Traditional Indian Sweets

Traditional Indian Sweets
by Kanchan Kabra

India is a land of sweets; an Indian meal is incomplete without a sweet. No doubt with the times there are a variety of sweets available to choose from but still the traditional sweets are unique and all time favorites. Traditional sweets tastes delicious appear yummy and are relished by all ages.

Different regions have varied specialty. Rajasthan is the root of almost 60% sweets and no sweet can take the place of malpua, lachha rabdi, ghewar etc. On special occasions one can present them perfectly decorated with silver warakh, dry fruit slivers and can be presented in a grand style.

Kolkatta is at the top of the top ten list offering uncountable traditional and modern delicacies starting from 300/- kg to 3000/ kg. Amazingly, sandesh, Rosogulla and mishti doi remain unbeatable!! and are relished worldwide. All the three are made out of milk products and are one of the finest desserts ever made. They are soft and spongy and melt in the mouth. They are rich, light, delicious and yet simple to make.

If we talk of Gujarat, it serve a repertoire of sweets but sukhdi and magas na ladoo wins the race and stands on the top made with just flour, ghee and jaggery. Both the sweets are made at all special occasions and are served piping hot, no doubt the left over are also appreciated till over. They are crispy crunchy and easy to make.

Mumbai called the Paris of India serves over thousands of varieties of sweets but from hundreds of years Mumbai No halwo is exported worldwide. Made with simple ingredients no one can beat it.

Pantuas a traditional sweet from south India made from fresh cottage cheese is enjoyed at most of the small and big occasions.

Someone has rightly said that old is Gold and the list of gold includes Gulab Jamun, Imarti, Ghewar, Kalakand, Gaund ka ladoo, panjiri, kheer, phirni,badam ka halwa, mung ki dal halwa and the list is still to go.

Sweets are the heartbeat of all occasions. Small or big, any occasion appears lifeless or incomplete without proper sweets. In few cultures the menu furnishing work starts and almost ends as soon as the sweets are decided. It means other dishes are not given so much importance and can even be decide in a jiffy. Selection of sweets depends from occasions to occasion and season to season. On occasions like gruh pravesh, Ganesh puja, Laxmi puja dishes like lapasi, modak, panjiri are made. On occasions like weddings, receptions, ring ceremony sweets made from dry fruits and cottage cheese is prepared.

In winters, generally milk made sweets like (hot) kheer, rabdi, gajar ka Halwa, Badam ka halwa, mung ki dal ka sheera is served. During summer season badam ki katli, (cold) rabdi, fruit sandesh, rosogulla are preferred.

This book presents a range of traditional sweets, which will be of immense help to Indians living abroad, home makers, learners, connoisseurs and beginners. Though the measurement / quantity of ghee and sugar are given in moderation and as per requirement, but still one can make alteration in the quantity of the same depending on the climate of the area, health factors, taste, palatability etc. No artificial colours, no preservatives, no essence are used to make sweets. They are healthy, delicious, and comparatively low in calorie from the original version. Festivals are near; eat lots of sweets.

About The Author :

Kanchan Kabra is a big name in Food & Nutrition, she endorses best quality food products, it enhances the image of the product and brand value. She provides strength to the concept and the product by proper positioning.

She creates menus based on the books that she has published, which includes indian and international cuisine.

If you need a winning menu, tastefully designed for health and wellness, and also to attract focussed groups and customers or if you are planning to set up a new restaurant, you can promote your restaurant with a high quality menu concept. We will show you how to get repeat diners with setting of personalised menus, seasonal menu changes, how to set up menus for group dining, and also points to consider in catering and takeout.

The Author is qualified Nutritionist. “The Gourmand World Cookbook Awards” are considered the OSCARS for those who “Cook with words”. It is the Oscars in the World of Food and Wine, and this Supreme honour was bestowed to Kanchan Kabra for her work, “The Paneer Cook Book” When the then President of USA. Mr. Bill Clinton came to visit India, the onus of preparing the menu was given to her. In keeping with her splendid culinary skills and knowledge, she prepared a menu worthy of her revered guests and also of the delicious heritage of the region. The author then presented her bestseller work, “The Gujarat cookbook” to the impressed president.

Kanchan Kabra creates menus which includes Indian and international cuisine.

If you need a winning menu, tastefully designed for health and wellness, to attract focused groups and customers or You can promote your restaurant with a high quality menu concept. We will show you how to get repeat diners with setting of personalized menus, seasonal menu changes, also points to consider in catering.
You may also book Kanchan Kabra seminars for your club members, interested groups on "How to create great menus that sell."