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55-618: Shrikhand is a traditional sweet of the Indian subcontinent made from strained yogurt . It is often served as part of a thali (platter) or with puris (puffed deep-fried whole wheat bread). It is a traditional dessert in Gujarati and Marathi cuisine. Both Gujaratis and Maharashtrians claim the invention of shrikhand . According to a popular legend, shrikhand was invented by traveling herders . To carry their yogurt more easily while traveling overnight, they strained out its whey . Since

110-437: A lactose intolerance or milk allergy. Ghee consumption has been associated with an increased risk of cardiovascular disease . The British Dietetic Association , British Nutrition Foundation , National Health Service , Heart and Stroke Foundation of Canada and World Health Organization advise people to limit ghee consumption due to its high saturated fat content. There are five common methods through which ghee

165-441: A batter and then cast into mini balls and fried in ghee . Every mini ball, called boondi , melts like a fresh sweet. The mini balls are combined with aromatic spices and then formed into bite-size spheres, which are called motichoor ka ladoo . With each bite, the mini balls distribute a burst of flavor throughout the mouth. Other examples include Tirupati laddu , so popular that over a million laddu are distributed every week from

220-399: A batter of wheat flour, mawa and oil. The batter is then deep fried until crisp. Next, a sugar syrup is made which is known as "pak". The crisp croissants are finally soaked in the sugar syrup until they absorb the liquid. Kheer is a pudding, usually made from milk, sugar and one of these ingredients: vermicelli, rice, bulgur wheat, semolina, tapioca, dried dates, or shredded white gourd. It

275-408: A caramelized flavor. Milk is separated into cream which is then churned into butter. The butter undergoes heat clarification to produce ghee. This method is suitable for large quantities of butter. Butter is melted at 80–85 °C (176–185 °F) for 30 minutes. Layers of protein particles, fat and buttermilk are induced. The buttermilk is drained out. The remaining layers of fat are heated to

330-523: A creative combination of preparation techniques. The composition and recipes of the sweets and other ingredients vary by region. Mithai are sometimes served with a meal, and often included as a form of greeting, celebration, religious offering, gift giving, parties, and hospitality in the Indian subcontinent. On South Asian festivals – such as Holi , Diwali , and Raksha Bandhan – sweets are homemade or purchased, then shared. Many social gatherings, wedding ceremonies and religious festivals often include

385-696: A fresh cheese and rice flour fritter soaked in sugar syrup that the document suggests should be prepared from strained curdled milk mixed with buttermilk; and many others. Mānasollāsa mentions numerous milk-derived sweets and describes how to make milk solids and condensed milk. It also contains methods for souring milk to produce sweets. The origin of sweets in the Indian subcontinent has been traced to at least 500 BCE when, records suggest, both raw sugar ( gur , vellam , jaggery) and refined sugar (sarkara) were being produced. By 300 BCE, kingdom officials in India were acknowledging five kinds of sugar in official documents. By

440-503: A single temple of Lord Venkateswara. Malpua is a deep fried wheat or rice flour pancake soaked in sugar syrup. It is popular in Bangladesh, East India , and Nepal. Pathishapta is a Bengali dessert. The final dish is a rolled pancake that is stuffed with a filling often made of coconut, milk, cream, and jaggery from the date palm. These desserts are consumed in Thailand as well. Pongal is

495-434: A social celebration of food, and the flavors of sweets are an essential element of such a celebration. Ancient Sanskrit literature from India mention feasts and offerings of mithas (sweet). Rigveda mentions a sweet cake made of barley called apūpa, where barley flour was either fried in ghee or boiled in water, and then dipped in honey. Malpua preserves both the name and the essentials of this preparation. One of

550-536: A sweet dish traditionally made on Pongal , the Tamil harvest festival. Rasgulla is a popular sweet in the Indian subcontinent. It comes in many forms, such as Kamalabhog (orange rasgulla), Rajbhog (stuffed with dry fruits and khoya inside), Kadamba (often served with kheer ), and Rasamundi , Raskadamba . Some are white in color while others are cream, brown, gold or orange. They are called Rasbari in Nepal . This dish

605-510: A temperature of 110 °C (230 °F) to remove moisture and develop flavor. Ghee is generally found to be packaged in airtight glass jars. They should be kept away from direct sunlight as sunlight can cause moisture to build inside the jar. Moisture can cause deterioration to the ghee's quality as well as reduce its shelf life . To prevent the acceleration of the oxidation process , they should be protected from anything that causes it, such as UV rays from sunlight and fluorescent lights. If

