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Mithai stories and food guides from Ballabgarh
Notes from behind the counter of our sweet shop on 100 Ft Road: how the mithai is made, what to order for each tyohaar, how to pick a gift box, and what's cooking in the Rasoi.
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Fresh from our kitchen
23 posts
Mithai ki Kahani
Jalebi Rabri, the Winter Pairing: Hot Meets Cold in Ballabgarh
Jalebi rabri is crisp, hot syrup against cold, thick milk. Where the pairing comes from, how to eat it, and what to ask for at a sweet shop in Ballabgarh.
· 3 min read
Tyohaar
Boondi Prasad for Puja in Ballabgarh: What to Offer and Share
Boondi prasad is the sweet most families reach for at a puja. Why it is offered, which other sweets work as prasad, and what to order in Ballabgarh, Faridabad.
· 3 min read
Shaadi & Utsav
Sagai Sweets: A Checklist for Roka, Sagai and Tilak in Ballabgarh
Planning sagai sweets for a roka, sagai or tilak? A practical checklist of what to buy, how much to plan for, and what to ask, with ideas from Ballabgarh.
· 3 min read
Bhent & Gifting
Sweets for Griha Pravesh, New Baby and More, in Ballabgarh
Which sweets for griha pravesh, a new baby, exam results or a new job? A plain guide to matching mithai to the occasion, with ideas from our Ballabgarh menu.
· 3 min read
Mithai ki Kahani
Barfi Guide: Kaju, Pista, Doda, Nariyal and More
Barfi gets its name from the Persian word for snow. The types of barfi, from pista to doda to moong dal, what each tastes like, and which to gift.
· 3 min read
Tyohaar
Bhai Dooj Sweets in Ballabgarh: What to Take for Your Bhai
Bhai Dooj comes at the end of Diwali week. Which sweets to take for the tilak, which ones travel, and how to order from our Ballabgarh shop before the rush.
· 3 min read
Namkeen & Chaat
Chaat in Ballabgarh: Gol Gappe, Tikki, Papri and Raj Kachori
Gol gappe, aloo tikki, papri chaat, dahi bhalle and raj kachori at our chaat counter in Ballabgarh. What each one is, and how to order it like a regular.
· 3 min read
Mithai ki Kahani
Rasgulla, Rasmalai, Chamcham: Meet the Chhena Family
Rasgulla, rasmalai and chamcham are all made from chhena. What sets each one apart, the famous rasgulla fight between Bengal and Odisha, and which to choose.
· 3 min read
Shuddh & Taaza
How to Tell Fresh Mithai from Old: A Five-Second Counter Check
How to check if mithai is fresh before you buy: what to look at, what to smell, the best-before date every tray must show, and which sweets keep longest.
· 3 min read
Mithai ki Kahani
Gulab Jamun vs Kala Jamun: Same Family, Different Fry
Gulab jamun and kala jamun start from the same khoya dough. What makes one golden and the other almost black, how they taste different, and how to serve each.
· 3 min read
Mithai ki Kahani
Kaju Katli: Why It's a Diamond, and How It's Made
Kaju katli is cashew and sugar, cooked thin and cut into diamonds. Where it came from, why the diamond shape, and how to tell a good piece from a tired one.
· 4 min read
Mithai ki Kahani
Khoya vs Chhena: The Two Milks Behind Almost Every Mithai
Khoya is milk cooked down, chhena is milk curdled. Why that one difference makes a peda dense and a rasgulla spongy, and how to tell which sweet is which.
· 2 min read
Mithai ki Kahani
Ladoo Guide: Motichoor, Besan, Nariyal and the Rest of the Family
Motichoor, besan, nariyal, khoya, dry fruit: the types of ladoo on a mithai counter, what each is made of, which suits which occasion, and how long they keep.
· 3 min read
Mithai ki Kahani
Milk Cake vs Kalakand: Two Milk Sweets, Two Very Different Bites
Milk cake and kalakand both start with milk and both come from Alwar. What makes one soft and white and the other golden and caramel-sweet, and which to pick.
· 2 min read
Shuddh & Taaza
Reading a Mithai Price List: Per Kg, Per Piece and Per Plate
Why mithai is priced per kg, when it's per piece or per plate, how to work out a 250 g box, and the one thing to watch on the scale. A plain guide to the board.
· 3 min read
Rasoi
Shahi, Makhani, Kadai: Paneer Dishes Explained, in Ballabgarh
Shahi paneer, paneer makhani, kadai paneer, matar paneer: what makes each paneer gravy different, which is sweeter or spicier, and what to order at our Rasoi.
· 3 min read
Mithai ki Kahani
Agra Petha and Mathura Peda: Two Sweets Named After Cities
Agra's petha is made from a vegetable; Mathura's peda began, so the story goes, in Yashoda's kitchen. Where both come from, how they're made, and which to try.
· 3 min read
Rasoi
Roti, Naan, Missi, Lachha: A Tandoor Bread Guide
Naan vs roti, and where missi and lachha paratha fit in. What each tandoor bread is made of, how it tastes, and which one to order with which dal or paneer.
· 3 min read
Namkeen & Chaat
Samosa-Jalebi: North India's Favourite Combo, in Ballabgarh
Samosa-jalebi, the teekha-meetha combo of North Indian mornings. Where both came from, why they work together, and how to order the pair at our Ballabgarh shop.
· 2 min read
Mithai ki Kahani
Soan Papdi vs Patisa: Same Sweet, or Not Quite?
Soan papdi and patisa are often called the same sweet, yet most counters sell both. How they differ in texture, colour and shape, and why one is a Diwali joke.
· 3 min read
Rasoi
Dosa, Idli and Uttapam at a Mithai Shop in Ballabgarh
Masala dosa, idli, vada and uttapam at our Ballabgarh sweet shop. What each one is, how dosa differs from uttapam, and how to order like a regular.
· 3 min read
Rasoi
Vaishno Bhojan: Food Without Onion or Garlic, in Ballabgarh
Vaishno bhojan means pure veg food cooked without onion or garlic. What that changes in a dal or a paneer gravy, and the Vaishno dishes at our Rasoi.
· 3 min read
Mithai ki Kahani
Khoya (Mawa): What It Is, and How It's Made
Khoya, or mawa, is milk slowly cooked down until only the solids are left. How it's made, the kinds of khoya, and the mithai that can't exist without it.
· 3 min read