indian sweet1

8/7/2019 Indian sweet1

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Indian sweets

Assignment 1

July 2010

Assignment Title: A study on Bengali desserts

Assignment No: 1

Student Name: SHION K BABU Student ID:09CCU004

Degree : HMCS Semester: Sem 1 July 2010

MKU Student ID Date Issued: 3 July 2010

Date Due : Assignment Set by:

Date Actually Handed in: Grade Awarded:

Learning Outcomes Met: 1 and 3 Previewed By:

Instructors Comments:

Criteria for marking Plan Max

Marks

Marks

Obtained

Remarks

Introduction 10 06More brief in introduction

Extent of information

gathered30 20 Recipe to be typed in the format

Analytical capability, logic and

Recommendations35 25 The questions must more specified

Written English Language

Skills 05 02

Improve in English grammar

Conclusions drawn 15 00Attach the conclusion nd rfesend

with in 24 hours

Bibliography 05 00

Attach the Bibliography and resend

with in 24 hours

Total 100 53Score more next time


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INTRODUCTION:

Havinganagreeable taste orflavorsuchas that ofsugar;saccharine; opposed to sourandbitter;

as,asweet beverage;sweet fruits;sweet oranges.

BENGALI SWEETS:

If the popularity of Rasgulla, Sandeshand Mishti Doiisanything to go by, theBengalis fromEastern Indiasure knowagreat dealabout sweet making. Thisseems only naturalsince they are,asagroup, known forhavingasweet tooth! Do like theBengalisandsweeten yourlifewith

some of theseirresistible treats!

KERALa SWEETS:

Kerala, the Gods Own Country,isalso referred to as the, Land of Spices. Asa majorportion

ofitscuisineishot andspicy. Coconut too isconsidered to thebe theinevitable part ofalmost all

dishes preparedin Kerala. Staple food forthe people of Keralaisrice. The foodis madeeven

moreinterestingwithlip-smackingchutneysand pickles. Inhabitants of thestatelay agreat

emphasis onhealthaspect of theirfood. Use of oil,sugarandartificialadditivesis kept to a

minimum.


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KERALA SWEETS

1. ADA PRADHAMAN RECIPE:

INGREDIENTS:

1/2 Cup ada 4 Greencardamoms

1 tbsp Sugar 1/4 Cup pureghee

12 Cashewnuts 2 tbsp Kishmish

1-1/2 Cupscoconut (scraped)

1 Cup palm jiggery

HOW TO MAKE ADA PRADHMAN

Heat 2 tbsp gheeand fry ada.

Grindcardamomsandsugartogetherto a fine


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powder,and placeaside.

Heat 2 tbsp gheeandsaute thecashewnutsand kishmishuntillight brown.

Immersecoconut in onecup hot water,grindandextract thick milk.

Repeat the process, makeasecondextract andset aside.

Crushjaggery to a fine powder, keep it aside.

Bringada to aboilin onecup waterand the

secondextract ofcoconut milk.

Adashouldremainsmoothbut holditsshape.

Addjaggery withit andcontinuecooking

untilit thickens.

Heat theremaininggheeandadd this to the

pradhaman.

Mix the first extract ofcoconut milkand thefrieddry fruitswithit,stirwellandheat

thoroughly.

Sprinklewith thecardamom powder.

2. KOZHIKODEHALWA RECIPIE:

INGREDIENTS:

1. Nutmegground 1/2 tsp

2. Pure Ghee 1 tablespoon3.Bananas (ripe, peeledand mashed) 3 (medium)

4. Sugar1 cup.

HOW TO MAKE KOZHIKODEHALWA:

1. Heat gheeinaheavy pan.2. Addbananasandcook overlowheat,stirring to prevent the

mixture from sticking.

3. Cook for10 minutes, oruntilbananashavebrownedandresemblesoft toffee. Add moregheeasnecessary.

4. Addsugarandcontinuestirringuntildissolved.5. Addnutmegandcardamom;remove from heat.

Spreadhalwainto adeep,large plate. Allowit to coolandcut


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into squares.

3. UNNIAPPAM RECIPIE:

INGREDIENTS:

* Rawrice powder: 2 cups

* Atta : cup

* Banana : 1* Ghee : cup* Cardamom powder: 1 tsp

* Jaggery : 2 cups* Coconut :

* Oil : cup

HOW TO MAKE UNNIAPPAM:

Mixrawrice powderandatta.Powderjaggery, mixin cup ofwaterandlet it boil.

