#chocolate milk in bangladesh

[rdmilk]

Exploring the Rich Taste of RD UHT Chocolate Milk in Bangladesh! 🥛🍫

Discover the delightful flavors of RD UHT Chocolate Milk, now available across Bangladesh! Perfectly blending creamy milk with rich cocoa, RD UHT Chocolate Milk offers a delicious and refreshing treat ready to enjoy anytime, anywhere.

Whether you're looking for a quick energy boost or a tasty snack for your family, RD UHT Chocolate Milk is the ideal choice. Its long shelf life ensures you can always have a carton on hand when you crave something extraordinary.

Join us in celebrating this exquisite chocolate milk that's making waves in Bangladesh's beverage market. Share your favorite ways to enjoy RD UHT Chocolate Milk and let us know how it adds a little sweetness to your day! 🌟

[punkbakerchristine]

Breads of the World, K-L

Ka’ak: the name itself refers to several types of baked goods from the Arab world, but here, we’re talking about the dried, hardened, ring-shaped biscuit of wheat flour, veggie oil, eggs, sugar, black cumin, sesame seeds, water, and salt, originally from Syria. In the Levant, it’s coated in sesame seeds and leavened with fermented chickpeas. In Lebanon, the dough is rather sweet and rolled out to a rope, much like how a bagel is made. Tunisian Jews give us a sweet and salty rendition of the pastry, but it’s more of a quick bread, though. Egypt has a variation made with almonds served at weddings.

Kabkab: a very thin disc-shaped wafer of ground cassava/tapioca from the southern Philippines, and can be stored for long periods of time given the fact the finely mashed tubers are made into a paste and then dried out with the air of the sun. Needs to be deep-fried before eaten, though, otherwise I imagine it’d be like eating a piece of paper.

Kalach/Kolach: a sweet (or savory) braided wheat or rye bread coiled into a ring, made primarily for weddings, Christmas, or Easter in Central and Eastern Europe, with lore that is surprisingly vast: for example, in Belarus, it’s meant to symbolize future prosperity and served savory. In Hungary, it’s very similar to a brioche with its incorporation of milk and eggs, and eaten with ham during Easter: on All Saints’ Day, giving a kalács to beggars praying at a graveyard’s gates kept the dead from returning (because every culture has fried pies as well as ghosts).

Kalaallit Kaagiat: a sweet yeasted bread studded with raisins and adorned with whipped cream and berries, from—ready?—GREENLAND! Yes! It was like the one bread I could find from an otherwise more austere climate than Scandinavia, one that primarily bases its gastronomy around things like fish, seal, whale, and reindeer. I found the original recipe and am putting it under lock and key, seriously.

Kalai roti: a thick flatbread of lentil or rice flour found in northwestern Bangladesh and served with mashed vegetables or chutney. Apparently, you can be walking down the street and watch it being made right before your eyes, and the guys who makes it will love you forever if you try it piping hot with the chutney!

Kamir: a little round pancake of flour, butter, and eggs, and then maybe banana, strawberry, pineapple, jackfruit, cheese, or chocolate, from Java, Indonesia, eaten at breakfast. Who says you can’t have a decent breakfast in the tropics?

Karē pan: flaky dough wrapped around Japanese curry and then either deep-fried or baked. Not much to go about but it sounds like Japan’s version of a hush-puppy.

Khachapuri: leavened cheese-filled bread from Georgia, sometimes also filled with eggs. Probably dates back to the 12th century when Georgia underwent a renaissance of sorts (oldest producer of wine in the world, naturally, they’re going to give us an array of cheeses as well as breads), but it’s also been suggested that it could have been the precursor to a pizza, as the Romans pitched their tents there for a long time.

Khanom bueang: Thai crêpes, in a broad sense. In a more specific sense, these thin babies are often folded to resemble tacos but filled with meringue and topped with things like shredded coconut, fried eggs, or chopped scallions.

Khakhra: thin savory western Indian biscuits of mat beans, flour, and oil. Not much about the biscuit itself but mat beans are said to be drought resistant and therefore something to watch should something ever happen to our friend, the grain of wheat.

Khooba roti: a hard-outside, soft-inside thick flatbread of ghee and wheat flour that’s like a thicker version of chapati or roti—India just has it going on, man.

Khebz: Lebanese… tortillas, I guess you could call them?

Khubz: the Arabic word for bread—the oldest known bread was found out in the desert, in modern-day southern Syria and northern Jordan, and dates back 14,000 years: it was a flatbread made of several varieties of wild cereals.

Khubz mulaweh: a kind of puff pastry flatbread baked in a traditional tannur (clay oven) in Yemen (a similar bread, malawach, has been brought to Israel by Yemenite Jews fleeing persecution). Often eaten at breakfast on the weekends with ghee and honey.

Kifli: also known as a kipferl, kiflice, or kifle, a traditional yeasted bread roll of soft yeasted dough sliced into wedges and formed into a crescent, greatly inspired by the croissant, from Central Europe. Croissants are laminated pastry, while these are plain breads that are longer and thinner. Breads in a crescent shape are said to symbolize offerings to the moon goddess, Selene; they’re also said to resemble horns… as in devil horns. The kifli, or kipferl as it’s known in Austria, is said to have originated anywhere from 1227 to the 16th century from monasteries during Easter: at the time, Vienna was under siege by the Ottoman Empire so the crescent may have been a tongue-in-cheek response to the Turks.

Kisra: thin fermented flatbread from Chad, Sudan, South Sudan, Algeria, and parts of Uganda and Kenya, made from wheat or fermented sorghum. There are two kinds, kisra rhaheeefa, which is the bread and very similar to injera; and kisra aceda, which is like a porridge and paired with meat and vegetable stew known as mullah. Before Sudan was split in two, they estimate 18-27,000 tons of sorghum flour was consumed by way of kisra: sorghum is another ancient grain, and one that is very nutritious and packed with vitamins and minerals, and also quite good at making a sourdough starter.

Kitcha: an unleavened flatbread from Ethiopia and Eritrea of flour, water, and salt, cooked in a hot pan on one side until slightly crispy. It’s often eaten in a dish called kitcha fit-fit.

Komeko pan: Japanese French bread made with rice flour. I couldn’t find much about this one (will investigate more later), but I did find myself reading about komeko (rice flour) in how the French have found that when combined with wheat flour, you get a bread that’s nearly identical to the real thing but is gluten-free. We bakers are all about experimenting so it’ll be some time before we have a loaf that is completely rice flour, but it’s definitely in the cards.

Kulcha: the Persian word for disc-shaped leavened flatbread; in India, it’s used to describe any regular old English bread from when the British had colonial rule over the region. However, kulcha itself is a round flatbread from the Punjab region of India and Pakistan, and is not to be confused with naan or tandoori parantha, even though this happens often.

