Fondant icing Fondant icing Fondant icing, also commonly referred to simply as fondant (, ), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, butter, and glycerol. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid. The word, in French, means "melting," coming from the same root as "fondue" and "foundry." However, what the French call "fondant" is sugar glaze, which has to be applied hot on pastries like "mille-feuille," while fondant icing would be referred as "pâte à
Clay pot cooking by stacking handi while cooking. In southern states of Andhra Pradesh, Kerala, Tamil Nadu and Telangana, the cooking pots are called 'man panai','man satti' in Tamil, 'kunda', 'matti kunda', 'kadava' in Telugu. The traditional pot used Tamil Nadu 'pongal festival' People in Sri Lanka use clay pots to make many dishes including "pahi" (“little jackfruit”) fish curry, called "abul thiyal; accharu", a chutney; as well as some meats, rice, and several types of freshwater fish called "Lula, Hunga, Magura and Kawaiya". In Chinese, the pot used for such cooking is generally known as or , a Cantonese word for “little