Tag: sweets

Sweet Pongal recipe: Try this homemade dish to celebrate the harvest season

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

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As Pongal 2024 approaches, there’s no better way to celebrate the occasion than by preparing a delightful bowl of sweet pongal to impress family and friends. The aroma of ghee, jaggery, and simmering rice fills the kitchen, creating a warm and inviting atmosphere. The careful selection of ingredients and the rhythmic preparation process symbolise the rich cultural traditions associated with this sweet dish, making it a perfect way to share joy and create lasting memories with loved ones during this festive season.

The art of crafting sweet pongal extends to culinary traditions that have been passed down through generations, Chef Nitish Chandra Phani, executive chef at The Tamara kodai, has shared this homemade recipe. Pongal is prepared as part of the Pongal festival in Tamil Nadu, Pondicherry, Kerala, and the Sankranthi festival in Andhra Pradesh and Telangana.

Ingredients and unit quantity required to prepare Sweet Pongal

Raw Rice: 100 grams

Grated Jaggery: 50 grams

Yellow Moong Dal: 25 grams

Cardamom Powder: 02 grams

Broken Cashewnuts: 05 grams

Raisins: 03 grams

Ghee: 10 grams

Grated Coconut: 10 grams

Water for boiling:  300 ml

How to prepare sweet pongal

Wash rice and yellow moong dal thoroughly in cold water.

Boil water in a hot pan, add the washed rice and dal and cook.

Once the dal and rice boil completely cooked and soft, add grated to the mix.

Add half the quantity of ghee mentioned and stir together till the jaggery combines into the rice and dal mixture.

In a frying pan, heat the remaining ghee and sauté broken cashew nuts and raisins on a low flame till they are golden brown. Add this to the pongal.

Sprinkle grated coconut and cardamom powder over the mix.

Stir again and serve hot in a bowl.

Benefits: It is gluten-free and contains a significant amount of protein and fibre along with carbohydrates. Jaggery helps maintain the proper function of the digestive system. It also works as a blood purifier.

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Kenjakura’s giant Jalebis: A sweet tradition that delights crowds during Bhadu Puja

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

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In Bankura’s ancient town of Kenjakura, during the celebration of Bhadu Puja, enormous jalebis — weighing between 2 to 4 kg each — draw massive crowds. These jumbo jalebis, priced from ₹300 to ₹700 per piece, have become a tradition blending with parts of Bengal’s cultural festivities.

Bhadu Puja, a month-long festival in Bankura and Purulia during Bhadra Sankranti, is believed to have originated when princess Bhadravati, the third daughter of Panchkot Raj Neelmani Singhdeo, passed away prematurely. The royal family of Panchkot introduced Bhadu Puja to Greater Bengal, and Kenjakura has been practicing it for a long time now (although the exact origin of Bhadu Puja is not known.

Also read: Guess which two Indian sweets rank on list of 50 best desserts in the world?

Throughout Bhadra month, worshipers of Bhadu visit homes in the area and sing folk songs. On the day of Bhadu Puja, festivities are held where the community unites in song and dance, and share food and drinks with neighbours. The tradition of offering large jalebis to Bhadu during competitions eventually led to the creation of the Jambo Jalebi of Kenjakura.

These jumbo jalebis, often weighing between 2 to 3 kg and have become a popular attraction during Bhadra Sankranti, not only among locals, but people from neighboring Jharkhand also visit the place to savour the sweet dish. Many individuals not only enjoy these massive jalebis, but gift them to relatives as a noble gesturecto mark the festive celebration.

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Modak recipes: How to prepare different versions of the yummylicious sweet dish

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

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Ganesh Chaturthi is around the corner and one of the beloved sweet dishes offered to Lord Ganesh on the occasion is modak. The cone-shaped (triangular) sweet dumpling can be prepared with flour stuffed with a coconut mix of jaggery/sugar, which is a staple offering to Lord Ganesha. Nonetheless, given the food innovations of today, let’s take a look at the different types of modak you could prepare and share with your loved ones.

But before we start with the recipes, here’s a fun fact. Have you ever wondered how the word Modak came to being? It’s a concoction of two syllables ‘mod’ and ‘k’. While the word ‘mod’ means happiness, the dish which makes people happy is called ‘Modak’.

