Kaju katli went dark chocolate, peda fell for coffee & boondi turned into tart: Diwali mithai is rewriting
The Economic Times · Nupur Amarnath ·
India's festive mithai market is getting a contemporary makeover as sweet makers combine traditional flavours with chocolates, biscuits, pastries and other modern formats. From coffee hazelnut peda and rose-orange kaju rolls to kalakand Biscoff and kesar kulfi-inspired chocolate bars, brands are experimenting with familiar Indian sweets to attract younger consumers and premium gifting buyers. Bombay Sweet Shop, Dzurt and Sage & Saffron are among the businesses seeing growing interest, although fusion mithai remains a small niche in India's larger sweets market.
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