Maithil cuisine: Difference between revisions

* [[Samosa|Samosas]] ({{Lang|mai|singhara}})

Sweet foods are also popular. Varieties of [[kheer]] are a common dessert, including {{Lang|mai|makhank kheer}} which is prepared with [[Lotus seed|lotus seeds]], milk and dried nuts). [[Malpua]] is popular and has a traditional Mithila preparation that differs from that of north India. Both are prepared from a flour batter; in north India after deep frying they are dipped in sugar syrup, while in Mithila the batter itself is sweetened and it is a dry preparation which can be stored for two to three days. There are also sweet [[Fruit preserves|preserves]] made out of fruit pulps such as {{Lang|mai|ammath}} (layered mango pulp sun-dried and cut into small chunks), {{Lang|mai|kumhar ke murabba}}, {{Lang|mai|papita ke murabba}}, and {{Lang|mai|dhatrikak murabba}}. [[Laddu|Laddoo]], [[khaja]], [[Chandrakala (dessert)|chandrakala]], [[rasgulla]], and other desserts are common. Sakrauri ( boondi in condensed milk topped with nuts ) would be another dessert maithils love to have after an hefty meal. An introduction to Mithila cuisine would remain incomplete without a reference to [[paan]] (betel leaves). A sweet betel leaf is flavoured with ingredients such as sweet fennel, cardamom, clove, rose petals, and sugar crystal and eaten as a dessert.