A Complete Guide to Traditional Indian Mithai (Regional Edition)

Indian mithai isn't one cuisine — it's a dozen regional traditions, each with its own technique. Here's a guide to the ones worth knowing.

Khoya-based: the heart of North Indian mithai

• Mathura Peda — dense, dark-roasted khoya from Mathura
• Gulab Jamun — fried khoya balls in cardamom-rose syrup
• Milk Cake (Kalakand / Alwar ka Mawa) — slow-caramelised khoya, grainy
• Burfi (Kaju, Pista, Besan) — set khoya or flour fudge

Chenna-based: Bengal's gift to Indian dessert

• Rasgulla — chenna balls in light syrup
• Rasmalai — chenna patties in thickened saffron milk
• Sandesh — pressed chenna sweet from Bengal

Besan-based: the festive ladoos

Motichoor (smallest boondi), Besan ladoo (roasted gram flour), and Boondi ladoo (larger boondi) are the festive ladoos of Indian celebrations. Slow-roasted besan in pure desi ghee is the defining quality marker.

Premium dry-fruit: Kaju Katli and beyond

Kaju Katli (diamond cashew fudge), Pista Roll, Anjeer Barfi and Dry Fruit Barfi sit at the top of Indian gifting — the standard for Diwali corporate hampers.