using Dal (lentil) and badam (almond). It is a specialty of Marwari cuisine and is quite popular in the city of Jodhpur. [1] It mainly consists of almond, moong dal flour or mogar , mawa (condensed milk), ghee (clarified butter) and sugar.
Almond milk is a plant-based milk substitute with a watery texture and nutty flavor manufactured from almonds, [1] although some types or brands are flavored in imitation of cow's milk. [2] It does not contain cholesterol or lactose and is low in saturated fat .
The English names "mung" or "mungo" originated from the Hindi word mūṅg (मूंग), which is derived from the Sanskrit word mudga (मुद्ग). [5]It is also known in Philippine English as "mongo bean". [6]
Bubur Ketan Hitam or Black sticky rice porridge is a traditional Indonesian dish with deep historical roots, dating back to the Majapahit era (13th to 16th centuries). ). During the Majapahit era, dishes made from black sticky rice were commonly served in traditional ceremonies and religious rituals, as black sticky rice was considered a special ingredient and symbol of pros
Ais kacang (Malay pronunciation: [aɪs ˈkatʃaŋ]; Jawi: اءيس كاچڠ ), literally meaning "bean ice", also commonly known as ABC (acronym for air batu campur ([air ˈbatu tʃamˈpʊr]), meaning "mixed ice"), is a dessert which is common in Malaysia, Singapore (where it is called ice kachang) and Brunei.
The term Jordan is most likely a corrupted version of the French word jardin, meaning ' garden ', hence, a cultivated rather than wild almond. [ 5 ] [ 6 ] However, others suggest the term referred to a variety of almonds originally grown along the Jordan River characterized by long, thin, slender, rather smooth kernels in thick, heavy shells.