Paper No.: 09

Paper Title: Bakery and confectionery technology

Module – 35: Overview of Popular Indian Confections

Paper Coordinator: Dr. P. Narender Raju, Scientist, ICAR-NDRI, Karnal

Content Writer: Ms. Latika Bhandari, Research Scholar, ICAR-NDRI, Karnal Overview of Popular Indian Flour Confections Outline

 Introduction

 History

 Importance

 Popular Flour Confections 1. Introduction

 Sweetmeats are very popular in and difficult to resist.

 A sumptuous meal in every Indian house is always incomplete without sweet dish

 Sweetmeat making earlier was confined to the kitchens of sweet shops and small dealers, but now has come up as a technologically advanced industry

 The Hindustani word used to refer to sweets and confectionery is mithai

being staple in East India, is the basis for the most sweets

 The main feature of Indian from the sweets of other lands is that they are not prepared to satisfy a sweet-tooth alone but also intended to provide nutrition 2. History

spirituality is the root for Indian sweets or mithai which is offered by a devotee to please the God or Goddess

 Mithai are generally served during auspicious occasion and festivals such as , Eid, or Rakhi/raksha bhandan

 People from other lands like the Mughals, Portuguese, British invaded our country and left the stamps of their cuisine on ours

 Mughals acquainted us with aromatic culinary tradition, complemented by the Portuguese while the Parsis brought a whiff of Iran along with 3. Importance

 Indian desserts shares a unique relationship with any good news in our country

 A striking feature of Indian sweets preparation is that it requires a level of reduction with an essential of powder and kewra, which is speckled on the at the time of serving

 Indians are fond of sweets and have a mind-boggling variety of sweets ranging from ice cream like in north to the plentiful payasams of the south, the westernized cakes of and paneer based sweets of eastern India Table1: List of some traditional Indian sweetmeats Sweetmeat Composition or method of preparation

Apupa A round cake of barley meal or baked in clarified and sweetened with honey Samyava fried in clarified butter and mixed with milk and (brown ); cardamom, pepper and ginger added sometimes Svastika A cake-like product with barley flour Modaka Sweet ball prepared with the flour of rice/pulses and sugar; it is popular even to-day (Hindi: ) Ghayapunna A cake prepared with fine wheat flour mixed with milk, fried in and coated with sugar Madhusirsaka or A sweet prepared from wheat flour which had honey or clarified butter Madhukroda Pupalika A small cake of rice or wheat flour fried in ghee with ghuda or jaggery inside (centre filled) Utkarika Rice flour, milk, clarified butter and jaggery Gandika Sweet prepared from jaggery and wheat flour Locika Delicious cakes prepared with wheat flour Kasara Preparation based on wheat flour, milk, clarified butter, crystal, sugar, cardamom and black pepper Udumbara Preparation from wheat flour stuffed with kasara Murmura Preparation from wheat flour and jiggery Phenaka Cakes from wheat flour coated with sugar Khajjaka Wheat flour fried in ghee and sweetened Ksiraprakara Boiled milk precipitated using a sour substance; the solid mixed with rice flour, formed into various shapes, fried and coated with sugar (loke Jamun, Rasagolla) Pahalika Soft cakes of wheat flour fried in oil Patrika Circular cakes of wheat flour fried in oil or Laddu or All based on gram flour, sugar and fat Basin Laddu Gathe Gram flour, Maida, sugar and fat (Prabhakar, 1986) 4. Popular flour confections

 4.1 Puran-poli:

 A typical Marathi dessert savored at festivities, bears a close resemblance to a stuffed . It is prepared with a filling of cooked lentil paste and jaggery known as Puran while the outer shell termed as Poli comprises dough, prepared out of refined flour, milk and ghee. The latter is used as a stuffing in the dough balls, rolled and cooked over a hot grill and may be served with ghee or milk.