There are numerous types of modaks that you can try this Ganesh Chaturthi. From steamed modak, to fried modak, baked modak and healthy modak. Read on to find out how to prepare different kinds of modak.

Ukadiche modak (steamed modak): The classic and most popular variety of modak is the steamed one, which are made with a rice flour shell filled with coconut and jaggery mixture, sometimes gulkand (a sweet preserve of rose petals) is stuffed in a rice flour pastry sheet. This is more popular in Konkan region of Maharashtra.

Fried modak: This crispy version of modak is made from whole wheat flour, they are either deep fried or shallow fried with sweet coconut sugar stuffing. It’s one of the most common types of modak.

Rava (semolina) modak: These are fried modak and its pastry sheet is made of rava, which is then stuffed with anything from coconut to jaggery, poppy seeds or chopped dry fruits.

Baked modak: It’s a healthy version of the traditional fried modak.

Khajur (dates) modak: These are sugar free modaks, stuffed with dates along with different types of nuts, dry fruits and coconut making it one of the healthiest modak varieties. It’s a no cook recipe, just blend and stuff the pastry sheet.

Potato modak: In case you’re feeling adventurous and want to try out something other than coconut stuffing, then potato modak is a nice alternative. It’s made of boiled potatoes, sugar and dry fruits. It’s easy to cook, just mash boiled potatoes and mold it into the shape of a modak.

Chana dal modak/Kolukatti: The chana dal (split chickpea) modak, known as Kolukatti are popular in southern Indian state of Tamil Nadu. They are either steamed when the rice flour is used for the outer casing or deep fried if made with flour.

Chocolate caramel modak: These models are for chocolate lovers as the filling and the other shell both are made of chocolate. The stuffing includes coconut, khava, choco chips and they are dipped in hot chocolate sauce.

Til or sesame seeds modak: This is another variety of modak that doesn’t use coconut for stuffing. It’s made during Maghi Chaturthi, Chaturthi that falls in January/ February in Vidarbha region of Maharashtra. In this recipe, roasted sesame seeds are added to caramelised jaggery or both sesame seeds and jaggery are crushed together into a fine powder and molded into the shape of a modak.

Ragi Modak: As it’s the international year of millets, these modak are a great way of embracing millets this festive season. The outer cover of the modak is made of ragi flour with jaggery and coconut stuffing making it super healthy, rich in nutrients.

Khoya/Mawa Modak: The most versatile type of modak is also one of the easiest modak to prepare. These are made in two ways: either by adding the filling to whole wheat flour or mixing khoya, sugar and molding it into the shape of a modak.

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From mezze to sweets: A guide to the best Ramadan recipes from around the world

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

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Ramadan is a month of spiritual reflection, self-improvement, and heightened devotion, observed by Muslims worldwide. This month-long observance includes fasting from dawn to sunset and breaking the fast with a meal called iftar, which is often a lavish feast shared with family and friends. One of the most exciting aspects of Ramadan is the diverse and rich culinary traditions that are associated with the month. From mouth-watering appetizers to decadent sweets, the food served during Ramadan is an integral part of the celebration. In this blog post, we will take you on a culinary journey around the world to discover some of the best Ramadan recipes.

Mezze Recipes

Mezze is a term used to describe a variety of small dishes that are often served as appetizers or snacks during iftar. These dishes are usually vegetarian and include a mix of hot and cold options. Here are some of the most popular mezze recipes from around the world:

1. Hummus (Middle East)

Hummus is a creamy dip made with chickpeas, tahini, garlic, and lemon juice. It is traditionally served with pita bread or raw vegetables and is a staple in Middle Eastern cuisine.

2. Baba Ghanoush (Middle East)

Baba ghanoush is a smoky eggplant dip that is popular in Middle Eastern cuisine. It is made with roasted eggplant, tahini, garlic, lemon juice, and olive oil and is usually served with pita bread.

ALSO READ |  One-pot Ramadan meals | A list of simple and comforting one-pot meals for you

3. Dolma (Turkish)

Dolma is a dish made with stuffed vegetables such as grape leaves, zucchini, or eggplant. The filling is usually a mixture of rice, herbs, and spices and is a popular dish during iftar in Turkey.

