Desserts Of India

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Desserts Of India By Drishti Choudhury

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Sweets are probably the most imperative things in life to an Indian – separated from building/therapeutic school, governmental issues, Bollywood movies, and cricket coordinates, that is. They can be eaten on any event. Not that an event is expected to eat up desserts all the time. Everything without exception can be praised with a case loaded with desserts – weddings, births, celebrations. Any event, essential or not, can be commended with a platter brimming with desserts.

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Original Sweetshops KOLKATA, WEST BENGAL Bhim Nag Famous for sandesh Home to exceptionally critical customers (ie. Dr. B.C. Roy, J.C. Bose, and so on.) Invented ledikeni out of appreciation for Lady Canning (spouse of Governer-General of Calcutta in 19 th century) K.C. Das Nobin Chandra Das (father to K.C. Das) acquainted rasgulla with Calcutta Also enhanced officially existing sandesh (from coarse to smooth glue) K.C. Das & Sharadacharan (child of K.C. Das) opened shop together Sharadacharan designed rasmalai (rasgulla in smooth syrup) Dwarika Ghosh Claimed to have biggest shop in all of Bengal Ganguram Famous for mishti doi; quality unmatched

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Halwa Various sorts Distinguished by locale and ingredients from which it is arranged Most basic are sooji halwa (semolina), aate ka halwa (wheat), moong dal ka halwa ( moong bean), gajar halwa (carrot), chana dal halwa (chickpea), Satyanarayan halwa (variety of sooji halwa , with hints of banana), kaju halwa (cashew), and numerous others Tirunelveli City in Tamil Nadu alluded to as " Halwa City " for it's popular halwa Prepared in nations all over eastern Europe, South Asia, the Middle East, and parts of Africa and South America, also Pronounced comparably around the globe ( ie . halawa , helava , aluva , chalwa , halewah , helwa , and so on.) Comes from the Arabic " halwa ", signifying "sweet"

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Mishti Doi - Sweet yogurt dish - Common in West Bengal and Bangladesh, and additionally Orissa Made with drain and sugar, alongside yogurt and curd Sweetened with either gur (cocoa sugar) or khajuri gur (date molasses), and aged over-night Occasionally prepared with cardamoms for scent

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Modak A sweet dumpling Popular in Western and South India Sweet filling comprises of crisp coconut and jaggery (sugar) Shell shaped from rice flour Has significance in the love of elephant god, Ganesh Known as his most loved nourishment Known as " modak " in Marathi, " modhaka " in Kannada, " modagam " or " kozhakkattai " in Tamil, and " kudumu " in Telegu.

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Kheer - Sweet rice-based dish -Traditional South Indian dish -Made by bubbling rice (or broken wheat) with drain and sugar -Flavored with cardamom, raisins, saffron, pistachios, or almonds Certain fixings substituted in various districts, bringing about various tastes and textures Known as " kheer " in Northern India, Pakistan, and Nepal; called " payasa " or " payasam " in South India, alluded to as " payesh " in the Bengal locale. Likewise thought to be favorable Associated with annaprashana (rice function) and birthday festivities in Bengali family units

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Laddoo Sweet dish served on bubbly occasions Made from gram flour (besan), semolina, wheat drops, and additionally different sorts of flour Shaped into little balls Often arranged on celebrations or huge house-hold occasions, for example, weddings and births Given as prasad at Hindu sanctuaries Vary in size

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Sakarai Pongal -Sweet rice-based dish -Native to South India -Contains fixings, for example, rice, jaggery (sugar), and coconut pieces. - Jaggery once in a while subsituted with sweet sugar Jaggery - based pongal makes dim chestnut shading, while sugar-based pongal turns a shade of white Generally arranged in sanctuaries as prasad (offerings to god) Also arranged amid celebration of Pongal in Southern India ( Makar Sankranti ), a celebration commending the reap Other sorts of pongal incorporate ven pongal , a prominent breakfast dish in South India, and melagu pongal , a spicier form, cooked with pepper and rice.

