Dr Sundar
Rajaram Krishnamurthy
TOI 27 10 2021
In India, festivals and celebrations are incomplete without mithais. It’s a part of our tradition deeply rooted in our cultural ethos. But, in recent times there has been a shift towards sugar-free indulgence and dark chocolates, where market players have been experimental about packaging and branding to attract millennials. This shift has surely impacted the market of mithais and has raised a question- ‘Are Indian mithais really unhealthy?’ Well, the answer is no. According to celebrity nutritionist Rujuta Diwekar, Indian mithas are a part of our cultural existence and should be enjoyed to the fullest rather than avoiding them. She mentions, “Use of local ingredients like coconut, pulses, millets, and nuts make them healthy. So, instead of opting for a tiny piece of chocolate or cookie, you should rather reach out for laddoos, barfis, or even halwa.” According to the Federation of Sweets & Namkeen Manufacturers (FSNM), an industry body that represents the branded mithai and namkeen industry in India the mithai industry employs more than 10 million people directly and is also the biggest buyer of raw materials such as flour, pulses, besan sugar, ghee, oils and even spices like cardamom, cinnamon, cloves, and mace, which are used for making popular Indian mithais. Here is everything you need to know why Indian mithais are better than chocolates and other sweet indulgences.
Health quotient
According to Dr Deep John, an Ayurvedic expert at Kairali Ayurvedic Retreat, Palakkad, traditional Indian mithais are not at all unhealthy, rather they help boost the metabolism and even immune system. He explains, “For instance, the use of wheat flour or semolina in making Atta Laddo or Sooji Halwa has the capacity to strengthen all dhatu (seven levels of tissue), improve complexion, and pacify vata and pitta.” According to Ayurveda, ghee is life-giving nectar and is considered a lubricant and digestive regulator too. “It improves memory and intelligence and also strengthens sense organs. It works as an effective detoxifying agent and rejuvenates the system,” he further elaborates.
Religious belief
As per astrologer K.K. Manoj Panicker, Indian mithais are an integral part of festivals and celebrations. He explains, “All the ingredients used in Indian mithais like sugar, milk, and ghee are considered to be ‘sattvic’ which means they are pure and can be eaten by everyone and are good for the human body. And as they are considered pure, they are apt to be offered to Indian Gods and deities.” “Use of ingredients like milk, dal, and flour in making barfis and pedas make them rich in nutrients that also help combat viral infections when cooked along with ghee,” he adds.
Emotional connect
It’s been more than two decades when festivals and chocolates became synonymous and it all started with Cadbury’s ad campaign “Kuchh meetha ho jaye”. In no time, from Raksha Bandhan to Diwali, festival greetings saw the shift from mithais to chocolates, and today, dozens of brands are part of the league. But the question is, are we really connected to the concept? Kshitij Gupta, co-owner, Chhapan Bhog, Lucknow, denies and explains, “While festivals are incomplete without chocolates and other sweet treats, but in India, we have an emotional connection with mithais and it is an eternal connection that can never go away.” He adds, “Even today, Diwali Puja is incomplete without Motichoor Laddoo, Kaju Katli, and Malai Chamcham.” He strongly believes that change is the only constant and even mithais have now become a luxury item, but the essence of health and taste is still the same. He elaborates, “Today, laddoos are loaded with expensive dry fruits and use of edible gold and silver has captured the entire mithais market.”
Mithais and adulteration
Kshitij feels that business ethics are same for all, but then it becomes an individual's choice, whether he/she practices them honestly or not. “While it should not be a matter of choice, FSSAI is playing a key role in regulating the market and I feel that controlling adulteration during festivals is the need of the hour.” “FSSAI is working in this direction and the biggest eye-opener has been the recent weekly update on #DetectFoodAdulerants which is helping common man detect food adulterants at home and now market players can’t cheat consumers easily,” he hopes.
FROM A BLOG:
1. Natural Ingredients
One of the primary reasons traditional Indian sweets are healthier is the use of natural ingredients. Unlike many commercial sweets that contain artificial flavors, preservatives, and excessive refined sugars, traditional Indian sweets are made from wholesome, natural ingredients such as:
Nuts and Seeds: Rich in healthy fats, proteins, and essential vitamins and minerals.
Honey and Jaggery: Natural sweeteners that offer numerous health benefits, including improved digestion and a lower glycemic index compared to refined sugar.
Spices: Ingredients like cardamom, saffron, and ginger add flavor and come with their own set of health benefits, such as anti-inflammatory properties.
2. Nutrient-Dense
Traditional Indian sweets are often nutrient-dense, providing essential vitamins and minerals that contribute to overall health. For example:
Kovilpatti Kadalai Mittai (Peanut Candy): Packed with protein, healthy fats, and fiber from peanuts.
Ellu Mittai (Black Sesame Candy): A good source of calcium, iron, and magnesium from black sesame seeds.
Inji Marappa (Ginger Candy): Offers digestive benefits and anti-inflammatory properties from ginger. An excellent after food refresher.
3. Moderation and Mindful Eating
Traditional Indian sweets are typically enjoyed in moderation, which aligns with the concept of mindful eating. Small portions of these nutrient-rich treats can satisfy your sweet tooth without overindulgence. This approach promotes balance and prevents the negative health impacts associated with consuming large quantities of sugary, processed foods.
4. Cultural and Emotional Well-Being
Food is an integral part of cultural identity and emotional well-being. Traditional Indian sweets are often associated with celebrations, festivals, and family gatherings. Consuming these sweets can evoke positive emotions, reduce stress, and enhance overall happiness, contributing to mental well-being.
KERALA CAKES:
Now, Elite seems to be the market leader in Plum Cakes as far as general market is concerned. Their plum cakes come with the minimum that is expected in a plum cake like raisins and plum cake flavor, and contains the commercial preservatives and chemicals which ensure a long shelf life and low production cost. I checked the 4 plum cake varieties released by the company. What is the difference between them (apart from price) Rich Plum Cake - contains 20% candied fruits and 3% dates/cherry/tuttifruity Plum Surprise Cake - contains 8% candied fruits and dates/cherry/tuttifruity (unknown) Plum Delight - contains 9% candied fruits and dates/cherry/tuttifruity (unknown) Choco Plum Cake - contains 7% candied fruits and dates/cherry/tuttifruity (unknown)
I would request you to find out the home bakers near you who make plum cakes. The home-made plum cake, made in the traditional way is unlike the dry slabs of plum cake that you get from commercial brands. It is moist and tasty without all the chemical ingredients we can live without. Homebaked ones contain from 30% to 50% dryfruits. Or the trusty neighbourhood bakery atleast.
Chemicals in commercial plum cakes: INS 442 (Mixed ammonium salts of phosphorylated glycerides – emulsifiers) INS 224 potassium metabisulfite INS 422 Glycerin INS 471 glyceryl monostearate, glyceryl distearate INS 260 glacial acetic acid INS 466 Preservatives like: INS 202 (potassium sorbate) INS 211 (sodium benzoate) Added Colors INS 150d sulfite ammonia caramel INS 122 azorubine, carmoisine
Homemade cakes on the other hand contain may be 2-3 essential chemicals - which are baking soda, baking powder, salt. They use good dry fruits and no artificial colours. Dry fruits are usually soaked for months together before being baked into cakes
K RAJARAM IRS 251225
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