PREAMBLE
Diabetes has become a major health hazard in India and USA. When diabetics consume sugar in any form it increases the blood sugar level immediately which is harmful to the health. It is very difficult to abstain from consuming sugar, in particular sweets made by using sugar. Hence there is need to prepare sweets made from sugar substitutes for diabetic people.
EXISTING METHODS OF PREPARING SWEETS
The traditional Indian sweets are prepared using sugar or Jagery. Of late we find sweets made of Laevulose, fructose as sweeteners. But these sugar substitutes used singly or in combination no doubt allows persons to reduce calories, but sometimes leaves a bitter taste in the mouth. Hence we have developed traditional Indian Sweets using other types of sugar substitutes.
SPECIFICATION
The following specification describes the nature of the invention. The main sugar substitutes used are Xylitol, Erythritol, Aspartame ( Equal)and Sucrolose (Splenda).
Xylitol is a good tasting sweetener with reduced calories and dentally safe. Xylitol is currently approved for use in foods in more than 35 countries including USA. Xylitol does not leave unpleasant after taste. It has 2.4 calories per gram.
Erythritol is 70% as sweet as sugar and it is virtually non caloric and does not affect blood sugar. It has 0.2 calories per gram. Erythritol has laxative effect when consumed in large quantities and so it has to be used with other sugar substitutes to reduce side effects. Erythritol lingers poorly compared to sugar and has slightly harsh after feel when high concentrations are consumed. So this is generally consumed along with Sucralose.
Sucralose is an artificial sweetener known by the trade name Splenda, is twice as sweet as saccharin and four times as sweet as Aspartame. Sucralose has 4 calories per gram. This has been approved for consumption in more than 60 countries including USA. Sucralose does not leave any bitter taste.
Aspartame is a noncabohydrate sweetener and not increase the blood sugar on consumption. It is marketed as Equal, NutraSweet, Cambrel and other names. It has been approved for use by FDA in US and Europe. Aspartame is commonly used in soft drinks and kept as table condiments, chewing

multivitamins gums etc. Aspartame is not suitable for baking as it breaks down and sweet taste is lost. But it is a good substitute when no further cooking is involved after addition to food products.
Methods of Preparation:
Rava laddu: Laddus are prepared using the standard recipe. The recipe calls for frying the Rava or the cream of wheat with a small quantity of Ghee or clarified butter in a dish over fire till a roasted fragrance is obtained. This is mixed with grated coconut, powdered cardamom seeds. Pieces of cashew nuts and raisins are fried in ghee. This is also added to the Rava mixture. In place of sugar, Splenda or Xyletol, Aspartame or Erythritol either singly or in combination is mixed in milk and prepared in to a syrupy consistency and added to the Rava mixture and made in to Laddus.
Rasagullas: Rasagulla is a sweet made of milk cheese made by boiling milk and breaking the milk by addition of lemon juice or white vinegar. The cheese is separated from the whey and washed. Cheese is mixed with a small quantity of cream of wheat or fine Rava and kneaded to the right consistency. The cheese mixture is made in to balls and cooked in a cooker in syrup solution made of sugar. Instead of sugar Splenda, Aspartame, Xyletol or Erythritol will be used either signally or in combination to give the correct sweetness for the Rasagullas.
Mysorepak: Mysorepak is a solid sweet made from Basen or chickpea flour. The recipe calls for dry roasting the Basen. One part of Basen is mixed with 2-3 parts of ghee and 2 parts of sugar and cooked on the fire in a thick bottomed dish till the mixture starts to bubble and the dough congeals in to mass and comes off from the side of the dish. The mixture is poured in to a pre greased plate with ghee or nonstick cooking spray. It is cut into pieces when set into blocks. Instead of sugar Splenda, Xyletol, Aspartame or Erythitol will be used alone or in combination to give the correct sweetness. Kadaphi is a Middle Eastern sweet. Baklava is another middle Easter sweet where above mentioned sugar sub statutes cab used.
In all these sweets the recipe will be modified to include the above mentioned sugar substitutes.
Advantages:
1. Many countries all the mentioned sugar substitutes as safe products for consumption and are marketed commercially. This avoids lengthy R&D work in the area.
2. There the use of sugar substitutes which have no effect or very little effects on the blood sugar will enable Diabetics and people who want to minimize calorie intake to enjoy sweets.

3. As these sugar substitutes have a no or low glycemic effect, there is no need for additional medication in Diabetics
4. These substitutes do not give bitter or metallic after taste which makes eating such products much more enjoyable
5. These sugar substitutes do not have any color of their own and hence will not cause any changes in the actual preparations, and esthetically ideal.
6. The sugar substitutes intended for use have all be approved by food and drug administration in are no known teratogenic or mutagenic effects when consumed
7. Sugar substitutes mentioned above do not change after cooking, and are stable over a period of time
CLAIMS
1 We claim the Patent for preparing all type Indian sweets, middle easteren sweets using sugar substitutes, Sucralose, Xyletol, Aspartame or Erythritol alone or in combination. Preparations will be suitably modified to give the ideal taste.
2 We claim the Patent for preparing Indian and Middle Eastern sweets, using the above mentioned sugar substitutes, produced commercially and distributed or sold.
3 We claim that the sugar substitutes named above are used singly are in combination and
In the processes of preparing the sweets they may be used directly or mixed with water to prepare syrup which may be heated or not. The quantity used also depends on the type of sweet and the sweetness needed