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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]
Fish suruwa – a Fijian-style fish curry. Kokoda – Raw fish marinated in freshly squeezed lemon or lime juice with coconut milk added after it is "cooked" together with finely diced tomatoes, chillies and salt. Lovo – A traditional Fijian method of cooking. Food such as meat, fish and vegetables are wrapped in leaves and placed on hot ...
Coconut and milk based Chhena gaja: Chhena, sugar, ghee. Milk-based Chhena jalebi: Chhena, sugar, ghee. Milk-based Chhena Jhili: whole milk, refined flour, powdered sugar, cardamom, oil/ghee for deep frying Milk based Chhena kheeri: Chhena, sugar, milk. Milk-based Chhena poda: Sugar, chenna cheese. Milk-based Chuda Ghasa
Seviyan (prepared with milk, clarified butter, vermicelli, rose-water and almonds) Sharbat; Barfi (derived from the Persian word for 'snow/ice') Phirni. Saffron Phirni (rice-based sweet dish streaked with saffron) Badami Phirni (rice-based sweet dish with almonds) Shahi tukra (rich bread pudding with dry fruits and flavored with cardamom) Sheer ...
The milk is coagulated with an acid during the simmering; it has a moderate moisture content. [3] It is used for preparing kalakand, gourd barfi and other sweets. [4] Pindi, dry khoa, is used for preparing barfi and peda. [4] Dhap, a less dried version, is used for preparing gulab jamun and pantua. [4]
Milk is boiled and a small amount of lemon juice is added to curdle it. The whey is discarded and the chhena is drained, cooled and kneaded into a dough. The dough is divided into small balls, and the balls are cooked in a sugar-water mix. The balls are then soaked in milk mixed with some or all of saffron, pistachios, rose water, or cardamom. [11]
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.
Gulabjamun in Maharashtrian style Gulab jamun gets its brownish red colour because of the sugar content in the milk powder ( khoya ). In other types of gulab jamun , sugar is added in the batter, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jamun or "black jamun".