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| INDIAN SWEETS Indian sweets or Mithai, consist of many different kinds of milk, sugar and flour-based confectioneries originating from the Indian sub-continent. Indians sweets are normally very rich in sugar and fat and take a long time to prepare. Common Indian sweets include kaju barfi, gulab jamun, milk peda, and jalebi. Indian sweets are often eaten after meals as dessert. They also come in a large variety of shapes, colours and sizes. Indian sweets also have a significance in Indian culture. Indian sweets are often presented during weddings and Deepavali(diwali) as something symbolic. Parwal Ki Mithai is a sweet made of parwal. It is a dry sweet. The outer covering is made of Parwal whereas it has a filling made of milk products. It is rather popular in Bihar, but is also found in eastern Uttar Pradesh and West Bengal. Kakinada Khaja is a sweet delicacy of Bihar state, India. Refined wheat flour, sugar and edible oils are the chief ingredients of khaja. It is believed that, even 2000 years before, Khajas were prepared in the fertile land on the southern side of the Gangetic Plains of Bihar. These areas which are home to khaja, once comprised the central part of Maurya and Gupta empires. Presently, Khajas are prepared and sold in the city of Patna, Gaya and several other places across the state of Bihar, yet Khajas of Silao and Rajgir areas have a distinct superiority over khajas of all other places. Silao and Rajgir are the places where one can get puffy khaja, which melts in the mouth. From Bihar Khajas have travelled to some other parts of India, including Andhra Pradesh. Khaja of Kakinada, a coastal town of Andhra Pradesh, is famous. First,a paste is made out of wheat flour, mawa and oil. Then it is deep fried until crisp. Then a sugar syrup is made which is known as "Pak". The crisp croissants are then soaked in the sugar syrup until they absorb the sugar syrup. The speciality of Kakinada Khaja is that it is dry from outside and full of sugar syrup from inside and is juicy. It melts as soon as one puts it in one's mouth. Chena Murki Its sweet made of milk and sugar. Milk is boiled for a long time and it condenses and sugar is added and sweet is given round shape. It is also known by many Guyanese people as pera. Laddu is a popular sweet in India. It is made of flour and other ingredients formed into balls that are dipped in sugar syrup. The popularity of Laddu is due to its ease of preparation. In fact the laddu is so popular that any chubby kid in south India is called dearly as Laddu. Variations in the preparation of Laddu result in diverse tastes. Laddu is often made to celebrate festivals or household events such as weddings. 'Tirupati Laddu', the most famous laddu made at Tirumala in Andhra Pradesh is Immensely popular for its great taste. Motichoor Motichoor Ka Ladoo is a sweet delicacy of the central Bihar made from grilled gram flour flakes which are sweetened, mixed with almonds and pressed into balls and fried in ghee. Originally from Maner, a small town near Patna, it is now made and enjoyed throughout India and Pakistan. It is a traditional gift at weddings, engagements and births. Some of the original families who made the Ladoo in Maner have now shifted to Patna and sell it in the city.. Pathishapta This is a dessert from Bengal, the sweet tooth of India. The final dish is a rolled pancake that is stuffed with a filling often made of coconut, milk, cream, and jaggery from the date palm. Narkel Naru A dessert from Bengal. These are ball- shaped sweets made from khoa/condensed milk and coconut, a traditional favourite during pujas such as the Lakshmi Puja celebrated throughout India. Malpoa Several versions are prepared in different parts of India, including one from Bengal that is typically a cream pancake deep fried with raisins and sugar syrup. Rasgulla is a dessert from Orissa and Bengal consisting of balls of unripened cheese or cottage cheese (chenna) soaked in a sugary syrup. Kulfi is a popular South Asian dessert made with boiled milk. It comes in many flavours, including pistachio, malai, mango, cardamom (elaichi), saffron (kesar), the more traditional flavors, as well as newer variations like apple, orange, peanut, and avocado. Where western ice creams are whipped with air or overrun, kulfi contains no air; it is solid dense frozen milk. Therefore kulfi is not ice cream. It is a related, but distinct, category of frozen dairy based dessert. |