Reejhsinghani - Best of Indian sweets and desserts

Published by Jaico Publishing House
A-2 Jash Chambers, 7-A Sir Phirozshah Mehta Road
Fort, Mumbai - 400 001
www.jaicobooks.com

Aroona Reejhsinghani

BEST OF INDIAN SWEETS AND DESSERTS
ISBN 81-7224-770-2

First Jaico Impression: 2001
Ninth Jaico Impression: 2008
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INDIAN SWEETS AND DESSERTS

India is perhaps the only country in the world where sweets are an integral part of foods. There is a large variety of sweets in every region while all are basically different to each other in all respects. Bengali rosgulla and north Indian burfi are bothe prepared from milk, but the way milk is used in each case is entirely different and so is the taste. Marathi shrikhand is yet another variety in the same family. No wonder, preparation of sweets is a highly specialised subject, verging on art.

The famous author of cookery books, Aroona Reejhsinghani has for the first time brought together in this book all the sweets and desserts prepared in all parts of India.

Every housewife now stands to benefit by it.

I n this book I have given you all the sweets and desserts eaten by the various Indian communities right from the principal sweetmeats which are only made and sold in the bazars to the very ordinary sweetmeats which can be easily prepared at home which will prove a real treat for both young and old. I hope you will have many, many sweet and happy hours making, serving and eating these sweets and desserts.

AROONA REEJHSINGHANI

Introduction

Indians have an unparallel sweet tooth which in some parts of India especially in Gujarat and Maharashtra is evidenced by the custom of beginning a meal with a sweet. But it is the Bengalis amongst all the communities who beat everybody in consuming sweets. They sometimes take only sweets for a meal. They serve sweets on all important festivals and ceremonies which are eaten in massive quantities on these occasions. One can even write a sonnet in praise of the delectable flavour of Bengali sweets. Not only in Bengal, but each community in India has its own special sweets which are a delight to eat and to behold.

Rosgullas, sandesh, gulabjamuns and firnis are used on festive occasions while delicious tea-time halwas, and make ahead sweetmeats like pedas, jalebies and burfies are kept aside for unexpected guests, the simple laddus are for kids. There is an infinite variety of sweetmeats to fascinate both young and old alike.

Besides sweetmeats there are a number of delightfully delicious desserts which are consumed by the millions in both our small villages and our sophisticated communities, for an Indian meal is not complete until it ends with something sweet. Desserts are consumed for their nutritional value. A dessert in India is mostly made with milk, nuts, fresh and dried fruits. The ingredients are not only highly nutritious but at the same time they make a dish very satisfying, appetizing and tasty.

Cooking Terms Explained