shailesh complete project
TRANSCRIPT
Confectionaries are the Food products based on sugar. The French
term can be applied not only to sweets and candies but also to the confectionary shop and
to the techniques of the craftsman or the whole industry. The art of making confectionary
is an old one. Confectionary is basically a sugar based industry including sugar boiled
confectionary (Candys and sweets) chocolate confectionary and the traditional Indian
sweet meats. It is a product specially liked by children.
Numerous raw materials are used in the manufactures of
confectionary products. Sugar , glucose syrup, and inverse sugar, honey, milk(whole or
skimmed, fresh, concentrated or powdered) animal and vegetables fats, fruits(fresh,
preserved, frozen or in a pulp) cocoa, dried fruits, gum arabic, pectin starches, gelatin,
liquorice juice, certain acids, natural or synthetic aromatic products and permited
colouring.
The art of confectionary is very old its evolution has followed the
ingredient availab;e , before sugar became available , honey was used to coat the grains
and fruits and to make type of sweets (candies) still eaten in middle east . the introduction
of cane sugar in Europe by the crusaders allow confectionary to develop , like the chemist
, the confectionaries of paris where members of the grosser guild whose charters date
from 1311 untill the end of 17th century the chemist and confectioners quarreled over the
right to make and sale sugar product, but the confectioners with this growing
specialization obtained the definite right to produce sweet for every days consumption, so
that they were no longer available only for rich. The first important producer was the
house of qudard in the rue des Lombards, Paris. Who was praised by grimod de la
reyniere?
The extraction of sugar from sugar beat gave
the profession a boost, mechanization was also coming up. Indian cuisine is known
throughout the World as a sweet cuisine because almost half of its dishes are either
sweets or desserts. Actually, Indian sweets have made Indian food famous throughout
history, and they have been accommodated to European and North American menus.
The 19th century renaissance in Bengal brought about a dramatic
change in the lives of Bengalis in Calcutta. It is during this time that Calcuttans witnessed
the birth of several sweetmeat shops. Four famous establishments of sweets grew in the
heart of Calcutta during this period. These are Bhim Nag, K.C Das, Dwarika Ghosh and
Ganguram.
Bhim Nag had patronized sandesh and during those days. He
boasted of an elite clientele of J.C Bose, Meghnad Saha, P.C Ray and Dr. Bidhan
Chandra Roy. Nag had also invented a special dish to mark the birthday celebrations of
Lady Canning. It was named "Ledikeni" in honour of the Lady and it is very famous till
date.
Traditional Indian sweets are those, which were made in Indian
households since long back. These sweets have their reference in the history books and in
certain epics aswell. They are made in households even today during festivals and
functions. Every culture has many kinds of traditional sweets made of different
ingredients and those are specific to various occassions and festivals as well. Generally,
these sweets are made of easily available, natural ingredients and fancy or chemical
ingredients are not used.
SIGNIFICANCE: -
The researcher wants to know about confectionaries in detail and its
scope in Nagpur and other places so that he can open a confectionary shop in future
AIM: - To study different types of Indian confectionaries
OBJECTIVE:-
1. To study about the various types of confectionaries consumed in
Nagpur.
2. To give exposure to the Indian confectionary
3. To study the modern practises made in manufacturing confectionaries.
4. To analyse the scope of confectionaries in Nagpur city
5. To study about the different types of Indian confectionaries in detail.
6. To study the scope of Indian confectionaries in foreign countries.
LIMITATION:-
1. Constraints of time as the project has to be completed within limited
time period.
2. Limited sources of data since project had to be limited only to nagpur.
.
The confectionery sector has experienced dramatic changes over
the last year led by changing consumer consumption habits Confectionery manufacturers
are aiming to appeal to health-conscious consumers with functional innovations, whilst
trying to remain indulgent At the same time, consumers now expect to be able to choose
their chocolate by cocoa solid levels and region of origin, not just by brand. ‘Growth
Opportunities in Confectionery’ is a new management report published by Business
Insights that identifies key growth opportunities in the confectionery market across the
key categories of gum, chocolate, cereal bars and sugar confectionery in Europe, Africa
and Middle East, Americas and Asia-Pacific regions. This report analyzes the key trends
affecting the market including health, gourmet and luxury, single-origin, ethical and
impulse purchasing. It also provides the results of our proprietary survey detailing the
opinions of industry executives.
Rassagolla, one of the most popular sweetmeats in India,
originating from the Eastern part of the country, has an interesting modern history. This
particular dessert is mockingly attached to Bengalis. This sweet can be found in almost
all Eastern Indian households, while global malls sell it like hot cakes. Very few people
know that Rasagolla was created in the temple town of Puri in the eastern state of Orissa,
where it has been eaten since medieval times. The best rasagollas in Orissa are from the
town of Salepur; near Cuttack .Another variety made at Pahala near Bhubaneswar is also
equallyfamous.
The fine art of making rasagollas was eventually transferred to
Kolkata, West Bengal. Nobin Chandra Das is said to have introduced the delightful taste
of sponge rassagollas to the people of Calcutta. He set up shop in Baghbazar and the
people there used to jokingly say,`Baghbazarer Nobin Das rossogollar Colombus`(Nobin
Das of Baghbazar is the Colombus of Rassogolla.).After rassagolla Nabin Das improved
the already existing sandesh. From granular and course variety he succeeded in making it
into a smooth paste. Then K.C Das the son of Nobin Das and Sharadacharan Das
grandson of Nobin Das and son of K.C Das joined hands and opened another shop by the
name of K.C Das and then they invented the canned variety of the highly perishable
rasagullas and it became an instant hit. Sharadacharan also invented "rasamalai".
The third famous shop in Calcutta was of Dwarika Ghosh. He
claimed his shop to be the largest in the whole of Bengal. He advertised with catchy
slogans. Soon his marketing and quality of sweets did the trick and in no time, he
recorded maximum sales recording 20 lakhs. Now Dwarik`s shop has nine branches in
whole of Calcutta. Another, 104 year old, sweet shop called Ganguram and Sons was
opened by Ganguram Chaurasia. The quality of Ganguram`s `Mishti Doi` (sweetened
curd) is unmatched. His family members even claim that Lord Narayana, had eaten curd
in the disguise of a beggar and had even given medicines to Ganguram for his
diminishing eye sight. Now Ganguram has ten branches all over Calcutta.
Another Indian dessert that blends with the Hindu culture is the
Payasam (or Kheer as it is called in Hindi). This dessert has been an essential dish
throughout the history of India, being usually found at ceremonies, feasts and
celebrations. In Southern India, it is believed that a wedding is not fully blessed if
Payasam is not served atthe wedding feast.
In the temples of Guruvayoor and Ambalappuzha the best and
most popular Payasam dishes are found. In the Ambalappuzha temple, Payasam is served
as part of a tradition, based on an ancient legend The legend states that Lord Krishna took
the form of an old sage and challenged the king who ruled over that region to a game of
chess. Being a true chess player the king gladly accepted the sage`s invitation. When the
king asked the sage what did he want in case he won the game, the sage replied that he
wanted an amount of rice grains for each square of the chess board, each pile having
double the number of grains than the previous pile. Therefore, the first square would have
only one grain of rice, the second would have 2 grains and the third would have 4 grains,
each pile growing twice the past pile of rice grains. Hearing this request, the king was
shocked that the sage wanted only what he thought were a few piles of grain, when he
could have asked for his whole kingdom or the riches that he held.
The king lost, so he started placing grain piles on each square,
starting with only one grain. He soon realized that the sage`s demand was not as small as
he had thought it to be. By the 40th square or so, the entire kingdom`s rice reserve had
finished and when he got to the last square he calculated that he would have to pay the
sage 18,447,744 trillions of tons of rice, which was not possible for the King to pay back
at a time. The sage then revealed his true form, that of Lord Krishna, and said that the
king did not have to pay the debt then or at a go but the king would have to serve
Payasam free of cost in the temple of Ambalappuzha, to pilgrims. The tradition of freely
serving Payasam in Ambalappuzha is still continued.
Western India is also famous for one of the most delicious desserts
found throughout the history of Indian food: the Shrikhand. The Shrikhand is a creamy
dessert made out of strained yogurt, from which all water is drained off, leaving the thick
yogurt cream. Exotic dry fruits and fresh fruits like mangoes only enhance the delightful
taste of Shrikhand. This great dessert is one of Western India`s most popular and
traditional dishes, since it has ancient roots in the Indian cuisine. Modak is also a very
famous sweet in Western India. It is made during Ganesh Chaturthi. There are many
varieties of Modak
Traditional Indian sweets are those, which were made in Indian
households since long back. These sweets have their reference in the history books and in
certain epics aswell. They are made in households even today during festivals and
functions. Every culture has many kinds of traditional sweets made of different
ingredients and those are specific to various occassions and festivals as well. Generally,
these sweets are made of easily available, natural ingredients and fancy or chemical
ingredients are not used.
In the northern part of the country, many festivals are celebrated
throughout the country. Predominantly, there are two extreme weathers - summer and
winter, which favour the breeding of buffaloes. Therefore, sweets are mainly made of
buffaloes milk, which is thicker in consistency than cow`s milk and good quality khoa or
mava are made out of them.
Sweets and desserts of different regions:-
Sweets from North region:-
Name Type Main
ingredient(s)
1 Gulab jamun Fried/Syrup based
2 Jalebi Fried/Syrup based Maida, Yogurt
3 Kulfi Icecream Milk
4 Peda Barfi Milk
5 Sohan papdi Burfi Besan
6 Gajar Halwa Halwa Carrots, Milk
7 Jhajariya Corn, Milk
8 Pheerni Noodles Milk, Semolina Noodles
9 Motichoor Laddu Besan
10 Bal Mithai Burfi Milk, Sugar balls
11 Sohan Halwa Maida, Ghee, dry fruits
12 Singori Milk, Coconut, Molu leaf
13 Malai Laddu Laddu Milk cream
14 Kheer Dessert Milk, Rice, dry fruits
15 Mung Halwa Dessert Milk, Mung dal (lentil), dry fruits
16 Ras malai Dessert Homemade cheese, reduced
milk and pistachio
17 Malai Pan Milk cream
18 Imarti Fried/Syrup Based Urad dal
19 Balushahi Maida
18 Kalakand Burfi Milk
Sweets from East region:-
Name Type Main
ingredient(s)
1 Rasgulla Milk-based
2 Ras malai Milk-based
3 Ledikeni Milk-based
4 Pantua Milk-based
5 Chom-chom Milk-based
6 Mihidana Besan-based
7 Sitabhog Milk-based
8 Lyangcha Milk-based
9 Jal-bhora Milk-based
10 Kadapak Milk-based
11 Abar-khabo Milk-based
12 Rabri Milk-based
13 Mishti doi Milk-based
14 Kalo jam Milk-based
15 Pati shapta Milk-based
16 Pithe Milk-based
17 Sandesh
(several types) Milk-based
18 Rajbhog Milk-based
19 Narkeler naru Coconut-based
20 Malpua Milk-based
21 Bonde Ghee-based
22 Kheersagar Milk-based
23 Rasabali Milk-based
24 Chhena Gaja Milk-based
25 Chhena Poda Milk-based
Sweets from south region:-
Name Type Main
ingredient(s)
1 Badam Halwa Burfi/Paste Almond nuts, Ghee
2 Coconut burfi Burfi Grated coconut
3 Dharwad pedha Burfi
4 Doodh pedha Burfi Khova
5 Halbai Burfi Ground Wheat grains, milk
6 Poli/Holige Indian bread Maida flour
7 Mysore pak Burfi Besan (chick pea flour )
8 Kashi Halva Halva Grated pumpkin
9 Kesari bath/Sajjige Burfi Rava (Sooji)
10 Paayasam (many types) Milk-based Depends on type (e.g., semolina)
12 Pootha rekulu folded sugar wafers sugared rice Sheet
13 Payasa Bean Mung-bean, Jaggery, Coconut
14 Paniyaram
15 Jaangiri
16 Unni-appam Rice flour, Banana, Jaggery, Coconut
17 Kozhukatta Rice flour, Sugar/Molasses, Coconut,
Cardamom
18 Sarkarapuratty Banana, Sugar/Molasses, Dried ginger powder
Sweets from West region:-
# Name Type Main
ingredient(s)
1 Shrikhand Cream-based Yoghurt
2 Modak Fried Maida flour, coconut stuffing
3 Puran Poli Bread Wheat flour, gram, jaggery
4 Dhondas Baked Cake Cucumber, rava
5 Shira Rava, ghee, milk
6 Basundii Sugar, milk
7 Aamrakhnd Cream-based Yoghurt
8 Mung Dal Kheer Dal-liquid Mung-Dal, Jaggery, grated-coconut,
9 Kaju Katli Cashews, Ghee
Pan-Indian
# Name Type Main
ingredient(s)
1 Kheer Milk-based Milk, Rice/Noodles
2 Barfi Burfi
3 Halva Boiled Sooji
4 Laddoo Milk, Flour
5 Peda Milk-based Milk (khoya), Sugar
Sweets from North region:-
Kheer :-(Sanskrit: Payasam, Oriya: Kheeri) is a traditional Indian and Pakistani dish, a
rice pudding typically made by boiling rice with milk and sugar. It is often flavored with
cardamom and pistachios.
The famous Jagannath temple in Puri, Orissa: Home of the kheer.
The dish has been cooked here every single day for the last one millennium
It is an essential dish in many Hindu and Muslim feasts and celebrations in South Asia.
While the dish is traditionally made with rice, it can also be made with other ingredients
such as vermicelli (semiya). The recipe for the popular English rice pudding was, in fact,
derived from kheer when Britain had occupied India. Ultimately, kheer can be traced
back to an ancient dish from Puri.
North Indian version
The north Indian version of rice kheer most likely originated in the temple city of Puri, in
Orissa about two thousand years ago. It is cooked to this day within the Jagannath temple
precincts there. Every single day, hundreds of temple cooks work around 752 hearths in
what is supposed to be the world's largest kitchen (over 2500 sq. ft) to cook over 100
different dishes, including kheer, enough to feed at least 10,000 people.
Traditionally the Oriya version of kheer is sprinkled with fried cashews and raisins and
served in most festive occasions, such as weddings, birthdays, and religious festivals.
Although white sugar is most commonly used, adding gur (molasses) made of dates as
the sweetener is an interesting variation that is also relished in Orissa.
Kheer is eaten at Muslim weddings and prepared on the feasts of Eid ul-Fitr and Eid ul-
Adha.
A similar dessert, variously called firni, phirni or phirnee, is eaten in North India,
Pakistan, and Afghanistan. Today, restaurants offer firni in a wide range of flavours
including mango, fig, custard apple, etc.
South Indian version
The south Indian version, payasam (IPA: [paːjasam], Kannada: Payasa) is an integral part
of traditional South Indian culture. In payasam, coconut milk is routinely used instead of
milk.
The Hyderabadi version is called as Gil e firdaus, and is quite popular.
Payasam:- is served as an offering to the gods in south Indian Hindu temples during
rituals and ceremonies. In the southern Indian state of Kerala, people have a particular
affinity towards this dish. The payasams served in the temples of Guruvayoor and
Ambalappuzha are renowned all over the region. The dish is also a must-have in all
wedding feasts. Sometimes, the payasam is mixed with banana, sweet boondi or papadum
before eating.
Gulab jamun:- (gul-aab jaa-mun) is a popular South Asian dessert, made of a dough
consisting mainly of milk solids, (often including double cream and a little flour) in a
sugar syrup flavored with cardamom seeds and rosewater or saffron.
Preparation
The preparation of the dough is fast, but during frying, if
there is too much flour, the balls tend to break into
crumbs, and the taste is not as good. In addition, when the
dough is rolled into balls, they must be squeezed tightly to avoid cracks, otherwise they
will fall to pieces in the fry-pan.
