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.