The Allure of Mithai: A Sweet Evolution
The vividly colored confections displayed at a mithai shop — from the Barbie-pink spheres of chum chum to the silver-glazed diamonds of kaju katli and the shimmering golden laddoos glistening with ghee — evoke nostalgic memories of childhood. These delightful sweets were a cherished part of Pooja Bavishi’s upbringing, who is now the proud owner of Malai Ice Cream, a popular scoop shop located in both Brooklyn and Washington, D.C.
During her childhood, Pooja would eagerly devour the boxes of mithai her family would purchase in Edison, New Jersey, where they sought out authentic Indian ingredients. Mithai also held significant importance during the festive occasion of Diwali, which will be celebrated on October 31 this year.
Recipe: Ice Cream Peda
However, as Pooja’s palate evolved over the years, she began to find traditional mithai a bit too cloyingly sweet for her liking. She realized that these treats could benefit from a touch of salt to enhance their flavor profile. “Sweet-on-sweet wasn’t something that was as appealing to me,” Ms. Bavishi reflected.
For many, the rich and unrestrained sweetness of mithai — a beloved category of South Asian confections primarily made from nuts, dairy, and ghee, often without any salt — is part of their charm. Yet, for South Asian American chefs and cooks who grew up indulging in salted caramel and chocolate-covered pretzels, the mithai they recreate often takes on a different form. Their interpretations might manifest as:
- Decadent cookies
- Creative pies
- Irresistible ice creams
These modern adaptations frequently incorporate a variety of ingredients to balance the overwhelming sweetness that is traditionally associated with mithai. And yes, that often includes the addition of salt, which brings a delightful contrast to the sugary confections.