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Malai
Malai (Hindi: मलाई, Urdu: ) is a type of clotted cream, originating from the Indian subcontinent, used in the cuisine of the Indian subcontinent, especially, in regards to sweets from the Indian subcontinent. It is made by heating non-homogenized whole milk to about 80 °C (180 °F) for about one hour and then cooling it. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off. The process is usually repeated to remove most of the fat. Malai has about 55% butterfat. Buffalo milk is thought to produce better malai because of its high fat content. Buffalo milk with fat contents varying from 5 to 12% is boiled and then cooled down to 4 °C (39 °F) for best results. Similarly, cow's milk with milk fat from 3 to 5% is boiled and cooled to make malai. Uses Malai is a major ingredient in malai kofta dumplings and in sweet dishes like ''malai pedha'', ''ras malai'' and ''malai kulfi''. Fried koftas are made with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaymak
Kaymak, sarshir, or qashta/ashta ( fa, سَرشیر ) ( ar, قشطة or ar, قيمر ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the countries of the Levant, Turkic regions, Iran and Iraq. In Poland, the name refers to a confection similar to dulce de leche instead. The traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste. Etymology The word ''kaymak'' has Central Asian Turkic origins, possibly formed from the verb , which means 'melt' and 'molding of metal' in Turkic. The first written re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ras Malai
Ras malai, rasamalai, or rossomalai is a dessert originating from the eastern regions of the Indian subcontinent. The dessert is called ''rossomalai'' in Bengali, ''ras malai'' in Hindi, and ''rasa malei'' in Odia. It is popular in India, Bangladesh and Pakistan. The origin of the sweet is impossible to verify but there are several underlying stories. K.C. Das Grandsons claims that it was invented by K.C. Das in Kolkata. The Sen brothers of Comilla operating under the Matri Bhandar brand also claim to be the original maker of the dessert. Bangladesh has begun the process of registering geographical indication status for Comillar rasmalai. Origin and etymology It is believed to have originated somewhere in Eastern Indian subcontinent, presumably in the Bengal region. According to ''The Diner's Dictionary: Word Origins of Food and Drink'' published by Oxford University Press "The term comes from Hindi ''raś'' 'juice', and ''malai'' 'cream'. Ingredients Ras malai consists ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pakistani Cuisine
Pakistani cuisine ( ur, , romanized: ''pākistānī pakwān'') can be characterized by a blend of various regional cooking traditions from South Asia, Central and Western Asia, as well as elements from its Mughal legacy. The country's various cuisines are derived from its ethnic and cultural diversity. Pakistani cuisine is based on Halal principles, which forbids pork and alcohol consumption in accordance with Sharia, the religious laws of Islam. International cuisine and fast food are popular in major cities such as Islamabad and Karachi; blending local and foreign recipes ( fusion food), such as Pakistani Chinese cuisine, is also common in large urban centres. As a result of lifestyle changes, ingredients such as masala (mixed and ready-to-use spices) and ghee (clarified butter) are becoming increasingly popular. Historical influences Pakistan's national cuisine directly inherits both Indo-Aryan and Iranic culture, coupled with Muslim culinary traditions. Evidence ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clotted Cream
Clotted cream ( kw, dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name. It forms an essential part of a cream tea. Although its origin is uncertain, the cream's production is commonly associated with dairy farms in South West England and in particular the counties of Devon and Cornwall. The current largest commercial producer in the United Kingdom is Rodda's at Scorrier, near Redruth, Cornwall, which can produce up to 25 tons of clotted cream a day. In 1998 the 'Cornish clotted cream' was registered as a Protected Designation of Origin (PDO) under European Union law. The designation can be used if the production follows certain requirements, from milk produced in Cornwall and the cream has a minimum fat content of 55 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kulfi
Kulfi () ( fa, ) is a frozen dairy dessert originating in the Indian subcontinent during the Mughal era in the 16th century. It is often described as "traditional Indian ice cream". Kulfi is a traditional sweet of the Indian subcontinent, where it is commonly sold by street vendors called ''kulfiwallahs''. It is popular in Bangladesh, Myanmar, Nepal, Sri Lanka, and the Middle East and part of the national cuisines of India, Pakistan, and Trinidad and Tobago. Kulfi is denser and creamier than regular ice cream. It comes in various flavours. Traditional ones include cream (''malai''), rose, mango, cardamom (''elaichi''), saffron (''kesar'' or ''zafran''), and pistachio. Newer flavours include apple, orange, strawberry, peanut, and avocado. Unlike ice cream, kulfi is not whipped, resulting in a solid, dense dessert similar to frozen custard. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. The density of kulfi causes it to melt more slowly t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qishta
