A kidney-shaped, pale white and hard, brittle nut, rich and creamy in taste. Soak in warm water, chop finely or into slivers to add in the milk based puddings, use a topping in Halwas, cakes, pastries, laddoos, mithais etc. Soak in warm water or fry in oil, cool down and make a paste to add smoothness and rich velvety texture to gravies. Rich in fibre, proteins and healthy fats. Promotes weight loss and controls blood sugar.
We're all about the culture and cuisine, it's what ties us back to our roots. Having visited my ancestral home in Kashmir, it got me closer to things I took for granted. Like other regions in our country, some of the exquisite things Kashmir has to offer remain unknown, and I wish to bring all that and more to all of you.
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