Meethey moments: No celebration is complete
without its share of sweetmeats.
India’s variety are unique to region and culture.
In a country like
India, we are packed with festivals
plus our open hearted behaviour for any small reason to celebrate brings us to
bonbon. Every second day we have one festival to celebrate. Every minute five
out of three people have explanation for delight. And when it’s about afters no
age group people can stop there self, rather oldies seems to like children. Each
sweet has its own sense now as Bengal,
milk sweets like rasgullas and its
varieties are popular, soft spongy and oh! So sweet... find the best cham cham in Bengal; Punjab and Amritsar are known for their
rich lassi.
Gujarat has a booming milk industry, so it’s no surprise that
Gujarat’s sweetmeats are the most often made from crème, mewa and milk. Kansar is a sweet dessert dish made of
cracked wheat and jaggery. Serving
kansar to guest is considered a sign of respect in Gujarat culture, and the
dish plays a part in most traditional wedding ceremonies. Other sweetmeats
include kaju katli, malpua, doodhpaak,
gaaajar halwa, basundi and gulab jamuns. Furthermore the shirkhand which Gujarat is known for
eat it with hot puris total yumm...
If ever gets the
chance to be in Tamil don’t forget
to pack a box of Mysor Pak for your
friends back home. Apart from Mysor Pak, Payasam
is Kerala’s most popular sweet in
addition; coconut laddoos are
popular in most southern states which one isn’t enough.
India’s answer to
the ice-crème, kulfi is a treat on
hot days or Falooda, made with vermicelli, sago, fruit syrup and topped
with ice-crème is a cool delight.
Wanna have some?
Love you Indian sweets..!!
--Shobhit
Goel
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