1 / 19

Sweets Of India

Sweets Of India. By Drishti Choudhury. Sweets are some of the most important things in life to an Indian – apart from engineering/medical school, politics, Bollywood films, and cricket matches, that is.

arleen
Télécharger la présentation

Sweets Of India

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Sweets Of India By Drishti Choudhury

  2. Sweets are some of the most important things in life to an Indian – apart from engineering/medical school, politics, Bollywood films, and cricket matches, that is. They can be eaten on any occasion. Not that an occasion is needed to devour sweets on a regular basis. Anything and everything can be celebrated with a box full of sweets – weddings, births, festivals. Any occasion, important or not, can be celebrated with a platter full of sweets.

  3. Original Sweetshops KOLKATA, WEST BENGAL • Bhim Nag • Famous for sandesh • Home to highly important clientele (ie. Dr. B.C. Roy, J.C. Bose, etc.) • Invented ledikeni in honor of Lady Canning (wife of Governer-General of Calcutta in 19th century) • K.C. Das • Nobin Chandra Das (father to K.C. Das) introduced rasgulla to Calcutta • Also improved already existing sandesh (from coarse to smooth paste) • K.C. Das & Sharadacharan (son of K.C. Das) opened shop together • Sharadacharan invented rasmalai (rasgulla in milky syrup) • Dwarika Ghosh • Claimed to have largest shop in all of Bengal • Ganguram • Famous for mishti doi; quality unmatched

  4. Halwa • Various types • Distinguished by region and ingredients from which it is prepared • Most common are soojihalwa(semolina), aate ka halwa(wheat), moongdal ka halwa(moong bean), gajarhalwa (carrot), chanadalhalwa(chickpea), Satyanarayanhalwa(variation of soojihalwa, with traces of banana), kajuhalwa(cashew), and many others • Tirunelveli City in Tamil Nadu referred to as “Halwa City” for it’s famous halwa • Prepared in countries all over eastern Europe, South Asia, the Middle East, and parts of Africa and South America, as well • Pronounced very similarly around the world (ie. halawa, helava, aluva, chalwa, halewah, helwa, etc.) • Comes from the Arabic “halwa”, meaning “sweet”

  5. Mishti Doi - Sweet yogurt dish - Common in West Bengal and Bangladesh, as well as Orissa • Made with milk and sugar, along with yogurt and curd • Sweetened with either gur (brown sugar) or khajuri gur (date molasses), and fermented over-night • Occasionally seasoned with cardamoms for fragrance

  6. Modak • A sweet dumpling • Popular in Western and South India • Sweet filling consists of fresh coconut and jaggery (sugar) • Shell formed from rice flour • Has importance in the worship of elephant god, Ganesh • Known as his favorite food • Known as “modak” in Marathi, “modhaka” in Kannada, “modagam” or “kozhakkattai” in Tamil, and “kudumu” in Telegu.

  7. Kheer - Sweet rice-based dish - Traditional South Indian dish - Made by boiling rice (or broken wheat) with milk and sugar - Flavored with cardamom, raisins, saffron, pistachios, or almonds • Certain ingredients substituted in different regions, resulting in different tastes and consistencies • Known as “kheer” in Northern India, Pakistan, and Nepal; called “payasa” or “payasam” in South India, referred to as “payesh” in the Bengal region. • Also considered auspicious • Associated with annaprashana (rice ceremony) and birthday celebrations in Bengali households

  8. Laddoo • Sweet dish served on festive occasions • Made from gram flour (besan), semolina, wheat flakes, and/or other types of flour • Shaped into small balls • Often prepared on festivals or significant house-hold events, such as weddings and births • Given as prasad at Hindu temples • Vary in size

  9. SakaraiPongal - Sweet rice- based dish - Native to South India - Contains ingredients such as rice, jaggery (sugar), and coconut pieces. - Jaggery sometimes subsituted with candy sugar • Jaggery-based pongal creates dark-brown coloring, while sugar-based pongal turns a shade of white • Generally prepared in temples as prasad (offerings to god) • Also prepared during festival of Pongal in Southern India (MakarSankranti), a festival celebrating the harvest • Other types of pongal include venpongal, a popular breakfast dish in South India, and melagupongal, a spicier version, cooked with pepper and rice.

