Indian Dessert

8/8/2019 Indian Dessert

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Welcome to Comesum - Branded Indian Sweets & Namkeens

Flavour has a new Destination be it all your needs at single roof.

COMESUM FOOD JUNCTION now at Inderlok Metro Station(Parsvnath Metro Mall) Pure

Vegetarian

Soothing Destination for

Birthday Parties

Branded Indian Traditional Sweets & Namkeens in Delhi NCR

Kitty Parties

Corporate Thalis

Corporate Sweets

Marriage Anniversaries

After storming the culinary landscapes through its fine gastronomic cuisine round the clock,COMESUM adds another brand in its cap and introduces COMESUM FOOD JUNCTION at

Inderlok metro station (Parsvnath Metro Mall ). After stretching itss branches at all major cities

& junctions across India has now this new food junction serving multi cuisine food. Built in the

premises of DMRC (Parsvnath Metro Mall ) the place boasts of impressive interior and itsoffering cuisine to your taste.

Talk of the cuisine and the place offers array of flavors to pamper your taste buds with Variety of

delicacies through its extensive menu offering Indian to Punjabi, Hydarabadi to South Indian,Chinese to continental cuisine, be it the main course, combo meals or healthy snacks with

favorite juices mocktails and drinks of your choice, the place offers it all under one roof The best

of beverages - hot or cold, all is served here. The multi-cuisine restaurant at Inderlok ParsvnathMetro Mall is a gourmet retreat for sure. With a choice of lassi, kesar Milk, slush, shakes andrefreshing mocktails to sip on, one can try the Tandoori veg. bagicha assortment for starters.

These includes all veg delicacies .

We also patronize the Traditional Indian SWEETS & NAMKEENS for the past 10 years under

the name & Style of COMESUM. We offer a wide range of Branded Indian sweets forWeddings, Corporate needs , Corporate Indian sweets, Customized packing, taking into

consideration the health & hygiene and usage of pure desi ghee & raw materials. Comesum is

also a leading exporter of Indian traditional Branded Sweets.Our varied range of Indian Sweets & Namkeens are popular and suits taste of Indian Families

which makes it ideal for every occassion & gifting.

Once you are through with the starters , you can move on to the main course and take your pick

from a menu that features delectable fare. You could pamper your palate with delicacies of yourchoice from a range of different items Indian , Chinese and Punjabi food. In chaat and snacks

range many varieties of samosas like potli samosa, veg samosa, alloo samosa paneer chilla,

khasta kachori and grilled range is not to be missed. Since the menu is well priced and easy onthe pocket, one can relish a variety of dishes. There are different sections for biryanis and


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Chinese delectables. Scrumptious lip smacking range of food thalis and different paranthas like

daal parantha and jodhpuri paranthas served with cooling Raitas and mint chutney is also one of

the attractions of the place. For those with sweet tooth there is wide range of traditional sweetslike kulfi in kesar and badaam flavour, raj bhog, chamcham, kesar pista milk and bakery

delectable.

Entertainment Hub

The soulful Music and live band for entertainment is another attraction of this new hub. There isfree mehendi for ladies ,tatoo for kids , a free portrait & toys for kids is a want for a perfect

entertainment destination.

very 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.

Hence, Mawa Mithai 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.

Kheer is also an important sweet dish in the north. It

is made during birthdays or on other occasions. Kheer is prepared differently in

different states. It is called Phirni in the J&K region, Payesh in West Bengal, Kheeri in

Orissa etc.

In both Bangladesh and West Bengal, the tradition of making sweets, locally known

as "Pitha" still florishes. They are usually made from rice flour, mixed with sugar,jaggery, grated coconut etc. These sweet meats are typical to a particular season

and occasion.

Pithas are usually enjoyed with the sweet syrups of khejurer gur (jaggery made of

dates). They`re usually fried or steamed; the most common forms of these include

bhapa pitha (steamed), pakan pitha (fried), and puli pitha (dumplings), among
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others. Pithas are usually a celebration of the new crop, and often associated with

harvest festivals. In Orissa also "Pitha" is a common sweet. They are cooked with

coconut, lentil, jaggery, condensed dairy products in crepes.

