Food And Cuisine

FOOD AND CUISINE IN JHANSI

  • Chhena


    A crumbly and moist form of farmer's cheese, it is created in a similar process to Paneer except it is not pressed for as long. Chhena is used to make desserts, such as Chhena Kheeri, Ras Malai, Chhena Jalebi, Chhena Gaja, Rasgulla and Sandesh. For the sweets, mostly cow milk Chhena is used.

  • Kachori


    Kachori is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.

  • Kadhi


    It consists of a thick gravy based on chickpea flour, and contains vegetable fritters called Pakoras, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti.

  • Papri Chaat


    The chaat is a mixture of potato pieces, crisp fried bread dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour home-made Indian chilly and saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish.

  • Rabri


    Cream of milk boiled and condensed without use of any sugar. Sometimes Jaggery/Gur is used to sweeten it. It is served cold with hot Jalebis in Jhansi.

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