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NDTV
3 days ago
- Entertainment
- NDTV
Ramadan To Rakhi: 5 Indian Sweets That Define Every Festival
Festivals are at the core of Indian culture - from Raksha Bandhan to Ramadan, we witness and celebrate some festivals almost every month. If your calendar is full of meetings or exam dates, a festival on a random Wednesday provides a welcome break from our busy schedule and encourages us to make time for prayer, spend time with our family, and participate in the festivities. Families come together to celebrate these special days with delicious food and fun. Festival days are the perfect opportunity to take a break from our simple roti-sabzi diet and feast on our favourite snacks, elaborate meals and most importantly, sweets. No joyous festival is complete without having ' kuch meetha '. In fact, there are some timeless Indian sweets people enjoy at many festivals. Let's take a look at these iconic sweet delights. Here Are 5 Indian Sweets That Make Every Festival Special: 1. Comforting Bowl Of Kheer Kheer is one of the most iconic sweets prepared at home during festivals. You can make it with rice or seviyan, and include lots of dry fruits and a touch of saffron to make a deliciously comforting bowl of kheer. Some people enjoy eating it warm, while others prefer a chilled bowl of milky kheer. No matter what your preference, a bowl of kheer makes the festivities extra sweet. Click here to learn how to make delicious kheer at home. Also Read: How Jalebi Changes Shape, Size And Name As You Travel Across India 2. All Kinds Of Barfis Barfi or burfi is a fudge-like Indian sweet that has a milky and melt-in-mouth texture. It is primarily made with khoya and can be enhanced with a variety of flavours such as almond barfi, kaju katli, moong dal barfi, coconut barfi, besan barfi and even chocolate barfi. The scope for experimentation is limitless. You can find a variety of flavours in your favourite sweet shop or make barfi at home using our easy recipe. 3. Melt-In-Mouth Halwas Another festive special sweet treat is halwa. It is made by roasting the main ingredient - atta, suji, moong dal, besan - with ghee and then adding sugar, milk, water and chopped dry fruits. We cannot miss out on mentioning gajar ka halwa, a winter-favourite sweet made by first cooking grated carrots in milk. Halwa is not just a part of festivals, it is considered as an auspicious sweet, prepared to celebrate important moments of life and is also offered to the Gods for seeking blessings. 4. Forever Favourite Gulab Jamuns Gulab Jamun is a pure delight. Another festival-special sweet that is loved both hot and cold, these balls of khoya are fried and dipped in sweet, sugary syrup. The texture is soft, and the flavour is delicious with a hint of rose. Be it Eid or Diwali, Gulab Jamun is a must-have in your festive menu. Want to learn how to make these at home? Click here for the recipe. Also Read: 7 Of The Best Late-Night Dessert Spots In Delhi 5. Rich And Indulgent Ghevar Ghevar or Ghewar is a Rajasthani sweet with a honeycomb-like texture, made from ghee, maida, and sugar syrup. It is often topped with rabri, nuts, rose petals and edible silver vark. Ghevars often pop up in sweet shops especially around the festive season and may not be available the entire year like other sweets. Here's how you can make ghevar at home for sweet festivities. Are all these yummy treats making you crave some Indian sweets? Luckily, there is always a festival around to open that box of mithai and enjoy with your loved ones. Advertisement For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Festival Sweets Indian Sweets Show full article Comments
Hamilton Spectator
21-05-2025
- Business
- Hamilton Spectator
BD Mart in Sudbury a gateway to foods of South Asian subcontinent
Meet Mohammed Ahmed and you have to smile. He is engaging and clearly delighted with how Sudbury has welcomed his business venture. His service and selection of products at BD Mart saves many the down-and-back trip to Toronto's Danforth Avenue for cultural-specific prepared foods and essential ingredients. BD Mart's mission is to provide high-quality, halal-certified meats and groceries. This one-off supply site is sure to grow to other Northern Ontario locations. 'Yes, it's my first store,' said Ahmed, but you can discern a twinkle in his eyes as he describes the future. 'I have a dream. I am business thirsty. I aggressively looked for a location to establish a store. 'I believe where there is a will, there is a way. I was born a businessman always, before I came to Canada.' Here in Sudbury, he saw an opportunity and a need. 