In the state of Bihar, gujia is also famous but are made with semolina or coconut

and dry fruits. Khaja is a sweet delicacy of Bihar. Refined wheat flour, sugar andedible oils are the chief ingredients of khaja. It is believed that, even 2000 years

before, Khajas were prepared in the fertile land on the southern side of the Gangetic

Plains of Bihar. These areas which are home to khaja, once comprised the central

part of Maurya and Gupta empires.

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.

In the Western part of the country, every state has its own sweets. Western Sweets

of India Ghari is a sweet dish from the region of Surat in Gujarat. Hence, it is often

called Surati Ghari. In Maharashtra Puran Poli is one of the most popular sweet item

in the Maharashtrian Cuisine. It is made from jaggery (molasses or gur), yellowgram (chana) dal, plain flour, cardamom powder and ghee.

Modakis 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.

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
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(sweetened lentils stuffed in a light pastry) and Khaman na Lavda (Dumplings

stuffed with sweetened coconut).

Modern sweets are available in all sweet shops all over the country. They are

common amongst all cultures. Some of the main types of modern sweets available

in the north are:

Gulab Jamun is a popular Indian and Pakistani sweet dish

comprised of fried milk balls in a sweet syrup flavoured

with cardamom seeds and rosewater or saffron. It may

have originated from eastern India (Orissa and Bengal).

Gulab Jamun is pronounced "Gulab Jambuh" in

Gujarati,"Pantua" in Bengali. Mixes and finished products

are often available in supermarkets, though it is still

popular to be made from scratch.

Kulfi is a popular Asian, ice cream made with boiled milk typically from water

buffalo. It comes in many flavors, including pistachio, malai, mango, cardamom

(elaichi), and saffron (kesar). Kulfi differs from western ice cream and it is richer in

taste and creamier in texture. As well, where western ice creams are whipped with

air or overrun, kulfi contains no air; it is a solid dense frozen milk.

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 oncea 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 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.

Jalebi is a sweet commonly sold as a street food in India

and Pakistan and Bangladesh. It is made from deep-fried,syrup-soaked batter and shaped into large, chaotic

pretzel shapes. Jalebis are mostly bright orange in colour

but are also available in white. It can be served warm

and dripping or cold, in which case it has somewhat a

chewy texture with a crystalised sugar crunch. Jalebi is

sold at the Halwai shops and at traditional sub continental sweet makers. The

southern Indian lookalike is jangiri.
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The modern sweets of India are famous through out the world. It is available in

almost every sweet shop. Some of the modern Indian sweets are:

Ras Malai is a sweet dish found in the Indian

subcontinent consisting of sugary cream-colored balls ofdough and a creamy sweet liquid, the malai that

originated somewhere in coastal 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.

Dharwad is famous for its Dharwad pedha a milk-based sweetmeat. Dharwad, also

known as Dharwar, is a town in India`s Karnataka state.

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.

Mysore pakis a sweet south Indian dish, usually served

as dessert. It is made of generous amounts of ghee

(clarified butter), sugar and chick pea (besan) flour.

Shrikhand is a dessert made of strained yogurt. It`s one of the main desserts inGujarati and Maharashtra 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 .

History of Indian Sweet

KCdasThe 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.
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Bhim Nag had patronized sandesh 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.

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 equally famous. "Rasagolla" is also known to be the national

sweet of India.

rassagollaThe 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 a 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 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. 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.


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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 at the 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 legendRassogula 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 wouldhave 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 paythe 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 Indian Sweet 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 thethick yogurt cream. Exotic dry fruits and fresh fruits like mangoes only enhances

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.


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Sources

Bharadwai, Monisha. The Indian Spice Kitchen: Essential

Ingredients and Over 200 Authentic Recipes. New York: ADutton Book, 1997.

Huton, Wendy. The Food of India: Authentic Recipes fromthe Spicy Subcontinent. Hong Kong: Periplus Editions,1994.

Jaffrey, Madhur. A Taste of India. New York: MacMillan,1985.

MacMillan, Maya Kaimal. Curried Flavors: Family Recipesfrom South India. New York: Abbeville Press Publishers,1996.

Panjabi, Camellia. The Great Curries of India. New York:Simon & Schuster, 1995.

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