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660-584: A variety of flavors such as mango, saffron , pistachios, badam (almond), coconut and plain. It is also a street side summertime snack and festive sweet, which food hawkers carry around in a big earthen pot and play a particular horn music to attract customers. These vendors are known as kulfiwalla (those who sell kulfi). Laddu (sometimes transliterated as laddoo or laadu) is made of varieties of flour, grains, pulses, semolina, regional or seasonal fruits, dry fruits, and other ingredients cooked with sugar. These are then shaped into bite-size or larger spheres. Laddu

715-484: A variety of flavors. Some versions, called danedhar , are removed from the syrup and sugar-coated into different fruit shapes and other creative designs. These are festive foods found year-round in many parts of India. Ras malai consists of flattened balls of chhena (cheese curds) soaked in malai (clotted cream) flavored with cardamom. Its name comes from the Hindu/Urdu ras , "juice," and malai , "cream." Sandesh

770-453: Is a Bengali sweet made from chhena (cheese curds) kneaded with sugar. A variation called nolen gurher sandesh is made from date molasses instead of sugar. Sel roti is a Nepali home-made circular-shaped bread or rice donut that is prepared during Tihar , a widely celebrated Hindu festival in Nepal and India ( Sikkim and Darjeeling regions). It is made of rice flour and incorporates customized flavors. A semi liquid rice flour dough

825-472: Is a common sweet found in the Indian subcontinent . It is made out of fried chenna (milk solids and cheese) balls soaked in sweet rose-water flavoured syrup. Jalebi and Imarti is made by deep-frying a fermented batter of wheat flour with yoghurt, in a circular (coil-like) shape and then soaking it in sugar syrup. Imarti is a variant of Jalebi, with a different flour mixture and has tighter coils. Typically Jalebi

880-432: Is a ready-to-eat solid, brittle sweet generally made from casting a mix of dry nuts and hot jaggery syrup. Peanuts and jaggery mix are most common. Other than almonds, cashews, walnuts, sesame and other seeds, varieties of chikki are also prepared from puffed or roasted Bengal gram , puffed rice, beaten rice, puffed seasonal grains, and regional produce such as Khobara ( desiccated coconut ). Like many Indian sweets, Chikki

935-506: Is a sweet made from milk solids ( khoya ) or condensed milk and other ingredients like ground cashews or pistachios. Some barfis use various flours such as besan (gram flour). Barfi may be flavored with pastes or pieces of fruit such as mango, banana, berries, or coconut. They may also include aromatic spices such as cardamom and rose water as flavorings. Chhena murki is a sweet made from chhena , milk, and sugar. It originated in Bhadrak , but

990-471: Is a traditional evening meal of rice with lentils , cooked in a curry made from dahi (curd), cumin seeds, curry leaves , cornflour , turmeric , garlic , salt and ghee. It is also an ingredient in kadhi and Indian sweets , such as Mysore pak , and varieties of halva and laddu . Indian restaurants typically incorporate large amounts of ghee, sometimes brushing naan and roti with it, either during preparation or just before serving. In

1045-526: Is also known as payasam . Phirni is a popular variation of kheer. Payasam has been a cultural dish throughout the history of the Indian subcontinent and is usually served during ceremonies, feasts and celebrations. In many parts of India, ancient traditions maintain that a wedding is not fully blessed if payasam is not served at the feast during traditional ceremonies like marriage, childbirth, annaprasan (first solid feed to child), and other occasions. Other than sweet yogurt, some families serve kheer during

1100-537: Is brown or yellow, while Imarti is reddish in colour. The sweet is often enjoyed with milk, tea, yogurt or Lassi . In classical Sanskrit literature, jalebis have been referred to as kundalika or jalavallika . Kesari bhath is a sweet dish made of semolina , sugar , ghee . Its origins are attributed to Kannada cuisine . It has the consistency of a grainy soft halwa . Semolina is roasted and boiled with very little water when it loses its water content sugar and ghee are added. Often cardamom and Cloves are added for

1155-410: Is churned with water, to obtain cultured butter, which is used to simmer into ghee. Like any clarified butter, ghee is composed almost entirely of fat , 62% of which consists of saturated fats . Most commercial preparations in India were also found to contain significant amounts of trans fats . It has negligible amounts of lactose and casein and is, therefore, acceptable to most people who have

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1210-512: Is flaky and has a crisp texture and melts in the mouth. It is usually packaged in cubes and served garnished with chopped pistachio nuts, or in a rolled paper cone. There are many different flavorings that can be added, including mango, strawberry, pineapple and chocolate. Tiler Khaja is a type of confectionery made from sesame seeds produced in Kushtia District of Bangladesh . Other traditional Indian sweets and desserts famous throughout

1265-400: Is made by boiling small dumplings made of a mixture of chhenna and semolina in sugar syrup. Once cooked, these are stored in the syrup, making them spongy. Increasing the semolina content reduces the sponginess of the dessert and hardens them, creating a variety of textures. Some Rasgulla are stuffed inside with treats, such as dry fruits, raisins, candied peel, and other delicacies to create

1320-404: Is made using flavored milk that is first condensed and caramelized by slow cooking along with a small quantity of rice or seasonal grain flour; once condensed, dry nut pastes and aromatic spices are added and the mix frozen in small earthen or metal cans. This creates a dense form of frozen dessert; it is typically served between −10 and −15 °C when it is easier to spoon and eat. Kulfi comes in

1375-482: Is mentioned in ancient Sanskrit documents as temple offerings, and is referred to as ladduka . It is popular all over India, is easy to prepare, and comes in dozens of varieties. Laddu is often served during festivals, religious ceremonies, or household events such as weddings. One example of laddu is Motichoor ka Ladoo . It is a sweet food popular in states like Bihar . It is made from roasted gram flour flakes which are sweetened, mixed with almonds, rolled into

1430-448: Is now popular throughout Odisha and other parts of India. To prepare chhena murki, milk and sugar are boiled to a thick consistency. Chhena is soaked in the mixture. Flavorings and spices are typically added. Chhena poda ('burnt cheese' in Odia ) is a dessert from Odisha. It is made of well-kneaded chhena , sugar, cashews, and raisins. It is baked for several hours until it browns. Chikki

1485-415: Is often served with a garnish of aromatic spices, almonds, cashews or pistachios. The recipes vary by region. Gajrela may be cooked without ghee and can include cottage cheese or other milk solids for a sophisticated mix of flavors. It is common in Indian and Pakistani restaurants and is a seasonal street and cafe food served during the post-monsoon season through to spring festive celebrations. Gulab jamun

1540-421: Is prepared. Industrial preparation on the other hand is done by using "white butter", usually sourced from other dairies and contractors. Sour raw milk is churned into butter . The butter is boiled in an open pan to allow the water to evaporate. The hot ghee is transferred and stored. Fresh cream, cultured or washed cream is directly converted to ghee. This method requires a long heating time and produces

1595-452: Is required in Vedic worship of mūrtis (divine deities), with aarti (offering of ghee lamp) called diyā or dīpa and for Pañcāmṛta ( Panchamruta ) where ghee along with mishri , honey , milk , and dahi (curd) is used for bathing the deities on the appearance day of Krishna on Janmashtami , Śiva ( Shiva ) on Mahā-śivarātrī ( Maha Shivaratri ). There is a hymn to ghee. In

1650-539: Is still followed today. The 11th century Kannada poet Chavundaraya II gave a recipe for shikharini as strained yogurt mixed with flavorings and spices in his book on agriculture, the Lokopakara ." The Soopa Shastra , a cookbook written in 1508 by the Jain king Mangarasa III, also mentions shrikhand . To prepare shrikhand , yogurt is poured onto a cheesecloth . The cheesecloth is tied and hung for several hours to drain

1705-550: Is traditional with rice or roti or as a finishing drizzle atop a curry or dal (lentils) whereas buffalo milk ghee is more typical for general cooking purposes. Ghee is an ideal fat for deep frying because its smoke point (where its molecules begin to break down) is 250 °C (482 °F), which is well above typical cooking temperatures of around 200 °C (392 °F) and above that of most vegetable oils. The main flavour components of ghee are carbonyls , free fatty acids , lactones , and alcohols . Along with

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1760-475: Is typically a high protein delicacy. Chomchom is a traditional Bengali sweet, prepared from flattened paneer (a form of curdled milk solids, cheese) sweetened in syrup. Gajar Pak, also called Gajrela , is a seasonal pudding-like sweet made from carrots. It is popular in the North India . It is made by slowly cooking shredded carrots with ghee , concentrated and caramelized milk, mawa (khoya) and sugar; it

1815-430: Is usually prepared by adding together milk, water, sugar, butter, cardamom , cloves as well as other flavors based on personal choice. Shrikhand is a traditional Gujarati and Marathi dessert made from strained yogurt , sugar, saffron, and cardamom. It has a smooth, creamy texture and is served chilled. Soan papdi is a predominantly sugar based sweet that is pulled to create thin strands resembling cotton candy. It

