6 popular Indian mithais that take their name from the cities they originated in

From Agra ka Petha to Mysore Pak. Discover six iconic Indian mithais that proudly carry the names of the cities they were born in (Pic credits: Pinterest)

• Six Indian sweets are named after their cities of origin
• Agra Ka Petha, Mysore Pak, and Tirunelveli Halwa featured
• Ajmeri Kalakand, Dharwad Peda, and Bikaneri Ghewar also listed

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Indian mithais are rich in taste and greatly enjoyed on festivals and special occasions. The glossy, juicy treats are a sweet lover’s delight. Here’s taking a little peek into six sweet treats that are named after the cities they originated in. The list includes everyone’s favourite Agra Ka Petha and Mysore Pak.

Agra Ka Petha - Uttar Pradesh

This one is highly enjoyed across India for its deliciousness. Made from ash gourd, sugar, water and lemon juice, it is relished by many locals and tourists in Agra. The petha is flavoured with cardamom and has a refreshing, juicy taste that lingers long after.

Also Read: 10 forgotten winter classic dishes you must try in India, from Lehsun Ki Kheer to Hokh Syun, more

Mysore Pak - Karnataka 

Mysore Pak is a classic Indian mithai that truly defines the ‘melt-in-your-mouth’ phrase. It is made from ghee, besan, and sugar—all the ingredients that are bound to please the taste buds. The right cooking technique enhances its taste and ensures a smooth texture.

Picture: Pinterest

Tirunelveli Halwa - Tamil Nadu

A much relished sweet of Tamil Nadu, Tirunelveli Halwa is made from wheat milk, sugar, and ghee, which is why it appears glossy and chewy. Here also the cooking style and technique matter, as it gives the mithai its chewiness and translucence. This one is believed to have originated from the town of Tirunelveli.

Ajmeri Kalakand - Rajasthan

Those who have relished Ajmeri Kalakand are familiar with its grainy, richly flavoured texture. Also called the Indian milk cake, it’s made with thickened milk (khoa), ghee, and sugar. Its caramelised outer layer lends it a light brown colour. The moist, super soft mithai is loved by many.

Image: Pinterest

Dharwad Peda - Karanataka

This Indian sweet from Karnataka looks tempting with its dark brown colour. Made with milk, khoya, and sugar, it is one of the most popular sweets. It is cooked slowly and coated in sugar, which lends it its soft, grainy texture.

Also Read: 5 delicious traditional festive dishes to enjoy this Makar Sankranti

Bikaneri Ghewar - Rajasthan

It is a highly decadent, honeycomb-textured Rajasthani sweet made by pouring the flour batter into hot ghee or oil, later it is soaked in sugar syrup and coated with nuts and silver varq.