This dish mixes coarsely ground rice, moong dal, jaggery, cardamom, almonds, and coconut and is a revered bhog in Tamil Nadu for the god Thiruvathirai.
This is proof that Indians have been quite crazy about Korean food and culture. This dish is produced with salted and pickled Napa cabbage with carrots, kombu, dried japones, and kosher salt and is a vital element in preparing the popular side dish, kimchi.
It is primarily used in puja ceremonies, where it is first offered to the deities and then distributed as prasad. This holy recipe is made from five vital ingredients: milk, curd, ghee, honey, and sugar.
An old and traditional Indian dish that is gaining popularity. Roasted coriander powder is combined with makhana, grated coconut, sugar/jaggery, and dry fruits to make Dhaniya Panjiri. It is a healthy alternative.
Indians love to celebrate festivals with a slew of sweets, and Karanji always finds its place on the platter. It's made using all-purpose flour, semolina, and ghee, and it's filled with roasted coconut bits, mawa, nuts, seeds, powdered sugar, or jaggery.
It is an ideal combination with parathas or rotis and pairs well with steaming hot dal-chawal as well. In short, it is comfort food. It is quite difficult to find a home in the country that doesn't have a jar of mango pickles stored to last the entire year.
This dish mixes coarsely ground rice, moong dal, jaggery, cardamom, almonds, and coconut and is a revered bhog in Tamil Nadu for the god Thiruvathirai.