Cut coconut into small pieces, fry ingheeandadd to thejaggery syrup.Peelbanana, mashand mixit insyrup.

When thesyrup ishot,addit to the powderand mix.It shouldhaveidlibatterconsistency.

Addcardamom powder.Mix oilandghee.

Takeanappam mould, fill thecupswith th oil.Pourthebatterin thecups.

When onesideiscooked turn theappam .Whencooked,remove from oil,drainandset aside.


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4. NEYAPPAM RECPIE:

INGREDIENTS:

1-3/4 Cupsrice flour 1/4 Cup plain flour

4 tbsp Jaggery 1 tbsp Finely chopped freshcoconut

2 Bananas, mashed 1 tbsp Blacksesameseeds

A pinch ofsalt 1/4 tsp Cardamom powder

Waterasrequired Ghee forfrying

HOW TO MAKE NEYAPPAM:

Takea pan overlowheat and melt jaggery in

1/2 cup water.

Strainit andset aside.

Heat gheeinanotherpanand fry chopped

coconut tillit isgoldenbrown,set aside.

Inabigbowl,combinerice flour, plain flour

and mashedbananas.

Addjaggery, friedcoconut,sesameseeds,saltandcardamom powder, mixwell.

Addwaterto makea thickconsistencymixture.

Set aside forabout 4 to 5 hours.

Takeawokandheat oilinit.

Pourthe mixtureinsmallquantitiesinto thewokanddeep fry until they aredarkbrown


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Remove Neyyapam from thewokandserve.

5. AVAL LOSE UNDARECPIE :

INGREDIENTS:

Jaggery 1/2kg

Lemon 1

Cardamom 3-4 pods powdertheseeds

Avalose Poddi around 1/2 kg.

HOW TOMAKEAVALOSE UNDA:

Method : Heat Jaggery and makeit dilute ( filterto removeimpurities). Continueheating till

theconsistency isbarely 1 thread ( on tappingbetween thumband forefingerquickly,we

willget asingle thread. Do not overcookit,elseit willlead to the final product being too

hard. Add powderedcardamom, mix. Add thejuice of onelemonand mixwell ( thiswill

help in making the final product soft). Whilehot itself,into this keep pouring theavalose

podiwhilestirringcontinuously. Addenough podi to get adough ofconsistency such that it

canberolled to sticky ballseasily. Assoonas theheat iswithinbearablelevels,start

makingballs of the mixtureanddrop theballsinto a platewithavulose podiso that theball

iscoatedand thestickinessisgone. Coolandstore to serveasdesired. Thiswillstay freshinshelf forlongandwillbesoft balls. Theballscanbehard to bite orbrittleifwe makeany

mistakein theconsistency of thejaggery orthe final mixture.

Thesamecanbe madewithsugarsyrup instead ofjaggery. Whensugarisusedwe mix

sugarinwaterto makeasaturatedsolution,addlemonjuiceso that it wouldnot thicken

and theheat it to makeasingle threadconsistency.


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BENGALI SWEETS:

1.SANDESH MISHTI RECPIE:

INGREDIENTS:

y 400 gms fresh paneer(hang to drainwhey completely)y 10-12 almondscut into slivers

y 8-10 of pistachioscut into sliversy A fewsaffronstrands

y 1 tbsp warm milk (to soaksaffron)y 2 tsps milk powder

y 1/2 cup finely powderedsugary 1/2 tsp pistachio essence

y 1/2 tsp cardamom powdery Ghee to lightly grease moulds

y Moulds ofany shape youlike

PREPRATION:

y Soakalmondand pistachio sliversandsaffroninwarm milk. Keep aside to useas topping. Ifthenutsdo not soakup all the milkby the time youareready to use them,drainit away

before youuse thenutsas topping.y Mix thepaneerand milk powderina panandcook ona medium flamestirringcontinuously

for3-4 minutes.y Allow the mixture to cool.

y Addsugar,essenceandcardamom powderand mixuntilsmoothdoughis formed.y Lightly grease the mouldswithghee.

y Put alittle topping mixture (soakedalmonds, pistachiosandsaffronstrands)ineach mould.y Presssome of the prepared paneermixture on top of the toppingineach mouldandshape.

y Chill fora fewhours,unmouldcarefully andserve.


