INDIAN SWEETS

INDIAN SWEETS

INTRODUCTIONIndia has a wide variety of Indian desserts. Many

popular Indian sweets such as Rasgula in are common throughout South Asia while many other are local favorite are typical to only an ethnic group in India.

Indian desserts can be divided into two categories. First category is milk based such as Kalakan, Rasgula, Rasmalai, Kalakand, Burfi etc. The second category of Indian dessert are based on flour such as Gulab Jamun, Malpuwa, Halwa, Ladoo etc.

HistoryTrue origins of mithai are unknown. Some varieties,

like Habshi and Sohan Halwa, originate from Persia. Its roots have been traced to the early 1500s when the Mogul Emperor Humayun was exiled to Persia. When he re-conquered India, the makers of Sohan halva were called by him to India. The halva makers were not allowed to share their halva with the common public and it remained for exclusive consumption of the Emperors for around 300 years. Later, in 1835, the makers of this halva were allowed to open a shop in Ghanta Ghar Delhi. The makers of this halva were the ancestors of the modern day S.Abdul Khaliq, operating in Karachi, Pakistan.[1]

CLASIFICATION OF SWEETSMILK BASEDFLOUR BASED

MILK BASED Rasgulla [Milk-based ]Chhena, sugar are the main

ingridients Rasmalai[ Milk-based ]Chhena, milk, sugar are the

main ingredientsLedikeni[ Milk-based] Chhena, sugar, ghee are usedPantua [Milk-based ]Chhena, sugar, ghee are used Chom-chom [Milk-based ] Flour, cream, sugar,

saffron, lemon juice, coconut flakes Mihidana Besan[ milk based] Besan flour, sugar, ghee Most of the indene sweets are milk based.

FLOUR BASEDGulab Jamun Fried/Syrup based Milk powder,

milk, baking soda, unsalted butter, oil, water, cardamom powder, kesar, sugar

Jalebi Fried/Syrup based Maida flour, yoghurtUnni Appam Rice flour, Banana, Jaggery,

Coconut Kozhukatta Rice flour, Sugar/Molasses,

Coconut, Cardamom Sarkarapuratty Banana, sugar/molasses, dried

ginger powder Pootharekulu Rice flour, powdered sugar/Ghee

Milk Mysore Pak Skimmed milk powder, Sugar, Ghee

Manoharam Rice flour, Gram flour, Jaggery, Ghee

Ada (food) Rice flour, grated Coconut, Jaggery or Sugar

Sweets on festivalsHOLI DIWALI

There are some universal sweets and dishes that are prepared throughout the length and the breadth in the country on this occasion. One of the most popular desserts of Holi is 'Gujhia', which is a must for every Indian home during the season. Then, there are 'papris' and 'dahi vade' or ‘dahi-bhalles’ that are prepared in majority of Indian homes on the occasion.

On Diwali, there is a custom to exchange sweets to the friends and neighbors that is why Diwali can’t even be imagined without sweets and savories that are specially made at home. The list of Diwali special sweets is exhaustive. Gulab Jamun, Gajar Ka Halwa, Besan Ke Ladoo, Karanji and Jalebis are the most commonly made sweets on this occasion.

GANESH CHATHURTHI

LOHRIThere are a variety of sweets

made on this occasion, with the most popular one being Modak. The worshippers visit Ganesh temples on this day, to perform Puja and offer many other sweets and milk to idols of Lord Ganeshji. The enjoyment of this ten days festivals can be doubled by preparing sweets and delicacies, like Besan Ke Ladoo, Motichoor Ke Ladoo, Kaju Ke Barfi, Puliyodarai,Karanji, Puran Poli Modak, Rawa Ladoo and Moong Dal Ka Halwa.

The traditional Lori food talks of savories like sarong ka saag, makai ki roti, paneer butter masala, Gobi pakora, bajra khichdi, rau di kheer, ganne ki kheer, Atta lad doo, dry fruit chikki, til-chowli, kurmure laddo, the list is endless.

Gulab jamunThese gulab jamun are manufactured from the

premium quality whole milk and milk products. They are highly demanded in the market due to its good taste and nutritional value. They are highly demanded in the market due to its good taste and nutritional value. Mava : we specialize in preparing mava under the supervision of trained personals. Good taste and high nutrition are the features that make highly accepted by our customers. These are preferred to enjoy any formal and informal occasions. We supply these sweets in verity attractive gift packs and in desired packages.

Gajar ka halwa1 kg Carrots

1 liter Milk 1 teaspoon Cardamom seeds 3/4 cup Water 3 tablespoons Ghee 2 tablespoons Raisins 2 tablespoons Almonds 2 tablespoons Pistachios450 grams Sugar

Method preparationPreparation of carrot halva :Wash and grate the carrots. Soak the raisins in water for 30

minutes. Blanch and shred the nuts. Put the water to boil, when it starts boiling add the grated carrots.

Cook for 5-7 minutes. Add the milk. Cook on a low flame for 1 hour stirring occasionally.

Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.

Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.