Laffa: Iraqi pita brought over to Israel from Iraqi Jews in the 1950s, and is often used to serve falafel, kebab, and shawarma, or to dip in hummus and matbucha, or served with shakshouka, or to make sabich (eggplant sandwich). The dough is made from flour, water, yeast, salt, sugar, and olive oil, kneaded and left to proof overnight, divided then left to proof a second time, then rolled out to a large, thin piece and then cooked in a wood-fired oven. Often finished with olive oil and za’atar, and the long proving process gives it a thick, chewy, almost lush texture.

Lagana: Greek flatbread traditionally unleavened for the Great Lent, but yeasted bread is becoming more common. Flat, oval, worked with the fingers and dotted with sesame seeds, other herbs, and olive oil; and you guessed it, the name itself gave way to the word “lasagna”.

Lahoh: spongy, flat, pancake-like, injera-ish flatbread from Somalia, Djibouti, Kenya, Ethiopia, Yemen, and Saudi Arabia. Another bread brought over to Israel from Yemenite Jews when they escaped persecution in Yemen, and is now quite popular in Eretz Israel. It’s prepared from a thick batter of sorghum, cornmeal, warm water, yeast, and a pinch of salt, and left to ferment overnight just in time for breakfast. In Somalia, they called it canjeero and also laxoox.

Lángos: Hungarian deep-fried flatbread which, in the past, was made of the scraps of another bread dough and then baked in a brick oven. The dough itself is basically pizza dough but it’s usually fried in oil; they’ll insist on adding sour cream, yoghurt, or mashed potatoes to give it more warmth. Other accompaniments are garlic, mushrooms, farmer’s cheese, eggplant, cabbage, kefir, scrambled eggs, confectioner’s sugar, and jam.

Laobing: unleavened flatbread from northern China, mostly Beijing, sometimes called a Chinese pancake. Can actually be the size of a pizza, but about one centimeter thick and pan fried. Most are plain, but some can be filled with scallions or brown sugar. It’s usually cut into slices and used as a staple, or stir-fried with meat and veggies.

Laufabrau: “leaf bread”, a traditional Icelandic flatbread eaten at Christmas. They’re round, very thin flat cakes that are about 6-8 inches across and decorated with leaf-like geometric patterns and very quickly pan-fried in hot tallow or oil. It’s found in bakeries, but also made at home, where everyone gets involved as part of the Christmastide.

Lavash: THE Middle Eastern flatbread (next to pita, of course), leavened and cooked on a griddle—although traditionally, it was baked in a tandoor. Often found in Armenia, Azerbaijan, Iran, and Turkey, although it’s found all over Western and Central Asia. It’s actually a part of UNESCO Representative List of Intangible Cultural Heritage of Humanity, said to be an expression of Armenian culture. It can be made with flour, water, yeast, sugar, and salt, but can also be unleavened by omitting sugar and yeast. It’s often topped with sesame seeds, poppy seeds, or both prior to baking.

Lefse: a very soft Norwegian flatbread of mashed potatoes, flour, butter, milk, cream, and occasionally, lard. One of those breads turned over with sticks, and there’s a special rolling pin with deep grooves made just to make them. Usually flavored with just butter and sugar, but also cinnamon, jelly, lingonberries, or a sweet cheese called gomme. Norwegian-Americans will accompany it with peanut butter and sugar, butter and brown sugar, butter and salt, or ham and eggs. Another accompaniment is good ol’ lutefisk.

Limpa: Swedish sweet rye bread, sweetened with brown sugar and molasses, and then spiced with anise, caraway, fennel, orange, raisins, and dark ale. Another Christmas bread but is often found in smörgåsbord at Christmas Eve and goes well with jams and cream cheese. Drink up!

Llonguet: a French bread roll from Brazil, Chile, and the Catalan countries, primarily Mallorca—in fact, Mallorca classifies it as something as a symbol of the island (even though I’m more familiar with the Chilean version, which is Marraqueta). Basic yeasted bread, but with a loose enough crumb to make sandwiches. From what I can gather (most of what I read about it is in Castilian Spanish, which is different from the Spanish I know), it’s one of those “mainstay” breads, in that a meal isn’t complete without it.

Luchi: deep-fried Indian and Bangladeshi flatbread made with maida (super-refined wheat found only in India) flour. A good staple for the times when rice is ritualistically prohibited, and paired with vegetarian dishes like aloor dum, or with mutton curry.

Lye roll: bread rolls immersed in a lye (baking soda + water) solution before baking. A specialty in Bavaria but all over Germany, as well as the Alsace region of France, Switzerland, and Austria. They can be shaped into that of a pretzel but can also be straight rolls, like hoagie rolls or dinner rolls. Can be covered in pretzel salt, baked cheese, or poppy and sesame seeds.

[asifcooks]

A Burnt Love Turns into a Biscuit: The Story of the Baqarkhani

Once upon a time, a man's tears turned a mill. He lost his love to a rival in the royal court.

Perhaps you can guess already, the object of his desire was too beautiful. But it was the time of kings and queens. And when the premier's son set his eyes on the same woman he loved, he found himself trapped in the royal chokehold.

After a while, his lover was dead in the swordfight that ensued. He could not save her.

He ordered to bake a new biscuit in her memory. It was his magnum opus, and an undying signature on time itself. Perhaps he too didn't know that it would become immortal. And every time it is baked, people will remember the love story - for centuries.

The delicacy is known as Baqarkhani - named after the couple who could not be together in life, Agha Baqer and Khani Begum.

It is not exactly a biscuit. Best to say, it is somewhere between a biscuit and a cookie. The subtle difference of its flaky and yet silky texture makes it a category of its own. But nevertheless, it is a baked good.

In the absence of a proper word in English, some call it a flatbread.

Dhaka, the capital city of Bangladesh, is the location where it originates. Or more precisely, the 'old Dacca', the oldest part of the city which now looks like a downtown suburb, still littered with the ruins and the last remains of the Mughal buildings and structures - from five hundred years ago.

Mirza Agha Baqer lived in the 18th century. History says, he died in the year 1754. In different versions, he appears either as the adopted son or the son-in-law of Dhaka's Naib Nazim, the chief of the city, Murshid Quli Khan II. And Khani herself was a courtesan. Zaynul Khan, the son of the Wazir (the Prime Minister of the City), abducted her after she turned him down for Baqer.

As the story goes, Zaynul tricked the premier into believing he is dead when Baqer followed him. And out of fury, he ordered to lock up Baqer alive in a tiger's cage. But he was too much of a brave guy and ended up killing the tiger.

That did not end the turmoil. It is said that the premier himself killed Zaynul when he attempted to hurt Baqer. But at his last breath, he pierced his sword into Khani's chest, leaving her dead with him.

300 years later...

The biscuit never lost its popularity, but records of time are saying that it became impoverished after the second world war. The country came to a standstill and people were battling a famine.

So instead of milk and Malai - the locally churned cream, the bakeries at Old Dacca started baking it with oil and Dalda - a type of fat extracted from vegetables.

Originally, it might have been way silkier than it is today. The version that remains comes in mostly sweet and salty flavors. But the local, traditional bakers of the city aren't affluent enough to recreate the very authentic version.