1870-524: The Mahabharata , the Kaurava were born from pots of ghee. Ghee is also used in bhang in order to heat the cannabis to cause decarboxylation , making the drink psychoactive . In Buddhist scripture , stages of dairy production are used as metaphors for stages of enlightenment. The highest-stage product, sarpir-maṇḍa , is theorised to be ghee or clarified butter. Ghee is common in cuisines from

1925-510: The Indian subcontinent , including traditional rice preparations (such as biryani ). In Maharashtra , polis or Indian flatbreads are accompanied with ghee. For example, 'Puranpoli', a typical Maharashtrian dish is eaten with much ghee. In Rajasthan , ghee often accompanies baati . All over North India , roti is served with ghee. In Karnataka and Tamil Nadu , ghee is provided alongside dosa , and kesari bhath . In Bengal (both West Bengal and Bangladesh ) and Gujarat , khichdi

1980-525: The English word Christ is derived. Traditionally, ghee is made from bovine milk, either cow or water buffalo , and has been used in rituals since the Vedic period . It is a sacred requirement in Vedic yajña and homa (fire rituals), through the medium of Agni (fire) to offer oblations to various deities (See: Yajurveda ). Fire rituals are utilized for ceremonies such as marriage and funerals. Ghee

2035-448: The Gupta dynasty era (300–500 CE), sugar was being made not only from sugar cane, but from other plant sources such as palm. Sushruta Samhita records about sugar being produced from mahua flowers , barley (yavasa) and honey and Sugar-based foods were also used in temple offerings as bhoga for the deities which, after the prayers, became prasād for devotees, the poor, or visitors to

2090-476: The Hindu King Somesvara III . The document describes meals that include a rice pudding called payasam (Sanskrit: पायसं), known as kheer in other South Asian languages . The document mentions seven kinds of rice. Mānasollāsa also describes recipes for golamu , a donut from wheat flour that is scented with cardamom; gharikas , a fried cake from black gram flour and sugar syrup; chhana ,

2145-713: The Indian subcontinent developed a diverse array of sweets. Some claim there is no other region in the world where sweets are so varied, so numerous, or so invested with meaning as the Indian subcontinent. In the diverse languages of the Indian subcontinent, sweets are called by numerous names, a common name being mithai . They include sugar, and a vast array of ingredients such as different flours, milk, milk solids, fermented foods, root vegetables, raw and roasted seeds, seasonal fruits, fruit pastes and dry fruits. Some sweets such as kheer and barfi are cooked, varieties like Mysore pak are roasted, some like jalebi are fried, others like kulfi are frozen, while still others involve

2200-467: The Indian subcontinent for thousands of years, and the art of refining sugar was invented there 8000 years ago (6000 BCE) by the Indus Valley civilisation . The English word "sugar" comes from a Sanskrit word sharkara for refined sugar, while the word "candy" comes from Sanskrit word khaanda for the unrefined sugar – one of the simplest raw forms of sweet. Over its long history, cuisines of

2255-500: The animal whose milk has been used. The vitamin A content ranged from 315 to 375 μg per 100 grams. Palmitic acid and oleic acid were two of the main fatty acids found in both cow and sheep ghee. The saturated fatty acid profile was 53.9 to 66.8%, the unsaturated fatty acid profile was 22.8 to 38.0% and the other fatty acids was 3.5 to 10.4%. Cholesterol amounts ranged from 252 to 284 mg/100 grams. The market size of ghee in India

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2310-556: The aromatic smell. Khaja is a sweet of India. Refined wheat flour, sugar, and oils are the chief ingredients of khaja. It is believed that, even 2000 years ago, Khaja was prepared in the southern side of the Gangetic Plains of Bihar. These areas, which are home to the sweet, once comprised the central part of the Maurya and Gupta empires. Presently, Khajas are prepared and sold in the city of Patna , Gaya and several other places across

2365-443: The biggest consumers of ghee. Vegetarian dishes of Andhra Pradesh especially use ghee for the preparation of savoury and sweet dishes alike. Ghee is important to traditional North Indian cuisine , with parathas , daals and curries often using ghee instead of oil for a richer taste. The type of ghee, in terms of animal source, tends to vary with the dish; for example, ghee prepared from cow's milk ( Bengali : গাওয়া ঘী, gaoa ghi )