'I am a poor man, but my heart is big. I have good intentions. I believe if you have faith, God will help you. I am here to serve. I have determination.' His market is for everyone who needs specialty halal meat in Sudbury. 'I'm from Bangladesh, so, yes, definitely there is an extra focus on the demand of Bangladeshi food items, along with fish, halal meat, Bangladeshi vegetables and Bangladeshi imported sweets too.' Halal food is food that is permissible to consume according to Islamic dietary laws. Ahmed offers me a selection of desserts that remind me of my years as a student at the University of Toronto, when Gerrard Street was my go-to for affordable eats. The extensive selection of confectionery include fudge-like, milk-based Burfi, and Gulab Jamun. 'I'm offering pure, fresh Ontario halal beef, goat, lamb, chicken and frozen goat and lamb, and fish,' said Ahmed. 'We have white shrimp and sought-after Hilsha, and Tilapia. It's a very prospective market here as there is a university and two colleges … where many South Asian students are studying.' Is Ahmed's store exclusively for Bangladeshi and Muslim people? 'No. I am here for everyone in Sudbury.' All basic daily needs can be met when you examine the shelves and freezers. 'We work with the best partners to ensure top-quality products,' he said. 'Our trusted suppliers share our commitment to excellence and sustainability. Together, we bring fresh, reliable and affordable goods to your doorstep.' Ahmed has fresh mangoes by the case, mango chutney, jars and bags of savoury and fragrant condiments, and soon Kulfi (an ice cream-like dessert). There are large bags of rice and other staples. Ahmed also sees Sudbury as very diverse: 'It's as multicultural city as I have seen. I have got customers from at least 19 counties so far.' His list includes Benin, Togo, Jamaica, Tunisia, Indonesia and Malaysia. Ahmed came to Canada in 1999 and quickly noted how the country was changing, even in Northern Ontario. He says advertising is not necessary to promote his business; word-of-mouth brings customers. 'Sudbury is a central point, too, for Ste. Sault Mary, North Bay … Longlac and the Highway 11 corridor. Yes, the location is very important for this type of business I believe. 'Here at BD Mart they not only find the things they need but meet others. There is friendship here. I want to win your heart. I think I have met most of my customers.' Go to this site for more information and there are links to the full product profile. Visit the store at 7 Elgin St. from 10 a.m. to 10 p.m. seven days a week. Note the store is closed Friday from 1:30 to 3 p.m. for worship. The Local Journalism Initiative is made possible through funding from the federal government. Bluesky: @ X: @SudburyStar
NDTV
07-05-2025
- Entertainment
- NDTV
What Is Pantua? The Bengali Sweet Often Mistaken For Gulab Jamun
When it comes to Bengali sweets, chances are your mind jumps straight to the legendary rosogolla or a chilled pot of mishti doi. No doubt, these two deserve all the love, but there is so much more to Bengali mithai than just the usual favourites. One dessert that definitely deserves its own fan base is Pantua. Ask any Bengali, and they will say it straight - rosogolla and pantua are like sweet siblings. At first glance, pantua could confuse anyone unfamiliar with it. Round, deep-fried to a golden brown, and soaked in syrup, it looks almost exactly like gulab jamun. But anyone who has tasted both will tell you - they are absolutely not the same. Pantua and gulab jamun might look like sweet cousins from different families - one from Bengal and the other rooted in North Indian (Mughal) traditions. In this piece, we are diving into the rich story of pantua and why it often ends up being mistaken for its North Indian lookalike, gulab jamun. Also Read: Mishti Doi: How To Make This Popular Bengali Dessert At Home Pantua Vs. Gulab Jamun: Same Sweet Vibe, Totally Different Identity At first bite, pantua and gulab jamun might feel similar, but take a closer look and you will spot a few key differences that give each sweet its own place in Indian dessert culture. - Ingredients make all the difference: Gulab jamun is usually made with khoya and has a hint of rose (gulab) for fragrance. Pantua, on the other hand, is made with chhana (chhena) or curdled milk and has a punch of elaichi that sets it apart. - Sugar syrup talk: Yes, both sweets take a deep dive in sugar syrup. But if you look closely, gulab jamun syrup is thicker and more clingy compared to the lighter syrup