Indian sweets

Assignment 1
July 2010
Assignment No: 1
Assignment Title: A study on Bengali desserts

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:

Instructor’s Comments:
Criteria for marking – Plan Max Marks Remarks
Marks Obtained
Introduction 10 06
More brief in introduction
Extent of information
30 20 Recipe to be typed in the format
gathered
Analytical capability, logic and
35 25 The questions must more specified
Recommendations
Written English Language Improve in English grammar
05 02
Skills
Attach the conclusion nd rfesend
Conclusions drawn 15 00
with in 24 hours
Attach the Bibliography and resend
Bibliography 05 00 with in 24 hours

Score more next time

Total 100 53
INTRODUCTION:

 Having an agreeable taste or flavor such as that of sugar; saccharine; opposed to sour and bitter; 
as, asweet beverage; sweet fruits; sweet oranges.

BENGALI SWEETS:

If the popularity of Rasgulla, Sandesh and Mishti Doi is anything to go by, the Bengalis from
Eastern India sure know a great deal about sweet making. This seems only natural since they are,
as a group, known for having a sweet tooth! Do like the Bengalis and sweeten your life with
some of these irresistible treats!

KERALa SWEETS:

Kerala, the God’s Own Country, is also referred to as the, ‘Land of Spices’. As a major portion
of its cuisine is hot and spicy. Coconut too is considered to the be the inevitable part of almost all
dishes prepared in Kerala. Staple food for the people of Kerala is rice. The food is made even
more interesting with lip-smacking chutneys and pickles. Inhabitants of the state lay a great
emphasis on health aspect of their food. Use of oil, sugar and artificial additives is kept to a
minimum.
KERALA SWEETS

1. ADA PRADHAMAN RECIPE:

INGREDIENTS:

• 1/2 Cup ada 

• 4 Green cardamoms 
• 1 tbsp Sugar 
• 1/4 Cup pure ghee 
• 12 Cashewnuts 
• 2 tbsp Kishmish 
• 1-1/2 Cups coconut (scraped) 
• 1 Cup palm jiggery

HOW TO MAKE ADA PRADHMAN

• Heat 2 tbsp ghee and fry ada.

• Grind cardamoms and sugar together to a fine
powder, and place aside.
• Heat 2 tbsp ghee and saute the cashewnuts
and kishmish until light brown.
• Immerse coconut in one cup hot water, grind
and extract thick milk.
• Repeat the process, make a second extract and
set aside.
• Crush jaggery to a fine powder, keep it aside.
• Bring ada to a boil in one cup water and the
second extract of coconut milk.
• Ada should remain smooth but hold its shape.
• Add jaggery with it and continue cooking
until it thickens.
• Heat the remaining ghee and add this to the
pradhaman.
• Mix the first extract of coconut milk and the
fried dry fruits with it, stir well and heat
thoroughly.
• Sprinkle with the cardamom powder.

2. KOZHIKODE HALWA RECIPIE:

INGREDIENTS:

1. Nutmeg ground 1/2 tsp

2. Pure Ghee 1 tablespoon
3. Bananas (ripe, peeled and mashed) 3 (medium)
4. Sugar 1 cup.
HOW TO MAKE KOZHIKODE HALWA:
1. Heat ghee in a heavy pan.
2. Add bananas and cook over low heat, stirring to prevent the
mixture from sticking. 
3. Cook for 10 minutes, or until bananas have browned and
resemble soft toffee. Add more ghee as necessary.
4. Add sugar and continue stirring until dissolved.
5. Add nutmeg and cardamom; remove from heat.

Spread halwa into a deep, large plate. Allow it to cool and cut
into squares.

3. UNNIAPPAM RECIPIE:
INGREDIENTS:

* Raw rice powder : 2 cups 

* Atta : ½ cup 
* Banana : 1 
* Ghee : ½ cup 
* Cardamom powder : 1 tsp 
* Jaggery : 2 cups 
* Coconut : ½ 
* Oil : ¼ cup

HOW TO MAKE UNNIAPPAM:

Mix rawrice powder and atta. 

