2INTRODUCTIONIndia has a wide variety of Indian desserts. Many popular Indian sweets such as Rasgula in are common throughout South Asia while many other are local favorite are typical to only an ethnic group in India. Indian desserts can be divided into two categories. First category is milk based such as Kalakan, Rasgula, Rasmalai, Kalakand, Burfi etc. The second category of Indian dessert are based on flour such as Gulab Jamun, Malpuwa, Halwa, Ladoo etc.
3HistoryTrue origins of mithai are unknown. Some varieties, like Habshi and Sohan Halwa, originate from Persia. Its roots have been traced to the early 1500s when the Mogul Emperor Humayun was exiled to Persia. When he re-conquered India, the makers of Sohan halva were called by him to India. The halva makers were not allowed to share their halva with the common public and it remained for exclusive consumption of the Emperors for around 300 years. Later, in 1835, the makers of this halva were allowed to open a shop in Ghanta Ghar Delhi. The makers of this halva were the ancestors of the modern day S.Abdul Khaliq, operating in Karachi, Pakistan.
5MILK BASEDRasgulla [Milk-based ]Chhena, sugar are the main ingridientsRasmalai[ Milk-based ]Chhena, milk, sugar are the main ingredientsLedikeni[ Milk-based] Chhena, sugar, ghee are usedPantua [Milk-based ]Chhena, sugar, ghee are usedChom-chom [Milk-based ] Flour, cream, sugar, saffron, lemon juice, coconut flakesMihidana Besan[ milk based] Besan flour, sugar, gheeMost of the indene sweets are milk based.
8Sweets on festivals HOLI DIWALI There are some universal sweets and dishes that are prepared throughout the length and the breadth in the country on this occasion. One of the most popular desserts of Holi is 'Gujhia', which is a must for every Indian home during the season. Then, there are 'papris' and 'dahi vade' or ‘dahi-bhalles’ that are prepared in majority of Indian homes on the occasion.On Diwali, there is a custom to exchange sweets to the friends and neighbors that is why Diwali can’t even be imagined without sweets and savories that are specially made at home. The list of Diwali special sweets is exhaustive. Gulab Jamun, Gajar Ka Halwa, Besan Ke Ladoo, Karanji and Jalebis are the most commonly made sweets on this occasion.
9GANESH CHATHURTHI LOHRI There are a variety of sweets made on this occasion, with the most popular one being Modak. The worshippers visit Ganesh temples on this day, to perform Puja and offer many other sweets and milk to idols of Lord Ganeshji. The enjoyment of this ten days festivals can be doubled by preparing sweets and delicacies, like Besan Ke Ladoo, Motichoor Ke Ladoo, Kaju Ke Barfi, Puliyodarai,Karanji, Puran Poli Modak, Rawa Ladoo and Moong Dal Ka Halwa.The traditional Lori food talks of savories like sarong ka saag, makai ki roti, paneer butter masala, Gobi pakora, bajra khichdi, rau di kheer, ganne ki kheer, Atta lad doo, dry fruit chikki, til-chowli, kurmure laddo, the list is endless.
10Gulab jamunThese gulab jamun are manufactured from the premium quality whole milk and milk products. They are highly demanded in the market due to its good taste and nutritional value. They are highly demanded in the market due to its good taste and nutritional value. Mava : we specialize in preparing mava under the supervision of trained personals. Good taste and high nutrition are the features that make highly accepted by our customers. These are preferred to enjoy any formal and informal occasions. We supply these sweets in verity attractive gift packs and in desired packages.
11Gajar ka halwa1 kg Carrots 1 liter Milk 1 teaspoon Cardamom seeds 3/4 cup Water 3 tablespoons Ghee 2 tablespoons Raisins 2 tablespoons Almonds 2 tablespoons Pistachios 450 grams Sugar
12Method preparation Preparation of carrot halva : Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.Remove the gajjar halva from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
18Various desserts Chanar Payesh Channa Dal Payasam Coconut Burfi Crullers Doodh Pak Fruit Kheer Gajjar Ka Halwa Gulab Jamun Jalebi Karanji Kesar Burfi Kheer Kulfi Lapssi
19BarfiBarfi is a sweet made of condensed milk and various other ingredients like ground cashews or pistachios. It is customary to attach a thin layer of edible silver foil for an attractive presentation.
20ChikkiChikki A simple sweet made out of peanuts and molassesGulab jamunGulab jamun is an Indian/Pakistani dessert made out of fried milk balls soaked in sweet syrup
21Jalebi or ImartiJalebi or Imarti, a popular sweet all over Indian subcontinent.Jalebi is made by deep-frying flour in a circular (coil-like) shape and then dipping in sugar syrup. Imarti is a variant of Jalebi, with a different flour mixture and has tighter coils. Typically Jalebi is brown or yellow, while Imarti is reddish in color. Often taken with milk, tea, yogurt or Lassi.
22KulfiKulfis are traditional Indian/Pakistani ice-cream, where the sweetened milk/cream is frozen in small metal cans. Usually it has a milky appearance, but colors may be added for added attraction. A summer-time favorite in most parts of India, especially in the northern India. It comes in a variety of flavors such as mango kesar or cardamom. It is typically sold by street-side hawkers who carry around these frozen cans of kulfi in a big earthen pot. These vendors are known as "kulfiwalla" (one who sells kulfi
23Laddu Motichoor Ladoo is a popular variant. Laddu (sometimes transliterated as laddoo or laadu) is made of varieties of flour and/or semolina and other ingredients cooked in sugar formed into balls. The popularity of Laddu is due to its ease of preparation.Variations in the preparation of Laddu result in a spectrum of tastes. Laddu is often made to celebrate festivals or household events such as weddings
24ShrikhandShrikhand is a creamy dessert made out of strained yogurt, from which water is drained off completely. Dry fruits, mango puree ,saffron or cardamom and sugar are added to the thick yoghurt to get the desired flavour and taste. It is served chilled .It is a West Indian traditional dish.
25conclusionAs 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.