Fondant icing a supersaturated solution until nucleation occurs. While the solution is supersaturated, if a cook puts a seed crystal (undissolved sucrose) into the mix, or agitates the solution, the dissolved sucrose crystallizes to form large, crunchy crystals (which is how rock candy is made). However, if the cook lets the solution cool undisturbed and then stirs it vigorously, it forms many tiny crystals, resulting in a smooth-textured fondant. 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
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