Famous Indian Traditional Sweets.

1. Menu
Gulab Jamun
Phirni
Puran Poli
Jalebi
Rasogulla
Mal Pua
Shree Khand
Bhapa Doi
Shahi Tukda
Lauki ki burfi
Nariyal Ka Laddu
Pal Paniyaram
by- Santosh Singh
Bora

2. INTRODUCTION
ABOUT INDIAN SWEETS Indian Sweets are a diverse collection of confectionery and
desserts of India. Thousands of dedicated shops in different states of India sell nothing
but sweets. Sugarcane has been grown in India for thousands of years, and the art of
refining sugar invented there. The English word sugar comes from a Sanskrit word
sakhar, while the word candy comes from Sanskrit word khand (jaggery) - one of the
simplest raw forms of sweet. Over its long history, cuisines of the Indian Subcontinent
developed a diversified array of sweets. Some claim there is no other region of the
world where sweets are so varied, so numerous, or so invested with meaning as the
Indian Subcontinent. In India's diverse languages, sweets are called by numerous
names, one common name being Mithai (मिठाई). They include sugar, and a vast array of
ingredients such as different flours, milk, milk solids, fermented foods, root vegetables,
raw and roasted seeds, seasonal fruits, fruit pastes and dry fruit. Some sweets such as
Kheer are cooked, some like Burfi are baked, varieties like Mysorepak are roasted,
some like Jalebi are fried, others like kulfi are frozen, while still others involve a
creative combination of preparation techniques. The composition and recipes of the
sweets and other ingredients vary by region.
by- Santosh Singh

3. MITHAI CULTURE
Mithai Or Misthan are sometimes served with a meal, and often
included as a form of greeting, celebration, religious offering, gift giving,
parties, and hospitality in India. On Indian festivals - such as Holi,
Diwali, Eid, or Raksha Bhandan - sweets are homemade or purchased,
then shared. Many social gatherings, wedding ceremonies and religious
festivals often include a social celebration of food, and the flavors of
sweets are an essential element of such a celebration.
by- Santosh Singh

4. GULAB JAMUN -It is a common sweet found in all states of India
It is made out of fried Chenna (milk solids and cheese) balls
soaked in sweet rose-water flavored syrup.
by- Santosh Singh

5. PHIRNEE- It is a traditional dessert served normally during the summer
months. Soaked rice is ground into a paste and then added to boiling sweet
milk. This is cooked until thickened and poured into terracotta pots. The extra
moisture from the pudding is soaked by the earthenware pot and thus the
pudding sets soft yet firm. It is then garnished with slivers of pistachio and
strands of saffron
by- Santosh Singh

6. Puran poli - is a classical Marathi dish, which is a dessert served during
auspicious occasions and during important festivals such as Holi, Padwa in
Maharashtra. Although it resembles like a roti, a poli is actually very different. It
is made mostly during holi when the bonfire is lit. The stuffing is known as
puran and the outer cover is known as poli. The puran is made by boiling
chickpea lentils with a pinch of turmeric for color. When the lentils are cooked
and soft, the broth is removed and kept aside. Sugar is added to the chickpeas
and cooked till they are soft. Then the stuffing is removed and sieved through a
utensil made specifically for puran to achieve a smoother consistency. Saffron,
cardamom, and nutmeg is added for additional flavor.

7. JALEBI- It is made by deep-frying a partially fermented wheat-flour batter in
pretzel or circular shapes, which are then soaked in sugar syrup. The sweets
are served warm or cold. They have a somewhat chewy texture with a
crystallized sugary exterior coating. Citric acid or lime juice is sometimes added
to the syrup, as well as rosewater or other flavours such as kewra water. Kesar
can be added to ot to make kesariya jalebi

8. RASGULLA/ROSOGULLA - is a very popular cottage cheese-based,
syrupy sweet dish originally from the Indian state of Orissa but highly
popular in Bengal. It is popular throughout India and other parts of South
Asia. The dish is made from ball shaped dumplings of chhena (an Indian
cottage cheese) and semolina dough, cooked in light syrup made of sugar.
This is done until the syrup permeates the dumplings.
by- Santosh Singh

9. MALPOA - This sweet is an ancient home made sweet of India. There are
different variations of this sweet in different parts of India. This sweet is
widely available in Bengal, Bihar, Orissa and Maharashtra. Its main
ingredients are plain flour, rice flour, sugar and coconut. This dish is an
Indian version of the pancake.
by- Santosh Singh

10. SHRIKAND - Shrikhand is a sweet dish made of strained yogurt. It is one of the
main desserts in Indian cuisine. To prepare shrikhand, yogurt is tied in a cotton
cloth and left under pressure to drain. In the past, it used to be hung from a wall
to achieve the desired thickness. The strained yogurt, referred to as "Chakka",
and sugar are mixed thoroughly in a deep bowl. Cardamom, saffron, and any
other flavors are then added and mixed. It is then left in the refrigerator for the
sugar to dissolve. The dish is served chilled.
by- Santosh Singh

11. BHAPA DOI -is a popular Bengali Sweet prepared with hung curd. Bhapa
means “steamed or baked” and Doi stands for “curd”. It is a steamed yogurt
dessert which is served chilled. Bhapa doi can be served topped with nuts or
fresh fruits to make it more delicious.
by- Santosh Singh

12. SHAHI TUKDA- is a rich Mughlai dessert made with homemade ghee-fried
bread slices soaked in rose cardamom sugar syrup, topped with fragrant,
creamy rabdi (sweetened, thickened milk) and garnished with nuts. Give your guests
the royal treatment with this unparalleled Indian sweet..
by- Santosh Singh

13. LAUKI (bottle gourd)-BURFI
Burfi or Barfi is a popular milk based Indian sweet /
fudge prepared during any important festival occasions
like Deepavalli / Diwali, Holi, Rakhi etc. Lauki is
cooked in milk till it turns very thick, after cooking
Lauki we can add Mawa, , then put in the tray, cut the
shape and leave for rest.
by- Santosh Singh

14. NARKEL NARU - Coconut ladoo are traditional sweet balls made primarily with
coconut & a sweetener like sugar or jaggery. They are lightly scented with
ground cardamoms. Sometimes various kinds of nuts and raisins are also added
for a crunch. This dish is consumed throughout India
by- Santosh Singh

15. PAAL PANIYARAM- is a mild sweet yummy paniyaram version made by frying rice
urad batter dollops & soaking it in coconut milk & milk. Paal Paniyaram is a very
popular delicacy from Chettinad cuisine and made for special occasions like
birthday,
by- Santosh Singh