used for pantua. - Texture check: Since gulab jamun uses khoya and pantua uses chhena, the final bite feels different. Pantua is softer with a light graininess, while gulab jamun is richer and creamier inside. Also Read: 5 Signs Of A True Gulab Jamun Lover Pantua vs Gulab Jamun A Look Into The Story Behind Pantua Just like rosogolla, pantua is a proud outcome of Bengal's chhena innovation. Back in the 16th century, the Portuguese arrived in Bengal and introduced the idea of curdling milk with lemon or other acidic ingredients. The resulting chhena opened up endless ideas for Bengali sweet-makers (known as moyras). Food historian K.T. Achaya points out that curdled milk brought a wave of creativity in Bengal's dessert scene, leading to iconic chhana sweets like rosogolla, sandesh, and later, pantua. Michael Krondl, in his book Sweet Invention: A History of Dessert, mentions a sweet similar to pantua, but made with rice flour, in the 12th-century Sanskrit text Manasollasa, by Chalukya king Someshvara III. Food blogger and cultural chronicler Indrajit Lahiri also notes that the origin of the name Pantua is still a bit hazy. Some say it comes from Panitua, while others link it to Panitoba, with 'toba' meaning 'down'. He adds that the name might come from how the sweet sinks in the light syrup. Pantua In Bengali Homes And Celebrations For Bengalis, pantua feels like home. Step into any Bengali house or sweet shop, and you will spot plump, syrupy pantua on full display. It is there at weddings, festivals, puja bhogs, and even when relatives casually drop by. Pantua has its own army of fans. But unlike gulab jamun, it never quite became the nationwide go-to. Instead, Pantua proudly stays local, with strong roots and an emotional pull for every Bengali. Also Read: How To Make Rasgulla At Home Just Like Your Local Sweet Shop (Recipe Inside) The Iconic Ledikeni - Pantua's Popular Cousin One of the most iconic versions of pantua is the ledikeni - a long-shaped sweet with a backstory. Legend says it was made as a tribute to Lady Charlotte Canning, the wife of India's then Governor-General. Over time, the name evolved into ledikeni - a mix of 'Lady' and 'Canning' with a Bengali twist. Pantua and gulab jamun may share a few sweet similarities, but their journeys, ingredients, and cultural identity are very different. What brings them together is a shared history of change, food innovation and regional traditions. So, the next time you spot a Bengali mithai shop, do not just stop at rosogulla, try pantua and see what makes it so special. Advertisement Comments About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Pantua Bengali Sweets Gulab Jamun Show full article Comments
Indian Express
05-05-2025
- General
- Indian Express
Meet Pantua, the Bengali cousin of Gulab Jamun
The soft and syrup-soaked Pantua is symptomatic of the Bengali palate's innate love for sweetness. But more than being a rich dessert, it's also a nostalgic bite of history, still served during pujo, Bengali weddings, and celebrations. Although often compared to the more widely known Gulab Jamun, Pantua is distinct in its own right, explained food historian and chef Sadaf Hussain, due to the ingredients used and its preparation method. The origins of Pantua can be traced back to the 12th-century Sanskrit text Manasollasa, compiled by King Someshvara III, which mentions a sweet resembling modern-day Pantua, Hussain explained. This early version was made from rice flour and cottage cheese, deep-fried in ghee, and then soaked in sugar syrup. Over time, the recipe evolved, with wheat flour replacing rice flour in Bengal, leading to the Pantua we know today. The term 'Pantua' is believed to have linguistic roots in Bengali. Some scholars suggest it derives from 'Panitua' or 'Panitoba,' with 'toba' meaning 'to sink,' referencing the sweets' tendency to settle at the bottom of the syrup. Pantua vs Gulab Jamun: What is the difference? Unlike gulab jamun, which is typically made from khoya (dried whole milk), pantua is made from chhena (fresh, moist curdled milk) and semolina, giving it a distinct texture and flavour, Hussain explained. Additionally, Pantua is darker in colour and has a more caramelised flavour with a dense texture, while gulab jamun is typically lighter and soaked in a more delicate syrup and has a spongy texture as it is hollow on the inside. The dessert symbolises festivity and joy in Bengal, often served during significant occasions, he explained. Gulab jamun and Pantua are not the same (Source: Getty Images/Thinkstock) How is Pantua prepared? The process of making