Anthropology Of Sweetmeats
This work, first of its kind, is based on an empirical field work carried out in different parts of India. The book is useful for the students and researchers in the field of Anthropology, Sociology, Home Science and History
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Corcepts of Sweetmeats and the Indian Sweets
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According Achaya Apupa Barddhaman Barfee Barh basic ingredients Beldanga Belgrami Bihar and West boiled cakes Calcutta called caste Chandannagar Chhena clarified butter coconut colour confectioner cooked culture curds Deoghar diffusion of sweetmeats district factors famous sweetmeat festival flavour fried fruits Gaya Ghatshila ghee gram Guda Halwai Hindi Hindu honey Ibid important India Indian sweetmeats jaggery Jalebi Jamshedpur Jiaganj Kala Jamun Kalakand karigars kheer khoa Koath Krishnanagar Laddu maida Maner Mayra meats Medinipur mentioned Mihidana milk mixed Modaka molasses Morabba offered particular sweetmeat Patna payesh Pera pitha popular prepared this sweetmeat Puri quality of sweetmeat Ranchi Raskadam Rassogolla recipes region Sandesh Sanskrit Sarpuriya Shantipur Shilao Ka Khaza Siuri sorbitol sub-caste sugar cane Sutra sweet dishes sweet preparation sweetening sweetmeat sweetmeat shops sweetmeat traits sweetmeat-makers syrup taste Tilkut type of sweetmeat Udwantnagar varieties of sweetmeats West Bengal wheat flour worship