Jalebi:- is a sweet commonly sold in India, Pakistan and Bangladesh. Jalebi is thought
to have originated in the North of India, probably in the state of Punjab. The Persian word
for Jalebi is "Zoolbiah". It is made from deep-fried,
syrup-soaked batter and shaped into a large, chaotic
pretzel shape, rather like the American funnel cake. Jalebis are mostly bright orange in
colour but are also available in white. It can be served dripping warm or cold. It has a
somewhat chewy texture with a crystallised sugary crunch. The sugars get partly
fermented which is thought to add flavour to the dish. Jalebi is sold at Halwai shops and
at traditional sub continental sweet shops. The southern Indian lookalike is jangiri.
Another version of it, "Emarti" is red-orange in colour and sweeter in taste from the
Indian state of Uttar Pradesh. Jalebis in Orissa are also sometimes made of chhena.
Jalebi is one of the most popular sweets in India and is served as the National Sweet of
India especially during the National holidays like Independence Day and Republic Day in
the government offices and defence installations
Kulfi:- is a popular South Asian dessert made with boiled milk. It comes in many
flavours, including pistachio, malai, mango, cardamom (elaichi), saffron (kesar), the
more traditional flavors, as well as newer variations like apple, orange, peanut, and
avocado. Where western ice creams are whipped with air or overrun, kulfi contains no
air; it is solid dense frozen milk. Therefore kulfi is not ice cream. It is a related, but
distinct, category of frozen dairy based dessert.
Kulfi traditionally is an all natural dessert made with pure milk and contains no eggs.
Kulfi is prepared by boiling milk until it is reduced to half. Then sugar is added and the
mixture is boiled for another ten minutes and a teaspoon of cornflour is added to it after
making it into a paste using water. On adding the paste the mixture thickens and is boiled
for some more time. Then flavourings, dried fruits, cardamom, etc. are added. The
mixture is then cooled, put in moulds and frozen. One can eat kulfi plain as is or it can be
garnished with ground cardamom, saffron, or pistachio nuts. Kulfi is also served with
faloodeh (vermicelli noodles).
Traditionally in India and throughout the Indian Subcontinent, kulfi is sold right off the
street by street vendors with carts. These vendors or "kulfiwallay" keep the kulfi frozen
by placing the molds inside a large earthen pot or "matka" filled with ice and salt. When
the last kulfi is sold they return home to prepare the next day's batch. When one orders a
kulfi, the kulfiwalla removes a mold from the matka, takes the kulfi out of the mold,
serves the kulfi onto a plate and garnishes it with some pistachios, cardamom or rice
noodles.
Motichoor :-Motichoor laddu or Boondi laddu is a sweet delicacy made from grilled
gram flour flakes which are sweetened, mixed with almonds, pressed into balls and fried
in ghee. This sweetmeat is believed to have originated from Motichur, a small town near
Haridwar and popularized by the Saharanpur, Muzaffarnagar region of Uttar Pradesh.
The fact that the western Uttar Pradesh belt is the largest producer of cane sugar in the
country has helpd develop variants of this laddu - known as khaand ke laddu and guldane
ke laddu. Maner, a small town near Patna in Bihar, is also famous for its delicious
motichoor laddus. It is a traditional gift at weddings, engagements and births.
Besan laddu
Besan (ground gram) ladoo is common in India. It is made from besan mixed with pieces
of sugar. According to the Hindu mythology, it is associated with Lord Ganesha, whose
favourite is besan laddu. It is often prepared during the festival of Diwali. In hundreds of
temples across Northern India, like a famous Hanuman Setu Mandir in Lucknow, it is
offered to Lord Hanuman.
Jhajhariya is a delicacy of Indian origin made of corn, milk, ghee and sugar garnished
with raisins and nuts.
Grated or coarsely ground fresh corn is slowly roasted in small
amount of ghee for a couple of hours until it loses most of the water and assumes a dry
granular form. This is a labor-intensive step since it involves constant stirring and
monitoring. But this pre-processing can be done once a year and the resulting material
can be stored unrefrigerated.
The final preparation is done before serving; it involves heating the pre-processed stuff
for about five minutes on a medium flame, then adding an equal volume of boiling water,
heating for another five minutes and then adding about 3X boiling milk followed by
further heating, then adding about an equal volume of sugar and raisins. It is good when
served hot, but better still after refrigerating.
Peda is a north Indian sweet, shaped like a thick cookie. The main ingredients are milk,
which has been slowly cooked until it reduces an almost solid consistency called khoya,
and sugar. Cardamom seeds or pistachio nuts may sometimes be used as a garnish. The
appearance of the sweets varies from a creamy white colour to a caramel colour.
Pedas of Mathura in North India and Dharwad in South India are famous.
In India Hindus may offer pedas to God or they may be distributed as prasad (food that
has been blessed) after prayers or on religious festivals.
Mava sweets dominate in northern India. In the winters, sweet
carrots are available in abundance. So a sweet dish is made in the winters using fresh
carrots, milk, sugar and mava and it is called "gajar ka halwa". During the festival of
Holi, another popular sweetmeat is made called "gujia". It is very popular all over
Northern India but is made differently in every state.
Bal Mithai:- is a popular sweet from the Himalayan state of Uttarakhand in India. It is
made by cooking khoya (evaporated milk cream) with cane sugar, until it becomes dark
brown in color, colloquially called "chocolate" for its color resemblance. This is allowed
to settle and cool, and cut into cubes which are then garnished with small white sugar
balls. Bal mithai is a speciality of the Almora district.
Singori:- is a North Indian sweet, originating in the Kumaon hills of Uttarakhand in
India. It is prepared from khoya (evaporated milk cream), grated coconut, and cane sugar,
and served wrapped like a cone in Molu leaf and topped with rose petals.
Ras Malai:- is a sweet dish found in the Indian subcontinent consisting of sugary
cream-colored balls of dough and a creamy sweet liquid, the malai that originated
somewhere in coastal Orissa.
Ingredients
Ras malai consists of sugary, cream to yellow-colored balls (or flattened balls) of cottage
or ricotta cheese soaked in sweetened, thickened, creamy milk.[1]
Preparation
The milk is flavoured with pistachios, saffron, and rosewater.
Origin
Rasmalai originated somewhere in the coastal parts of the Indian states of Orissa, West
Bengal and Bihar.[2] Sometimes shown as Rassmalai
Sohan papri:-
A still more challenging taste of the sweet maker’s skill is the sohn papri or the pattese.
The crumbly mouth watering preparation has the consistency of a flaky pastry agter the
flour has been seasoned, sweetened and cooked. It is, taken off the fire and the hot lump
is thrown at a nail or protrusion in a wall. it is pulled off with practice quickness and the
process is repeated till solid lump breaks into steaky shreds. This is led out on trays and
allowed to cool looking like a tightly packed carton of extra fine vermicelli. It is
garnished with pistachio and cut into square for serving.
Imarti
Jaangiri is a sweet, and is a type of Jalebi prepared in India. In North India it is consumed
with Curd (Dahi) for breakfast. In South India, this sweet is served after a meal and also
at weddings and festivals.
Ingredients
Jaangiri is made from a variety of Urud flour, also colloquially called Jalebi parappu (dal)
or Jalebi urad in south India, Sugar syrup and saffron is added for colour.
Preparation
Urad dal is soaked in water for few hours, and stone ground into a fine batter using a
large traditional Indian mortar and pestle. Since urad flour is also commercially available
at various Indian grocery stores, the batter can also be made from the urad flour and
water. The batter is poured into hot oil or ghee to make patterns similar to funnel cakes,
only the size of the whole jalebi is closer to a cookie than a funnel cake. Prior to frying
the batter, a sugar syrup is prepared and is usually flavored with edible camphor, cloves,
cardamom and saffron for color. The fried material is then dipped in sugar syrup until it
expands in size and soaks up a significant amount of the syrup. It can be served at room
temperature or after refrigration.