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2.MISHTHI DOI RECPIE:

INGREDIENTS:

y 1 literfullcream/ whole milk

y 3-4 tbsps yogurty 250 gmssugar

PREPRATION:

y Boil the milkinaheavy-bottomed pan, ona medium flame tillit isreduced to halfits original

volume. Stirfrequently to prevent the milk from scorching. Whendone,cool the milk tillit isjust lukewarm.

y Put thesugarinanotherpanandheat overalow flame to melt. Allow thesugarto caramalize(brown). Remove from the firewhendone,add thereduced milk to thiscaramalizedsugar

and mixwell to blend.y When the milkandsugarare thoroughly mixed,add the yogurt to the mixtureandstirgently

to mix.y Pourinto thedesiredcontainerand keep inawarm darkspot forthe Mishti Doi to set. The

best tasteresultsareachievedby setting the Mishti Doiinaearthenware pot.y When the Mishti Doihasset andis firm,chill fora fewhoursandserve.


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3. CHAM CHAM RECPIE:

INGREDIENTS:

y 2 liters fullcream/ whole milk

y 2-3 tbspslime/lemonjuicey 5 tsps flour

y 4 cupswatery 2 cupssugar

y 2-3 tbspsrosewaterora fewstrands ofsaffrony A fewdrops of yellow foodcolour(according to yourpreference)

y 200 gms fresh thickened/ heavy/ doublecream

PREPRATION:

y Bring the milk to aboil overa medium flame. Stiroccassionally to ensure the milkdoesnotburn. When the milkbegins to boil,add thelimejuiceand mixwell. When thecurdsbegin to

separate from the milk, turn off the fireandleave the millkaside for10 minutes to let thecurdling process finish.

y Strain thecheeseandwashit wellunderrunningwater- to removeall thelimejuice from it.y Now put thecheeseinacheeseclothandhang for1 hourto completely drainall theliquid

from it.y Put thedrainedcheeseinto a mixingbowlandbegin to kneadit. Continue tillall thelumps

areremovedand thecheeseisabsolutely smooth. When thishappens thecheesewillbegin toreleaseits fat and yourhandswill feelgreasy. Thesmootheryou knead thecheese, thebetter

the Cham-Chams. Thisis the time to add the yellow foodcolorand mixwell.y Nowsprinkle the flouroverthesurface of thecheeseandworkit into thecheese to mix

thoroughly.y Mix thesugarandwaterina pressurecookerandbring the mixture to aboil (without

covering the pressurecooker). Makesure thecookerislargeenough to accomodate thefinished Cham-Chams,as they willexpand to double theirsizewhilecookingin thesyrup!

y While thesugarsyrup boils,divide thedoughinto small marble-sizedballsandrollbetweenyourpalms tillsmooth. Nowgently press them into an oblongshapeand then flattenalittle.


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y Gently add theballs to thesugarsyrup andcoverthe pressurecooker. Add thecookerweightandwait forthe first whistle. Once the first whistleblows,wait another8-10 minutesand then

turn off the fire. Release thesteam from the pressurecookerandallow the Cham-Chams tocoolcompletely before touching them. They willhaveexpanded to almost double their

originalsizeandwillbedelicatewhenhot.y

Whencool, pourtherosewaterorsaffronsyrup (madeby soaking thesaffronstrandsinalittlewarm water) on the Cham-Chamsandchill fora fewhours. Whenchilled,remove theCham-Chams from thesyrup andarrangeina platter.

y Whisk the freshcream till thickand fluffy. Fillinto anicingbagand pipeaswirl out (withathicknozzle) onto each Cham-Cham.

Garnishwithslivers of yourfavoritedried fruitandserve.