 4.2 :

 A modak is a sweet very popular in Western and Southern India for the worship of god Ganesh. The dumpling can be either fried or steamed. Continue…

 4.3 :  It refers to a dense confection sweetened with either sugar or honey. Halva is prepared by frying the flour in oil and then cooking it in sugar syrup.

Table 2 Recipe for Besan Halva

Ingredients Amount Gramflour 1 cup Milk 1 cup Sugar ¾ cup Ghee ½ cup Fry the flour in ghee to golden colour

Add 2 cups of water, sugar and , cook till it turns thick

Continue cooking by adding milk till all the moisture gets absorbed

Serve hot

Figure 1 Flow diagram for the manufacture of Besan Halva

(Reejhsinghani, 2001)  4.4 Laddoo:  It is a ball-shaped sweet made with either besan ( flour), rava (wheat ) or atta (whole wheat flour).

 Table 3 Recipe for Magad Laddoo

Ingredients Amount Wheat flour (atta) 1kg Claried butter (ghee) 750gm Sugar (unrefined) 750gm Raisins 2 tbsp Chiraunji 2 tbsp Almonds(chopped) 2 tbsp Divide wheat flour into Add sugar, raisins, two parts and fry in ghee chiraunji, almonds and Make laddoo by giving one at a time till a golden remaining ghee to the round shape with palm brown color develops flour

Cool and store in air tight container

Figure 2 Flow diagram for the manufacture of Magad Laddoo

(Mathur, 2000)  4.5 or Ela:  It is a traditional delicacy, comprising of parcels made with rice flour dough filled with sugar or jaggery and grated steamed in banana leaf.

 4.6 :  It is a like and is popular in Tamil civilization as an offering to the god.

 4.7 :  It is a Telugu word which means rice. It is a traditional dish made from rice flour, ghee and jaggery or granulated sugar during Sankranti.  4.8 Boorelu:  It is the traditional sweet dish prepared in the Telugu festivals. It is served hot with ghee.

 4.9 Gavvalu:  It is a famous sweet of . It is made by shaping the dough made with rice flour and water or milk into small rounds further flattened and rolled to the shape of gavvalu (cowrie shells). The resulting shells are fried in oil and transferred into sugar syrup.

 4.10 Mysore pak:  It is a delicacy from the Mysore Palace is a sweet dish of , served as dessert.  4.11 Kakinada :  It is a sweet delicacy of Andhra Pradesh having close resemblance to Gulabjamuns, introduced to Andhra’s by Muslims. There are two types of Khajas, madatha khajas being dry from outside and full of sugar syrup on the inside are rolled up into ribbons of pastry, whereas gottam khajas have melt in mouth characteristic and are made of cylinders of pastry.  4.15 :  It resembles distinctly to a glazed doughnut having a slightly flaky texture. It is a traditional dessert of northern India, also known as Badushah in .

 4.16 or Jilawii:  Served as the "Celebration Sweet of India" is made by deep-frying the of wheat flour and yogurt formed into circular shapes, which are then dunked in sugar syrup. They have a crisp crystallized sugary exterior coating.  4.17 :

 A delicious North Indian dessert, generally given to new mothers, to promote lactation. It is normally consumed with warm milk.  4.18 or Jaangiri:  It is a modification of jalebi wherein the batter is prepared with urad flour and formed into compact circular flower shape. These are often served with (condensed milk).

 4.19 or patisa:  It is a square shaped sweet with a crisp and flaky texture, was originated in .

 4.20 Shakkarpara:

 It is common in North India, also called in .  4.12 Palathalikalu:  It is a sweet prepared by cooking sifted rice flour added with ghee to boiling water. The hot mixture is kneaded to get a dough and divided into small balls which is later shaped into long strings. The strings are cooked in boiling milk added with sugar and cardamom powder 10 minutes. This dish is made during Sankranthi in Andhra Pradesh.

 4.13 Malapua:  It is a very popular in , Orissa, West Bengal and and is one of the Chapana Bhoga of Lord Jagannath. 4.21 : Table 4 Recipe for Gujia

It is a famous cuisine of North India. Ingredients NEEDED(gm) White flour 500 Suji 400 Khoya 400 Raisins 40 Ghee 450 Sugar 400 Almonds 15 Cardamom 5 Water as required Remove the vessel Prepare a stiff dough Fry suji in about from flame, add sugar, Add khoya and fry for out of white flour 200gm ghee till golden sliced almonds, sometime using water with an brown powdered cardamom addition of hot oil and coconut powder

Add a teaspoon of the Fry the gujhia in ghee sooji mixture prepared Divide the dough into Keep the dough on a low flame until previously , fold it into small balls and roll t covered with a cloth crisp and golden half (moon shape) and em into thin puries till it becomes soft brown seal the edges with water

Immerse gujhia in hot sugar syrup

Figure 3 Flow diagram for the manufacture of Gujia (Verma, 2002) Ingredients Amounts  4.22 Lavang Latika or Lavang Lata: a) For Lavang Latika’s dough  It is a characteristic sweet of Flour (Maida) 230 gm Bengal. It is a crispy dish, sealed Clarified Butter (Ghee) 1 cup Milk, warm 10 mL with clove (Lavang), comprising of Baking Powder 5 mg refined flour (maida), ghee, Water 10 mL semolina or khoya, saffron milk, a) For filling water, sugar, coconut and Coconut, grated 80 gm cardamom powder. Raisins 10-20 Green cardamom 2 Sugar 50 gm Clarified Butter (Ghee) for frying 10-12 cloves for securing a) For syrup  Table 5 Recipe for Lavang Latika Sugar 1.5 cup Water 2 cup Make a stiff dough with flour, clarified Make filling by Make the sugar Lie dough for butter, warm milk, mixing filling syrup and keep atleast 2 h baking powder and ingredients aside water

Secure with a clove Put filling mixture Drain excess oil Divide the dough and deep-fry over in the middle and and transfer to pan into small very low heat till fold to make small with sugar syrup rectangular shapes golden brown parcels

Remove with a slotted spoon and Serve chilled refrigerate

Figure 4 Flow diagram for the manufacture of Lavang Latika (Verma, 2002)  4.23 Bebinca:  It is a traditional Goan dessert and a must have at any celebration. Traditional Bebinca has 16 layers.

 Table 6 Recipe for Bebinca

Ingredients Amounts Flour 1/2kg Eggs 2 dozen Coconut milk 2 Caraway seeds 1tsp Salt pinch Ghee For greasing Prepare a batter of coconut milk, egg yolks, flour and Put the batter into a deep Add a little water to sugar Remove it from fire and add into the mixture of greased baking pan forming to get a thick syrup cool syrup, caraway seeds and a thin layer salt

As the first layer gets brown drop in 1-2 tablespoons Cover the pan tightly ,put Keep making the layers Bake for another 5-10 min ghee, press down gently coal over the lid and bake until all the batter gets over till it gets golen brown sprinkle over castor sugar till the layer gets firm followed by poring another layer of batter

At last cook all the layers of Take out the bebinca by bebinca together for 5min gently inverting the pan, cut and then cool it into slices and serve

Figure 5 Flow diagram for the manufacture of Bebinca (Reejhsinghani, 2001) Suggested readings

 Banerjee, S. (1994).The Book of Indian Sweets. Rupa Publications India Pvt. Ltd., New Delhi, India.  Mathur, S. (2000). Indian Sweets. Ocean Books Pvt. Ltd., New Delhi, India.  Reejhsinghani, A. (2001). Best of Indian Sweets and Desserts. Jaico Publishing House, Mumbai, India.  Sheth, V. (2011). Flavours of India. iUniverse, Inc. Bloomington.  Verma, N. (2002). Delicious Indian Sweets. Fusion Books, X-30, Okhla Industrial Area, Phase-2, New Delhi, India.