Kalakand:- is a very popular Indian sweet made out of solidified, sweetened milk, to
which is added ricotta cheese. It is a very popular sweetmeat in Orissa and Bengal and is
reputed for its exquisite taste. The 'Kand' of Kalakand is derived from the Arabic
language which means sweets. Another such example is Gulkand.
Ingredients
The following ingredients are used in the preparation of Kalakand:
2 litres Milk
1/2 to 3/4 cup Sugar
chopped nuts to decorate (pista, almonds)
Silver foil (optional)
1/2 tsp. Citric acid dissolved in 1/2 cup water
Preparation Method
Boil half the milk. Add the citric solution as it comes to boil
Switch off gas once the chenna (fresh, unripened curd cheese) settles down. Sieve
through muslin cloth, press out excess water, take in a plate and press down.
Note: Do not knead
Put the remaining milk in a heavy pan and boil to half
Add the chenna and boil till the mixture thickens. Stir continuously
Add the sugar and continue to cook, stirring all the while till it softly thickens into
a lump
Set in a tray, apply silver foil and sprinkle the chopped nuts
Til laddu
It is made from til seeds. Til laddu is very popular in West Bengal.
Sweets from East region:-
Rasgulla (Oriya: Rasagolla; Bangla: রসগো��ল্লা� Rôshogolla [ˈrɔʃoˌgolːa]; Hindi: Rasgulla)
is a dessert from Orissa and Bengal consisting of
balls of unripened cheese or cottage cheese
(chenna) soaked in a sugary syrup.
Rasagolla
History
The original Oriya rasagollas tend to be cream-colored
The rasagolla was invented in the state of Orissa, where it has been a traditional sweet
dish for centuries.[1][2][3][4][5]. Arguably, the best rasagollas in Orissa are made by
Bikalananda Kar from the town of Salepur, near Cuttack [6] Another variety of this dish,
that is made in the town of Pahala, located between the cities of Bhubaneswar and
Cuttack, is also very popular.[7][8][9][10][11] One theory pinpoints the origin of the rasagolla to
the town of Puri in coastal Orissa, where it is a traditional offering to the local deities.[12]
[13][14]
The recipe for making rasagollas eventually found its
way from Orissa to neighbouring West Bengal.[15] This
was during the Bengal renaissance when brahmin
cooks from Orissa, especially from Puri, were
routinely employed in richer Bengali
households. They were famed for their culinary
skills and commonly referred to as Ude Thakurs (Oriya brahmin-cooks). As a result,
many Oriya delicacies got incorporated into the Bengali kitchen.[16] It is widely believed
that in 1868, Nobin Chandra Das of Bagbazar, Kolkata, modified the original recipe to
extend the shelf life of the highly perishable sweet and make it marketable. This
modification made the rasagolla somewhat spongier and tougher and also, as some
maintain, compromised on the dish's taste. Nevertheless, Das earned the sobriquet,
"rasagolla's Columbus" within local circles. His son, K. C. Das started canning rasagollas
leading to their even wider availability. Another Bengali claim credits a certain Haradhan
Maira for the recipe's introduction in Bengal in place of Nobin Chandra Das.
Eventually, the popularity of rasagolla spread to all other parts of India and to the rest of
the world .
Preparation
Sweetened chenna is lightened with a small amount of semolina and then rolled into
small balls, which are then boiled in a light sugar syrup until the syrup permeates the ball.
Variations
Kheer Mohan:- is a bigger version of Rasgulla. Rasmalai replaces the syrup with
sweetened milk. Kamala bhog mixes orange extract with the cottage cheese. Embedding
a single cardamom seed into the cottage cheese ball gives a fragrant variant.
Pantua (Bengali পা�ন্থুয়া�) is a local confection of eastern South Asia. Also called ledikeni
in Kolkata, it is a traditional Bengali sweet made of a deep-fried balls of semolina, khoya,
milk, ghee and sugar syrup. Pantuas range in colour from pale brown to nearly black
depending on how long it is fried. The name ledikeni is a corruption of "Lady Canning"
and was first used by confectioner Bhim Nag[1] when he renamed his pantuas specially
prepared on the occasion of the birthday of Countess Charlotte Canning, wife of
Governor-General Charles Canning.
Rose water, cardamom or other flavourings are sometimes added to the sweet
Mishti Doi or Mishti Dahi:- (Bengali) or Mitha Dahi (Oriya) translate as sweet dahi
or sweet yogurt. This type of yoghurt is common in the states of Orissa and West Bengal
in India, and in Bangladesh. It is made with milk, and sugar while also using yogurt and
curd.
Mitha Dahi is a very popular dessert in the state of Orissa. It is prepared by boiling milk
until it is slightly thickened, adding a sweetening agent, such as sugar, gura (brown
sugar) or khajuri gura (date molasses), and allowing the milk to ferment overnight.
Earthenware is always used as the container as the gradual evaporation of water through
its porous walls not only further thickens the yoghurt, but also produces the right
temperature for the growth of the culture. Very often the yoghurt is delicately seasoned
with a hint of aleicha (cardamoms) for fragrance.
Pithe or Piţha:- are a kind of rice cuisine of Orissa, Bengal, Bihar , Jharkhand, Assam
and the genral Northeast Indian region — Bangladesh and the Indian state of West
Bengal.In Orissa they are called as Pitha. They are usually made from rice but there are
some preparations which will use wheat.
The pithe preparations have a base made of starch ( either rice or wheat ) and a raw
uncooked batter is prepared out of these, which will eventually be used to make a kind
pouches where some additional filling will be put ( sweet , vegetable, meat etc ). The
pouch is called "khol" (means the container ) and the fillings are called "pur" (the filling.
Malpuas:- are banana fritters that are commonly served as a dessert or a snack in the
Indian state of Orissa. They are also popular in other parts of eastern India, such as Bihar.
The batter for Malpuas are prepared by crushing ripe bananas into a pulp, adding flour,
and either a little water or milk. The mixture is delicately seasoned with cardamoms. It is
deep fried in oil, and served hot. In one version of the recipe, enough sugar is added to
the batter to sweeten it before frying, as is done in Bihar, whereas in another method
more prevalent in Orissa, the fritters are dipped in sugar syrup after frying, instead.
Malpua is also popular in West Bengal and Maharashtra where it is served during
festivals along with other sweets. There are other variations of Malpua, where bananas
are replaced with pineapples or mangoes.
Rasabali:- is a sweet dish from Orissa, India. Unlike some other popular Oriya
desserts, such as Rasagolla which have spread throughout India through Bengal, the
popularity of Rasabali remains largely confined within Orissa.
Preparation
Rasabali almost bears the same relationship to Gulab Jamun, that Rasmalai bears to
Rasagolla. It consists of deep fried flattened disks of chhena (ricotta cheese) that are
soaked in thickened, sweetened milk.[1] Flattening the chhena into palm-sized reddish-
brown colored patties is done in order to allow them to absorb the milk more readily. The
thickened milk is also usually lightly seasoned with crushed cardamoms.[2]
Although Rasabali is popular throughout Orissa, arguably, the best ones can be found in
the town of Kendrapara.
Chhena Gaja:- is a sweet dish from Orissa, India. Unlike some other popular chhena-
based Oriya desserts, such as Rasagolla which have spread throughout India through
neighboring Bengal, the popularity of Chhena Gaja remains largely confined only within
the state itself.
Although the ingredients of Chhena Gaja are essentially the same as that of Rasagolla and
Chhena Poda, the dishes could not differ more in taste.
One of the best places to savor Chhena Gajas is Pahala, a small town near Bhubaneswar.[1] However, Chhena Gaja is equally popular all over Orissa.
Preparation
Chhena Gajas are prepared by combining chhena, which is not unlike ricotta cheese, and
sooji (semolina) together, and kneading the dough thoroughly. Water is squeezed out
from the mixture, which is then dried briefly until it acquires the right consistency. It is
then molded into palm-sized rectangular shapes (Gajas) boiled, and deep fried in oil. The
fried Gajas are coated with a sugary syrup before being served. Sometimes, the Gajas are
then allowed to dry a little more, in which case the sugar may occasionally crystallize in
the surface.
