• Home
  • About Us
  • Blog
    • Adventure Activities
    • Destinations
    • Festivals/Events
    • Food
    • Heritage & Culture
    • Offbeat
    • Pilgrimage
    • Road Trips
    • Things To Do
    • Travellers & Travelogues
    • Weekend Getaways
    • Wild life & Conservation
  • Explore
    • India
      • Andhra Pradesh
      • Goa
        • Bardez
        • Calangute
        • Canacona
        • Margao
        • Old Goa
        • Panaji
        • Sanguem
      • Karnataka
      • Kerala
      • Pondicherry
      • Tamilnadu
      • Telangana
  • Contact Us

Go Road Trip

Sweeten the Tongue

Blog, Food - GoroadTrip - November 26, 2015

India has an amazing variety of sweets and all Indians love their meal with something to sweeten the tongue and the side effects of spicy food. Every state, town and village and even the villages have their own special court. Many are Pan Indians, while others are regional specialties. The quality of the candies depends on regional ingredients such as water, milk, flour, rice, sugar, gur or molasses, ghee and oil. While Kolkota can be famous for its milk-based sweets, Delhi and Punjab rest their laurels on the sheer quality of ghee and wheat. The south has many sweets made of rice and more than sugar, it is the natural gur that plays a predominant role.

Many places in South India are associated with a certain sweetness. Tirunelveli Halwa is known worldwide for its viscous elasticity and dripping ghee. The word Halwa comes from the Arabic word Hilwa, which means sweet. Halva are usually sweet, rich and full of nuts and nuts. This sweet can shut up! If you put a piece on it, you first fight with its pulling and stretching force and then you really have to chew it! Among the famous creators of Tirunelveli Halwa is the “Halwa Iruttu Kadai” .. literally the halva of the dark shop. This store opened in 1900 and sells the Halwa for a few hours after dark. People are waiting in the queues to buy this sweet and often the stocks of the store are over when you reach the counter. The recipe is a well-kept secret!

Another test that can literally break or break the reputation of a cook and the teeth of his family / guest is Mysore Pak. Made with just three ingredients: Besan or Gram flour, sugar and an infinite amount of pure ghee, you need great expertise to make this modest appearance look sweet. If it does not come out of the wok and fire at the right time, Mysore Pak can become the Rock of Gibraltar! A good confectionery manufacturer from Coimbatore-Krishna Sweets has reinvented and popularized this candy as “Mysorepa” – in fact it is none other than the Besan Ka bartender from northern India with a consistency softer and melting.

The Darward-Peda has risen because of the mass production of this lump of milky pleasure by the Dairy Cooperative of Karnataka. Sweetened milk is reduced to a brown consistency and rolled into balls and squeezed with the thumb. The shelf life of this treatment is longer than that of most dairy products.

Payasam – Sanskrit for milk – is a traditional sweet milk pudding and can vary depending on the terrain. It can be rice, milk and sugar or Chana / Moong Dal, Gur and coconut milk. For any occasion or family event, the banana leaf or plate is first served with a spoonful of Payasam. The Ambalapuzha payasam of the Lord Krishna Temple in Kerala is an incredible dish of sweetness and worship. Vermicelli and Whipped Rice are modern variants added to Payasam or Kheer. The cooks began adding fresh fruit to the milk preparation.

Poli comes from Thanjavur. Polished Pooran is a thin crepe filled with dal and sugar and pureed Gur and flavored with cardamom and nutmeg powder. This dish was introduced to the south by the Maratha invaders and became an integral part of South Indian cuisine. In the border areas of Tamil Nadu and Karnataka, near Kerala, there are pancakes filled with Ubbuttu or Coconut and Jiggery. Po-Pois-Poal-fried in a reduced milk-rich sauce is a variation of this polish.

The flat rice and jiggery paste flattened and fried into balls, the adirasam is also a dish shared with the marathas. It takes an important place in religious celebrations. The Somasi or Gujjia or Karjikkai Fried Crescent is filled with the sticky mix of dal, sugar, nuts and raisins – is another sweet Indian pan that is famous all the southern states.

Chettinad has a traditional and rich cuisine. Their paniyaarams have many avatars and small dumplings dipped in a sweet sauce, coconut milk and paal paniyaram milk is a pudding to dying. Padirpheni is a local paste of angel hair that is crisp until a mixture of almond milk is poured on it. Phathirpheni is especially popular in Karnataka. He is also called Chirotior Surul Poori. Pathiri is the version of Kerala.

Kozhukkattai in Tamil Nadu is immediately associated with Lord Ganesha. It is a momo or a sweet dumpling of rice flour and stuffed with a walnut

Tags | halwa, milk, rice, sugar, sweet
 2 0

Share This Post!

About Author / GoroadTrip

You Might Also Like

51 Things to do in Chennai

July 6, 2015

Filter Coffee

April 9, 2015

No Comment

Leave a Reply Cancel Reply

Your email address will not be published. Required fields are marked *

Previous Post
Next Post

Recent Posts

  • 10 Essential Insider Tips for Efficient Backpacking Travel
  • Escape to Paradise: The Best Beach Club Experience in Amalfi Coast
  • Safety in Bogota: The Solo-Traveler’s Blueprint
  • Aventine Hill on a Shoestring: 6 Affordable Ways to Soak In the Views
  • Must-Have Items For Traveling: Your Ultimate Packing Guide

Recent Comments

  • Sanjana on National parks in Kerala and Karnataka
  • Sanjana on National parks in Kerala and Karnataka
  • Al Wayztravelin on 5 REASONS YOU MUST KNOW BEFORE VISITING CORDOBA ARGENTINA
  • Hepsibah on 5 beaches in the North Canara Coastline
  • Fatima Hassoun on My Experiences in Disneyland

Archives

  • September 2023
  • August 2023
  • July 2023
  • May 2023
  • March 2023
  • February 2023
  • April 2021
  • March 2021
  • January 2021
  • December 2020
  • August 2020
  • July 2020
  • March 2020
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014

Categories

  • Adventure Activities
  • Africa
  • America
  • Asia
  • Australia
  • Belgium
  • Blog
  • Canada
  • Destinations
  • Europe
  • Festivals/Events
  • Food
  • Heritage & Culture
  • Iceland
  • Indonesia
  • Italy
  • North America
  • Offbeat
  • Pilgrimage
  • Poland
  • Road Trips
  • South Africa
  • South America
  • Sri Lanka
  • Thailand
  • Things To Do
  • Travel Apps
  • Travel Tips
  • Travellers & Travelogues
  • UAE
  • Uncategorized
  • United Kingdom
  • Weekend Getaways
  • Wild life & Conservation
  • Zimbabwe

Widget Area 1

Assign a Widget

Widget Area 2

Assign a Widget

Widget Area 3

Assign a Widget

Alison is a creative soft blog theme made with by angrygorilla.