My grandmother’s mithai is a sweet that makes Hindu holidays feel even more special. Her soft mithai is made with flour, butter, fresh coconut, anise seed, and evaporated milk. It’s fried till golden brown then tossed in a sugar syrup until crystallized. She only made these on Hindu holidays such as Diwali and Holi, and other religious functions. These sweets were just one among many that we enjoyed during auspicious times of year. We also made peera, a crunchy mithai/kurma, and parsad. It was a fun time and I loved spending time with my mom and grandma in the kitchen. It was a sort of bonding time that I’ve come to truly appreciate as an adult. Now that she lives in India and I live in upstate NY, if I want these delicious treats, I have to make them myself. I decided that I was only going to make two different sweets this year. My family would make 5-6 different kinds, but what would I do with all that sugary goodness in my house? I decided to make this mithai and a milk powder peera (see end of post).
Every Diwali my mom used to make so many tasty sweet treats. We would package and give them away to friends and family members. Likewise our family members would send over little bags filled with mithai, peera, and parsad.