Chhena poda:- is the quintessential cheese dessert from the state of Orissa in eastern
India. Chhena poda literally means burnt cheese. It is usually made of well-kneaded
homemade ricotta cheese, cashew nuts and raisins that is baked for several hours until it
browns.[1]
History
It is said that chhena poda originated in the Orissan village of Nayagarh in the first half of
the twentieth century. The owner of a confectionery, a certain Bidyadhar Sahoo decided
to add sugar and seasonings to leftover cottage cheese one night, and leave it in an oven
that was still warm from earlier use. The next day, he was pleasantly surprised to find out
what a scrumptious dessert he had accidentally created. Chhena poda soon became
popular throughout Orissa. Today, it is also made in West Bengal and elsewhere in India.
Popularity
Chhena poda is usually made at home during traditional festivals in Orissa, such as Durga
Puja. It is also served in small traditional roadside stalls and confectioneries throughout
the state along with other delicacies such as rasagolla. Since the mid-eightees, it has
gradually found its place in restaurant menus across Orissa.
Chena murki:- is a sweet made of milk and sugar. Milk is boiled for a long time, it
condenses, sugar is added and sweet is given round shape.
Sandesh:- Sandesh is a sweet that is made in West Bengal state of India and in
Bangladesh. It is somewhat comparable to a Peda. It is created with coconut and sugar.
Some recipes of Sandesh call for the use of chana (chick peas) or paneer instead of
coconut. Some people in the region of Dhaka call it pranahara (Losing of one's heart)
which is a softer kind of sandesh, made with mawa and the essence of curd Sandesh is
also mentioned in the Bollywood film 'Devdas' (2002) where both Hindustani and
Bengali cultures were portrayed.
Kheersagar:-Kheersagar is a popular Oriya sweet dish that literally translates to
Oceans of Milk in the Oriya language. The dish is very popular in coastal Orissa.
Preparation
Kheersagar consists of marble-sized balls of chhena cheese soaked in sweetened,
condensed milk. Saffron and cardamoms are the typical seasonings that are added to this
dish. Kheersagar is typically served either at room temperature or slightly chilled.This
dish is very similar to another Oriya favorite, Rasmalai, and probably the latter's
predecessor. However, the milk base in kheersagar is thicker, acquiring the consistency
of Rabri.
Basundi:- Basundi is an Indian dessert. It is dense sweetened milk made by boiling
milk on low heat for a long time. Milk is usually reduced to half and it takes 1 to 2 hours
of boiling.
Additionally heavy cream might be added during boiling to make it
thicker. Once it’s reduced, little sugar, cardamom, saffron are added. Basundi is served
chilled, often garnished with slices of almonds and pistachios.
Parwal Ki Mithai is a sweet made of parwal. It is a dry sweet. The outer covering is
made of Parwal whereas it has a filling made of milk products. It is rather popular in
Bihar, but is also found in eastern Uttar Pradesh and West Bengal.
South region:-
Holige stuffed with coconut and brown sugar.
Puran poli in Marathi and Gujarati, Poli
(போ��ளி� in Tamil), Holige (ಹೋ��ಳಿಗೆ in
Kannada), known as Obbattu or Baksham in
Telugu, is a traditional sweet prepared in
Gujarat, Maharashtra & South India.
Preparation
Poli/Holige is a dessert served during auspicious occasions and during important festivals
such as Ugadi.Although it resembles a roti, a Holige is actually very different. The
making of the holige begins with preparing the stuffing, which may be one of three
traditional options:
1. Tenkai poornam/ Kaayi Holige This stuffing is made of grated coconut and
jaggery. Fresh coconut is grated and the jaggery is broken into small pieces. In a
heavy-base vessel, some ghee is heated and some finely chopped cashew-nuts are
roasted. Into this ghee, the grated coconut and jaggery are added together, at the
same time. On a medium flame, the vessel is stirred every so often, until the
jaggery melts and melds the coconut into a rough mass. Powdered cardamom and
some saffron (soaked for a few minutes in milk) are added to this mixture to
impart further fragrance and flavour.
2. Variation of above: Sometimes, especially in Maharashtra, powdered white sugar
is used instead of jaggery in making the puran. In this case,the suffing is made
using boiled lentils instead of the coconut. Chickpea lentils are boiled to a soft
consistency and the eventual pooran turns out to be stiffer and crunchier than
otherwise; it also tends to break far more easily, since it is stiff.
3. Parappu poornam or Hoorna Holige This stuffing is made using boiled lentils
instead of the coconut. Chickpea lentils are boiled to a soft consistency. It is
blended with jaggery and aromatic spices( cardomom and nutmeg) in exactly the
same method as described above.
The stuffing is cooled to room temperature. Meanwhile, the actual dough is prepared. A
very soft, rubbery dough is prepared by kneading polished wheat-flour with a little water
and a large amount of oil. This is left soaked in oil for a few hours.
Once both the dough and the stuffing is ready, the pooran poli can be rolled out. A
plantain leaf is greased thoroughly on one side with oil/ghee -- this is essential to turning
out a fine holige. On the greased plantain leaf, a handful of the dough is patted by hand
into a mid-sized circle. A small amount of stuffing is placed at the center of this dough,
which is wrapped around the stuffing to make a ball. This ball is then rolled carefully
using a rolling pin into a large, thin circular pancake shape.
Meanwhile, a griddle is heated over a medium flame and greased. The plantain-leaf
bearing the holige is inverted over the griddle. The holige tends to adhere to the griddle,
since the latter is hot. Using a spatula, the edge of the holige is held down on to the
griddle, while the plantain-leaf is peeled away by hand. This leaves the holige on the hot
griddle, where it is turned over repeatedly, if required, until both faces of the holige are
roasted to a golden burnish and a fragrant aroma is released. The holige/obbattu/poli is
now ready to be eaten.
Serving
The holige is in itself a delicious sweetmeat and is often eaten as such. It may be served
with a spoonful of ghee. Holige is often served with milk, which may be sweetened or
flavoured with almonds and pistachio. In certain areas, holiges a tangy, tamarind-based
sauce (similar to the base of pulihora) is served with the holige, to enhance the experience
by combining very disparate flavours. In Maharashtra, the tangy sauce is called katachi
amti.
In the Vidarbha region of eastern Maharashtra, the puran polis are soft, since the stuffing
is made with jaggery. In western Maharashtra, the powdered white-sugar version is
preferred, resulting in a crunchy puran poli.
The Paniyaram:- is made by steaming batter — traditionally made from pulses
(specifically black lentils) and rice using a mold. This is similar to Idli and Dosa from
Tamil Nadu.
Paniyarams are some times made sweet.
One doesn't usually find it in restaurants, as it takes a long time to make. Also, has to be
eaten warm to get the best taste. Some forms of sweet paniyarams though taste good even
when cold. Paniyarams used to be made for ating on long distance trips (more than 24
hours travel) in former times - without the use of a a refrigerator.
Paniyaram (like Appam) can be a be the centre of good source of attraction in those
restaurants and parties where the Chef can cook and talk to the customers.
A Panayaram pan usually comes with 7 holes. Special 'Chokka' (coloquiel for Shirt)
Paniyarms are usually sweet and are doughnut shaped. The pan for sweet Chokka
Paniyaram comes with just 3 holes (for 3 pieces). Each of the 3 holes have one post each
to create the hole for the doughnut shape. Turning the second side for cooking and
ensuring the doughnut shape properly needs more practice.
. Jaangiri is a sweet, and is a type of Jalebi prepared in India. In North India it is
consumed with Curd (Dahi) for breakfast. In South India, this sweet is served after a meal
and also at weddings and festivals.
Ingredients
Jaangiri is made from a variety of Urud flour, also colloquially called Jalebi parappu (dal)
or Jalebi urad in south India, Sugar syrup and saffron is added for colour.
