Mohanthal and milk cake

Feeling homesick, we found ourselves bingeing on the creamy peda (Rs 355 for 250 gm) on Rakshabandhan. Each circular piece of the khoya-based mithai comes with an embedded sliver of almond and melts in the mouth. It reminded us of the kesar pedas we have often savoured as prashad on family trips to temples, except without any of the cloying sweetness. 

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The gulab jamun (Rs 525 for 500 gm), however, does not come close to the real deal — its solid khoya insides lacking tenderness and the chashni missing the floral essence. The other syrup-y mithai, rasgulla (Rs 525 for 500 gm), on the other hand, does a fair job with a light sponginess. 

Rasgulla

The sugar-free motichoor laddoos (Rs 355 for 250 gm) get the delicacy right, save for an odd, lingering aftertaste of perhaps stevia. We enjoy the milk cake (Rs 355 for 250 gm), which is supple and crumbly, while the ghee-laden mohanthal (Rs 455 for 250 gm) is aromatic and nutty. It’s interesting to see labels like gluten-free and diabetic-friendly on some of the mithai boxes, but we do hope the makers can find a way to pack the sweets without using plastic. 

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