8 Traditional Dishes Of Ayodhya 

FURECIPES

by- preeti

Ayodhya, a city in the northern Indian state of Uttar Pradesh, has a rich culinary heritage influenced by its historical and cultural significance. Here are eight traditional dishes from Ayodhya and the surrounding region:

Ram Laddu:  

01

Named after Lord Rama, Ram Laddu is a popular snack in Ayodhya. These deep-fried lentil fritters are made from ground lentils, spices, and herbs. They are crispy on the outside and soft on the inside and are often served with tangy tamarind chutney.

Gujiya:    

02

 Gujiya is a sweet dumpling typically prepared      during festivals like Holi and Diwali. It consists of a pastry shell      filled with a mixture of grated coconut, khoya (milk solids), dry fruits,      and cardamom. Gujiyas are deep-fried and then dipped in sugar syrup.

Chana chaat:

03

Chana chaat is a popular street food in Ayodhya. It is made from cooked chickpeas mixed with diced onions, tomatoes, green chilies, and various spices. The dish is often garnished with fresh coriander leaves and served with a squeeze of lemon.

Baati Chokha:  

04

While Baati Chokha is more associated with the neighboring state of Bihar, it is also enjoyed in Ayodhya. Baati are hard, round wheat flour balls that are baked in an oven or over an open flame. They are typically served with chokha, a spicy mashed vegetable dish made from roasted eggplants, tomatoes, and spices.

Kalaadi:  

05

Kalaadi is a traditional cheese made from cow's milk, commonly found in Ayodhya and its surrounding areas. It is often used in various dishes, including snacks and curries. Kalaadi is usually fried and served as a crispy accompaniment.

Peda:  

06

Peda is a sweet treat that is popular in Ayodhya. These small, round sweets are made from condensed milk and flavored with cardamom, saffron, and sometimes garnished with pistachios or almonds. They come in various flavors and are often exchanged as gifts during festivals.

Kheer:  

07

Kheer is a classic Indian rice pudding that is enjoyed on special occasions and festivals. It is made by simmering rice in milk, sweetening it with sugar, and flavoring it with cardamom, saffron, and nuts.

Sooji Ka Halwa:  

08

Sooji ka halwa is a semolina-based dessert that is commonly prepared in Ayodhya. It is made by roasting semolina in ghee (clarified butter) and then simmering it with sugar, water, and cardamom until it thickens. It's often garnished with fried nuts and served as a sweet treat.