Any vacation in India would be incomplete without a Mithai box. Laddu, barfi, gulab jamun, halwa, etc. They are ancient recipes that are used in any Indian home.
But over time, even traditional Indian sweets have undergone some changes with the addition of a dash of modernity, read “mithais fusion.”
“Not only the taste but also the presentation, the technique, the coating style and much more complete this concept of ‘mithais fusion‘”, said Bharti Sangi, founder of Life Artisanal Food.
“Today’s people tend to make things to order, even desserts. “Fusion candies have become popular and in-demand with development and customization,” he said.
Some of these recipes are over 100 years old. Say Halva – The method of serving and adding alternating layers of pumpkin and pineapple and cooking it with lots of khoy, ghee, and of course sugar and nuts, defines a new method of making halva today.
“Not only that but the name of dishes like badami burfi has been replaced by almond and hazelnut methia. We are in that state of modernity in which ricotta, gajar ka halva and faluda are served with rasmali, as well as carrots and falouda truffles. The new generation is becoming more creative, providing more tastes and methods ”.
He said: “Fusion sweets have become popular and we as mithhai makers receive many orders for mithai with a modern twist“. Mithai with hazelnuts replaces badam burfi, meva dhamaka badam with rose petals, which gives it a scent nice and natural touch and colorful look.
Our gujjia apple crumb is the most popular gujjiya mithai during the Christmas season. Mithai are used for breakfast or for meals during fasting, as the term mithai has no religious meaning. This ancient tradition has been preserved for centuries and mithai will always serve in celebrations. “Our apple crumb gujjia is the most popular mithai gujia during the Christmas season. Mithai are used for breakfast or lunch during fasting, as the term mithai has no religious meaning. This ancient tradition has been preserved for centuries. And mithai will always be served during the celebrations. “