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Rasgulla ( Rosogolla ) Cheese-based, syrupy dish Originated in sanctuary town of Puri in Orissa Art of rasgulla - making in the long run made up for lost time in Kolkata Made from chunks of chenna (Indian cottage cheddar) & semolina batter (coarse grain utilized as a part of pasta, breakfast oat, and so on.), then cooked in sugary syrup. In city of Puri , Orissa, rasgulla utilized as offerings to goddess Lakshmi Several assortments Rajbhog , Kamalabhog Predecessor to desserts, for example, chenna jhilli , rasmalai , chenna gaja , raskadam , chamcham , pantua , malai cleave , kheersagar , and sandesh

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Mysore Pak - Sweet dish, typically served as a dessert -Originated in Karnataka -Made from a lot of ghee, sugar, and chick peas. - Was initially known as Masoor Pak , and was produced using Masoor dal flour (besan). Individuals say the dish was initially made in the Mysore Palace by a royal residence cook named Kakasura Madappa

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Peda Thick, semi-delicate desserts Originated in Uttar Pradesh Main fixings are khoa (drain food), and sugar Flavored with cardamom seeds, pistachio nuts, and saffron Color differs from a smooth white to caramel chestnut Sometimes utilized as a prasad as a part of religious Hindu administrations and merriments

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Jalebi -Sweet, rotisserie dish - Was in all probability presented amid Muslim run of India -Made from pan fried hitter (comprising of maida flour) fit as a fiddle, and absorbed syrup Can be served warm or chilly, and has a marginally chewy surface Similar sweet, ruddy orange in shading and somewhat sweeter in taste, known as imarti made in Northern India Served as "Festivity Sweet of India", particularly amid national occasions (Independence Day, Republic Day, and so on.) One of the most mainstream desserts in Pakistan Boiled in drain and left to remain before utilization as a solution for cerebral pains In Northern India, sweet dunked in drain and eaten

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Malpua Sweet, hotcake like pastry Very famous in Bangladesh, West Bengal, and Maharashtra Prepared in many regions by pulverizing matured bananas or coconuts, and including flour, water, and drain Occasionally prepared with cardamoms Deep singed in oil, and served while hot Bihar adaptation of dish has sugar added preceding searing, while regular technique in Orissa plunges wastes in syrup afted browning Other sorts of malpua substitute ready bananas with pineapples or mangos In Bengal, dish is made with just thickened drain and flour Popular sweet to make on Holi

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Gulab Jamun - Dough-based dish - Popular treat in India, Nepal, Pakistan, and Bangladesh - Made from batter comprising of drain solids and flour Flavored with cardamom seeds and rosewater or saffron Originated from Arabic treat, Luqmat Al-Qadi (Arabic for "the judge's chomp) Common dish at weddings and other bubbly events Also known as " waffle balls " Several different assortments Ledikeni , pantua , langcha , kalojam , and others

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Sandesh Sweet, drain based nibble Originated and stays prominent in Bengali areas Created with drain and sugar Rasmalai is altered variant of dish Sandesh is dry; rasmalai is served in a smooth syrup People of Dhaka call dish " pranahara " ("heart-stealer") Softer sort of sandesh , made with mawa and curd Special kind of sandesh arranged amid winter months Made with nalen gur/notun gur (molasses/jaggery )

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QUESTION I: Which sweet is generally arranged amid the South Indian occasion, Pongal ? ( reply: sakarai pongal) QUESTION II: Which dish for the most part contains squashed ready bananas? (reply: malpua) QUESTION III: Which sweet is thought to be the most loved of the elephant-god, Ganesh? (reply: modak) QUESTION IV: Mishti doi is a ________dish. (fill in the clear) (reply: yogurt) QUESTION V: Which sweet is given as an offering to the goddess, Lakshmi? (reply: rasgulla) QUESTION VI: Which dish is spoken to in the photo? ( → ) (reply: gulab jamun) QUESTION VII: What do you call a Bengalee who detests desserts? (reply: a paradoxical expression) QUIZ TIME! (just 7 simple inquiries; don't stress!)

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THANK YOU! All Information Gained From The Following Sites: , reference book/hindu-celebrations and