Mouthwatering Indian Sweets
By Saroj Swain
9 Jun 2013
India has a large collection of sweets, with each region specializing in their own unique variety. Sweets occupy an important place in the diet of Bengali and Odia people. Even at their social ceremonies sweets play an important role. It is an ancient custom to distribute sweets during festivities. The confectionery industry has flourished because of its close association with social and religious ceremonies. Competition and changing tastes have helped to create many new sweets, and today this industry has grown within the country as well as all over the world.
The sweets of Bengal and Odisha are generally made of sweetened cottage cheese (chhena), unlike the use of khoa (reduced solidified milk) in Northern India. Additionally, flours of different cereals and pulses are used as well. Besides, the famous traditional "Chennapoda of Odisha" wins the heart of tourists, who visit the State. Some important sweets are: Shôndesh, Rôshogol, Rasmalai , Chômchôm, chhanar jileepi, kalo jam, darbesh, raghobshai, paesh,bundiya ,nalengurer shôndesh, shor bhaja, langcha and an innumerable variety of sweets.
I love sweets so much but due to health ground I am remaining away from such delicious sweets. These photographs taken during my last trip to Tripura, a Northeastern state of India.