For centuries, it served as the breakfast of the city's royalties. When it started losing its glamour, it slowly turned into a rather ordinary food.

Pic: Collected

It is no more a royal feast now and everyone can afford a piece or two. But lately, it has been commercialized. These days, it comes in dry chocolate flavors as well - which is the newest addition.

The factories of Baqarkhani in the city are now baking it in the commercial ovens. Although, these rather synthetic versions can neither beat the taste nor the texture of the traditional bakeries.

The traditional flavors still surviving from ages include sweet and salty Paneer (cottage cheese), sugar, salt, Kebabs, minced meat and coconut.

And it is still a hot favorite in at least three countries of modern times, Bangladesh, Pakistan and India.

Tips for Baqarkhani

If you ever come to see Dhaka, don't forget to try it out. I guess at this point, that goes without saying. But if you do, here's my suggestions.

You have to travel to Old Dhaka and hunt it down right from the shabby, dimly lit bakeries by the road. If you are going for the cheaper versions manufactured at factories, you will miss the entire taste profile.

It is a token of love, a melt-in-mouth delicacy. And it turns into dust if your grip is too firm when holding it, and it crumbles. Just like the lost love of Baqer and Khani. The only Baqarkhani that's fake is a hard one. The products made in its own land all retains the softness and the snowflakes that drops from its body.

My American friend tried to make it in her oven. It didn't exactly turn out as what it was meant to be. From the pictures she showed me, I could tell that it came out a rocky (and if not rockhard) buttertoast - sitting on her cookie tray. She wasn't as much of a Baqarkhani enthusiast as I am, but perhaps a few more tries could make it better. So, while you can always google up a recipe and make it at home, it would be best to taste the original thing that comes out of the traditional, clay oven dug on the ground.

It is addictive. Once you taste it, you will crave for more. So, every time I buy it, I make sure I'm having a mix of flavors in my rack - both sugary and salty. The sweet Baqarkhani is harder to resist, but it still satisfies my sugar cravings on a rather low sugar count than all the desserts I would have in place of it.

And when a jar of Baqarkhani ends up at your life, make sure to try it with desi meat curries. The cup-a-Baqarkhani sold nowadays is rather a new twist to it, turning it into a meatier and juicier wholesome dish. Fewer carbs than a regular rice Bento, and still a wholesome meal. And there's quite a few recipes available on the internet for the leftovers, too!

Everyone knows that the Mughal emperor Shah Jahan once built the Taj Mahal to immortalize his love for his wife, the empress Mumtaz. But the Baqarkhani was here, too.

And it will be here, like a brown moon - served on silvers. And on our plates - will be a story of love, to cherish and remember.

(Though it's just a dream, I'm pretty sure we will remember it lavishly one day. The story has everything one could ask for - kings and queens, the white marbles of the royal palace and the fountains in the room, streaming, the dancing courtesan girl, the heartbroken Baqer and the jealous Zaynul.

When the time is ripe, and the country finally gets a real film industry - Baqer and Khani will become the Romeo and Juliet of a desi blockbuster.

It is not just flour and sugar. All of these goes into the making of Baqarkhani.)

Asif Tamoso

12 July 2024

[tasmiq]

Jumu'ah Sohbet: 4 October 2024

Alhamdulillah that we've just passed his royal nothingness (our spiritual muse Shaykh Taner's) birthday on 28 September to reach your Ammu's nothingness's today! Shukran Ya Allah (Divine gratitude) for Shaykh Taner and Anne's profound hikma (Divine wisdom), which humbles us enough to realise that only when we surrender our perennial nafs (lower-self / ego) to nothing, do we gain something with Allah, especially His love! Bismillah (with the name of Allah), we begin...

#1. Anne (our spiritual mother) had us choked up, remembering Shaykh Taner as a tough and fiery man with a big heart! Like your Nana (maternal grandfather) who was born at a best guessed time in the villages of Bangladesh, Shaykh Taner graced the Taurus mountains on 3 potential guessed dates in the year; 22nd December like your Nanu (maternal gradma), which an official decided was on December 23rd in the US (hilariously taking different geographic time scales into account) and his mom's best guess of September 28th, 'when the walnut had ripened and required harvesting.' So he embraced the mystery by celebrating his birthday thrice a year 😆

On his birthday, we dedicated a Surah Yaseen to his soul, performed a short family Zikr and ate our yummy dark chocolate in sweet remembrance of him, as suggested by Anne, because we couldn't physically visit him by his grave site. We have actually had no time to grieve as Anne anticipated for some of us, and to read Surah Inshirah where Allah affirms my realised truth, that with each hardship, comes ease: Subhana'Allah and Shukran Ya Allah (Divine glory and gratitude)! This is because she asked us to post our favorite photographed moments with our beloved Shaykh Taner. No matter what we do in life, the first and last thing we do must be to turn our face and longing to Allah. How do we achieve that as Sufis? Anne referred to Shaykh Taner's calendar marked on September 28th itself, which said:

You can't reach Allah by being somebody or something. You can reach it by reducing yourself to nothing.

~ Yunus Emre

Anne then reflected how amongst his initial Californian students who sought a cool name for him at a time, that he could have easily been referred to as a Professor or Dr himself, he declared feeling better with the title of his nothingness! 😇 Divine love, he filled his nothingness with love, Anne aptly declared!

#2. In the tradition of always focusing on Allah, Anne moved on to talking about our attachments that take us away from Allah and, thereafter, our connections, which return us to Him. Hazrat Ali el-Murteza said, 'Whatever we hold higher than Allah, Allah will teach us a lesson with it.' Obviously, when we love and earn Allah's love in return, we will reap the blessings of learning from our mistakes. It will not be easy, Anne added, so attachments are what we learn lessons through. Just as your Ammu's accident has taught her, Shukran Ya Allah!

We therefore, should always ask, 'What do You want to teach me, Allah?' through our good and bad situations in life. When we love the objects or creation of this world, it doesn't work out because we are meant to be attached to the Creator of them. We must rather thank Allah for teaching us through His creation. Attachments are not necessarily about giving up items but giving up our attachment to them. Sometimes, our attachments may be closing up the possibility for Allah giving us more! It's like if we never gave up our dummies (pacifiers) or drinking only milk, we'd miss out on a whole range of tastes out there. Therefore, attachments can be roadblocks on our way to Allah!

Above: Pictured are some of your Abbu and Ammu's favourite moments with, without and now, where Shaykh Taner, is within our hearts.

#3. As human beings, we can be connected to anything and everything around us, but it ought to be because we are connecting to Allah through those things. Allah says attachments are not good and He says, 'Turn your face and longing to Me.'

Anne thereafter outlined the identified methods noted in our 'Aqim al Salat' book:

- Tefekkur (Contemplation before we do anything. Tefekkur explains where we're going to and where we're coming from. It also explains when and why Allah is doing things, and it is why I have grown to find peace in my life as an accident survivor.)

