Gourmet Club in coordination with Future & Sharp club at AIHM organized a workshop on Traditional Indian Sweets for the students of the final year by introducing the traditional and authentic method of preparing Indian sweets and its techniques. Chef Vinod Negi gave an overview on the stories, shapes and methods that weave together our favorite desserts. Chef Santosh Chaniyal and Chef Santosh Singh Bora demonstrated traditional sweet preparation as well as the presentation styles and garnishes used in sweets. Students discovered the specific ingredients and skills that every great chef employs with the necessary techniques for preparing different types of Indian sweets like Gulab Jamun, Jalebi, Rosogolla, Coconut laddu, Malpua, Shrikhand, Bhapadoi and other Traditional Indian sweets.
Students made some delectable sweets and were asked to enjoy their desserts at the end of the event.
The purpose of this workshop was to get students involved in extracurricular activities and to provide a platform for them to showcase their culinary skills. The workshop also aimed to increase student understanding of the various types of Indian sweets, ingredients, techniques, tools, and key terms used in sweet preparation.
Chef Vinod Negi concluded the workshop by encouraging the students to try the dish at home and share it with their parents. The students thoroughly enjoyed the workshop and expressed gratitude to their mentors for organizing such an amazing and wonderful workshop for them.
