Is The Mithai That We Enjoy During Festivals Truly Pure? See What Experts Say
By being mindful of the ingredients and sources, you can enjoy the delicious flavours of mithai without compromising on quality and authenticity.
The Possible Adulterants In Your Sweets:
Aman J Jain, who is the CEO & Co-founder of Doodhvale said, "The foundation of most mithai is khoya, also known as mawa in some parts of the country. However, all khoya are not the same. The mithai is not tasty and safe if the khoya is spoiled or adulterated. Sometimes, vendors with unscrupulous practices use poor-quality milk, artificial taste enhancers, non-dairy substances, chemicals, inappropriate storage, or poor processing techniques which can result in khoya that could be filled with contaminants and dangerous bacteria. Eating the mithai prepared using bad khoya may cause gastric issues, food poisoning, or other health-related concerns. Apart from spoiling the festivity, it is also a danger to our health."
"Yet another worry associated with Diwali is adulterated ghee which is necessary in making the mithai. The sweets have a creamy texture as pure ghee has been used. Nevertheless, producers might add cheaper vegetable oils or lower grades of fat to the ghee in a bid to reduce costs. The adulterated ghee not only affects the taste and quality of mithai but also leads to various health problems. Such ghee, once consumed by people, may lead to health problems like cholesterol-related conditions. Consequently, ensuring that the ghee used in your Diwali mithai is pure and adulteration-free is important," he added.
Laslty, he said that the introduction of dry chemical-dyed fruits in mithai preparation is becoming a new concern.
"Some manufacturers colour dry fruits with artificial dyes in a bid to make the sweets more appealing visually. The use of chemical dyes is problematic as they mask the natural colour of dried fruits and may potentially contain hazardous elements. Taking up such artificially colored dry fruits poses high chances of allergies and health complications. However, when it comes to Mithai as a Diwali treat, there are some challenges. It's important to be cautious when buying or preparing them. Choose reliable and trustworthy providers whose products comply with the required safety standards. Furthermore, you can have your mithai done at home, using natural, pure, and unadulterated ingredients."
Tips To Ensure that Your Mithai Is Truely Pure:
- Ingredients: Check the ingredient list. Ideally, mithai should contain simple, natural ingredients like milk, sugar, ghee (clarified butter), and various flavorings. Avoid mithai with an extensive list of artificial additives or preservatives.
- Adulteration: Adulteration is a common issue in the food industry. Be wary of mithai that may contain substandard or harmful substances. Look for reputable brands or shops known for their quality.
- Quality of Milk and Ghee: The quality of the primary ingredients, such as milk and ghee, significantly impacts the taste and purity of mithai. Seek mithai made from pure and fresh dairy products.
- Homemade Options: Consider making mithai at home. Homemade mithai allows you to have control over the ingredients and ensures the highest level of purity.
- Local and Trusted Sources: Purchase mithai from local, trusted sweet shops or well-established brands with a history of producing high-quality products. Ask for recommendations from friends or family.
- FSSAI Certification: Check for the Food Safety and Standards Authority of India (FSSAI) certification on packaged mithai. This ensures that the product meets food safety and quality standards.
- Avoid Artificial Colours: Vibrantly coloured mithai often contains artificial food coloring. Natural colors are a better choice for authenticity and purity.
- Freshness: Opt for freshly made mithai, especially for items like milk-based sweets. Fresh mithai tends to have a better texture and flavour.
An Interesting Dessert That You Can Prepare At Home:
Malpua With Rabdi (By Chef Arjyo Banerjee, Vice President Culinary and Central Kitchen, Compass Group India)
Ingredients:
For Malpua
- Mawa, Crumbled- 50 gm
- Curd 25 gm
- Refined Flour 25gm
- Milk 25gm
- Fennel Seeds 3gm
- Baking Soda 5gm
- Ghee, For Deep Frying 100 gm
For Sugar Syrup
- Sugar- 50 gm
- Water- 25gm
- Rose Water- 3gm
- Saffron Strands- 0.2gm
- 2 Tbsp Pistachios, Soaked, Skin Removed, Sliced- 10gm
- Silver Varq- 2gm
- Cardamom Powder- 2gm
- Few Dry/ Fresh Rose Petals- 3gm
Method:
- In a mixing bowl add khoya/mawa with curd. Cream down this mixture nicely. Now add flour and milk; make thick & smooth batter without lumps.
- Add black peppercorns & fennel into mortal pestle; crush them finely together. Add this mixture into prepared batter.
- Add baking soda and mix well; rest the batter for least 30 minutes.
- Meanwhile make sugar syrup by combining sugar and water in a pot. Add saffron. Boil it till all the sugar is dissolved then put on simmer till you reach one thread consistency. Remove from the range, add rose water, mix and keep aside by covering it. Keep warm.
- In a kadai heat ghee to deep fry malpua batter. Mix the batter once and take a ladle full of batter and slowly pour the batter into hot ghee. Fry from both the sides till golden brown on medium flame. Remove malpuas and drain the ghee.
- Soak the hot malpuas into sugar syrup for 2-4 minute do not soak them for long time to avoid them to become soggy.
- Remove gently and serve on a bed of rabdi, garnished with rabdi, sliced pistachios, silver varq, cardamom powder, rose petals and mint sprig.
- Serve hot. It can also be served with rabdi.
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