- Namaz (Our five daily ritual prayers inspired by our Prophet Muhammad's (PBUH) night ascension on Laylatul Mi'raj. And, powerfully described by Anne as wilfully being in the presence of Allah)

- Fasting (whether in Ramadan, 13/14/15 of every moment, or every Monday and Thursday as your Ammu does with the Sufi Diet, Shukran Ya Allah for all these beneficial 'sacrifices')

- Zikr (Which I consider the most potent form of remembrance of our Essence against our inherent forgetfulness as insaan [humanity])

- Zakat (giving 2.5% of one's expenses left over after obligations are met. As a semi-economics student, I particularly appreciated Anne's holistic description of economics as a means of keeping the economy going by ensuring that no one is hoarding their money)

- Niaz (Supplicating with nice words to Allah)

- Dua'a (When we present our needs to Allah as As Samad [the Administrator of all manifestation and the Receiver of requests])

- Istigfar (acknowledging our incompleteness and where we ask Allah to absolve and forgive us for them)

- Service (Working for Allah's sake as a way of connecting to Him)

- Observing the grandeur of Allah in awe of anything is being aware of its Source.

Above: The poetic cover of our 'Aqim al Salat' book where the person in awe of observing the skies is glowing with their own Essence within.

In conclusion, may we all grow to discover our own nothingness to be filled with Al Wadud (Divine love) as our beloved Shaykh Taner!

[perfumeshopsbd]

French Coffee EDP by Al-Rehab has gourmet, intense, and sweet fragrances. Indulge your senses with our 100-ml French Coffee Perfume, a sublime fragrance that encapsulates the luxurious aromatic notes of fine French coffee. Each spray envelops you in a warm embrace, creating an atmosphere of comfort and sophistication. Ideal for coffee lovers and fragrance enthusiasts alike, this perfume transforms your everyday moments into a delightful sensory experience. Escape into the rich, inviting aroma that lingers softly on your skin, making every day feel special. Perfect for any occasion, this exquisite scent is a true tribute to the elegance of French culture. Elevate your fragrance collection with our 100-ml French Coffee Perfume and savor the essence of luxury. Composition: cocoa, sugar, caramel, coffee, milk & cream, cinnamon, and vanilla. ✅ Reviews: https://youtu.be/pw-zDJj-4Dg French Coffee, hiding its seductively gourmet content in a metallic brown bottle, as the name suggests, will seduce and enchant you with coffee. Magical French Coffee does not present us black and bitter coffee, but gourmet coffee—such a "delicious" cappuccino with a large layer of milk foam, decorated with cocoa and a pinch of cinnamon. On a plate with added almonds in dark chocolate for that sinful feeling and delicious enjoyment. Echoes of sweet vanilla and a few lumps of caramelized sugar at the end also add to the coffee aroma. [caption id="attachment_8393" align="aligncenter" width="360"] French Coffee EDP by Al-Rehab[/caption]

[blogbybava]

Ice cream vs kulfi

When it comes to frozen desserts, ice cream is the undisputed king in the Western world. It's creamy, versatile, and comes in a dizzying array of flavors. But in South Asia, particularly in India, Pakistan, and Bangladesh, there's a contender that has been winning hearts for centuries: kulfi. This traditional frozen dessert, often dubbed the "Indian ice cream," offers a rich and unique experience that is distinct from its Western counterpart.

But what exactly sets these two frozen delights apart? How do their ingredients, preparation methods, and cultural roles differ? In this blog post, we’ll dive into the world of ice cream and kulfi, exploring their histories, the nuances of their flavors, and what makes each of them special.

The Origins: A Tale of Two Desserts

Ice Cream: A Global Favorite

Ice cream has a long and varied history that spans several continents. The earliest versions of ice cream can be traced back to ancient China around 200 BC, where a mixture of milk and rice was frozen by packing it in snow. However, the version of ice cream we know today began to take shape in the 16th century in Italy. The Italians introduced cream into the mix, creating a smoother texture. This innovation eventually spread across Europe, and by the 18th century, ice cream had become popular in England and America.

With the advent of industrial refrigeration in the 19th century, ice cream production became more widespread, and the dessert became accessible to the masses. Today, ice cream is a global phenomenon, enjoyed in countless forms and flavors.

Kulfi: The Traditional Delight

Kulfi, on the other hand, has a more localized history. Believed to have originated in the Indian subcontinent during the Mughal Empire in the 16th century, kulfi was initially prepared using a method called "kulfa," where a mixture of milk, sugar, and flavorings was slow-cooked for hours, thickened, and then frozen in metal molds. The name "kulfi" itself is derived from the Persian word "qulfi," which means "covered cup."

Unlike ice cream, which gained popularity globally, kulfi remained a regional delicacy, deeply embedded in the culinary traditions of South Asia. It is often associated with festivals, street vendors, and special occasions.

Ingredients and Preparation: The Science Behind the Sweetness

Ice Cream: Creamy and Airy

The hallmark of ice cream is its creamy texture, achieved by using a combination of cream, milk, sugar, and eggs (in some recipes). The mixture is churned at a high speed while freezing, which incorporates air into the mixture, resulting in a lighter, fluffier texture. This process also prevents the formation of large ice crystals, giving ice cream its smooth consistency.

Modern ice cream comes in two main varieties: custard-based (French) and Philadelphia-style (American). Custard-based ice cream uses egg yolks, which add richness and a velvety texture. Philadelphia-style ice cream, on the other hand, skips the eggs, resulting in a lighter and more straightforward flavor profile.

In addition to the base ingredients, ice cream is highly customizable. It can be flavored with a wide range of ingredients, from fruits and nuts to chocolate and caramel. The possibilities are endless, contributing to its universal appeal.

Kulfi: Dense and Rich

Kulfi’s preparation method is quite different from that of ice cream, and it results in a denser, creamier texture. The key to kulfi’s unique consistency lies in its slow-cooked base. Milk is boiled down to a thick, condensed state, which not only intensifies its flavor but also eliminates much of the water content. This reduction process takes several hours and requires constant stirring to prevent the milk from burning.

Once the milk has thickened, sugar and flavorings such as saffron, cardamom, pistachios, or mango pulp are added. The mixture is then poured into molds (traditionally metal cones) and frozen. Unlike ice cream, kulfi is not churned during freezing, which means no air is incorporated into the mixture. This gives kulfi its characteristic density and a texture that’s more like a frozen custard than ice cream.

The richness of kulfi is further enhanced by the use of full-fat milk or even cream, making it a luxurious treat. The absence of churning also means that kulfi has a more intense flavor, as it doesn’t have the dilution that comes from added air.

Flavor Profiles: A World of Difference

Ice Cream: Endless Variety

Ice cream's adaptability is one of its biggest strengths. With an almost infinite variety of flavors, there’s an ice cream for every palate. Classic flavors like vanilla, chocolate, and strawberry are universally loved, but the creativity doesn’t stop there. From exotic flavors like matcha and lavender to savory options like bacon or blue cheese, ice cream offers something for everyone.