Powder jaggery, mix in ½ cup of water and let it boil. 
Cut coconut into small pieces, fry in ghee and add to the jaggery syrup. 
Peel banana, mash and mix it in syrup. 
When the syrup is hot, add it to the powder and mix. 
It should have idli batter consistency. 
Add cardamom powder. 
Mix oil and ghee. 
Take an appam mould, fill the cups with ¾ th oil. 
Pour the batter in the cups. 
When one side is cooked turn the appam . 
When cooked, remove from oil, drain and set aside.

4. NEYAPPAM RECPIE:
 INGREDIENTS:

• 1-3/4 Cups rice flour 

• 1/4 Cup plain flour 
• 4 tbsp Jaggery 
• 1 tbsp Finely chopped fresh coconut 
• 2 Bananas, mashed 
• 1 tbsp Black sesame seeds 
• A pinch of salt 
• 1/4 tsp Cardamom powder 
• Water as required 
• Ghee for frying

HOW TO MAKE NEYAPPAM:

• Take a pan over low heat and melt jaggery in

1/2 cup water.
• Strain it and set aside.
• Heat ghee in another pan and fry chopped
coconut till it is golden brown, set aside.
• In a big bowl, combine rice flour, plain flour
and mashed bananas.
• Add jaggery, fried coconut, sesame seeds,salt
and cardamom powder, mix well.
• Add water to make a thick consistency
mixture.
• Set aside for about 4 to 5 hours.
• Take a wok and heat oil in it.
• Pour the mixture in small quantities into the
wok and deep fry until they are dark brown
• Remove Neyyapam from the wok and serve.

5. AVAL LOSE UNDARECPIE :

INGREDIENTS:

Jaggery 1/2kg

Lemon – 1

Cardamom – 3-4 pods – powder the seeds

Avalose Poddi – around 1/2 kg.

HOW TOMAKEAVALOSE UNDA:

Method : Heat Jaggery and make it dilute ( filter to remove impurities). Continue heating till
the consistency is barely 1 thread ( on tapping between thumb and forefinger quickly, we
will get a single thread. Do not over cook it, else it will lead to the final product being too
hard. Add powdered cardamom, mix. Add the juice of one lemon and mix well ( this will
help in making the final product soft). While hot itself, into this keep pouring the avalose
podi while stirring continuously. Add enough podi to get a dough of consistency such that it
can be rolled to sticky balls easily. As soon as the heat is within bearable levels, start
making balls of the mixture and drop the balls into a plate with avulose podi so that the ball
is coated and the stickiness is gone. Cool and store to serve as desired. This will stay fresh
in shelf for long and will be soft balls. The balls can be hard to bite or brittle if we make any
mistake in the consistency of the jaggery or the final mixture.

The same can be made with sugar syrup instead of jaggery. When sugar is used we mix
sugar in water to make a saturated solution , add lemon juice so that it would not thicken
and the heat it to make asingle thread consistency.

BENGALI SWEETS:
 1.SANDESH MISHTI RECPIE:

INGREDIENTS:

 400 gms fresh paneer (hang to drain whey completely)

 10-12 almonds cut into slivers
 8-10 of pistachios cut into slivers
 A few saffron strands
 1 tbsp warm milk (to soak saffron)
 2 tsps milk powder
 1/2 cup finely powdered sugar
 1/2 tsp pistachio essence
 1/2 tsp cardamom powder
 Ghee to lightly grease moulds
 Moulds of any shape you like

PREPRATION:

 Soak almond and pistachio slivers and saffron in warm milk. Keep aside to use as
topping. If the nuts do not soak up all the milk by the time you are ready to use them, drain it
away before you use the nuts as topping.
 Mix the paneer and milk powder in a pan and cook on a medium flame stirring
continuously for 3-4 minutes.
 Allow the mixture to cool.
 Add sugar, essence and cardamom powder and mix until smooth dough is formed.
 Lightly grease the moulds with ghee.
 Put a little topping mixture (soaked almonds, pistachios and saffron strands) in each
mould.
 Press some of the prepared paneer mixture on top of the topping in each mould and
shape.
 Chill for a few hours, unmould carefully and serve.
 2.MISHTHI DOI RECPIE:

