Sugar (the word stems from the Sanskrit sharkara and in hindi called cheeni) consists of a class of edible crystalline substances including sucrose, lactose, and fructose. “Sugar for every climate”... This theme has been used to portray the importance of sugar in our daily life irrespective of climate.       

 

Sugar is reffered as cheeni in India (especially north India), so we would refer to sugar as cheeni in all the subsequent articles.

Cheeni plays an important role in the life of each and every individual. Almost 90% of the food we have daily contains cheeni or its derivatives. In fact cheeni is eaten all over the world no matter whether the climate is hot, cold or temperate. cheeni as a basic food carbohydrate primarily comes from sugar cane and from sugar beet. 

Sugarcanes in the summer climate..

Sugarcanes our source for cheeni...... 

Sugar canes are found almost on every continent in climate varying from warm temperate to tropical regions. They have stout, jointed, fibrous stalks that are rich in sugar and measure 2 to 6 meters tall. The world's largest producer of sugar cane is Brazil. Sugar and sugar cane are helpful to the climate also since all their byproducts are environment friendly.

Crystallized sugar was reported 5000 years ago in India. Around the eighth century A. D., Arabs introduced cheeni to the Mediterranean and it was cultivated in Spain. It was among the early crops brought to the Americas by Spaniards. In India, sugarcane is sold as jaggery and also refined into cheeni, primarily for consumption in tea and sweets, and for the production of alcoholic beverages.

Recipe for the day: 

Gingerbread recipes:

This is a gingerbread cake recipes. This is a slight different from the traditional method. This is a variation on a traditional gingerbread cake type recipe which uses golden syrup for a lighter less intense flavor. The method for the ginger bread is called the melting method, which means that the syrup and fats are melted slowly in a saucepan (the mixture must never be allowed to become hot) and then cooled before being added to the dry ingredients. The mixing must be done quickly, and the cakes should be baked immediately.

Ingredients

Method

- Melt the butter in the milk and dissolve the cheeni in it.
- Leave to cool.
- Add the dry ingredients with the bicarbonate added last.
- Beat well.
- Bake in a moderate oven (around 160 degrees centigrade (see temperature conversions) for about an hour or until firm to touch.
- Cool in the tin, then remove when cold.

Cool cheeni recipe...isnt it...yummy..I like it..Find similar cool cheeni recipies for every climate here.

Cheeni Angel cake recipe

Ingredients

Method

- Cream the butter and cheeni together until light and fluffy.
- Beat in the water until thoroughly blended.
- Fold in the arrowroot.
- Whisk the egg whites until very stiff.
- Fold the egg whites into the mixture.
- Bake in a well greased tin for 45 minutes at 180 degrees centigrade (see temperature conversions).

Cheeni Plum Cake

This is an old traditional fruit cake recipe. Notice that it uses dripping which was basically a recycled fat from the joint and therefore was economical. The cake is called plum cake harking back to the old usage of the word plum which was often referred to any dried fruit.

Ingredients

Method

- Sift the flour with the baking powder.
- Rub the dripping into the flour.
- Add the fruit, sugar and salt.
- Mix in the milk.
- Bake in a suitable tin for about 1 1/4 hours at 200 degrees Fahrenheit (see temperature conversions).

Cheeni pancakes with cheeni and lemon

 Ingredients 

For  pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve:
caster sugar
lemon juice
lemon wedges

Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.