The first bite we try is the berry laddoo, a syrupy mix in kopra pak that doesn’t do much for our palate. The next pick is cashewmel, which in its bid to act like a toffee, is rather off-putting. Caramel can save the day but not in the case of this mithai. The moong dal barfi is a classic take apart from the hazelnut pieces that replace the typical presence of almonds, and actually do a better job. This writer’s nani used to make this sweet for every birthday in the family, and this one was a trip down nostalgia lane. Not as rich, it hits the right notes when cooked in ghee.

Gram rose fudge

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In bluemerry, milkcake is spiked with blueberry taking the humble sweet to the dark side — a risk but the compôte works for us. It grabs our attention. The gooseberry square looks like a pista-dominating bite but it opens up a tangy, fruity performance. We love this treat for the fruitiness that balances the richness of a pista barfi.

Paantastic pistachio

The gram rose fudge is an elevation of a besan laddoo, reminding us of a halwai in Rajasthan, where we were told that rose can inspire poetry in a mithai. We end our journey with a paantastic pistachio that comes with a dollop of gulkand — the OG palate cleanser.

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