In the era of globalization, people are moving away from their roots and exploring avenues to fight the rising inflation. (Here’s looking at you, red velvet cheesecake). But what about native sweets that you’ve grown up with and suddenly crave one fine day? Here’s a website that has recreated sweets, snacks and other regional dishes from 17 diaspora communities so far in an attempt to save your beloved childhood sweets. So, the next time you find yourself craving an authentic sweet from your hometown, try giving Salebhai a shot. Here are some choice sweets we’re looking at.
Pootharekulu or Paper Sweet
Region: Andhra Pradesh
Pootharekulu or Paper sweet, a wafer-like sweet dish, originated in Atreyapuram village in East Godavari district of Andhra Pradesh before spreading across the state. The delicate and crispy coating of the dessert melts in your mouth the moment bite into it. Pootharekulu or Paper sweet comes with different combination of stuffing – jaggery and cardamom, sugar and cardamom, and sugar and dry fruits.
Sutarpheni is a traditional sweet from Khambhat, Gujarat. Sutarpheni is a sweet and flaky dessert. Its ingredients list has rice flour, ghee and sugar. According to history, this dessert was introduced by the invaders from Central Asia and Persia. Sutarpheni is also known as the Indian version of the Turkish dessert pismaniye.
Piping hot Imartis
Imarti, Omriti or Jhangiri
Region: Rajasthan, South India, Uttar Pradesh and West Bengal
Imarti, known by different names in different regions, is often confused with jalebi. What makes them different? It is their ingredients. Jalebis are made with maida and fried in oil, while imartis are made with urad dal and deep-fried in ghee. The only common thing is, both are soaked in in sugar syrup. Inspite of being thick, it is still soft and crispy.
Halwasan was first introduced in 1905 by Ratilal Chunilal of Khambat, Gujarat, which led to the establishment of Ratilal Chunilal Halwasanvala. Today, it is managed by his successors who have introduced different variants of halwasan over the years. The company sells approximately 1,000 to 2,000 kg per month. Halwasan is prepared with wheat flour, sugar, ghee and spices and garnished with nuts.
Region: Maharashtra and Rajasthan
Living in a cold region? Tilpatti is what you should order right away! This wafer-thin crispy Indian sweet is made with sesame seeds and jaggery that helps to increase the body heat.
Region: Tamil Nadu, Gujarat, Kerala, Andhra Pradesh and Maharashtra
This delicious stuffed flat-bread has different variants and names in different states. In Tamil Nadu, it is called holige and includes the stuffing of toor dal, jaggery, cardamom powder and nutmeg. Other ingredients used as stuffing are chana dal, moong dal or mix of lentils, while the rest remains the same.
Paneer Jalebi or Chhena Jalebi
Region: West Bengal, Orissa and Rajasthan
On the similar lines of jalebi and imarti, is paneer jalebi. This sweet is a deep-fried dessert made from fresh paneer and is further immersed in sugar syrup to add sweetness.
Region: Maharashtra and Gujarat
Almost everyone has childhood memories around the chewy, sweet and sour aam papad. Till date, some brands use the traditional sun-drying process to make aam papad out of the fresh, hand-picked kesar mangoes.
Pithas are an inseparable part of Assamese culture and prepared during the Bihu festival. Til pithas or hesa pithas are dry pancakes, made with ground sticky rice flour, stuffed with sesame seeds and jaggery and served as a roll.
If you belong to Rajasthan, you will definitely relate to Dahi Tadi. Made from refined flour and ghee with sugar frosting, this dessert is a favourite among kids as well as adults. Dahi Tadi is called so because it resembles to a ball dunked in curd.
(With inputs from Mr. Vishwa Vijay Singh, Co-founder of Salebhai.com)
Image courtesy: Shutterstock
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