  10. Rasgulla (Rosogolla) • Cheese-based, syrupy dish • Originated in temple-town of Puri in Orissa • Art of rasgulla-making eventually caught up in Kolkata • Made from balls of chenna (Indian cottage cheese) & semolina dough (coarse grain used in pasta, breakfast cereal, etc.), then cooked in sugary syrup. • In city of Puri, Orissa, rasgulla used as offerings to goddess Lakshmi • Several varieties • Rajbhog, Kamalabhog • Predecessor to sweets such as chennajhilli, rasmalai, chennagaja, raskadam, chamcham, pantua, malai chop, kheersagar, and sandesh

  11. Mysore Pak -Sweet dish, normally served as a dessert - Originated in Karnataka -Made from large amounts of ghee, sugar, and chick peas. -Was originally known as Masoor Pak, and was made from Masoor dal flour(besan). • People say the dish was first created in the Mysore Palace by a palace cook named Kakasura Madappa

  12. Peda • Thick, semi-soft sweets • Originated in Uttar Pradesh • Main ingredients are khoa (milk food), and sugar • Flavored with cardamom seeds, pistachio nuts, and saffron • Color varies from a creamy white to caramel brown • Sometimes used as a prasad in religious Hindu services and festivities

  13. Jalebi - Sweet, deep-fried dish - Was most likely introduced during Muslim rule of India - Made from deep-fried batter (consisting of maida flour) in a pretzel-shape, and soaked in syrup • Can be served warm or cold, and has a slightly chewy texture • Similar sweet, reddish-orange in color and slightly sweeter in taste, known as imarti made in Northern India • Served as “Celebration Sweet of India”, especially during national holidays (Independence Day, Republic Day, etc.) • One of the most popular sweets in Pakistan • Boiled in milk and left to stand before consumption as a remedy for headaches • In Northern India, sweet dipped in milk and eaten

  14. Malpua • Sweet, pancake-like dessert • Very popular in Bangladesh, West Bengal, and Maharashtra • Prepared in most areas by crushing ripened bananas or coconuts, and adding flour, water, and milk • Occasionally seasoned with cardamoms • Deep fried in oil, and served while hot • Bihar version of dish has sugar added prior to frying, while common method in Orissa dips fritters in syrup afted frying • Other types of malpua substitute ripe bananas with pineapples or mangos • In Bengal, dish is made with only thickened milk and flour • Popular sweet to make on Holi

  15. GulabJamun - Dough-based dish - Popular dessert in India, Nepal, Pakistan, and Bangladesh - Made from dough consisting of milk solids and flour • Flavored with cardamom seeds and rosewater or saffron • Originated from Arabic dessert, Luqmat Al-Qadi(Arabic for “the judge’s bite) • Common dish at weddings and other festive occasions • Also known as “waffle balls” • Several other varieties • Ledikeni, pantua, langcha, kalojam, and others

  16. Sandesh • Sweet, milk-based snack • Originated and remains popular in Bengali regions • Created with milk and sugar • Rasmalai is modified version of dish • Sandesh is dry; rasmalai is served in a milky syrup • People of Dhaka call dish “pranahara” (“heart-stealer”) • Softer kind of sandesh, made with mawa and curd • Special type of sandesh prepared during winter months • Made with nalengur/notungur (molasses/jaggery)

  17. QUESTION I: Which sweet is traditionally prepared during the South Indian holiday, Pongal? (answer: sakarai pongal) QUESTION II: Which dish usually contains crushed ripe bananas? (answer: malpua) QUESTION III: Which dessert is thought to be the favorite of the elephant-god, Ganesh? (answer: modak) QUESTION IV: Mishti doi is a ________dish. (fill in the blank) (answer: yogurt) QUESTION V: Which sweet is given as an offering to the goddess, Lakshmi? (answer: rasgulla) QUESTION VI: Which dish is represented in the picture? (→) (answer: gulab jamun) QUESTION VII: What do you call a Bengalee who doesn’t enjoy sweets? (answer: an oxymoron) QUIZ TIME! (only 7 easy questions; don’t worry!)

  18. HAPPY BELATEDGANESH CHATHURTHI! HAPPY BELATED EID!

  19. THANK YOU! All Information Gained From The Following Sites: www.wikipedia.org, http://www.enotes.com/food-encyclopedia/hindu-festivalsand http://indianfood.indianetzone.com/1/history_indian_sweets.htm

More Related