Indian Traditional Sweets And Their Origin

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JALEBI: Jalebi has been known for its unique zigzag (shape, crisp, orange and coiled). They originated from the west Asian “Zolabiya” or “Zalabiya” In Iran. Zalabiya was a festive treat that was specially made during  iftar gatherings of Ramzaan. During the time Turkish and Persian traders and artisans came on the Indian shores in the medieval times, Zalabiya was introduced to Indian cooking. Now it is a very regular dish and it is best served with warm turmeric milk and rabri during weddings and festive occasions.

Recipe of Jalebi: Batter of maida, saffron and cardamom, all of them are whisked well until a ribbony consistency, then poured in a muslin cloth with a small pierced hole in the center. Further, the cloth is squeezed with adequate pressure from top to make concentric circles from inside to out. Fry them until golden brown and transferred to the sugar syrup after that serve them hot with a glass of milk or rabri.

MYSORE PAK: It is square or rectangle shaped, yellow to light brown color textures sweetmeat. They originated when the Maharaja of Mysore Krishnaraja Wodeyar asked his chief chef Kakasura Madappa to make something sweet in a short duration of time thus experimenting and wanting to present the King with something unusual he mixed gram flour, ghee, and sugar and made a soft pak and thus he gave it the name Mysore Pak.

Recipe of Mysore Pak: Sugar, Beans, and Ghee, Make a sugar syrup then and also melt the ghee in another pan and when the syrup is made add besan to it and keep stirring once they are completely dissolved then add ghee to it and keep it stirring and then pour it hot in a bowl which is greased with ghee and cut into square textures and then serve when neutral. 

GULAB JAMUN : They are fried small sweet balls soaked in sugar syrup, yellow or dark brown colored sweetmeat. They originated from medieval India as a Central Asian Turkic invader bought to India.

Ingredients: Khoya, Maida, Ghee, and Sugar, make a dough of maida then make small balls and deep-fried in oil or ghee (clarified butter) at a low temperature of about 148 °C. Then the fried balls are soaked into the sugar syrup and flavored with green cardamom, rose water, kewra and saffron. They can also be served with ice cream, saffron milk.  

RABRI : It is a condensed-milk-based dish generally white in color, they emerged mainly in the Indian subcontinent in the early 1400s.

Ingredients: Milk, Jaggery, Nuts and Pearl Millet Flour, heat milk in a large open vessel (kadhai) when the texture of milk start thickens add melted jaggery and then keep aside to cool and season it with nuts and saffron.

RASMALAI : They are flattened balls of chhana, It originated from the Bengal region, according to the K.C Das Grandsons it was invented by them. 

Ingredients: Milk, Saffron, Pistachios and Chhana, first boil the milk and add a bit of vinegar or lime juice is added to split it then the milk solids are drained, cooled and kneaded into a dough. Make small balls and the balls are cooked in hot water with a bit of rose water also and then they are cooked in saffron, pistachios. 

KULFI FALOODA : It is a cool icy mixture of rose syrup, vermicelli, sweet basil, it originated from Iran(Persia) when many Muslim merchants and dynasties that settled in the Indian subcontinent in the 16th to 18th century.

Ingredients: Rose syrup, vermicelli, sweet basil, they all are mixed and served with Kulfi or Ice Cream.

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