Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent and Southeast Asia. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It is similar to the Latin American panela, also known as piloncillo in Mexico. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is very similar to muscovado, an important sweetener in Portuguese cuisine and British cuisine. The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane and also sometimes extracted from palm tree.
Makar Sankranti or Uttarayan or Maghi or simply Sankranti, also known in Bangladesh as Poush Sankranti, is a harvest festival day in the Hindu calendar, dedicated to the deity Surya (sun). It is observed each year the day Sun enters the Capricorn zodiac which corresponds with the month of January as per the Gregorian calendar. It marks the first day of the sun's transit into Makara rashi (Capricorn).
Rasgulla, also known as Rosogolla,Rasgola, or Rosogola is a South Asian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light sugar syrup made of sugar. This is done until the syrup permeates the dumplings.
Puffed rice and popped rice, are types of puffed grain made from rice commonly eaten in the traditional cuisines of Southeast Asia, East Asia, and South Asia. It has also been produced commercially in the West since 1904 and is popular in breakfast cereals and other snack foods.
Mithai (sweets) are the confectionery and desserts of the Indian subcontinent. Thousands of dedicated shops in India, Bangladesh, Nepal,Pakistan and Sri Lanka sell nothing but sweets.
Odia Cuisine is the cuisine of the state of Odisha. It has developed over time with the influence of it’s very local culture of Vaishnavite Hinduism and Jainism and hence, has its distinct items and practices more precisely it’s less spicy and somewhat sweet with the perfect balance of flavour.
Sandesh is a dessert, originating from the Bengal region in the eastern part of the Indian subcontinent, created with milk and sugar. Some recipes of Sandesh call for the use of chhena or paneer instead of milk itself. Some people in the region of Dhaka call it pranahara which is a softer kind of sandesh, made with mawa and the essence of curd.
Chhena poda is a cheese dessert from the Indian state of Odisha. Chhena poda literally means Baked Cheese in Odia. It is made of well-kneaded homemade fresh cheese chhena, sugar is baked for several hours until it browns. Chhena poda is the only well known Indian dessert whose flavor is predominantly derived from the caramelization of sugar.
Pithas are a variety of food similar to pancakes, dumplings or fritters, originating in Bangladesh Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop. Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions.
Pohaa, also known as pauwa, sira, chira, or aval, Bajil among many other names, is flattened rice originating from the Indian subcontinent. Rice is parboiled before flattening so that it can be consumed with very little to no cooking. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thickness of the flakes varies between almost translucently thin to nearly four times thinner than a normal rice grain.
Jolpan, or snacks, are often served at breakfast in the cuisine of Assam, although they may also be served at Bihu festivals or weddings. The word jolpan includes all the preparations namely jolpan, pitha, laru and tea. Other common jolpan served for breakfast may include roti, luchi, ghugni and sometimes paratha etc. Jolpan are also found in Bengal. The word literally derives from "water and betel leaf" but can mean any snack.
Neera, also called palm nectar, is a sap extracted from the inflorescence of various species of toddy palms and used as a drink. Neera extraction is generally performed before sunrise. It is sweet, translucent in colour. It is susceptible to natural fermentation at ambient temperature within a few hours of extraction. Once fermented, neera becomes toddy. Neera is widely consumed in India, Sri Lanka, Africa, Malaysia, Indonesia, Thailand, and Myanmar. Neera is not the juice made from palm fruit.
Coconut sugar is a palm sugar produced from the sap of the flower bud stem of the coconut palm.
Chhena kheeri is a sweet dish originally from coastal Odisha in eastern India.
Bela Pana is a drink made from bael fruit pulp. It is used on the festive occasion of Pana Sankranti during the month of Baisakha, in Odisha, India.
Mahaprasad is the term applied to the 56 food items offered to Lord Jagannath in the holy Temple of Puri, located in Odisha, India. The Bhog/Naivedya offered to him and later to Maa Bimala in the Grand Temple and remains of that Nivedana is known as ‘Mahaprasad’. Mahaprasad is also widely named as the famous Chappan Bhog.
Manda pitha is a steamed pitha which is prepared in Odisha, India during festivals falling on monsoon and post-monsoon seasons like Manabasa Gurubara, Durga Puja, Kumar Purnima or Rakhi Purnima. The pitha resembles modak of Maharashtra and Kozhakkattai of South India. The name is derived from Odia word "Mandeiba" means "to place" or "to put" or "to dump" it also suggests the action of putting rice bowl into the warm water "Mandeiba" to Manda peetha.
Arisa Pitha is a traditional sweet pancake from Odisha, India. The crispy outer layer surrounds soft insides.
Lia is a prepared food from rice mainly consumed in the region of Odisha, India. The other varieties are Khai and Ukhuda. It is a form of puffed rice which is added with jaggery syrup. "Kora khai", a derived food from "khai" is offered to Lingaraja in Lingaraja temple, Bhubaneswar.
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