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Home > Sweets > Types of Sweets > Confectioneries
Confectioneries are a gift to India from the West. It is a developed taste and now it has become quite an indispensable part of our lives. Bakery and confectionery products furnished with nutrients, vitamins, and proteins. They are offered in spectrum delicious stuffs in baked products like biscuits, breads, cakes, pastries, buns, rusks and rolls etc. Other side of the items range to chocolates, hard-boiled sweets, chewing gum etc. The bakery sector in India is one of largest segment of the food processing industry.

Earlier according to the Indian culture, during birthdays a sweetmeat called Kheer was made, but with passing times Cakes have replaced Kheer. These days children do not like to eat traditional sweets they rather love to eat cake, pastries, fudges, custard etc.

India is one of the huge markets comprising of many manufacturers, exporters and suppliers of confectionery. These vendors of confectionery are scattered all over Indian markets nurturing the requirements of large variety of buyers for confectionery who are also scattered throughout India. Different varieties of confectionery are available for different industrial purpose. The prime importance for the buyer is to source the quality confectionery, which also suits his requirement and pocket/budget thus increasing his production & profits.

Cake Cake: A cake is a form of food that is sweet and baked. Cakes normally combine refined flour, sugar, eggs, milk, butter, baking powder, essence etc. Cake is often the dessert of choice for ceremonial occasions, particularly weddings and birthdays.

Some common types of cakes and their recipes are as follows:

Sponge CakeSponge Cake
Sponge cake is a type of soft cake based on wheat flour, sugar, baking powder and eggs. It is very soft thus its name. It is eaten as an accompaniment with tea and coffee. If one wishes icing can be done on the cake to decorate it.

4 eggs
2 cup sugar
1/2 tsp. salt
2 tsp. vanilla
1/4 cup butter
1 cup boiling milk
2 cup all purpose flour
2 tsp. baking powder

Method: Beat eggs until very light. Beat in sugar, salt, and vanilla. Beat in butter and boiling milk. Sift together flour and baking powder and beat in very quickly. Immediately pour into pan. Bake at 350 degrees for 25-30 minutes or until cake is done.

Fruit Cake Fruit Cake: Fruitcake is a heavy cake made of dried or candied fruits and nuts that are soaked in brandy or rum, often used in the celebration of weddings and Christmas. The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash.
1/2 cup Butter
1 cup Brown Sugar
2 Eggs
1 1/2 cup Flour
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon powder
1/4 cup Milk
1/4 cup Jelly
1/2 tsp Vanilla
3/4 cup Nuts (Badam, Pista, Kaju, etc.)
3 cups Fresh Fruit Peels-dried

Method: Pre-heat the oven to 300 degrees. Bring the butter to room temperature. Dice the nuts into small pieces. Beat the eggs, sieve the flour and then add the rest of the ingredients. Bake for 2 to 3 hours at 300 degrees till the cake is dark brown or the knife comes out clean.

Eggless cakeEggless cake
Sweetened Condensed Milk: 1 tin (400g)
Maida: 200g.
Butter: 100g.
Baking powder: 1 tsp.
Soda bicarbonate: 1 tsp.
Aerated soda: 150 ml
Vanilla Essence: 1/2 tsp.

Method: Grease a baking tin and dust it with flour. Pre heat the oven at 180 o C. Sieve together maida, baking powder and soda bicarbonate. Soften butter. Add Condensed Milk and beat well. Add the vanilla essence. Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up. Pour the batter into the baking tin and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean. Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary. Take the cake out in a plate.

Chocolate Cake: Chocolate cake is a common dessert cake served at many gatherings such as birthday parties and weddings. There are many different types of chocolate cake depending on the alteration of the ingredients and chocolate flavoring.
Eggs - 3nos
Butter - 200g
Vanilla essence - 3/4tsp
Castor sugar - 200g
Milk or Orange juice - 1tbs
Flour - 200g
Baking powder - 1/2tsp or 2g

Method: Beat the eggs till light and fluffy. Soften the butter and add to the eggs. Add vanilla essence and sugar and beat till well blended. Sieve cocoa, flour and baking powder together and gradually fold into the egg-butter mixture, making quick figures of eight in the base of the bowl. Add milk or orange juice. Line the base of the microwave safe dish with greased and floured greaseproof or brown paper and pour in the batter. Microwave at 100 percent powder for five minutes. Stand for five minutes. When cool, gently turn the cake out. Store in an airtight box. Top the cake with nuts. A dusting of castor sugar will make it look very attractive.