Remove the gajjar halva from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

NORTH INDIAN SWEETS

Gulab Jamun [Fried/Syrup based] Milk powder, milk, baking soda, unsalted butter, oil, water, cardamom powder, kesar, sugar

Jalebi [Fried/Syrup based ] Maida flour, yoghurt Kulfi [Ice cream ] Milk Peda [Burfi ] Milk Sohan Papdi/Pateesa [ Burfi ] Besan flour Gajar Halwa[ Halwa] Carrots, milk Jhajariya/Imarti [Burfi] Corn, milk Pheerni [Noodles] Milk, semolina noodles Motichoor Laddu [Laddu] Besan flour Bal Mithai[ Burfi] Milk, sugar balls

EAST INDIAN SWEETS

Rasgulla [Milk-based ]Chhena, sugar Rasmalai [ Milk-based] Chhena, milk, sugar Ledikeni [Milk-based] Chhena, sugar, ghee Pantua [Milk-based] Chhena, sugar, ghee Chom-chom [Milk-based] Flour, cream,

sugar, saffron, lemon juice, coconut flakes Chhena Jalebi [Milk-based] Chhena, sugar,

gheeMihidana [Besan ]based Besan flour, sugar,

ghee

SOUTH INDIAN SWEETSBadam Halwa [Burfi/Paste] Almonds, Ghee Coconut Burfi [Burfi] Grated Coconut, ButterHalbai [Burfi ]Ground Wheat, Milk Mysore pak [ Burfi] Besan flourPaayasam (many types)[ Milk-based] Depends on

type (e.g., Semolina, mung bean, Jaggery, Coconut Unni Appam Rice flour, Banana, Jaggery, Coconut Kozhukatta Rice flour, Sugar/Molasses, Coconut,

Cardamom Sarkarapuratty Banana, sugar/molasses, dried

ginger powderung bean, Jaggery, Coconut)

WEST INDIAN SWEETSShrikhand [Yoghurt-based ]YoghurtModak [Fried/Steamed] Maida flour, coconut stuffingPuran Poli [Bread] Wheat flour, gram, jaggeryDhondas [Baked Cake] Cucumber, ravaAmrakhand [Yoghurt-based] Yoghurt, mango pulpMung dal kheer [Dal-liquid] Mung-Dal, jaggery, grated

coconut, ghee Rava/Besan Ladoo Baked Chickpea Flour/Semolina, Raisins

Coconut Rice(Narali Bhat) [Baked] Rice, Coconut, Sugar/Jaggery, Dry Fruits, Ghee

Sweet Potato Halwa(Ratala che Kaap) [Baked] Sweet Potato, Sugar/Jaggery, Ghee

Mohan thaal [Sugar Syrup] based Besan, Sugar syrup, Ghee

Various dessertBadam Phirini Besan Burfi Besan Laddo Basundi Chanar Payesh Coconut Burfi Crullers Badam Phirini Badam Kheer Besan Burfi

  

Various dessertsChanar Payesh  Channa Dal Payasam  Coconut Burfi  Crullers  Doodh Pak  Fruit Kheer  Gajjar Ka Halwa  Gulab Jamun  Jalebi  Karanji Kesar Burfi  Kheer  Kulfi  Lapssi

BarfiBarfi is a sweet made of condensed milk and various other ingredients like ground cashews or pistachios. It is customary to attach a thin layer of edible silver foil for an attractive presentation.

ChikkiChikki A simple sweet made out of peanuts

and molasses

Gulab jamun Gulab jamun is an Indian/Pakistani

dessert made out of fried milk balls soaked in sweet syrup

Jalebi or Imarti

Jalebi or Imarti, a popular sweet all over Indian subcontinent.

Jalebi is made by deep-frying flour in a circular (coil-like) shape and then dipping in sugar syrup. Imarti is a variant of Jalebi, with a different flour mixture and has tighter coils. Typically Jalebi is brown or yellow, while Imarti is reddish in color. Often taken with milk, tea, yogurt or Lassi.

Kulfi

Kulfis are traditional Indian/Pakistani ice-cream, where the sweetened milk/cream is frozen in small metal cans. Usually it has a milky appearance, but colors may be added for added attraction. A summer-time favorite in most parts of India, especially in the northern India. It comes in a variety of flavors such as mango kesar or cardamom. It is typically sold by street-side hawkers who carry around these frozen cans of kulfi in a big earthen pot. These vendors are known as "kulfiwalla" (one who sells kulfi

Laddu

Motichoor Ladoo is a popular variant.Laddu (sometimes transliterated as laddoo or

laadu) is made of varieties of flour and/or semolina and other ingredients cooked in sugar formed into balls. The popularity of Laddu is due to its ease of preparation.

Variations in the preparation of Laddu result in a spectrum of tastes. Laddu is often made to celebrate festivals or household events such as weddings

Shrikhand

Shrikhand is a creamy dessert made out of strained yogurt, from which water is drained off completely. Dry fruits, mango puree ,saffron or cardamom and sugar are added to the thick yoghurt to get the desired flavour and taste. It is served chilled .It is a West Indian traditional dish.

conclusion As we can easily conclude, the Indian cuisine is closely

related to the Indian history, each historical region developing a unique set of dishes, using diverse ingredients. However, a constant remains for all regions: the affinity for sweet desserts and spicy snacks. Besides being closely related to history, Indian cuisine is also strongly influenced by the Indian religion, Indian culture and traditions and the Indian people themselves. If you can appreciate the facts behind the history of Indian food, the setting in which this great country’s cuisine was formed, the influences it took and the diversity it created, then you will surely appreciate one of their sweet desserts or one of their spicy snacks and appetizers. No other country has a wider selection of exotic dishes and no other country can offer such a large variety of impulses for your taste buds.

Referenceswww.google.comwww.bing.comWikipedia