Preparation
Urad dal is soaked in water for few hours, and stone ground into a fine batter using a
large traditional Indian mortar and pestle. Since urad flour is also commercially available
at various Indian grocery stores, the batter can also be made from the urad flour and
water. The batter is poured into hot oil or ghee to make patterns similar to funnel cakes,
only the size of the whole jalebi is closer to a cookie than a funnel cake. Prior to frying
the batter, a sugar syrup is prepared and is usually flavored with edible camphor, cloves,
cardamom and saffron for color. The fried material is then dipped in sugar syrup until it
expands in size and soaks up a significant amount of the syrup. It can be served at room
temperature or after refrigration.
Mysore pak:-Mysore pak is a sweet dish of Karnataka, usually served as dessert. It is
made of generous amounts of ghee (clarified butter), sugar and chick pea (besan)
flour.Mysore Pak was first created in the kitchens of the Mysore Palace by a palace cook
named Kakasura Madappa out of the above ingredients
Payasa:- The south Indian version, payasam Kannada: Payasa) is an integral part of
traditional South Indian culture. In payasam, coconut milk is routinely used instead of
milk.
The Hyderabadi version is called as Gil e firdaus, and is quite popular.Payasam is served
as an offering to the gods in south Indian Hindu temples during rituals and ceremonies. In
the southern Indian state of Kerala, people have a particular affinity towards this dish.
The payasams served in the temples of Guruvayoor and Ambalappuzha are renowned all
over the region. The dish is also a must-have in all wedding feasts. Sometimes, the
payasam is mixed with banana, sweet boondi or papadum before eating.
In the south payasam is a delicacy and is being made from time immemorial. Payasam is
prepared from milk, coconut extract, sugar, cashews, dry grapes, etc. Paal payasam is the
speciality. Malpua is prepared from a mixture of powdered rice, milk, ghee (clarified
butter), sugar and honey. Pittha is the steam-cooked mixture of powdered rice. Chiwra,
beaten rice, served with a coat of creamy curd and sugar or jaggery is also an age old
sweet dish. Makhana (a kind of water fruit) is prepared from lotus seeds and is taken
puffed or as kheer, prepared with milk and sugar.
dharwad peda:-
Dharwad is famous for its Dharwad pedha a milk-based sweetmeat. Dharwad, also
known as Dharwar, is a town in India`s Karnataka state.
Barfi or burfi
Burfi is an Indian sweet. Plain barfi is made from condensed milk,
cooked with sugar until it solidifies. Other varieties include besan barfi, made with besan
(gram flour), and pista barfi, which is a milk barfi containing ground pistachio nuts.
Barfi is often flavoured with cashew, mango, pistachio and spices,
and is sometimes served coated with a thin layer of edible silver leaf (varak). Visually,
barfi sometimes resembles cheese, and may have a hint of cheese to it. For this reason,
barfi is sometimes called "Indian cheese cake". Barfi is popular all over India and is often
a part of Indian festivals, especially Holi.
Varieties of Barfi
Kesri Pedha : Saffron, flattened yellow round
Kaju Katli : Cashew, light tan diamond
Pista Barfi : Pistachio, forest green diamond
Chum Chum : pink and white, shaped like sushi rice balls
Doodh Peda : kewra oil and pistachio, flattened dark tan round
Chocolate Barfi
Badam Pak : rose water and almonds, brown diamond
Sweets from West region:-
Modak:- is an Indian sweet prepared either deep fried or steamed (Ukdiche Modak).
Modak is almost exclusively prepared during the Ganesha Festival around August, when
it is often given as an offering to Lord Ganesha, the elephant-headed `Remover of
Obstacles` (Vighna-harta). Modak is reportedly his favorite sweet
Modak pronounced Mo (Mo as in "more") + the (as the word "the") + 'K' as in 'K'ing =
''Mo+the+K, is a sweet dish which originated in the Indian state of Maharashtra.
Usually, modaks are made with an outer crust of rice flour, and a filling of coconut
(sweetened with jaggery or, sometimes, sugar). Saffron is also added sometimes. Modaks
are then steamed, and are served either hot or cold. Sometimes they are also deep-fried to
increase their shelf life.
It is considered to be the favorite food item of Lord Ganesh. It is customary to offer
twenty-one or one hundred eight modaks to Lord Ganesh.
It is a typically Maharashtrian delicacy . It gained prominence and became famous during
the rule of the Peshwas, who were staunch Ganesh worshipers.
No Ganesh chaturthi is considered to be complete without "ukdiche modak".
The same is the case with the Ganesh Chaturthi as celebrated in Tamil Nadu, where the
Modak is again the speciality of the day. In Tamil, it is called the Kozhukattai.
The filling inside the modak is called "saaran" and is made of coconut. Traditionally, the
filling is not dry . It should be wet and syrupy.
Making perfect modaks is a skill as the outer layer should not be too thick nor too thin so
as to rupture.
Shrikhand : - Shrikhand is an Indian dessert made of strained yogurt. It is one of the
main desserts in Gujarati cuisine, and a common side dish in Maharashtrian cuisine.
The yogurt is tied and hung until all the water has drained off, the result being a thick and
creamy yogurt. Dried and fresh fruit such as mango are also added. Other ingredients
include sugar, cardamom powder, and saffron. Shrikhand is popular in western India.
The dish is prepared by placing the strained yogurt and sugar in a
deep bowl and mixing it thoroughly. You can use a hand mixer. The cardamom powder
and saffron are then added and mixed. The dish is served chilled. In Gujarati cuisine, the
Shrikhand is not eaten as a dessert, but as a side-dish to breads such as poori (usually
"khaaja poori").A popular variation is Amrakhand, which is Shrikhand mixed with
mango pulp, and made homogeneous with mixer.
Puran Poli:- Holige stuffed with coconut and brown sugar.Puran poli: - is a traditional
sweet prepared in Gujarat, Maharashtra & South India.
Preparation
Poli/Holige is a dessert served during auspicious occasions and
during important festivals such as Ugadi.Although it resembles a roti, a Holige is actually
very different. The making of the holige begins with preparing the stuffing, which may be
one of three traditional options:
Tenkai poornam/ Kaayi Holige This stuffing is made of grated coconut and
jaggery. Fresh coconut is grated and the jaggery is broken into small pieces. In a
heavy-base vessel, some ghee is heated and some finely chopped cashew-nuts are
roasted. Into this ghee, the grated coconut and jaggery are added together, at the
same time. On a medium flame, the vessel is stirred every so often, until the
jaggery melts and melds the coconut into a rough mass. Powdered cardamom and
some saffron (soaked for a few minutes in milk) are added to this mixture to
impart further fragrance and flavour.
Variation of above: Sometimes, especially in Maharashtra, powdered white sugar
is used instead of jaggery in making the puran. In this case, the suffing is made
using boiled lentils instead of the coconut. Chickpea lentils are boiled to a soft
consistency and the eventual pooran turns out to be stiffer and crunchier than
otherwise; it also tends to break far more easily, since it is stiff.
Parappu poornam or Hoorna Holige This stuffing is made using boiled lentils
instead of the coconut. Chickpea lentils are boiled to a soft consistency. It is
blended with jaggery and aromatic spices (cardomom and nutmeg) in exactly the
same method as described above.
The stuffing is cooled to room temperature. Meanwhile, the actual dough is
prepared. A very soft, rubbery dough is prepared by kneading polished wheat-
flour with a little water and a large amount of oil. This is left soaked in oil for a
few hours.
Once both the dough and the stuffing is ready, the pooran poli can be rolled out. A
plantain leaf is greased thoroughly on one side with oil/ghee -- this is essential to
turning out a fine holige. On the greased plantain leaf, a handful of the dough is
patted by hand into a mid-sized circle. A small amount of stuffing is placed at the
center of this dough, which is wrapped around the stuffing to make a ball. This
ball is then rolled carefully using a rolling pin into a large, thin circular pancake
shape.
