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Recent questions in Dish & Culinary
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cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
11
views
My homemade Kulfi is icy and has crystals. How can I make it dense and creamy without an ice cream maker?
dish & culinary
desserts & sweets
kulfi icy
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1
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by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
17
views
Why did my Balushahi turn out dense and hard instead of flaky and layered on the inside?
dish & culinary
desserts & sweets
balushahi dense
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1
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by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
13
views
What is the 'hard-ball' stage in sugar syrup, and why is it essential for making chikki?
dish & culinary
desserts & sweets
hard-ball stage
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1
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by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
8
views
How do you make a perfect, non-sticky 'chikki' (nut brittle) that snaps cleanly?
dish & culinary
desserts & sweets
non-sticky chikki
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1
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by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
15
views
My Soan Papdi didn't form the classic flaky, thread-like layers. Where did I go wrong in the sugar work and pulling process?
dish & culinary
desserts & sweets
soan papdi
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
8
views
How does using khoya/mawa versus condensed milk change the final texture and taste of Gajar ka Halwa?
dish & culinary
desserts & sweets
khoya vs condensed
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
11
views
What is the key to making a Gajar ka Halwa where the carrots are cooked through and sweet, but not a watery mush?
dish & culinary
desserts & sweets
gajar ka halwa
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1
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by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
13
views
My Mysore Pak is hard and brittle like a candy. How do I get the soft, fudgy, melt-in-your-mouth texture ('Mysurpa')?
dish & culinary
desserts & sweets
mysore pak
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1
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by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
13
views
How do you get a rich, grainy texture in a 'danedar' Besan Ladoo? What is the secret to roasting the gram flour?
dish & culinary
desserts & sweets
besan ladoo
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
12
views
Why did my jaggery-based payasam (pradhaman) curdle when I added the coconut milk?
dish & culinary
desserts & sweets
jaggery payasam
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1
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by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
12
views
My Kheer or Payasam is too watery, or the rice/vermicelli is mushy. How do I achieve the perfect balance?
dish & culinary
desserts & sweets
kheer watery
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
14
views
How do you thicken the milk for Rasmalai or Rabri to a creamy consistency without it scorching at the bottom of the pan?
dish & culinary
desserts & sweets
thicken milk
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
10
views
Why did my Rasmalai discs disintegrate or dissolve in the milk?
dish & culinary
desserts & sweets
rasmalai discs
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
8
views
My Rasgullas are dense and didn't double in size while boiling in the syrup. What went wrong with the chenna or the cooking process?
dish & culinary
desserts & sweets
rasgullas dense
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
9
views
How do you make 'chenna' (fresh paneer) for Bengali sweets like Rasgulla or Sandesh that is soft and crumbly, not rubbery?
dish & culinary
desserts & sweets
make chenna
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
18
views
What is the science behind fermenting the Jalebi batter? How does it affect the final texture and taste?
dish & culinary
desserts & sweets
fermenting jalebi
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by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
9
views
Why are my Jalebis flat and soft instead of being crispy and full of syrup?
dish & culinary
desserts & sweets
jalebis flat
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1
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by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
15
views
How do I achieve the perfect 'one-string consistency' for a sugar syrup, and for which sweets is this critical?
dish & culinary
desserts & sweets
one-string consistency
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1
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by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
12
views
My sugar syrup for Gulab Jamun or Jalebi crystallized. What caused this, and how can it be prevented?
dish & culinary
desserts & sweets
syrup crystallized
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1
answer
by
cookwithfem
(
602k
points)
in
Desserts & Sweets
asked
Jun 11
9
views
What is the ideal temperature for frying Gulab Jamuns to ensure they cook evenly from the inside out?
dish & culinary
desserts & sweets
frying gulab jamuns
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