Technology of sweets (mithai) with formulae

The book Technology of Sweets (Mithai) with Formulae  covers  Details of Raw Materials used for Sweets Manufacture, Making of Milk Based Sweets, Raw Material the Milk Used for Making Sweets, Technology of Bengali Sweets Rasogolla, Technology of Dahi and Yogurt, Technology of Mishti Doi, Shrikhand Manufacture, Chakka Powder, Shrikhand Wadi, Kheer Manufacture, Dried Kheer Mix  Payasam Manufacture, Phirni Manufacture, Sevian Manufacture,  Sohan Halwa, Gajar Ka Halwa,  Kaju Burfi Manufacture,  Ghevar Preparation,  Rasogolla, Kheer and Pal Payasam,  Preparation of Lassi,  Shrikhand Preparation,  Technology of Khoa Manufacture and Storage,  Peda,  Khoa Based Sweet Kalakand,  Koha Based Sweet-Gulab Jamun, Milk Based Sweet Burfi,  Chhana based sweet Rasogolla,  Preparation of Kulfi,  Yoghurt,  Production of Sandesh, Manufacture of Shrikhand by Ultrafitration Process, Preparation of Traditional Sweets,  Gulab Jamub/Rasgullas,  Winter Products, Appendix Some Selected Recipes of Traditional Foods,  Dessert Powders and Puddings, Ice Cream.