Meanwhile, a griddle is heated over a medium flame and greased. The plantain-
leaf bearing the holige is inverted over the griddle. The holige tends to adhere to
the griddle, since the latter is hot. Using a spatula, the edge of the holige is held
down on to the griddle, while the plantain-leaf is peeled away by hand. This
leaves the holige on the hot griddle, where it is turned over repeatedly, if required,
until both faces of the holige are roasted to a golden burnish and a fragrant aroma
is released. The holige/obbattu/poli is now ready to be eaten.
Serving
The holige is in itself a delicious sweetmeat and is often eaten as
such. It may be served with a spoonful of ghee. Holige is often served with milk, which
may be sweetened or flavoured with almonds and pistachio. In certain areas, holiges a
tangy, tamarind-based sauce (similar to the base of pulihora) is served with the holige, to
enhance the experience by combining very disparate flavours. In Maharashtra, the tangy
sauce is called katachi amti.
In the Vidarbha region of eastern Maharashtra, the puran polis are soft, since the stuffing
is made with jaggery. In western Maharashtra, the powdered white-sugar version is
preferred, resulting in a crunchy puran poli.
Basundi:Basundi is an Indian dessert. It is dense sweetened milk made by boiling
milk on low heat for a long time. Milk is usually reduced to half and it takes 1 to 2 hours
of boiling.Additionally heavy cream might be added during boiling to make it thicker.
Once it’s reduced, little sugar, cardamom, saffron are added. Basundi is served chilled,
often garnished with slices of almonds and pistachios.
Kaju Katli:- is an Indian sweet made from cashews, sugar, cardamom powder and
ghee.
Karanji:- is a deep fried dumpling with a filling of grated coconut sweetened with
jaggery and flavoured with powdered cardamom seeds. It is also known as Kanola in
some circles.
Khaproli:- is a sweet dish, highly popular in southern Konkan. The dish consists of a
fluffy pancake dipped in yellow sweet juice. Tandalachi Bhakri is a Bhakri made of rice
flour. It is the Malvani equivalent of the Maharashtrian Jowari Bhakri or Bajri Bhakri,
which is popular across the Deccan.
Popular Parsi snacks include Bhakhra (deep fried sweet dough) Dal Ni Pori (sweetened
lentils stuffed in a light pastry) and Khaman Na Lavda (Dumplings stuffed with
sweetened coconut).
Sheera:- This halva, produced and served in India, Pakistan, Bangladesh, Iran and
surrounding countries (different versions of it are also found in Albania, Armenia,
Bulgaria, Cyprus, Greece and Turkey), is usually made with semolina wheat, sugar or
honey, and butter or vegetable oil. Raisins, dates, or other dried fruits are often
included. Nuts such as almonds are also commonly added to semolina halva. The halva
is very sweet with a gelatinous texture similar to polenta; the added butter gives it a rich
mouthfeel.
Though semolina halva is considered to be essentially a "Northern" confection in
India, it is also quite popular in South India. A prominent South Indian version of halva
(or "alvaa", as it is called in Tamil) is from Tirunelveli (pronounced Thiru-nel-vaeli), a
city in the state of Tamil Nadu. A closely related semolina preparation widely enjoyed
throughout South India is called Kesari or Kesari-bath.
In India, carrots (for gajar halwa) or mung beans (for moong dal
halwa), for example, may be used instead of semolina. Prepared with condensed milk and
ghee, without semolina to bind it together, the end result has a moist yet flaky texture
when freshly prepared and bears some resemblance to a British pudding.
Churma Laddu :-It is made from Wheat Flour, Ghee and Sugar. It is very popular in
Gujarat. Generally made at the time of Ganesh Chaturthi.
EQUIPMENTS USED IN CONFECTIONARY:-
Large equipments:-
Oven:-
Primarily use for baking bread and dessert with a mediam of hot all work on electric or
gas.
Table top mixer:-
Used for whisking batter or kneeding dough works on electricity.
Sorbet machine:-
Design to churn a fruit puree along with sweetnig and other flavouring powered with
electricity
Chocolate melting machine:-
Use for melting chocolates powered with electricity.
Bench chiller:-
Powered with the principle of refrigerating with cabinate to store cream and other dairy
product.
Electric whisk:-
Primarily use to whisk cream.
Chiller trollies:-
Temperature is maintained at 5degree cel. Mainly to store dessert for banquet.
Ice cream machine:-
Use for making icecream with different flavouring.
Walk in chiller:-
Tempreature is maintaining at 0-3 degree cel. Use to store all dessert cakes and dessert.
Walk in freezer:-
Tempreatureis maintain at 0 to-24 degree cel. Use to freeze required ingredient.
Ranges or greddles:-
Use for cooking sauces and desserts this could be powered by gas or electricity.
SMALL EQUIPMENTS:-
Carameliser:-
Use to gratinate the crust that is the top layer of dessert.
Juicer:-
Use mainly to squeez juice from different fruits and vegetables.
Hand blender:-
Small blender with two whisks attached to it. Primarily use to whisk small quantities of
egg and cream.
Pastry kit:-
Comprises of a pastry bag and different sizes of nozzels and other decorating equipment.
Cale stand:-
Used as a base to decorate different cakes on arevolving stand.
Knife kit:-
Comprises of bread knife, paring knife, chef knife, pallete knife, peeler, corer, etc.
Apple peeler:-
A small device which can be fix to the table and use for peeling apples and pears.
Cutter kit:-
Comprises of different shape cutter use to cut cookies or dessert.
Scissors:-
Use for cutting packets of ingredients and décor bread.
Box grater:-
Use to grate fruits, vegetables and other ingredients.
Casseroles:-
Use to make pastry cream, sauces etc.
SCOPE OF CONFECTIONARY INDUSTRY IN INDIA
Indian Confectionery Manufacturers Association (ICMA) is the
apex organization of the confectionery industry in the country. ICMA promotes
confectionery products in the domestic market as well as the global market through
various campaign programmes like seminars and workshops. In an exclusive interview
with Sabyasachi Samajdar of Food & Beverage News, ICMA Secretary M N Rao talks
about the hurdles the domestic confectionery industry is facing today. Excerpts:
What are the issues before the ICMA?
The confectionery industry has considerable potential for growth. A
study undertaken by McKenzie projected the potential in the industry at over Rs 5,000
crore per annum whereas the current turnover is around Rs 3,000 crore. For achieving
this potential there is need to upgrade the technology in the confectionery industry.
Presently, the industry is not viable. The main issue before our industry is the very high
rate of excise duty, which could not be passed on to the consumers because the products
are sold in the price range of 25 paise, 50 paise and one rupee. The reservation of the
industry to the small-scale sector and imports at much under-valued prices are allowed
freely under Open General Licence, seriously impacting the domestic players. The
domestic players are restricted from expanding their capacities especially in the candy
and other products, which are still reserved to the small-scale industry (SSI) sector in the
country while imports are freely allowed. This issue needs to be resolved by complete de-
regulation of the confectionery industry. There is also the issue of duplicates and look
alikes. In order to maintain the of quality products, the association is planning to create a
cell which will look into the issue of such spurious goods. As far as exports are
concerned while our products almost match with the best brands in the world, we may not
be very competitive in the global market. The industry is presently reserved for SSI.
There are some restrictions on expansion and growth while imports are freely permitted.
The reservation is not promoting the SSI sector and should be done away with. It is very
important that the industry should have reasonable margins. Unfortunately, the industry is
not doing very well because of the high excise duty.
What steps have been taken by the ICMA to promote Indian confectionery industry
in the country?
Import of confectionery not even conforming to the product
specifications and label declarations is another factor that is impacting the domestic
industry. Another major concern is that of look alike and spurious products. The
association is planning to create a cell to prevent such importing into the country as well
as look alike products which seriously impact the organised sector of the industry as well
as the revenue to the Central and state governments.
What do you think about the export potential of Indian confectionery products in
the competitive global market?
