Kadma

Several sugar/jaggery-based traditional Indian confectioneries are prepared at small/cottage scales and in domestic kitchens. Kadma is a traditional sweet of the Indian sub-continent that is made from sucrose (cane sugar). It is a ready-to-eat white candy popular in Eastern India and Bangladesh (Figure 1.5.1). Another name of kadma is kodma, and has a long shelf-life of 1 year or more if appropriately protected from moisture ingression. The prepared kadmas are nearly cylindrical shape with flattened closed surfaces at both ends resembling the orange shape.

Bright white colour and ridges on external surfaces are attractive features of kadma in addition to the low price. However, moisture absorption leading to a soggy surface and melting in humid weather are drawbacks of prepared kadma during storage. 

Method of preparation
Concentrated sucrose syrup is boiled, and the appropriate stickiness of the solution is the endpoint of heating (Figure 1.5.2). The hot solution is spread on the oil-smeared surface for partial cooling and to avoid sticking to surfaces. The warm dough mass thus obtained is repeatedly stretched, pulled and folded skillfully to obtain a long cylindrical mass having a diameter between 20 and 25 mm. A good extent of air is entrapped during these processes. It is skillfully cut to a length of 20-25 mm, and the small pieces are gently rolled over a thin bed of fine sucrose (sugar) powder to avoid surface stickiness. The finished product kadma is a hard brittle product that can melt easily in the mouth. The product has thin ridges at the outer surface to have an attractive appearance. The product is a delicacy and is used during festivals including social and religious functions. Special big-size kadmas, with diameters varying between 50 and 200 mm, are also prepared if made to order. If moulds are used, special shapes and sizes can also be prepared to obtain different varieties.