HoScEAP
Department of Home Science
ST.Joseph College for women (A)
Three day workshop on
Traditional /Millet based sweets
Objectives
1. To learn the technique of
preparing selected traditional sweets .
2. To learn the technique of
preparing selected millet based sweets.
3. To enhance the levels of
appreciation towards traditional sweets and millet based sweets.
4. To create an awareness
about popularizing usage of millets.
Reports
From 8th feburary
to 10th feburary 2021, department of Home Science, ST.Josephs
college for women (A) , Vishakapatnam conducted a traditional /Millet sweets
workshop and it was held as a part of the Entrepreneurship Awareness Program
for 3rd year Home Science students . The resource person for the
workshop was MR. B. Ramo Dorai . As
Traditional sweets are suggested to prepare and eaten once in a while
preferably on festive days, so that they provide multifunctional health benefits,
this is a great method to preserve our culture and heritage as well as take it
down through the generations. Peeking at todays life style and health habits,
many healthy choices can be made while preparing traditional sweets and
delicacies and one of it can be millet sweets.
On 8th feburary
2021 MR . Dorai taught students how to make Ragi laddu the recipe was
demonstrated and students assisted him in the preparation activities. Then the
recipe of mysoor pak was also demonstrated on the same day .The next day i.e 9th
feburary MR.Dorai demonstrated the procedure of millet laddu and bajra laddu ,
the ingredients are the same except the flours vary like bajra flour and millet
flour and students assisted him and they had good time participating in the
making process of sweets .On the last day i.e. 10th February ,Students
in the guidance of Mr.Dorai prepared Rice flakes laddu and Boondi laddu
,students made them deliciously and all the three days they were given every
sweet made in the work shop to taste.
This work shop was very
useful to students, the essence of nutrition and traditional sweets shown
practically to the students. All the recipes made are highly nutritious, with the
cereals like Ragi, Bajra and millets instead of gram flour while following the
same procedure. All the cereals used have high nutritional benefits, they are
major source of energy as well as great amounts of dietary fiber, carbohydrates
and proteins, as well as they are rich in iron and vitamins.
At the end of the workshop as
a token of gratitude, a fruit basket is presented to Mr.Dorai Sir
On the whole, the workshop
was very eventful, interesting and informative.
By learning the preparation
of these sweets, students can invest and start their own interprises making
nutritious and tasty sweets.
No of participants:52
No comments:
Post a Comment