Indian sweets, lovingly called mithai, are the edible celebration confetti of the subcontinent. Every piece has a story. Some are soft as a grandmotherās hug, like rasgulla that bounces with spongy delight. Some shimmer golden like festival lights, such as jalebi, swirling into crisp spirals that crackle with syrupy sweetness. Others feel like royalty wrapped in silver vark, like barfi, rich and proud with nuts and cardamom.