The texture of ice cream also plays a significant role in its flavor profile. The churning process gives ice cream a light, airy quality, which makes it easy to eat and enjoy in large quantities. It’s the perfect vehicle for incorporating mix-ins like cookie dough, fudge swirls, or fruit pieces.

Kulfi: A Taste of Tradition

Kulfi’s flavor profile is more traditional and focused on the rich, natural taste of the ingredients. Common flavors include malai (cream), pistachio, mango, rose, and saffron. These flavors are often more intense and concentrated than those found in ice cream, due to the reduction process that condenses the milk and intensifies the overall taste.

Because kulfi is denser and doesn’t contain air, it melts more slowly, allowing you to savor each bite. The texture is also slightly chewy, which provides a different kind of sensory experience compared to the smoothness of ice cream.

While ice cream’s flavor spectrum is broad and constantly evolving, kulfi stays true to its roots, offering a taste that’s both nostalgic and authentic.

Cultural Significance: Beyond Just a Dessert

Ice Cream: A Universal Delight

Ice cream has a universal appeal that transcends borders. It’s a symbol of joy, childhood, and celebration. Whether enjoyed from a cone on a hot summer day or as a decadent dessert in a fancy restaurant, ice cream has a place in almost every culture around the world.

Its versatility makes it suitable for any occasion, from casual treats to elaborate desserts. Ice cream parlors, festivals, and even competitions celebrate this frozen delight, solidifying its place in global food culture.

Kulfi: A Cultural Treasure

Kulfi holds a special place in South Asian culture. It’s more than just a dessert; it’s a part of the region’s heritage. Kulfi is often associated with street vendors, who sell it from traditional pushcarts during festivals, weddings, and celebrations. The sight of a kulfiwala (kulfi seller) is a common and nostalgic image in many parts of India and Pakistan.

Kulfi is also deeply connected to familial and community traditions. It’s often homemade during special occasions, with recipes passed down through generations. In many ways, kulfi represents the rich culinary history of South Asia, offering a taste of the past in every bite.

Conclusion: A Matter of Preference

In the end, whether you prefer ice cream or kulfi comes down to personal taste. Ice cream offers a wide range of flavors and textures, making it a versatile treat that’s loved worldwide. Kulfi, with its dense, rich texture and traditional flavors, offers a unique experience that’s deeply rooted in South Asian culture.

Both desserts have their own charm and significance, and each brings something special to the table. Whether you’re enjoying a scoop of your favorite ice cream or savoring a stick of kulfi on a warm evening, you’re partaking in a tradition that has delighted people for centuries.

So, the next time you’re craving something sweet and frozen, why not try both? You might just find that there’s room in your heart—and your freezer—for both of these delicious treats. And if you're in the business of making ice cream or kulfi, or if you're an enthusiastic home chef, NK Food Products has everything you need to create the perfect dessert.

Our range of high-quality ice cream and kulfi stabilizers, along with other essential ingredients, are available in bulk to ensure that your creations are always top-notch. Whether you’re crafting a creamy batch of ice cream or a rich, traditional kulfi, trust NK Food Products to deliver the best ingredients for your frozen delights.

Order today and elevate your desserts with the finest products from NK Food Products!

[chocolatecornerbd]

Chocolate Corner BD - Best Chocolate Shop in Bangladesh

Chocolate Corner BD is the best Best Chocolate Shop in Bangladesh. At Chocolate Corner BD, we invite you to elevate your chocolate experience with our exceptional online store in Bangladesh. We offer an extensive selection of premium chocolates, including the smooth, creamy Cadbury Dairy Milk, the sophisticated Dark Chocolate, the classic KitKat, and the rich, spreadable Nutella. Each product is carefully chosen to ensure the highest quality and freshness, providing you with a truly indulgent treat.

Our goal is to make every chocolate purchase a delightful experience, whether you're treating yourself or searching for the perfect gift. We believe that chocolate should be more than just a sweet treat—it should be a celebration of life’s little pleasures. With our convenient online platform, you can explore our collection, place an order, and have your favorite chocolates delivered right to your door with ease.

Chocolate Corner BD is committed to bringing you the finest chocolates and the best shopping experience. Discover our wide range of products and let us help you make every moment sweeter. With us, every chocolate experience is a moment to cherish.

[mrscorpio]

D/L: http://bit.ly/DL-HF303 Shows: http://bit.ly/ScorpioPodcasts

Name/Artist/Album XXX (Original Mix)/DJ Deeon/DA DISCO TEKK EP Do-u-c (original Mix)/DJ Deeon/Off Spring Groove Mode (Original Mix)/DJ Deeon/Funk City PPPPP (Cinthie Remix)/youANDme/PPPPP The Remixes, Pt. 1 Enchanted (Folamour Remix)/Job De Jong/Enchanted Nice (Original Mix)/Eddie Fowlkes/Nice Back to the Old School (Original Mix)/Franco (AR)/Back to the Old School Begin Again (Original Mix)/Audiojack/Begin Again Unchained (Craftsmanship Remix)/SOSANDLOW/Unchained Sapling (Doves of Discipline Mix)/Call Super,Eden Samara/The Doves Of Discipline Mixes Feel The Rush/Hudson Mohawke,Tiga,Channel Tres/Feel The Rush Find Your Strength In The Sound (Extended Mix)/Riva Starr/Find Your Strength In The Sound Evolution/Byron The Aquarius,/Kyle Hall/Black Man Of The Echo Tree Andre 3000/Conway The Machine, D Smoke, 7xvethegenius & Bangladesh/Conway The Machine Presents: Drumwork The Album Tell Me Where to Go/JPEGMAFIA & Danny Brown/Scaring the Hoes: DLC Pack Carmel City 2 (feat. Pete Rock)/The Musalini & 9th Wonder/Don & Eye 2 Grindin' On/Rafael Pena/The Antidote Stones/Michael Aristotle/Dekalb No Sleep/Mellow Mike & Symon Palmer/Varsity Blues Butterflie's Come In Spring (feat. Cleo J'Adore)/Mehkai Orion/Sincerely Yours Forever The Black Surf (Everybody Good?) feat. Quelle Chris/Black Milk/Everybody Good? Hey! (Prod. Omar Bmar)/CAPRIISUN/Calliope Beyond the Stars/Corro Corleone & Marcey Yates/The Culxr of a Gawd EP Knew & Seen (feat. Donte Thomas & HMZA.)/Ericboderek/Bloom Find me/ILL SE7EN & FAT TRAK PRESENT/EARTH SEED Concierge feat. Bishop Nehru/Willyynova/Godislove Cool Out (Feat. Shabazz Palaces)/The Musalini & 9th Wonder/Don & Eye 2 BWTH ft Verze The Ape King/Marcey Yates/Chocolate For Water The Blind/Gabriels/Angels & Queens (Deluxe) It Fills the Void (Kultar Ahluwalia RMX)/Ben Iota,Kultar Ahluwalia/The Ben Iota B-Side Remix Compilation Love Can Be/Adrian Younge & Ali Shaheed Muhammad/Lonnie Liston Smith JID017

[rdmilk]

Savoring the Delight: RD UHT Chocolate Milk in Bangladesh

Discover the rich and creamy taste of RD UHT Chocolate Milk, a favorite treat in Bangladesh. Perfectly balanced with a smooth chocolate flavor and fortified with essential nutrients, it's a delicious way to enjoy a refreshing break anytime. Whether you're a child or an adult, RD UHT Chocolate Milk is a delightful choice for those who crave a bit of indulgence in their day. Available at your nearest store in Bangladesh, it’s time to experience the chocolaty goodness in every sip!

