https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKashmiri_cuisine%2F107%2Fen 2026-07-16T09:01:57Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Kashmiri_cuisine/107/en&diff=152931&oldid=prev 2025-06-12T05:51:07Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>===Desserts===<br /> Kashmiris are fond of sugar. Common sweetmeats are:<br /> * &#039;&#039;Halwa&#039;&#039;, sweetmeat originally made of honey, camel&#039;s milk, cashew nuts, and many other ingredients and brought from the Persian Gulf, &#039;&#039;via&#039;&#039; Bombay, in saucers to United India in the nineteenth century. &#039;&#039;Halwa&#039;&#039; tradition reached Kashmir towards the end of the nineteenth century.<br /> * &#039;&#039;Chounth Halwa&#039;&#039;.<br /> * &#039;&#039;Barfi&#039;&#039;, a milk-based sweet dish.<br /> * &#039;&#039;Khatai&#039;&#039;, a Kashmiri sweet biscuit that crumbles on each bite.<br /> * &#039;&#039;Khir&#039;&#039;, rice pudding.<br /> * &#039;&#039;Phirin&#039;&#039;, a sweet pudding of condensed milk with &#039;&#039;soji&#039;&#039; mixed with dry fruit like raisins, almonds, cashews, and pistachios, sprinkled with rose-water.<br /> * &#039;&#039;Kong Phirin&#039;&#039;, saffron flavoured rice pudding garnished with nuts.<br /> * &#039;&#039;Seemni&#039;&#039;, vermicelli kheer.<br /> * &#039;&#039;Shufta&#039;&#039;, a traditional dessert made with chopped dry fruits, spices like pepper powder, cardamom and more, in sugar syrup, garnished with rose petals.<br /> * &#039;&#039;Mitha Kanagucchi&#039;&#039;, morels in syrup.<br /> * &#039;&#039;Kofta Khumani&#039;&#039;, mince apricots.<br /> * [[File:Roath.JPG|thumb|Kashmiri &#039;&#039;Roth&#039;&#039;.]]&#039;&#039;Roth&#039;&#039;, something between a cake and a bread, these sweet &#039;&#039;rotis&#039;&#039; made with flour, ghee, yoghurt, poppy seeds, eggs (on special occasions) and sugar are a domestic favourite. The art of baking a perfect &#039;&#039;roth&#039;&#039; is as much an acquired skill as it is a relearned discipline passed down from generations.<br /> * &#039;&#039;Basrakh&#039;&#039;, A sweet delicacy made from flour with a touch of ghee.<br /> * &#039;&#039;Tosha&#039;&#039;, an age-old Kashmiri dessert.<br /> * &#039;&#039;Lyde&#039;&#039;, kashmiri dessert made with whole wheat flour.<br /> * &#039;&#039;Nabad&#039;&#039;, sugar crystallised in an earthen pot or a copper container like &#039;&#039;Naat&#039;&#039; and then carved out as a solid sugar ball in a semi-round shape, bigger than a football.<br /> * &#039;&#039;Gulkand&#039;&#039;, indigenous rose (&#039;&#039;koshur gulaab&#039;&#039;) preserved in a sugar base. Non-Kashmiri roses are not used in this formulation. In place of sugar, honey can also be mixed with rose petals.<br /> * &#039;&#039;Matka Kulfi&#039;&#039;, kulfi topped with cold noodles.<br /> * &#039;&#039;Kesar Kulfi&#039;&#039;.<br /> * &#039;&#039;Dry Fruit Kulfi&#039;&#039;.</div>

FuzzyBot