2420-409: The flavour of milk fat, the ripening of the butter and the temperature at which it is clarified also affect the flavour. For example, ghee produced at 100 °C (212 °F) or lower has a milder flavour, whereas 120 °C (248 °F) results in a strong flavour. The production of ghee differs slightly from that of clarified butter . The process of creating clarified butter is complete once

2475-427: The history of Indian food include: Ghee Ghee is a type of clarified butter , originating from the Indian subcontinent . It is commonly used for cooking, as a traditional medicine, and for Hindu religious rituals. Ghee is typically prepared by simmering butter , which is churned from cream , skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding

2530-518: The jar is unopened, it does not need to be refrigerated as long as the previously mentioned conditions are met. Once opened, they can be stored in a kitchen cabinet for up to three months. Afterwards, it may be left in the refrigerator for up to a year. The refrigerator causes ghee to harden but if it is left at room temperature for a while, it will soften up again. Ghee may be made of milk from various domesticated ungulates , such as cows, buffaloes and sheep. The composition of ghee varies depending on

2585-417: The last meal, as auspicious food, before a family member or guest departs on a long journey away from the home. Kozhukatta is a traditional sweet dumpling from Kerala and Sri Lankan Catholics. It is made up of thickened rice flour and variations of the filling may include using coconut , jaggery or sugar. It is closely associated with modak and mochi . Kulfi is traditional South Asian ice-cream. It

2640-594: The more complete surviving texts, with extensive descriptions of sweets and how to prepare them, is the Mānasollāsa ( Sanskrit : मानसोल्लास ; meaning in Sanskrit, the delight of an idea, or delight of mind and senses ). This ancient encyclopedia on food, music and other Indian arts is also known as the Abhilaṣitārtha Cintāmaṇi (the magical stone that fulfils desires). Mānasollāsa was composed about 1130 CE, by

2695-532: The solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk used in the process, and the duration of boiling time. The word ghee comes from Sanskrit : घृत ( ghṛta- , IPA: [ɡʱr̩tɐ] ) 'clarified butter', from घृ , ghṛ- , 'to sprinkle'; it is cognate with the Ancient Greek word χριστός ( khristós , 'rubbed, anointed'), from which

2750-536: The state of Odisha ghee is widely used in Odia dishes such as Khechedi and Dalma . Particularly the satwik food prepared in most temples in Odisha has ghee as a major ingredient in its culinary tradition. Ghee is used in South Indian cuisine for tempering curries and in the preparation of rice dishes and sweets. North Indians also add ghee to rice before eating it with pickles, dal and curries. North Indians are among

2805-527: The state of Bihar. Khajas of the Silao and Rajgir are known for their puffiness. Khajas have traveled to other parts of the Indian subcontinent, including Andhra Pradesh and Odisha . The Khaja of Kakinada, a coastal town of Andhra Pradesh, is famous in South India and Orissa. This Khaja is dry on the outside and full of sugar syrup on the inside. The Khaja of Puri is also very famous. Khajas are made by first mixing

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2860-500: The strained yogurt became sour by morning, they mixed it with sugar to make it more palatable, leading to the creation of shrikhand . According to food historian K. T. Achaya , shrikhand was first made around 500 BC. His book Indian Food: A Historical Companion states, "To dewater curd, it was hung in a muslin bag for a few hours; sugar and spices added to the mass yielded shikharini (identical with modern day shrikhand ), first noted around 500 BC.” As seen below, this procedure

2915-476: The temple. Adhirasam is a sweet similar to a doughnut originating from Tamil cuisine made from rice flour, jaggery , butter and pepper. Bal mithai is a brown chocolate-like fudge, made with roasted khoya , coated with white sugar balls, and is a popular sweet from Kumaon . It is said to be invented in Almora bazaars in early twentieth century and since then has become a symbol of Kumaoni cuisine . Barfi

2970-464: The water is evaporated and the fat (clarified butter) is separated from the milk solids . However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic. A traditional Ayurvedic recipe for ghee is to boil raw milk and let it cool to 43 °C (109 °F). After leaving it covered at room temperature for around 12 hours, add a bit of dahi (yogurt) to it and leave it overnight. This makes more yogurt. This

3025-411: The whey. The strained yogurt is transferred to a bowl, and sugar, saffron, and cardamom are added. The mixture is whisked thoroughly to blend the flavors and impart a smooth, creamy texture. It is then covered, chilled for a few hours, and served. The prepared shrikhand may be garnished with almonds or pistachios before serving. Sweets of the Indian subcontinent Sugarcane has been grown in

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