Meethi Baatein
With BHU students conducting research about traditional Banarasi sweets, this rare treat is all set to go global
Rehaan Bukhsh
RESEARCH on sweets,
sound interesting and innovative.
Well it is true. BHU
agricultural department
has allotted several topics
on sweets for research
work. So now all the
scrumptious Varanasi
sweets and cuisine like
kalakand, parval, lalpaida, kulfi, rabri and many others
will became tastier with
all the hypothesis and findings
of research students.
And this is particularly
good news for those connoisseurs
who are not in
Varanasi.
In the BHU poultry and
dairy department, half a
dozen MSc students have
already registered the
name of renowned
Banarasi mithai for
their research work.
One of the agriculture
students
Upendra Pratap
Singh has submitted
his PhD on rasmalai
under the
guidance of
department head
Dr RK Pandey.
Many students
under the guidance
of teachers like Dr
Jai Singh and Dr DP
Singh were engaged
in field work to
know the quality,
business and consumer
importance,
procedure and ingredient
of these
Banarasi sweets. Dr
RK Pandey, HoD says,"Sweets of Varanasi
are famous all over the
world and there should
be some planning and
provision towards their
production and patent. In
the next step we are planning
to discuss production
with the owner of a
renowned Banarasi sweet
shop. With the scientific
procedure production and
packaging of these sweets,
Banarasi sweets will go
global.” He also added,“Connoisseurs of Banarasi
sweets should be informed
and trained to use low fat
items and prepare sugar
free sweets, so that fat conscious
and diabetics can
also enjoy the magnificent
taste of the sweets.”
Research scholar Manoj
Kumar has succeeded in
preparing chhena with the
use of ginger in the milk of
papaya. While Prabat
Ranjan Patel is doing
research on lal paida,
Nihar Ranjan Vishwas on
parval, Sunil Kumar on
kalakand and Suresh
Chand on kulfi. It may also
be noted that apart from
sweets like rasogulla and
gulabjamun there is no
book and study material for
these sweets.
So these
research scholars are now
under the training of
Banarasi gourmet.
Students are also doing
research on famous Banarasi malai and malai
puri, which are rarely available
in the market.“So now it is necessary to
build a bridge between the
gourmet kingdom and the
educational institution to
make the fascinating
Banarasi sweets nationally
and international ecognition,”
says Dr Pandey of
agriculture faculty, BHU.
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