16. Kheer (pudding)
It is also one of the most popular Nepalese foods in Nepal. To prepare kheer, the rice is boiled in milk and boiled and some dried fruits are added.
It is the most popular in Nepal, but is considered native to the Aryans of the Indian subcontinent. Most people in Nepal arrive at their occasional or auspicious festivals. You should try Kheer in Nepal, it's something special here.
Originally from the kitchens of the Imperial Muslim Bawarchis of India, Kheer is an important sweet treat for the Muslims of India, especially during the Eid celebration or other celebrations.
The culture of Muslims later became so influential in other Indians that some dishes such as Kheer or its varieties are popularized in Hindu festivals, temples and on all special occasions.
The term kheer (used in northern India) can be derived from the Sanskrit word Ksheera (meaning “milk”) borrowed in Urdu. Other terms such as Payada or Payesh (used in the Bengal region) derive from the Sanskrit word Payada or Payada, which also means “milk.”
It is made with milk, rice, butter, sugar / brown sugar and khoya, but it has less fat than the original kheer. Some also add some cream for a richer flavor. It is often garnished with almonds, cashews, raisins and pistachios.
There is another popular version of the Kheer of northern India, which is prepared during the festivals and in Havana in Varanasi from milk, rice, butter, sugar, cardamom, nuts and kesar (saffron milk). It is an essential dish in many Hindu festivals and celebrations.
While the dish is most commonly prepared from rice, it can also be prepared from other ingredients such as noodles (Semiya in South India, Seviyan, Seviyaan, Sayviah or other spelling) or tapioca (known locally as Sabudana).
17. Chow mein
There are also variations on how one of the two main varieties of chow mein can be prepared as a dish. Continue reading "Kheer is a sweet dish of milk and rice"