[punkbakerchristine]

Breads of the World: A-B

Anadama bread: yeasted New England corn and molasses bread; said to have originated from a disgruntled fisherman who, tired of cornmeal and molasses every night from his wife, took the porridge and mixed it with flour and yeast and baked it—when he took it out of the oven, he said, “Anna, damn her!” (hence the name)

Anpan: sweet Japanese bun filled with red bean paste, white beans, sesame seeds, or chestnuts; originated from a samurai who had been fired following the rise of Imperial Japan back in 1875 (being a baker was a job of honor in this era); after starting his bakery, he didn’t like how the one bread recipe was so bitter and nearly inedible, and thus, he added yeast to the dough and then filled the end result with red bean paste. Apparently, “anpan” is also slang for huffing paint thinner 😅

Appam “hoppers”: bowl-shaped pancakes made of fermented rice flour, shaped via cooking utensil, served with a spicy condiment or curry, for breakfast or dinner—from India, Indonesia, and Sri Lanka 

Apple bread: Taiwanese wheat germ bread enriched with eggs, some have apple fillings

Arboud: unleavened Jordanian bread of flour, water, and salt baked in embers; dates back to the height of Bedouin times

Arepa: cornbread from the northern part of South America, similar to a tortilla or a pupusa as they’re flat, round, and made with maize flour; it dates back to pre-Columbian times and often served with cheese, meat, avocado, or can be made into a sandwich; fried arepas are often filled with cheese and served with fried eggs; sweet fried arepas are filled with sugar and aniseed

Baba: round, thick bread with various sweet or savory fillings, from the Yunnan and Naxi people of northwestern China during the Qing Dynasty; often referred to as “Chinese pizza” even though they look more like flaky English muffins

Babka: sweet, braided Jewish bread which originally began life as leftover dough from making of challah bread from members of the diaspora in Poland and Ukraine; didn’t come over here to the States until about the 1950s, with chocolate becoming the most popular starting in the 80s and 90s; in Israel, it’s closer to a pie given the flattened shape

Bagel: dense, chewy yeast bread rings boiled in lye (water with baking soda) then baked, courtesy of the Ashkenazi Jewish community; in Montreal, they’re thin with a large hole, soaked and boiled in water laced with honey, and then baked strictly in a wood-fired oven

Baghrir (Beghrir, ghrayef, mchahda): Maghreb (Algeria, Morocco, Tunisia) pancakes that are small, spongy, filled with holes, made with semolina or flour; one of those flatbreads that are so big that you need a pair of dowels to turn it over

Baguette: THE classic French yeast bread, instantly recognizable from the elongated shape and the slits on top 

Bakarkhani: thick, sweet, or spicy flatbread of flour, salt, ghee/butter, milk, molasses soaked in saffron, poppy or nigella seeds, and sugar, from South Asia and the Middle East (said to be “the pride of Dhaka (Bangladesh)”); crunchy and crispy like a biscuit with three slits in the middle

Balep korkun: round flatbread of barley, water, and baking powder cooked in a frying pan, from Tibet; said to be very easy to make

Bammy: pre-Columbian Jamaican flatbread of cassava—a starchy sweet root vegetable that grows in the tropics, which gives us the starch known as “tapioca”—cooked on a griddle

Banana bread: American quick bread made with mashed bananas; sweet, moist, and cake-like; can be made with yeast

Bánh mì: Vietnamese yeast bread as a riff play on the baguette with a thin crust and airy crumb; can be made of wheat and rice flours

Bannock: Scottish (although it’s been more or less adopted by Canada) quick bread made with baking soda or baking powder, may be baked or pan-fried

Bara brith: Welsh fruit bread studded with raisins, currants, and candied peel, originally made in farmhouses and then actually briefly disappeared in the 2000s; one of those things that can either be a yeasted bread or a quick bread made with self-raising flour, and there’s actually bara brith ice cream!

Barbari bread: yeasted leavened flatbread, one of the thickest known, topped with sesame or black caraway seeds; top skin is characteristic of that of pretzels; comes from Iran and northwest Afghanistan 

Barmbrack: Irish quick bread (quick in a sense that the yeast only needs to be proved once) studded with sultanas, raisins, and citrus zest, but sometimes chocolate; served at Halloween

Barm cake: soft sweet yeasted roll from Lancashire, England; derived from ancient pre-Roman leavening process of using barm, which is the foam on top of a fermenting liquid like beer, wine, or feedstock for spirits (yup, leave it up to the North to give us the lynchpin of booze and bread)

Bastone: Italy’s version of a baguette, shorter and thicker and garnished with sesame seeds; also known as an “Italian stick”

Bazin: Libyan flatbread of barley, water, and salt; very hard and unleavened so it’s often served with eggs or soup

Bazlama: soft, fluffy, round flatbread made of wheat and yogurt, from Turkey; often referred to as “village bread” given it’s often made out in the countryside

Beer bread: quick or yeasted bread from Germany made with beer, stout, or ale

Bhakri: round flatbread prepared with cereals (jowar, bajra, ragi, rice, millet), from India and Pakistan; the use of cereals and ancient grains make it coarser than chapati

Bialy: yeasted bread very similar to a bagel, but instead of a hole, there’s a dimple on top, which is filled with butter and diced onion or garlic; from the Jewish diaspora of Poland, where they refer to it as a “cebularz”; they’re not nearly as popular as bagels, such that they’re rare outside of New York City

Bibingka: rice cake baked in a terra cotta pot lined with banana leaves, from the Philippines; topped with butter, duck egg, brown sugar, grated cheese, and desiccated coconut, often eaten at breakfast or tea time during Christmas following the nine-day “night mass” or Simbang Gabi

Bing: flatbread from China, similar to a tortilla but thicker, although they actually come in all shapes and sizes, from that of a tart to that of a crêpe

Biscotti: twice-baked oblong dry and crunchy almond biscuit from Italy; always dip in coffee or tea!