The country is a major producer of sugar in the world, the basic
raw material of the confectionery industry. This is a very positive aspect for manufacture
confectionery items, which could compete in the global market. To be a regular exporter
of confectionery there is need for upgradation of technology as well as addition of new
capacity to attract the deregulation of the confectionery sector and restructuring of the
excise duty will go a long way in achieving the objectives and create capacity for export.
The government seems to be serious in promoting the food-processing sector in a big
way. Given a chance what would be the changes you would suggest to the policy
makers in promoting your sector in general?
The quality inspection of confectionery products at the port has to
be strengthened to ensure that the goods imported into the country meet fully the
specification to the product and labeling requirements as per the Prevention of Food
Adulteration (PFA). The confectionery industry, where the raw materials used are
primarily of agriculture produce, has so far not received any concession in excise duty.
While products of similar nature such as ice creams, biscuits, and snack foods attract nil
rate of duty, the confectionery industry is subject to 16% on a number of products and
even on low value products sold at 25 paise, 50 paise, it attracts 8% duty. The Ministry of
Food Processing is quite appreciative of the problem and we hope that in the coming
budget, the government will give some consideration to these aspects and rationalise the
duty structure by levying nil rate of duty on low value products and others at 8%. In so
far as confectionery is concerned, it is required to pay 8-16% of duty. We drew the
attention of the Ministry of Food Processing Industries and have been representing to the
Finance Ministry to look into some of the anomalies and lower the duty structure on
confectionery which would go a long way in capacity building not only for domestic
consumption but also export. The association has been requesting the government that
confectionery products manufactured from agro products like milk, milk powder, sugar
and glucose have not been given any consession in the duties although several other
sectors of agro-based industries have received continuous support form the government.
There is a need for rationalisation of duties and the products, which are sold at low price
points, should be exempted from excise duty whereas other products may be put at 8%
duty.
During the course of bringing the essence of the project concept to pen and paper, the
need for reference was clearly identified. Therefore reference from various sources have
been sought in order to accomplish the project.
SUBJECT : - Study on different kinds of Indian confectionaries
SELECTION OF AREA: - Selection of area is in Nagpur city because it is an
upcoming tourist destination. The researcher has
decided to do the survey in nagpur.
PRIMARY DATA : - The primary data is the data collected through the
survey method, interviewing, etc.
SECONDARY DATA : - This is the data collected from various books,
magazines, internet, etc.
The researcher has collected the data using both the methods. The
researcher has personally interviewed shop keepers for equipments selection and
secondary data for rest of the project.
TABLE NO: 1
The Indian confectionaries most commonly consumed.
Sr.no Confectionary Numbers Percentage1 Milk based 09 76%2 Fruit based 01 08%3 Chhena based 01 08%4 Chocolate based 01 08%
The above results show that the milk based confectionaries are most commonly consumed, whereas the other confectionaries are less preffered by people.
TABLE NO: 2
Scope of Indian confectionaries is good or not
Reply Numbers PercentageYes 10 100%No 0 NIL
The above result shows that 100% of the people feel the need of Indian confectionaries and think that the scope of Indian confectionaries is good in nagpur.
TABLE NO: 3
Confectionaries that are better Indian or other
Reply Numbers PercentageIndian 9 90%Others 1 10%
The above results show that the 90% of the public like thw indian confectionaries whereas the other confectionaries are prffered by only 10% of the public
TABLE NO: 4
The best location for confectionary in Nagpur
Sr.no. Area Numbers Percentage1 Buldi 8 53%2 Dharam-peth 4 27%3 Wardhaman 1 7%4 Sadar 2 13%
The above table shows that the best location for Indian confectionaries shop in nagpur as per the people is buldi that is 53 % of the people say that best location for confectionary shop is buldi whereas only 7% people say wardhaman, dharampeth is preffered by 27% of the public while 13% of them say sadar is good.
TABLE NO: 5
The average sale of shops
Sr no Sale Amount Numbers Percentage1 5000 1 10%2 10000 1 10%3 15000 1 10%4 More than 15000 7 70%
The above table shows that maximum shops have the sale of more than 15000 that is 70% of the shops . while the rest of the shops have a sale of less than that.
TABLE NO: 6
Their should be more outlets for sweets in Nagpur
Reply Numbers PercentageYes 9 90%No 1 10%
The above table shows that tha 90 % of the people think that there is is a need of more shops in nagpur while 10% think that there is no need.
TABLE NO: 7
Kind of confectionary products prepared in shops.
Sr no Product name Numbers Percentage1 Milk based 8 34%2 Fruit based 5 22%3 Chhena based 5 22%4 Chocolate based 5 22%
The above table shows that the milk based sweets are most commonly prepared in the shops whereas the other sweets are prepared on an average.
TABLE NO: 8
Type of storage method used in storage of confectionaries
Option Numbers Percentage
Refrigated 7 70%
Dry storage 3 30%
The above table shows that the 70% of the people store the sweets refrigated while the
30% of the people prefer dry storage
TABLE NO: 9
Type of equipments used in preparation of confectionaries
Type of equipment Numbers Percentage
Traditional 1 10%
Modern 9 90%
The above table shows that the 90% of the shops use modern equipments for preparing
the sweets while only 10% still use the traditional method and equipments.
TABLE NO: 10
Kinds of confectionary products more demanded
Type of product Numbers Percentage
Indian 8 80%
Others 2 20%
The above table shows that confectionary products more demanded are Indian.
Summary:-
The hotel industry better known as hospitality industry is perhaps
one of the oldest commercial endeavors in the world. Recently this industry is known as
one of the largest industry offering amenities to the entire population: the word
hospitality itself denotes extending warmth and welcomeness.
Confectionaries are the Food products based on sugar. The French
term can be applied not only to sweets and candies but also to the confectionary shop and
to the techniques of the craftsman or the whole industry. The art of making confectionary
is an old one. Confectionary is basically a sugar based industry including sugar boiled
confectionary (Candys and sweets) chocolate confectionary and the traditional Indian
sweet meats. It is a product specially liked by children.
The Indian confectionaries are becoming popular day by day and
its developing rapidly even in other countries. People prefer Indian sweets more than the
other sweets so the researcher had decided to do the study on the Indian confectionaries.
During the course a study on the most of the Indian confectionaries
that are being consumed and also has done the study on the confectionaries of different
regions of India i.e. the eastern region , the northern region, the southern region and the
western region. The researcher has also done the study of the various types of equipments
used in for the production of confectionaries. The special sweets of the entire regions
have been mentioned.
The researcher has also done the study on the scope of Indian
confectionaries through the various sources and by doing the survey in the confectionary
shops of the Nagpur city .
Conclusion:-
On the basis of the survey and the study the researcher has analised
that the Indian confectionaries have got a good scope. From the survey of the
confectionary shops the researcher comes to know that :-
1) The milk based Indian confectionaries are sold largely as compared to the other types
of confectionaries
2) The Indian confectionaries have got a good scope
3) The Indian confectionaries are more popular than the other type of confectionaries.
4) The best location for the confectionary shop in Nagpur city is buldi area.
5) The sale of overall confectionary shops is good.
6) There is a need of more outlets of confectionaries in Nagpur.
7) Most of the confectionary shops produce the milk based sweets at the maximum and
the other type of sweets is produced on an average.
8) The storage method used by the maximum shopkeepers is the modern method and the
modern equipments are being used for the preparation of the confectionaries.
9) The more demanded confectionaries are the Indian confectionaries in India .
The scope of Indian confectionaries is good in nagpur and it has
the maximum sale as compared to the other confectionaries.
Suggestions and recommendations
The Indian confectionaries have got a good scope but they are not
getting well promoted so certain steps should be taken to develop the sale and promote
the Indian confectionaries.
The government raises high excise-duty charges to the exporters
due to which the manufacturers do not get a good profit so the government should give
some incentives to the manufacturers and the suppliers so that they can promote the
Indian confectionaries not only in Indian market but also on the international level.
Most of the confectionary shops owners do not have a good
knowledge of marketing the products and management skills which is a necessary part
along with a good production and a quality production so they should take some
knowledge about it or keep and qualified manager for his management and sales purpose.