Not every sweet becomes a household name like gulab jamun or kaju katli, yet some have quietly earned a devoted following. These are the mithais that stir nostalgia, mark celebrations, and linger in memory long after the last bite — crafted with patience, heritage, and a touch of indulgence.

Mohanthal

More than a mithai, Mohanthal is a piece of living heritage. Made during Diwali, Janmashtami, and weddings, it is believed to be Lord Krishna’s favourite and holds devotional significance in Gujarat and Rajasthan,  often offered as prasad. “Every family has their own version, passed down through generations,” says Chef Raghavendra Singh, Head Chef, Radisson  Hotel Group, helming Meetha in Mumbai. “While it may look simple, crafting Mohanthal is an art. The besan must be slow-roasted in ghee till perfectly nutty, the sugar syrup timed just right for that soft, grainy texture,” he says, sharing about the dhoru technique — adding ghee and milk in intervals — gives it that melt-in-the-mouth crumb.” A perfect Mohanthal, he adds, “is golden-brown, fragrant, and delicately sweet with cardamom and saffron.”