Main Course Recipes

After the mezze, a hearty main course is served, often featuring meat, rice, and vegetables. Here are some delicious main course recipes from around the world:

1. Biryani (South Asia)

Biryani is a spicy rice dish that is popular in South Asian cuisine. It is made with fragrant basmati rice, meat (usually chicken or lamb), and a blend of aromatic spices.

2. Lamb Tagine (Moroccan)

Lamb tagine is a slow-cooked stew that is popular in Moroccan cuisine. It is made with lamb, vegetables, and a variety of spices, including cumin, coriander, and cinnamon.

ALSO READ | Quick and easy Ramadan snacks and appetisers

3. Kabsa (Middle East)

Kabsa is a rice dish that is popular in Middle Eastern cuisine. It is made with basmati rice, meat (usually chicken or lamb), and a blend of aromatic spices, including saffron and cardamom.

Sweet Recipes

No iftar meal is complete without a selection of sweet treats. Here are some of the most popular sweet recipes from around the world:

1. Qatayef (Middle East)

Qatayef is a sweet, stuffed pastry that is popular in Middle Eastern cuisine. It is made with a thin, pancake-like batter that is stuffed with a sweet cheese filling and then fried until golden brown.

2. Gulab Jamun (South Asia)

Gulab jamun is a sweet, syrupy dessert that is popular in South Asian cuisine. It is made with the milk powder, flour, and a sweet syrup made from sugar, water, and cardamom.

3. Baklava (Middle East)

Baklava is a rich and indulgent dessert that is popular in Middle Eastern cuisine. It is made with layers of phyllo pastry that are brushed with melted butter and then filled with chopped nuts (usually pistachios or walnuts) and a sweet syrup made from sugar, water, and lemon juice.

ALSO READ| How to create a Ramadan meal plan: A step-by-step guide to planning and preparing nutritious and delicious meals

Ramadan is a month of reflection and celebration, and the food served during this time reflects the diverse culinary traditions of the Muslim community around the world. Whether you’re in the mood for savoury mezze, a hearty main course, or a sweet dessert, there are endless options to choose from. We hope this guide has inspired you to try some of these delicious Ramadan recipes and explore the rich culinary traditions of this special month. Happy cooking and Ramadan Mubarak!

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This Kanpur sweet shop is selling Holi gold gujiya for Rs 30,000 a kilogram

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

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Holi is here and sweet shops have ramped up the production of the Holi staple gujiya. A sweet crescent-shaped pastry that is usually deep fried, gujiya is as popular as kaju katli. It is available with different kinds of fillings and flavours

Now, a mithai maker in Kanpur has taken the sweet to the next level. The sweet shop has added the ‘gold gujiya’ to the menu. The luxurious gujiya is being sold for Rs 30,000 for a kilo, reported News18.

What makes the golden sweet so special is the use of edible gold used in the crescent dumplings. The filling is a mix of dry fruits like pistachios and almonds, and Kashmiri saffron, an expensive element, which have contributed to the high price.

ALSO READ | Ultimate guide to celebrating Holi in India: Traditions, customs, and festivities

Divyangana, the shop manager, told News18 that apart from the ‘gold gujiya’ many other varieties of the desert have been prepared for Holi. Some of the popular flavours include pistachio and cashews.

‘Gold gujiyas’ are usually completely wrapped in 24K edible gold foil and have the finest ingredients used to make the filling.

The niche sweets are particularly sought after as gifts to be given on festive days like Holi and Diwali. In 2016, a sweet shop in Lucknow made the headlines for selling ‘gold gujiyas’ at Rs 47,000/kg.

ALSO READ | The history and significance of Holi: Exploring India’s most colourful festival

Apart from Kanpur and Lucknow, other cities like Varanasi, Delhi, Patna and Amritsar are also famous for their unusual takes on the gujiya.

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Sweets-snacks trade picks up this festive season, likely to touch all-time: Manufacturers’ body

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

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As markets are regaining the traditional excitement this festive season after lacklustre sales during the COVID-19 pandemic, the trade of sweets and namkeen (snacks) in the current financial year is likely to reach an all-time high of Rs 1.25 lakh crore, says an industry body representative.

