About Indian Sweets (Mithai)

My Sweet Philosophy

Some days, mithai feels like a must-have, not a maybe. I make sweets that lift moods and bring a bit of joy, not just sugar rushes. It’s like a mini escape, straight out of my kitchen.

Crowd Favorite: Baked Rasgulla

Baked Rasgulla is what folks talk about most. Creamy, rich, and a little addictive - I hear people say it’s not your usual mithai. If you’re curious about the viral craze, this one’s for you. I don’t think you’ll find this Baked Rasgulla recipe down the street.

Sweets for Every Mood

If you’re in the mood for something else, I’ve got options:

• Angoor Malai: Soft mawa balls soaked in thick, saffron infused desserts. Served in earthy pots - you’ll want to eat slow.
• Rasmalai: Milky, tender, topped with silver leaf. A classic, always.
• Phirni & Rabdi: Old-school matka sweets, creamy and made for comfort.

Mithai for All Occasions

Celebrations, gifts, random cravings - you don’t need a reason. I pack festive mithai boxes that look as good as they taste, or you can bulk order for weddings and parties. Even a regular Tuesday is fair game for a handcrafted Indian sweet.

Why My Mithai

Each piece is handmade, with quality ingredients. I put in the work so the flavor hits right and feels special. It’s not just food for me, it’s a bit of art.