Making much of Deepavali sweets
by Najeer Yusof
INDIAN sweets are not only for prayer but are a part of every happy occasion. From weddings to childbirths and even celebrating personal successes. “People think that Indian sweets are only for Deevapali. No, they are an integral part of our lives,” said Mr Paneer Selvam, 43, co-owner of a sweet store.
Made mostly from flour, sugar, ghee, milk, spices and nuts, these sweets come in an assortment of colours and shapes. There are both milk and non-milk based Indian sweets. For the milk-based ones, sugar is added to the milk and the mixture is heated until it solidifies into a paste-like mixture called Khoya. Then it is mixed with sugar and other spices before being moulded into the various shapes. Roughly 20g of sugar makes up 1kg of any Indian sweet. However due to the thickening of the milk, the sweetness becomes concentrated.
Although there is a variation in the kind of sweets that originate from North and South India, these days one can find both kinds in any sweet store, including the French Corner, a local Indian sweet shop along Race Course Road. It’s co-owner, Mr Selvam, has been in the business of selling Indian sweets for about 12 years. Although he only started French Corner, last year, he had been running the business back in India with his friends. After coming to Singapore, both he and his wife gave up their professional dancing career to sell Indian sweets.
Featured image from TMG file.
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