Custard Custard: Custard is a range of preparations based on milk and eggs, thickened with heat. Most commonly, it refers to a dessert or dessert sauce, but custard bases are also used for other savoury foods. The soft, warm texture of the custard is something gentle for the waking tummy and tongue. It only takes a few minutes to prepare -- great for dessert, too! Drizzle with hot jam or maple syrup. Sugar, cornstarch, milk and unsweetened chocolate are cooked, thickened with egg yolks, cooked some more and then flavored with butter and vanilla before chilling."

Boiled Custard
5 eggs beaten
2 cups white sugar
1 pinch salt

Method: Cream together the eggs and sugar. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. In the top of the double boiler add the creamed mixture, milk and salt; stir until mixture thickens and coats a spoon. Serve chilled.

Blueberry custard
3 tablespoons butter
8 eggs
1/4 cup honey
2 1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup blue berries
1/2 teaspoon ground nutmeg
3 tablespoons confectioners` sugar for dusting

Method: Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter. In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top. Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners` sugar.

Chocolate Cream Custard
1 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 squares unsweetened chocolate, chopped
2 egg yolks
2 teaspoons vanilla extract

Method: In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.

Pinapple Filled Triangles
For crust:
3 cups plain flour
1 tsp. baking soda
3/4 cup cold butter
1/2 tsp. salt
4 tbsp. cold water
For filling:
1 can pineapple
2 tbsp. sugar
1/4 tsp. salt
1 tbsp. cornflour
1 pinch cinnamon powder
Fat (ghee or dalda) for deep frying

For crust:
Sieve together flour, salt, baking soda. Cut butter in flour with knife. Rub in with fork or with fingers till mixture is crumbly. Add enough water to make a stiff dough. Wrap in plastic, keep in refrigerator till required.

For filling:
Drain pineapple, crush coarsely, save liquid. Measure out half cup liquid, if required add water. Add cornflour, sugar, stir to dissolve. Cook while stirring continuously, till transparent. Add pineapple, cinnamon, cook further till thick. Chill to set well, before using.
To proceed:
Roll pastry with help of dry flour to dust, to 1/8" thickness. Cut into 4" squares. Place a spoonful of filling carefully at one corner, leaving margin to seal. Wet edge all around with a drop of water. Fold free corner over filling, to form a triangle. Press edges together with a fork of by hand. Make sure no filling oozes out. Heat fat in frying pan, till hot. Let in 2-3 triangles, frying till light golden, over medium-low flame. Flip sides carefully, fry other side. Cut into 2 halves, serve hot as is, or with vanilla ice cream alongside.

Carrot Cinnamon Muffins

1 cup plain flour
1 cup wholewheat flour
1 cup sugar powdered
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon powder
1-1/4 cup milk
3/4 cup melted butter
1 cup carrot grated
1/2 cup raisins

Method: Sieve together dry ingredients 2-3 times. Mix milk and butter till well blended. Gently stir in sieved ingredients. Fold in carrot, raisins. Do not mix too much, lumpy batter makes better muffins. Bake in preheated oven at 200oC, for 20 minutes. Or till an inserted skewer comes clean.

Chocolate-Chip Pudding Bowls

2 cups milk
1/2 cup cream
4 tbsp gelatine
4 tbsp water
1/2 tbsp vanilla essence
2-3 tbsp cocoa
8 tbsp sugar
1 bar regular cadbury plain milk chocolate
Optional (Few glaced cherries, 1 party pack vanilla ice cream or 1 cup whipped sweetened cream)

Method: Boil milk, sugar, cocoa together for 5 minutes. Check and adjust the taste of sweetness and cocoa. It should taste extra sweet. Cool it and then add essence. Sprinkle the gelatine over water in a small saucepan. keep aside for 5 minutes. Warm over very low or indirect heat, stirring continuously. Do not boil. when gelatine dissolves completely, add to milk. Stir well the milk and pour into individual bowls, chill to set. When thick but unset remove from the freezer chip-bits of half the chocolate bar, add some to each bowl and stir gently. Then allow it to set fully. Decorate the top with a scoop of vanilla ice-cream ad a cherry or pipe out some sweetened whipped cream. Grate remaining chocolate and sprinkle on top. Serve chilled and set.
Dry Fruit Sweets Halwa Mawa Mithai
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