Mithai (sweets) ar the confectionery and desserts of the Indian landmass. Thousands of dedicated retailers in Republic of India, Pakistan, Bangladesh, Kingdom of Nepal and Ceylon sell nothing however sweets.

Sugarcane has been grownup within the Indian landmass for thousands of years, and therefore the art of refinement sugar was fictional there 8000 years agone (6000 BCE) by the Indus natural depression Civilisation. land word "sugar" comes from a Indic word sharkara for the sugar, whereas the word "candy" comes from Indic word khaanda for the unrefined sugar– one among the best raw types of sweet. Over its long history, cuisines of the Indian landmass developed a various array of sweets. Some claim there's no different region within the world wherever sweets ar therefore varied, therefore various, roughly endowed that means because the Indian landmass.

In the various languages of the Indian landmass, sweets ar referred to as by various names, one common name being Mithai (मिठाई, মিঠাই, مٹھائی). They embody sugar, and a massive array of ingredients like totally different flours, milk, milk solids, soured foods, root vegetables, raw and roast seeds, seasonal fruits, fruit pastes and dry fruits. Some sweets like kheer ar roast, some like burfi ar baked, varieties like Mysore pak ar roast, some like jalebi ar deep-fried, others like kulfi ar frozen, whereas still others involve an original combination of preparation techniques. The composition and recipes of the sweets and different ingredients vary by region. Mithai ar generally served with a meal, and sometimes enclosed as a variety of acknowledgement, celebration, religious ritual, gift giving, parties, and cordial reception within the Indian landmass. On South Asian festivals – like Holi, Diwali, Eid, and Raksha Bandhan – sweets ar homemade or purchased, then shared. several social gatherings, wedding ceremonies and non secular festivals typically embody a social celebration of food, and therefore the flavors of sweets ar a vital component of such a celebration.