Every culture has many kinds of
traditional sweets made of
different ingredients and those are specific to various occasions and
festivals. Generally, these sweets are made of easily available, natural
ingredients and fancy or chemical ingredients are not used.
Sweets of Northern India
In the northern part of the country, many festivals are celebrated throughout the year. Predominantly, there are two extreme weathers - summer and winter, which favour the breeding of buffaloes. Therefore, sweets are mainly made of buffalo milk, which is thicker in consistency than cow milk. Good quality khoa or mava are made out of them.
In the northern part of the country, many festivals are celebrated throughout the year. Predominantly, there are two extreme weathers - summer and winter, which favour the breeding of buffaloes. Therefore, sweets are mainly made of buffalo milk, which is thicker in consistency than cow milk. Good quality khoa or mava are made out of them.
Sweets of Bengal
In both Bangladesh and West Bengal, the tradition of making sweets, locally known as "Pitha" still flourishes. 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 are usually fried or steamed; the most common forms of these include bhapa (steamed) pitha, pakan (fried) pitha, and puli pitha (dumplings), among others. Pithas are usually a celebration of the new crop, and often associated with harvest festivals. In Odisha also "Pitha" is a common sweet. They are cooked with coconut, lentil, jaggery, condensed dairy products in crepes.
In both Bangladesh and West Bengal, the tradition of making sweets, locally known as "Pitha" still flourishes. 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 are usually fried or steamed; the most common forms of these include bhapa (steamed) pitha, pakan (fried) pitha, and puli pitha (dumplings), among others. Pithas are usually a celebration of the new crop, and often associated with harvest festivals. In Odisha also "Pitha" is a common sweet. They are cooked with coconut, lentil, jaggery, condensed dairy products in crepes.
Sweets of South India
In the south, payasam is a delicacy and is being made from time immemorial. Payasam is prepared by combining milk, coconut extract, sugar, cashews, dry grapes, etc. Paal payasam is a speciality. Malpua is also popular and 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 or 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. To know more read:
In the south, payasam is a delicacy and is being made from time immemorial. Payasam is prepared by combining milk, coconut extract, sugar, cashews, dry grapes, etc. Paal payasam is a speciality. Malpua is also popular and 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 or 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. To know more read:
