KERALA SWEETS

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INTRODUCTION:

PASTRY:

Dough or paste consisting primarily of flour, water, and shortening that is baked and often used

as a crust for foods such as pies and tarts.

KERALA SWEETS:

Kerala, the Gods Own Country, is also referred to as the, Land of Spices. As a major portionof its cuisine is hot and spicy. Coconut too is considered to the be the inevitable part of almost all

dishes prepared in Kerala


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KERALA SWEETS:

1. SEMIYA PAYASAM :

INGREDIENTS:

1. Roasted Vermicelli (Semiya) 1 cup2. Milk 5 cups (1% fat milk)3. Sugar 8 10 tbsps4. Ghee 1 tbsp

5. Crushed cardamom (elakka) 4 pods6. Cashew Halves 207. Raisins 208. Sweet Condensed Milk 1/2 cup

PREPRATION METHOD:

1. Heat 1 tbsp Ghee in a pan. Fry raisins until they are plump and cashews till they becomelight golden brown. Keep aside.

2. Take milk in a big saucepan and bring it to boil.

3. Reduce flame and add sugar, stirring continuously. Add the powdered cardamom forflavor.

4. Next, slowly add the roasted vermicelli into the milk, stirring continuously. Allow itcome to boil on medium heat.

5. Simmer for10-12 minutes till the semiya is cooked and the payasam begins to thicken.6. Add condensed milk and combine everything. Add more sugar if required.7. Remove from flame and garnish with fried raisins and cashews.8. You can serve it either warm or cold.


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2.PAZHAM PORI:

INGREDIENTS:

1Fully ripe plantains - 2

2. Maida -1 cup

3.Rice flour- 2 tbsp

4.Sugar-1 tbsp

5.Black sesame seeds -1/4 tsp

6.Baking soda -1/8 tsp

7.Water-1/4 cup

8.Salt -a very small pinch.

9.Oil - for frying

PREPRATION METHOD:

1.Peel and cut the banana into 2 parts. Cut them lengthwise into 4 pieces of equalthickness.

2.Mix all the dry ingredients together and then add water slowly while stirring to make asmooth paste.


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3.It should be lump free and not too watery. If it does become watery, add a little moreflour.

4.Heat oil in a pan. Dip each banana slice in the batter to coat it on both sides and slide itinto the oil.

5.Deep fry on medium heat till it turns a golden brown.

3.ILLAYAPPAM:

INGREDIENTS:

1.Rice Flour-1 cup

2.Water-1 cup3.Oil -1 tsp

4.Salt as required5.Grated coconut - 2 cups

6.Jaggery grated -1/2 cup7.Banana Leaves - as required.

PREPARATION METHOD:

1.Boil water. When it starts boiling, add the rice flour and mix well with out lumps.

2.Make small balls with this dough.

3.Mix Jaggery and Coconut well.


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4.Spread the dough on the banana leaves. Place the coconut Jaggery mixture inside and roll it.

5.Cook in steam. Serve when cool.

PASTRY:

1. SHORT PASTRY:

INGREDIENTS:

1.oz/200g all purpose/plain flour (see tip below)2.pinch of salt

3.oz/110g butter, cubed or an equal mix of butter and lard4.tbsp cold water

PREPRATION METHOD:

1.Place the flour, butter and salt into a large clean bowl.

2.Rub the butter into the flour with your fingertips until the mixture resembles finebreadcrumbs, working as quickly as possible to prevent the dough becoming warm.

3.Add the water to the mixture and using a cold knife stir until the dough binds together, add

more cold water a teaspoon at a time if the mixture is too dry.

4.Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of15 minutes, up to 30

minutes.

:


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2. CHOCOLATE PASTRY:

INGREDIENTS:

1.2 1/4 cup (250 g) plain flour (All purpose)

2.120 g (4 oz) cocoa powder

3.3 tsp vanilla essence

4.1/

2 tsp salt5.2/3 cup (130 g) caster sugar (superfine granulated)

6.2/3 cup (150 g) butter, softened

PREPRATION METHOD:

1. Blend the butter, sugar, salt and vanilla in a food processor for 30 seconds until creamy. Add the cocoa and process

for about 1 minute, until well blended.