''Qishta'' ( ar, قِشْطَة, qišṭa, ), also known as ''kishta'', ''kashta '', ''ghishta'', or ''ashta'', is a dairy coagulated milk product prepared from heated fresh milk and consumed as a dessert. It is sometimes scented with orange flower water. See also * Clotted cream * Kaymak * Malai * List of cheeses * List of dairy products This is a list of dairy products. A dairy product is food produced from the milk of mammals. A production plant for the processing of milk is called a dairy or a dairy factory. Dairy farming is a class of agricultural, or an animal husbandry, ente ... References Dairy products {{Food-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paneer
Paneer (), also known as ponir () is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Etymology The word ''paneer'' entered English from Persian () 'cheese', which comes from Old Iranian. Armenian (), Azerbaijani , Turkish and Turkmen , all derived from Persian , also refer to cheese of any type. History The origin of paneer is debated. Ancient Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer. Vedic literature refers to a substance that is interpreted by some authors, such as Sanjeev Kapoor, as a form of paneer. According to Arthur Berriedale Keith, a kind of cheese is "perhaps referred to" in Rigveda 6.48.18. However, Otto Schrader believes that the Rigveda only mentions "a skin of sour m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kulfi
Kulfi () ( fa, ) is a frozen dairy dessert originating in the Indian subcontinent during the Mughal era in the 16th century. It is often described as "traditional Indian ice cream". Kulfi is a traditional sweet of the Indian subcontinent, where it is commonly sold by street vendors called ''kulfiwallahs''. It is popular in Bangladesh, Myanmar, Nepal, Sri Lanka, and the Middle East and part of the national cuisines of India, Pakistan, and Trinidad and Tobago. Kulfi is denser and creamier than regular ice cream. It comes in various flavours. Traditional ones include cream (''malai''), rose, mango, cardamom (''elaichi''), saffron (''kesar'' or ''zafran''), and pistachio. Newer flavours include apple, orange, strawberry, peanut, and avocado. Unlike ice cream, kulfi is not whipped, resulting in a solid, dense dessert similar to frozen custard. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. The density of kulfi causes it to melt more slowly t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pedha
Peda () or Pera is a sweet dish hailing from the Indian subcontinent. It originated from Mathura, Uttar Pradesh, India. Usually prepared in thick, semi-soft, its main ingredients are khoa, sugar and traditional flavorings including cardamom seeds, pistachio nuts and saffron. Its colour varies from a creamy white to a caramel colour. The word ''peda'' is also generically used to mean a sphere of any doughy substance such as flour or ''khoa''. Variant spellings and names for the dessert include ''pedha'', ''penda'' (in Gujarati) and ''pera''. Pedas originated in the city of Mathura in the present-day Uttar Pradesh. The Mathura Peda is the characteristic variety from the city. From Uttar Pradesh, the peda spread to many parts of the Indian subcontinent. Thakur Ram Ratan Singh of Lucknow who migrated to Dharwad (in the present-day Karnataka) in the 1850s introduced pedas there. This distinct variety is now famous as the Dharwad pedha. Kandi Peda from Satara in Maharashtra is anot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Dairy Products
A variety of dairy products are indigenous to India and an important part of Indian cuisine. 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 of 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 & neighbouring 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). Then molded into palm-sized rectangular shapes (gajas), boiled in thick sugar syrup. It is popular in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hindi
Hindi (Devanāgarī: or , ), or more precisely Modern Standard Hindi (Devanagari: ), is an Indo-Aryan language spoken chiefly in the Hindi Belt region encompassing parts of northern, central, eastern, and western India. Hindi has been described as a standardised and Sanskritised register of the Hindustani language, which itself is based primarily on the Khariboli dialect of Delhi and neighbouring areas of North India. Hindi, written in the Devanagari script, is one of the two official languages of the Government of India, along with English. It is an official language in nine states and three union territories and an additional official language in three other states. Hindi is also one of the 22 scheduled languages of the Republic of India. Hindi is the '' lingua franca'' of the Hindi Belt. It is also spoken, to a lesser extent, in other parts of India (usually in a simplified or pidginised variety such as Bazaar Hindustani or Haflong Hindi). Outside India, several ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
