Sweet can range from natural sources
“Sweet” is a sensory experience characterized by a pleasant taste often associated with sugars. It is one of the five basic tastes perceived by taste buds on the tongue, alongside salty, sour, bitter, and umami. Foods considered sweet can range from natural sources like fruits, honey, and some vegetables to processed sugars like sucrose, fructose, and glucose commonly found in candies, desserts, and sweetened beverages.
The perception of sweetness is subjective and can vary among individuals based on their taste preferences, cultural backgrounds, and sensitivity to sugars. Sweetness not only provides enjoyment in food but also plays a significant role in our dietary choices and can be a source of energy for the body.
However, excessive consumption of sweet foods high in added sugars can lead to health issues such as weight gain, tooth decay, and an increased risk of chronic diseases like diabetes and cardiovascular problems. Balancing sweet flavors with a diverse range of other tastes in a well-rounded diet is essential for maintaining good health. Here are some sweet recipe
Firni
Ingredients:- Govindbhog rice- 100 grams, milk 1 liter, sugar- 200 grams, saffron- a little, small cardamom- 4, almonds- 8 (chopped), rose water- 1 tablespoon, Keorazal- 2 tablespoons.
Method:- Soak the rice for an hour and drain the water. Boil saffron and small cardamom in milk. Keep the milk on low heat, slowly add the chalbata to it and keep stirring. The rice powder should not stick. Add sugar when the mixture thickens. When the sugar dissolves, add rose water and coconut water. When it cools down, spread tawak on top and garnish with almonds and pistachios and serve.
Rasgolla
Ingredients:- 1 liter of milk, 2 teaspoons of semolina, 2 cups of sugar, 3 cups of water, 1 teaspoon of rose water.
Procedure:- Prepare chickpeas from 1 liter of milk, tie the chickpeas in a towel and hang them for a few hours and drain the water. Now knead the chickpeas well with your hands. And for several minutes knead the chickpeas with both hands and mix the semolina. Mix well again.
Now divide the semolina mixture into 2 parts and roll them into small round balls. You can add cardamom in the middle. Drop the chickpea balls into the boiling syrup, simmer over medium heat for half an hour, then set aside. When cool, remove with tongs and keep in another container. Spread the syrup on top. Add rose water while serving.
Lady Kenny
Ingredients: Chickpeas- 500 gms, Khwaksheer- 250 gms, Flour- 100 gms, Arrowroot- 50 gms, Sugar- 1 kg, Cardamoms like (grains grated) Ghee-or almond oil, as required for frying.
Method: Drain the water from the chickpeas, knead the curd, flour, arrowroot, cut the lychee from the kneaded dough and make a round shape with cardamom seeds in it. Put sugar syrup in a bowl. Make sure that the juice is not too thick or too thin. Heat oil in a pan and fry the chickpea flour balls until red and put them in sugar juice. Serve cold or hot.
Roshmalai
Ingredients: For rasgolla-channa-250 gms, flour-1 teaspoon, sugar-750 gms, water 1 liter, milk-2 liters for malai, small cardamom powder as much as sugar.
Method: For rasgolla keep the chickpeas in a clean place and mash them smooth. Knead more with flour. Take some of it and make round balls. Boil water and prepare rasa. When the juice boils well, carefully drop the chickpea balls into the juice.
When the rasagollas double in size, remove the pan from the heat and let it cool. Now make the malai. For this, heat the milk in a pan and add half the amount of sugar. Boil it with rasgolla and when cool, grind small cardamom powder and crushed pistachios.
Dorbesh
Ingredients: Besan- 300 gms, sugar- 750 gms, red and yellow food color- 1 pinch, groundnut oil for frying. Khoyakshir- 250 grams, jaitri, nutmeg, cardamom raisins, small cardamom, etc.
Method: First to make the famous sweet Dervesh grind besan in a bowl with water. Keep half of the besan balls with yellow color and the other half with red color, keep it in a separate bowl and beat it again, heat it with oil in a wok. Fry these balls little by little in oil through a large slotted griddle. Take out the fried small grains in sugar juice. Made in drops. Mix kheer, jaitri, nutmeg powder, big cardamom, small cardamom powder and raisin into big balls. Dervish is made. Garnish with tabak on top and serve.
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