During the Rakshabandhan festival last month, the trade of sweets and snacks witnessed a tremendous growth, Federation of Sweets and Namkeen Manufacturers director Firoz H Naqvi told PTI.

“The demand of modak and other sweets has also increased in the ongoing Ganesh festival and this trend is expected to continue during the forthcoming Dussehra, Diwali and Holi festivals too,” he said.

The federation is an apex body of sweets and other snacks manufacturers.

In view of the current trend in the market, the total trade of sweets and snacks during this financial year is likely to cross all previous figures and touch an all-time high of Rs 1.25 lakh crore, as the online sale and home delivery of these food products is increasing, Naqvi said.

Asked about the impact of inflation on the common man’s pocket, he said, people may curtail their expenses on jewellery and clothes, but sweets and namkeen are an essential constituent of festivals.

He said the sweets-snacks trade was earlier hit hard by the pandemic. It suffered a loss of Rs 35,000 crore in 2020-21 when the total trade was reduced to Rs 65,000 crore.

“The sweets-namkeen industry recovered from the setback in 2021-22 when it witnessed a total trade of Rs 1.10 lakh crore and is now marching towards further improvement,” he said.

Naqvi further said that at present, the export of sweets from India is limited to Rs 2,000 crore to Rs 3,000 crore as there are “regulatory hindrances” in sending milk-based sweets to countries like the UK, Canada and New Zealand.

The Indian government should work to remove these hindrances through bilateral discussions as it will not only benefit the domestic sweets manufacturers, but also milk producers, he said.

Among sweets, preparations like the ‘Kaju Katli’ made from dry fruits form a major component and it has a huge demand in Gulf countries, he said.

According to the Federation of Sweets and Namkeen Manufacturers, the industry provides direct and indirect employment to more than one crore people in the country.

Every year, salty snacks worth Rs 50,000 crore are sold in the country, it said.

Indore is a leading centre for this in the country as there are around 1,500 small and big manufacturing units in the Madhya Pradesh city.

Indore’s Mishthan Kreta evam Vikreta Kalyan Sangh secretary Aunrag Bothra said, the sale of snacks increased during the Rakshabandhan festival and it is expected to jump further during the upcoming Diwali festival.

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Thursday’s filing dispelled some doubts, though Musk still has work to do. He and his advisers will spend the coming days vetting potential investors for the equity portion of his offer, according to people familiar with the matter

KV Prasad Journo follow politics, process in Parliament and US Congress. Former Congressional APSA-Fulbright Fellow

Healthy ‘gulab jamuns’ and ‘samosa’? Food regulator discusses standards for sweets and snacks

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

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India’s favourites gulab jamun and samosa could soon get healthier to eat. Food regulator, Food Safety and Standards Authority of India (FSSAI), is working on setting thresholds for salt, sugar and fat for the ‘sweets and snacks’ category. These traditional namkeens and mithais fall under the ‘HFSS’ category or the ‘high fats, sugar and salt’ foods category.

The decision to set these benchmarks or parameters was taken in a meeting that FSSAI held with prominent home-grown manufacturers like Haldiram’s, Bikanervala and Balaji Wafers, people aware of the development told CNBC-TV18..

FSSAI will look at setting the threshold for salt, sugar and fats for the HFSS category after a pan-India assessment of this space. Manufacturers will also have to take into account ingredient thresholds and parameters on use of cooking oil.

FSSAI has also encouraged product development of alternatives of HFSS foods. Companies that stick to the prescribed limits can use the special ‘same taste, better health’ FSSAI logo. The application of these benchmarks or standards are not mandatory at this stage, said sources.

These parameters for the ‘sweets and snacks’ category come at a time when the study for final ‘labelling and display’ regulations are underway.

FSSAI’s draft ‘labelling and display’ regulations, issued in June 2019, say that consumer goods companies will have to declare nutritional information on front of the pack.

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Thursday’s filing dispelled some doubts, though Musk still has work to do. He and his advisers will spend the coming days vetting potential investors for the equity portion of his offer, according to people familiar with the matter

KV Prasad Journo follow politics, process in Parliament and US Congress. Former Congressional APSA-Fulbright Fellow