Why wait for Makar Sankranti to have Til Gud? The nip in the air is perfect for gobbling on these pint-sized laddos that are prepared by mixing jaggery with the oil-rich sesame seeds.
FOR Rs280 per kg
AT Ladoo Samrat, Dr Ambedkar Road, Lalbaug.
Gajar ka Halwa
This North Indian speciality takes time to prepare since the milk has to be soaked in, but is definitely worth the wait. Kailash Parbat, also known for its Sindhi cuisine is one of Mumbai’s old-time favourites for this winter mithai.
FOR Rs 500 per kg
AT Kailash Parbat, Sheila Mahal, first Pasta Lane, Colaba.
A fancy name and a price tag. But this sweet is loaded with goond, roasted dryfruits and cucumber seeds and the shopkeeper advised us to have ‘do-chammach’ everyday, for three months, in almost a doctor-like tone.
FOR Rs 1,100 per kg
AT Trupti, High Street Phoenix, Lower Parel.
While Gujarati cuisine is always identified with it’s sweet palate, Adadiya is an exception — a sweet which is spicy! Made using a lot of ghee and different warming spices, Adadiya is eaten only during this season due to its warm ingredients.
FOR Rs 400 per kg
AT Brijwasi Dugdhalaya, Shri Jalaram Estate, MG Road, Mulund (W).
We wait for the whole year to gorge on the Strawberry Barfi by Nayak’s. Ditch your diet with this barfi, and if you still have some room, sample their Sitafal Barfi too.
FOR Rs480 per kg
AT Nayak’s Sweets and Snacks, Maheshwari Udyan, Matunga (CR).
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