Biscuit: North American quick bread (although sometimes they can be made with yeast), light and fluffy and comforting, and depending on the recipe, flaky à la puff pastry; emerged out of hardtack, as not everyone likes or can even eat something called “hardtack”, some time before the American Civil War, when yeast was expensive and hard to store, and the bakes had an advantage over straight bread as they kept their shape when dipped in gravy (thus, the birth of biscuits and gravy); not to be confused with British biscuits, which are what we call “cookies” or “crackers”

Black bread: basically, Russia’s name for rye bread

Blaa: doughy, white bread rolls from Waterford and Kilkenny, Ireland; they come in two varieties, “soft”, which is sweet, malty, and light; and “crusty”, which is crispy, pleasantly bitter, and chewy; they’re often eaten at breakfast with good butter or eggs and bacon

Bolani: flatbread with a very thin crust and can be stuffed with things like potatoes, spinach, lentils, pumpkin, or leeks, from Afghanistan; often made for special occasions like birthday parties or holidays

Bolillo: yeasted or sourdough bread that’s a stout, American football-shaped version of the baguette baked in a stone oven, hailing from Mexico: they’re often used for Sonoran hot dogs

Bolo do caco: circular flatbread of sweet potatoes from Madeira; eaten either as a steak or octopus sandwich or with a simple garlic butter

Borlengo: thin crepe made with milk, eggs, flour, and salt from Italy; originally made and eaten by the poor, they are now often rubbed with a mixture of rosemary, garlic, salt pork, olive oil, and “cunza” (minced pancetta sausage), folded into quarters and sprinkled with Parmesan

Borodinsky: Russian dark brown sourdough rye sweetened with molasses and flavored with coriander and caraway seeds; I once saw a “scalded rye” version of this, where the basic dough is made with boiling water which in turn “scalds” the rye flour

Boule: ball-shaped leavened bread from France; often found in Renaissance paintings, of all things

Bread rolls: exactly what it says on the tin; European buns served before or with meals, with butter

Breadstick: “grissini”, dried bread shaped into sticks, from Italy; originally began life as a digestive, as the Duke of Savoy had digestive problems and the Piedmontese baker who invented them had this in mind (or it came from Turin in the 1640s after an abbot described some breads as “thin and bone-like”, no one knows)

Brioche: THE enriched bread, a sweet, yeasted French bread highly enriched with a lot of butter and eggs, served as part of desserts or as a burger bun; considered to be a part of what’s known as “Viennoiserie” as it’s a basic bread but it’s veering into pastry territory; can sometimes be made with fruit or chocolate chips, although regions across France have their own variations

Broa: cornbread made out of a mix of cornmeal and wheat or rye flour, leavened with yeast; from Portugal, Galicia, Angola, Mozambique, Cape Verde, and Brazil; before corn and maize showed up to the Americas, it was strictly a rye bread—in Brazil, it’s more like a cornbread with fennel seasoned upon it; in the Philippines, it’s akin to ladyfingers; in the homeland, Portugal, it’s very rustic and often used as a side to soup

Brown bread: rye or wheat bread; sometimes there’s molasses or coffee embedded; known as “whole meal bread” and admittedly one of those things that make you go “duh”

Bublik: yeasted bread rings of wheat flour, milk, yeast, butter, and egg whites, from Poland; they’re like really sweet Eastern European bagels

[userblaney]

14, 69, and 97 for the ask game <33

14. if you can live anywhere in the world where would it be? why? i have a lot of places in the world i want to travel to. not live, but visit ofc. but if i were to choose, it would either be to stay here, but if that doesn't count then deffo dhaka (specifically mirpur) in bangladesh during the the world cup last year. the love they have for messi argentinian nt is insane and borderline unhealthy, and you know what? i like sports that way.

69. do you play an instrument? "music is for gay people" - my dad. and although i am a "gay people" my parents don't know, and will never. but yeah no i don't play an instrument. my little sisters probs getting a keyboard for her bday but we move. would love to play guitar tho

97. dark, milk, or white chocolate? white chocolate is ruled out immediately. and my dad banned us from buying milk chocolate so i've acquired the taste of dark chocolate so anything from 55-95% cocoa is best for me &lt;3 

luv u mwah <33

PS: criminal minds is great i'm postponing my physics hw which was due last friday for this. i blame hotch

[athenas-atlas]

Did some coffee making today. Lots of gooders. I'll include the website when I update it later.

First things first;

Atlas Coffee Club

Last month they did India for the first time. For those of you who don't know, India is a South Asian country. Borders Pakistan whom they split from on August 15, 1947. As well as bordering Nepal, Bhutan, and Bangladesh. They have a massive population with thousands and thousands of languages. Some of the main ones include Hindi, Bengali and English. The languages of dialects vary per province but also per village. This is why most of the Indian people you know can speak 7, 8, or more languages.

They have the Taj Mahal, a mausoleum built for Shah Jahan's favourite wife. The Himalayan mountain region that encompasses the great Everest.

Some food includes tikka masala, gulab jamun, biryani and of course their national dish- Khichdi.

All in all, a very interesting and diverse country. It is in my top 5 for sure. Considering where I've been and want to go, that is very high ranking.

So onto the coffee. As I mentioned in previous posts, I love this company. July was India and this is how it went.

With flavours of marzipan, milk chocolate and raisins. Kyle loved it. One of his favourites in the 3.5 years we've been doing this. I was not huge on it. I do not like marzipan and I get the weird numbing feeling from it every time I drink it. I tried it in the regular coffee maker first. Chemex later on as recommended. It definitely was better with the chemex. If you like light coffee, this is for you. It is very light. We drink espressos and dark roast from tims, or cold brews that steep for 18+ hours. Not used to light coffee. Kyle said even though it was very light, it was very good. So India won half this time. Look forward to another one from there. Also, check out that pretty bag. They once again, knocked it out of the park with their post card picture as well. I just can't get enough of these guys.

[dhakagifts]

Send Valentine Gift To Bangladesh- Make your loved one feel warm!

Even if you've been with your spouse for years, finding the proper Valentine's Day present for him or her might be difficult. You must consider his preferences, what will be significant to him, and how long you two have been dating. Gift Shop In Bangladesh will help you to pick the best valentine’s gift mentioned above.

Valentine Special Heart-Shaped Cake

The heart represents unconditional love, and the color red is the embodiment of that love. Buy this eye-catching cake as a Valentine's Day present for your soul mate. The majestic beauty and delicious flavor will drive her insane. Heart shape cake is more than simply a cake form; it is the symbol of sincere love and caring that everyone has in their heart for their relationship.

Valentine’s flower with chocolate

Flowers & chocolates are typical Valentine's Day food that creates a powerful duo. Valentine's Day bouquets are a beautiful way to convey your feelings and signify passion and desire. Valentine's Day cookies are rich and sensual, and they go perfectly with chocolate.

Don't miss the 5 Romantic Valentine’s Gifts from Gift Shop in Bangladesh

Ferrero chocolate Bouquet

The Valentine Ferrero Rocher Bouquet is the ideal combination of chocolates and flowers. It's a perfect Valentine's Day present to add some flavor to your relationship. Whether you enjoy Ferrero Rocher, Five Star Chocolate, Dairy Milk, choose the arrangement based on your loved one's favourite chocolate.