Pantua involves kneading chhena and semolina into a smooth dough, which is then shaped into small, round balls. Hussain explained that these balls are then deep-fried until they attain a rich, dark brown colour. The frying process gives Pantua a slightly crispy exterior, while the inside remains soft and moist. After frying, the Pantuas are soaked in a sugar syrup flavoured with cardamom, rose water, or saffron, which allows them to absorb the sweetness and aroma, making them incredibly flavourful. What are the varieties of Pantua? Over time, various regional and household variations of Pantua have emerged. Some newer versions use a filling of nuts or dried fruits, while others may incorporate flavors like saffron or rose essence into the syrup. Another popular variant is the 'Ledikeni,' a cylindrical version of Pantua named after Lady Canning, the wife of the Governor-General of India during British rule. However, the most famous is the traditional version of Pantua, which comes from Sirajganj in Bengal, Hussain said, and doesn't have a hollow centre. For those looking to explore Bengali cuisine or simply indulge in a delightful dessert, Pantua is a must-try. Its deep-rooted history and irresistible taste make it a timeless classic in the world of Indian sweets.
Hindustan Times
29-04-2025
- Business
- Hindustan Times
Minor's religion not decisive in custody cases, rules HC
MUMBAI: The religion of a minor cannot be a decisive factor when determining custody, the Bombay high court ruled on Monday while dismissing a city-based businessman's plea seeking custody of his three-year-old daughter from his estranged wife, a fashion stylist of Pakistani origin. 'The religion of the minor is only one of the considerations, but it is not a decisive, overriding factor. It is among several factors the court must weigh to determine the welfare of the child,' observed a division bench of Justices Sarang Kotwal and SM Modak while rejecting the petition filed by Sahil Raju Gilani, director of Gits Food Products, a company best known for its instant Gulab Jamun mixes. Referring to Section 17(2) of the Guardians and Wards Act, the court noted that while the minor's age, sex, and religion are factors to be considered, none can be treated as conclusive in isolation. While refusing to disturb the current custody arrangement—under which the child resides in Delhi with her mother, Pernia Sahil Gilani (also known as Pernia Moin Qureshi)—the court continued an earlier order dated June 18, 2024, restraining her from taking the child out of India without the court's permission. Sahil had moved the high court last year with a Habeas Corpus petition— a legal remedy seeking the release of a person unlawfully detained—alleging that his wife had taken their daughter to Delhi early last year and had failed to return, despite booked return tickets. He further contended that his wife, originally born in Pakistan, had acquired Indian citizenship in June 1995, only to renounce it in December 2007 to become a United States national. The couple married in October 2019, and their daughter was born in April 2022. Gilani expressed apprehensions that his estranged wife might take the child out of India permanently. During arguments, Gilani's counsel had cited Section 354(2) of Mohammedan Law, which provides that a Muslim mother forfeits her right to custody of a girl child below seven years if she leaves her husband's home during the subsistence of marriage. However, the court found no merit in this argument. It pointed to a 2017 Supreme Court ruling emphasising that, for young girls, the guardianship of the mother is generally paramount, unless it is proven to be detrimental to the child's welfare. 'In the present case, the child is hardly three years old,' the judges said. 'In our opinion, for a three-year-old girl, custody with her mother is most conducive to her welfare. The mother is financially capable of caring for both herself and her daughter,' the bench concluded, dismissing Gilani's petition. In a similar custody dispute, the High Court on Monday dismissed a petition filed by the estranged wife of a city-based hotelier seeking custody of their 10-year-old son. The woman had approached the court alleging that her husband had unlawfully retained the child. However, the court rejected her plea after the boy expressed his desire to continue living with his father. While acknowledging the possibility that the child may have been tutored by his father, the court observed that it could not disregard the child's expressed wishes and forcibly transfer his custody to the mother.