INGREDIENTS:

 1 liter full cream/ whole milk

 3-4 tbsps yogurt
 250 gms sugar

PREPRATION:

 Boil the milk in a heavy-bottomed pan, on a medium flame till it is reduced to half its
original volume. Stir frequently to prevent the milk from scorching. When done, cool the milk
till it is just lukewarm.
 Put the sugar in another pan and heat over a low flame to melt. Allow the sugar to
caramalize (brown). Remove from the fire when done, add the reduced milk to this
caramalized sugar and mix well to blend.
 When the milk and sugar are thoroughly mixed, add the yogurt to the mixture and stir
gently to mix.
 Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set.
The best taste results are achieved by setting the Mishti Doi in a earthenware pot.
 When the Mishti Doi has set and is firm, chill for a few hours and serve.
 3. CHAM CHAM RECPIE:

INGREDIENTS:

 2 liters full cream/ whole milk

 2-3 tbsps lime/lemon juice
 5 tsps flour
 4 cups water
 2 cups sugar
 2-3 tbsps rose water or a few strands of saffron
 A few drops of yellow food colour (according to your preference)
 200 gms fresh thickened/ heavy/ double cream

PREPRATION:

 Bring the milk to a boil over a medium flame. Stir occassionally to ensure the milk does
not burn. When the milk begins to boil, add the lime juice and mix well. When the curds
begin to separate from the milk, turn off the fire and leave the millk aside for 10 minutes to let
the curdling process finish.
 Strain the cheese and wash it well under running water - to remove all the lime juice from
it.
 Now put the cheese in a cheesecloth and hang for 1 hour to completely drain all the liquid
from it.
 Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the
lumps are removed and the cheese is absolutely smooth. When this happens the cheese will
begin to release its fat and your hands will feel greasy. The smoother you knead the cheese,
the better the Cham-Chams. This is the time to add the yellow food color and mix well.
 Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix
thoroughly.
 Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without
covering the pressure cooker). Make sure the cooker is large enough to accomodate the
finished Cham-Chams, as they will expand to double their size while cooking in the syrup!
 While the sugar syrup boils, divide the dough into small marble-sized balls and roll
between your palms till smooth. Now gently press them into an oblong shape and then flatten
a little.
 Gently add the balls to the sugar syrup and cover the pressure cooker. Add the cooker
weight and wait for the first whistle. Once the first whistle blows, wait another 8-10 minutes
and then turn off the fire. Release the steam from the pressure cooker and allow the Cham-
Chams to cool completely before touching them. They will have expanded to almost double
their original size and will be delicate when hot.
 When cool, pour the rose water or saffron syrup (made by soaking the saffron strands in a
little warm water) on the Cham-Chams and chill for a few hours. When chilled, remove the
Cham-Chams from the syrup and arrange in a platter.
 Whisk the fresh cream till thick and fluffy. Fill into an icing bag and pipe a swirl out
(with a thick nozzle) onto each Cham-Cham.
Garnish with slivers of your favorite dried fruit and serve.

4. RASAGULLA RECPIE:

INGREDIENTS:

 2 litres full cream milk

 2-3 tbsps lime/lemon juice
 5 tsps flour
 4 cups water
 2 cups sugar
 2-3 tbsps rose water or a few strands of saffron

Preparation:

 Bring the milk to a boil over a medium flame. Stir occassionally to ensure the milk does
not burn. When the milk begins to boil, add the lime juice and mix well. When the curds
begin to separate from the milk, turn off the fire and leave the millk aside for 10 minutes to let
the curdling process finish.
 Strain the cheese and wash it well under running water - to remove all the lime juice from
it.
 Now put the cheese in a cheesecloth and hang for 1 hour to completely drain all the liquid
from it.
 Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the
lumps are removed and the cheese is absolutely smooth. When this happens the cheese will
begin to release its fat and your hands will feel greasy. The success of your Rasgulla making
effort depends on how smooth you knead the cheese, so give it your best shot!
 Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix
thoroughly.
 Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without
covering the pressure cooker). Make sure the cooker is large enough to accomodate the
finished Rasgullas, as they will expand to double their size while cooking in the syrup!
 While the sugar syrup boils, divide the dough into small marble-sized balls and roll
between your palms till smooth.
 Gently add the balls to the sugar syrup and cover the pressure cooker. Add the cooker
weight and wait for the first whistle. Once the first whistle blows, wait another 8-10 minutes
and then turn off the fire. Release the steam from the pressure cooker and allow the Rasgullas
 to cool completely before touching them. They will have expanded to almost double their
original size and will be delicate when hot.
 . When cool, pour the rose water or saffron syrup (made by soaking the saffron strands in
a little warm water) on the Rasgullas and chill for a few hours before serving
5. KHEER PAYASAM RECPIE:

INGREDIENTS:

 2 litres full-cream milk

 1 can (400 gms) sweetened condensed milk
 1 tsp cardamom powder
 1 cup sugar
 1 cup Basmati rice
 50 gms almonds blanched and slivered
 50 gms raisins
 A few strands of saffron
 Rose petals to garnish (optional)

PREPRATION:

 Wash the rice well and soak for half an hour in enough water to cover it fully.
 Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil. When the
milk comes to a boil, add the rice and simmer. Cook till the milk thickens and reduces to half
its original volume.
 Add the almonds, raisins and cardamom and cook for 5 more minutes.
 Turn off the fire and add the saffron. Stir well.
 Allow the kheer to cool, then chill.
 Serve cold garnished with rose petals.

QUESTIONAIRE:

Tick anyone of the following question:

1. Which sweets you mostly like?
a. Rasagulla
b. Adapradman
c. Gulabjamun
d. None of the above

2. What kind of sweets you prefer?

a. Solid
b. Liquid
c. Spicy
d. None of the above

3. Why you like sweets?

a. Tasty
b. Healthy
c. Both
d. None of the above

4. In India which State sweets you like?

a. Bengali Sweets
b. Kerala Sweets
c. Rajasthan Sweets
d. None of the above

5. If you are interesting cooking which sweets you like to made ?

a. Aval lose unda
b. Kheer payasam
c. Kozhikode halwa
d. None of the above.

6. Do you like Kerala Sweets or Bengali sweets?

a. Kerala Sweets
 b. Bengali sweets
c. Both
d. None of the above

7. What kind of place we can store Sweets?

a. Cool
b. Hot
c. Semi- hot
d. None of the above

8. How many times you eat sweets in a day?

a. 1-2
b. 2-4
c. 5-6
d. Never

9. What kind of Sweet flavor you like?

a. Fruit
b. Sugar
c. Both
d. None of the above

10. Why you prefer after meal like to eat sweets?

a. Sweety
b. Healthy
c. Both
d. None of the above

CONCLUSION:

As we can easily conclude, the Indian cuisine is closely related to the Indian history, each
historical region developing a unique set of dishes, using diverse ingredients. However, a
constant remains for all regions: the affinity for sweet desserts and spicy snacks. Besides being
closely related to history, Indian cuisine is also strongly influenced by the Indian religion, Indian
culture and traditions and the Indian people themselves.

If you can appreciate the facts behind the history of Indian food, the setting in which this great
country’s cuisine was formed, the influences it took and the diversity it created, then you will
surely appreciate one of their sweet desserts or one of their spicy snacks and appetizers. No other
country has a wider selection of exotic dishes and no other country can offer such a large variety
of impulses for your taste buds.

BIBILIOGRAPHY:

1. Indian food.about.com/.../sweets and desserts/.../top Bengal sweets.

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