2. Put all the flour in and with the pulse button process for 10 - 15 seconds until the flour is well blended.

3. Scrape the pastry out on to a sheet of cling film and shape into a flat circle. Wrap and refrigerate.

4. Soften the pastry for 10 - 15 minutes at room temperature. Unwrap and sandwich between two large pieces of cling

film.

5. Roll out to about 1/2 cm (1/4 inch) thick. Peel off the top sheet and invert into a greased flan tin. Ease on to the

bottom and sides of the tin, then remove the bottom layer of clingfilm. Press the pastry around the pan, then roll the

rolling pin over the top of the tin to cut off any excess pastry. Prick the base of the pastry with a fork and refrigerate 1


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hour.

6. Preheat the oven to 400F (200C) gas mark 6. Bake blind for 10 minutes.

7. Remove the paper or foil and beans and continue baking for 5 more minutes until just set. Transfer to a wire rack to

cool.

3.PUFF PASTRY:

Ingredients:

3 cup refined flour

1 tsp salt

2 cups unsalted butter

1 cup iced water

PREPRATION METHOD:

Mix maida, salt and 1 cup butter into a crumbly consistency. Add some of the water and continue

to mix into a crumbly mixture. Add some more water till no dry particles remain.


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Cover in plastic wrap and refrigerate for1 hour or so.

Beat the butter into a 6" square between two sheets of plastic.

Roll the dough into a rectangle 12"x 26". Place butter in center and fold first one end over, then

the other. Press edges to seal and refrigerate for15 minutes.

Roll dough into a long strip again, fold one third from one end towards center and then the other.

Chill. And repeat twice more before using as required.

QUESTIONAIRE:

Tick anyone of the following question:

1. Which sweets you mostly like?

a. Pazham pori b. Illaappam

c. Both d. None of the above

2. What kind of Pastry you prefer?

a. Sweet b. Vegetarian

c. Non Vegetarian d. none of the above

likes

Pazham pori

Illaappam

Both

None of the above

prefer

Sweets

Vegetarian

Non Vegetarian

None of the above


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3. Why you like sweets?

a. Tasty b. Healthy


4. In India which State sweets you like?

a. Bengali Sweets b. Kerala Sweets

c. Rajasthan Sweets d. None of the above

5. If you are interesting cooking which pastry you like to made ?

a. Chocolate pastry b. Shortcut pastry

c. Puff pastry d. None of the above

LIKE

Tasty

Healthy

Both

None of the above

State

Bengali Sweets

Kerala Sweets

Rajasthan Sweets

None of the above


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6. Do you like Kerala Sweets or Pastry?a. Kerala Sweets b. Pastry

c. Both d . None of the above

7. What kind of place we can store pastry?

a. Cool b. Hot

c. Semi- hot d. None of the above

MAKING

Chocolate pastry

Short cut pastry

Puff PASTRY

None of the above

likes

Kerala sweets

Pastry

Both

None of the above

Sto

reCool

Hot

Semi-hot

None of the above


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8.How many times you eat pastry in a day?

a. 1-2 b. 2-4

c. 5-6 d. Never

9. What kind of Sweet flavor you like?

a. Fruit b. Sugar

c.Both d. None of the above

10.Why you prefer after meal like to eat sweets?

a. Sweety b. Healthy


46%

35%

12%7%

Times

1to2 2 to 4 5 to 6 Never

Flavour

Fruit

Sugar

Both

None of the above


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CONCLUSION:

Coconut too is considered to the be the inevitable part of almost all dishes prepared in Kerala.

Staple food for the people of Kerala is rice. The food is made even more interesting with lip-

smacking chutneys and pickles. Inhabitants of the state lay a great emphasis on health aspect of

their food.

Pastry is the name given to various kinds of baked goods made from ingredients such

as flour, butter, shortening, baking powder or eggs. Small cakes, tart sand other sweet baked

goods are called "pastries"

BIBILIOGRAPHY:

1. www. love pastry.com

2. hubpages.com/hub/keralasweets

Prefer

Sweety

Healthy

Both

None of the above


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KERALA SWEETS

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