4. RASAGULLA RECPIE:

INGREDIENTS:

y 2 litres fullcream milk

y 2-3 tbspslime/lemonjuicey 5 tsps flour

y 4 cupswatery 2 cupssugar

y 2-3 tbspsrosewaterora fewstrands ofsaffron

Preparation:

y Bring the milk to aboil overa medium flame. Stiroccassionally to ensure the milkdoesnotburn. When the milkbegins to boil,add thelimejuiceand mixwell. When thecurdsbegin to

separate from the milk, turn off the fireandleave the millkaside for10 minutes to let thecurdling process finish.

y Strain thecheeseandwashit wellunderrunningwater- to removeall thelimejuice from it.y Now put thecheeseinacheeseclothandhang for1 hourto completely drainall theliquid

from it.y Put thedrainedcheeseinto a mixingbowlandbegin to kneadit. Continue tillall thelumps

areremovedand thecheeseisabsolutely smooth. When thishappens thecheesewillbegin toreleaseits fat and yourhandswill feelgreasy. Thesuccess of yourRasgulla makingeffort

depends onhowsmooth you knead thecheese,so giveit yourbest shot!y Nowsprinkle the flouroverthesurface of thecheeseandworkit into thecheese to mix

thoroughly.y Mix thesugarandwaterina pressurecookerandbring the mixture to aboil (without

covering the pressurecooker). Makesure thecookerislargeenough to accomodate thefinished Rasgullas,as they willexpand to double theirsizewhilecookingin thesyrup!

y While thesugarsyrup boils,divide thedoughinto small marble-sizedballsandrollbetweenyourpalms tillsmooth.


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y Gently add theballs to thesugarsyrup andcoverthe pressurecooker. Add thecookerweightandwait forthe first whistle. Once the first whistleblows,wait another8-10 minutesand then

turn off the fire. Release thesteam from the pressurecookerandallow the Rasgullas to coolcompletely before touching them. They willhaveexpanded to almost double theiroriginal

sizeandwillbedelicatewhenhot.y

.Whencool, pourtherosewaterorsaffronsyrup (madeby soaking thesaffronstrandsinalittlewarm water) on the Rasgullasandchill fora fewhoursbeforeserving

5. KHEER PAYASAM RECPIE:

INGREDIENTS:

y 2 litres full-cream milky 1 can (400 gms)sweetenedcondensed milk

y 1 tsp cardamom powdery

1 cup sugary 1 cup Basmatiricey 50 gmsalmondsblanchedandslivered

y 50 gmsraisinsy A fewstrands ofsaffrony Rose petals to garnish (optional)

PREPRATION:

y Wash thericewellandsoak forhalfanhourinenoughwaterto coverit fully.y Put the milk,condensed milkandsugarinadeep, thick-bottomed panandboil. When the

milkcomes to aboil,add thericeandsimmer. Cook till the milk thickensandreduces to half

its originalvolume.y Add thealmonds,raisinsandcardamom andcook for5 more minutes.

y Turn off the fireandadd thesaffron. Stirwell.y Allow the kheerto cool, thenchill.

y Servecoldgarnishedwithrose petals.


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QUESTIONAIRE:

Tickanyone of the followingquestion:

1. Whichsweets you mostly like?

a. Rasagulla

b. Adapradman

c. Gulabjamun

d. None of theabove

2. What kind of sweets you prefer?

a. Solid

b. Liquid

c. Spicy

d. None of theabove

3. Why youlikesweets?

a. Tasty

b.Healthy

c.Both

d. None of theabove

4. In Indiawhich Statesweets youlike?

a. Bengali Sweetsb. Kerala Sweets

c. Rajasthan Sweets

d. None of theabove

5. If youareinterestingcookingwhichsweets youlike to made ?

a. Avalloseunda

b. Kheerpayasam

c. Kozhikodehalwa

d. None of theabove.


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CONCLUSION:

Aswecaneasily conclude, the Indiancuisineisclosely related to the Indianhistory,eachhistoricalregiondevelopingauniqueset ofdishes,usingdiverseingredients.However,aconstant remains forallregions: theaffinity forsweet dessertsandspicy snacks.Besidesbeing

closely related to history, Indiancuisineisalso strongly influencedby the Indianreligion, Indiancultureand traditionsand the Indian people themselves.

If youcanappreciate the factsbehind thehistory of Indian food, thesettinginwhich thisgreat

countryscuisinewas formed, theinfluencesit tookand thediversity it created, then youwillsurely appreciate one of theirsweet desserts orone of theirspicy snacksandappetizers. No other

country hasawiderselection ofexoticdishesandno othercountry can offersuchalargevariety

ofimpulses foryourtastebuds.

BIBILIOGRAPHY:

1. Indian food.about.com/.../sweetsand desserts/.../top Bengalsweets.

2. keralarecipes.wordpress.com/category/sweets.

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