will get you brief idea on Indian sweets

1. INDIAN SWEETS
• Indian desert are made with variety of ingredients that are different
in each state.
• In India sweets are offered in religious funtions as Prasad, which
literally means blessings from god.
• Indian got sugar from china. Indian cuisine used jaggery and raw
sugar called boora that is still used in Indian deserts.

2. INGREDIENTS USEDIN INDIAN SWEETS
-CEREAL
RICE-KHEER,PAYESH,PHIRNEE
LENTILS-MOONG DAL HALWA,MYSORE PAK
FLOUR AND BY-PRODUCTS-BALUSHAHI,SUJI HALWA
-SWEETENERS
SUGAR,HONEY,JAGGERY,BOORA

3. -DAIRY PRODUCTS
MILK,KHOYA,CHENNA,CURD,RABRI
-CHEMICALS
TARTARIC ACID,CITRIC ACID,SODA BICARBONATE,AMMONIA BICARBONATE
-FATS AND OILS
DESI GHEE, REFINED OIL, VANASPATI
-FRUITS AND VEGETABLES
ASH GOURD,OVAL GOURD,CARROTS,GARLIC,FRUITS
-NUTS
ALMONDS,PISTACHIO,CASHEW NUTS,COCONUTS,RAISINS,CHARAOLI,
DATES

4. -FLAVOURING AND SPICES
CARDAMOM,SAFFRON,KEWRA,GULABJAL,GULKAND,CLOVES,
CINNAMON

5. REGIONAL INFLUENCE OF INDIAN SWEETS
-NORTH
GULAB JAMUN- DEEP FRIED DUMPLINGS OF KHOYA IN
FLAVOURED SYRUP.
KALA JAMUN-SAME LIKE GULAB JAMUN,THE ONLY DIFFERENCE IS
IT IS DEEP FRIED.
ZAUQ-E-SHAHI-GULAB JAMUN IS MADE INTO MARBLE SIZE AND
IS SERVED WITH LACHEDDAR RABRI.
PEDA-MADE BY REDUCING MILK AND SUGAR TO CARAMELIZED
TEXTURE.
GAJAR KA HALWA- IT IS A COMBINATION OF NUTS, MILK,
SUGAR,KHOYA AND GHEE WITH GRATED CARROTS.

6. JALEBI- AN INDIAN SWEET MADE OF A COIL OF BATTER FRIED
AND STEEPED IN SYRUP.
SOHAN PAPDI-CUBE SHAPED INDIAN DESERT THAT HAS A CRISP
AND FLAKY TEXTURE MADE FROM GRAM FLOUR.
PHIRNEE- SWEET INDIAN DISH OD THICKENED MILK, DRIED
FRUITS, AND GROUND RICE.
KHEER-RICE PUDDING
MOTICHOOR KE LADOO- TINY DROPLETS OF FLOUR THAT ARE
FRIED AND LATER IMMERSED IN THICK SUGAR SYRUP AND
FINALLY SHAPED LIKE LADOOS.

7. -SOUTH
ADA PRADAMAN-SWEET DESERT MADE OF COCONUT MILK,
FLAKES OF COOKED RICE AND JAGGERY.
MYSOR PAK- INDIAN SWEET PREPARED IN GHEE WITH GRAM
FLOUR.
PAYASAM-KHEER
DOUBLE KA MEETHA -FRIED SLICES OF BREAD SOAKED IN HOT
MILK AND GARNISHED WITH ALMOND AND PISTACHOIS.
IMARTI- SAME LIKE JALEBI BUT IS MADE WITH URAD DAL.
KHUBANI KA MEETHA- MADE BY STEWING APRICOT IN
SUGARAND THEN FLAVOURING IT WITH HONEY.

8. -EAST
RASGULLA-PREPARED FROM COTTAGE CHEESE AND COOKED IN THIN,
CLEAR SUGAR SYRUP.
RASMALAI-SAME LIKE RASGULLA BUT CHENA IS FLATTENED AND
POACHED IN SYRUP AND LATER SOAKED IN SAFFRON FLAVOURED MILK.
MISTI DOI-REGULAR CURD WITH ADDITION OF JAGGERY IN IT.
SANDESH-FAMOUS BENGALI DIDSH MADE WITH PALM JAGGGERY,
REDUCED MILK, AND CHENNA.
PAYESH-MADE WITH SHORT GRAIN RICE AND JAGGERY IS USED FOR
SWEETENING.
KHAJA-PREPARED BY KNEADING WHEAT FLOUR THAT IS ROLLED INTO
CIRCULAR SHAPE IN WICH MAWA(COTTAGE CHEESE,KHOYA,AND DRIED
FRUITS)IS STUFFED AND DIP FRIED.

9. -WEST
SHRIKHAND-PREPARED FROM HUNG CURD AND POWDERED
SUGAR AND FLAVOURED WITH SAFFRON.
MODAK-RICE FLOUR KNEEDED AND SHAPED LIKE A POTLI AND
STUFFED WITH GRATED COCONUT AND JAGGERY.
DODAL-COCONUT MILK BOILED WITH RICE FLOUR AND
SWEETENED WITH JAGGERY.
BIBINCA- INDO-PORTUGUESE DESERTMADE IN LAYER WITH
PLAIN FLOUR, SUGAR, EGG YOLK AND COCONUT MILK.
PURAN POLI -SWEET FLATBREAD STUFFED WITH A SWEET LENTIL
FILLING AND JAGGERY.

10. EQUIPMENT USED IN HALWAI

11. MADE BY-
MOHD ABDULLAH