Heart shaped roses with Ferrero Rocher Chocolat

Red roses, are frequently connected with love and romance, and have served as a powerful symbol of affection for many cultures throughout history. The perfect presents for making someone feel warm and loved.

Printed mugs

They allow you to show your loved ones how much work you are willing to put in to make them happy. With Valentine Customized Mugs Online, your loved someone will know how much you appreciate and care about them.

Choose any of this if you are looking to send valentine gift to bangladesh!

[ajosoph]

AJEETS helps you boost your production on your Dairy Farm.

When was the last time you ate something made from milk? Was it milk with your cereal for breakfast? What's the deal with the cheese on your cheeseburger? Is your dinner roll slathered in butter? For dessert, how about mint chocolate chip ice cream? Dairy is a tremendously profitable industry and one of the primary food divisions. The dairy farm industry is reaching its heights nowadays. The food items like milk, curd, butter, and cheese are now in great demand. 

The dairy industry is now in need of manpower that can help the industry in a large production and supply of dairy products. This industry is not even as typical as the other industries like civil or construction. But yes, the dairy farm industry needs proper skills and management. Dairy farming involves a lot of management and properly caring for the animals. 

The most vital attribute you need is a love of animals, particularly dairy cows; if you don't, you won't be successful in this type of agricultural labor. As a dairy farmer, you will be responsible for the health of your whole herd, though you will need to consult a veterinarian for routine health checks and any major health issues that arise. Your dairy cows will be your primary focus. Cows are necessary for profit, thus they must be adequately cared for and should take up a large portion of your daily work schedule. 

Dairy is a multibillion-dollar business. Yogurt, cheese, and other dairy products require billions of gallons of milk. Take a look at the gallons of milk and mountains of cheese in your local supermarket. This is a massive industry! The amount of milk produced is how dairy farmers generate money. This means that having healthy cows is crucial. The milk production of each cow is recorded to assist decide which animals are cash cows and which are not. 

As the leading dairy farm recruitment agency AJEETS understands the need for manpower in the dairy farm industry and recruits manpower across the globe and helps the candidates to have a bright future in the dairy farm industry. We have a very thorough hiring procedure in place. We extensively vet all applicants from all relevant prospects to ensure their credibility in the industry. Our database of open opportunities in this field is compiled from data collected from firms all over the world. Our experts select candidates who are well skilled and trained and can help you in your business. 

AJEETS experts help the candidates in many ways, we give proper training to the candidates. We make them understand their job role before sending them to different places. Because when you choose to work on a dairy farm, you are committing to a particular way of life. This is more than a job; it's a vocation and an important aspect of your life. It is not a career where you work from 9 a.m. to 5 p.m. with every weekend off. You'll be working shifts, starting early in the morning and ending late at night. This employment takes dedication and a desire to work in a farm environment, and a working day can start as early as 3 a.m., so you should carefully examine whether these working hours are good for you and whether you are committed enough to keep them.

AJEETS connects employees and employers.  As the top dairy farm recruitment agency we have developed relationships with the finest firms in the globe and provide them with the best applicants from all around the world. Our experts recruit for the different job roles like Veterinarian, Plumber, Dairy Farm Manager, Feeder, Milkman, Nutritionist, Accountants, Dairy Technologists, Dairy Engineers, Dairy Scientists, Marketing Personnel, Chief Veterinarian, Agronomist, Asst. farm manager, Fodder Feeder, as per the needs and demands of the company. We hire skilled and unskilled manpower from India, Nepal, Bangladesh, Sri Lanka, the Philippines, Kenya, and Uganda. We practically completely handle almost all of the concerns that arise during the application selection process. Our pros handle everything from lodging to visa clearance to basic training to deployment. As the leading dairy farm recruitment agency, we provide our services across the globe. This is how AJEETS helps you boost your production in your dairy farm industry.

[linkvai]

Liquid milk in Bangladesh

Liquid milk used in Bangladesh is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduce the risk of many diseases. Milk contains many nutrients, including protein and lactose.

As an agricultural product, dairy milk is collected from farm animals. In 2011, dairy farms produced around 730 million tonnes (800 million short tons) of milk from 260 million dairy cows.] India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany, and the Netherlands are the largest exporters of milk products. The US CDC recommends that children over the age of 12 months should have two servings of dairy milk products a day.

More than six billion people worldwide consume milk and milk products, and between 750 and 900 million people live in dairy-farming households

Milk is produced after optional homogenization or pasteurization, in several grades after standardization of the fat level, and the possible addition of the bacteria Streptococcus lactis and Leuconostoc citrovorum. Milk can be broken down into several different categories based on the type of product produced, including cream, butter, cheese, infant formula, and yogurt.

Milk varies in fat content. Skim milk is milk with zero fat, while whole milk products contain fat.

Milk is an ingredient in many confectioneries. Milk can be added to chocolate to produce milk chocolate.

Scalded milk

Condensed milk, is milk that has been concentrated by evaporation, with sugar added for reduced process time and longer life in an opened can

Evaporated milk, (less concentrated than condensed) milk without added sugar

Baked milk is milk simmered on low heat for a long time which results in mild caramelization. Particularly popular in Eastern Europe.

Dulce de leche

Malai

Powdered milk (or milk powder), is produced by removing the water from (usually skim) milk

Khoa, milk which has been completely concentrated by evaporation, used in Indian cuisine

Infant formula, dried milk powder with specific additives for feeding human infants

High milk-fat and nutritional products (for infant formulas)

Whey, the liquid drained from curds and used for further processing or as a livestock feed

Buttermilk, the liquid left over after producing butter from cream, often dried as livestock feed

Milk skin

[meghchowdhury]

Tang Mango 2.5kg

Tang Mango 2.5kg Drinking powder is also a common item in UN food aid supplies, fallout shelters, warehouses, and wherever fresh milk is not a viable option. It is widely used in many developing countries because of reduced transport and storage costs (reduced bulk and weight, no refrigerated vehicles). Like other dry foods, it is considered nonperishable and is favored by survivalists, hikers, and others requiring nonperishable, easy-to-prepare food.

The instructions for making up anti-reflux formulas may be different from standard formulas. The usual guidelines for making up formulas recommend using boiled water that has stood for no more than 30 minutes, so that the temperature is still above 70C.

This is a pack of Christopher Cocoa, Drinking Chocolate Cocoa Powder, Dark No Sugar, 200g. Makes delicious milkshake and hot chocolate. Christopher Cocoa is a tribute to the adventure that 'discovered' cacao beans which led to the modern indulgence called chocolate.

All kinds of American Food & Products. All products are made in the U.S.A & brand U.S.A. Which are directly imported from the United State Of America. U.S Food Mart Ltd is proud to present American foods and products in Bangladesh. We are an American Company Specialized in selling American foods, food supplements, vitamins and Mineral Supplements in both wholesale and retail. Our second branch is located in Istanbul, Turkey. US Food Mart has started its business in Bangladesh from 10th February 2011.