How you store and serve mithai changes how it tastes. A few small habits make a real difference.
Some sweets need the fridge
Different sweets keep differently. Milk sweets and syrup sweets such as gulab jamun and rasgulla belong in the fridge. If you are unsure about a particular sweet, ask us in store or check its product page.
Keep it sealed
Once a box is open, move what is left into an airtight container. Milk sweets pick up smells easily, and a box left open next to onions or curry will taste of them by the next day.
Do not stack the delicate ones
Sweets with silver leaf or a soft top should sit in a single layer, with baking paper between layers if you have to stack them.
Let milk sweets come up to room temperature
Straight from the fridge, barfi, peda and milk cake taste muted. Take them out a little while before serving and the ghee, cardamom and milk come back.
Warm the syrup sweets
Gulab jamun is best slightly warm. Our guide to ras malai and gulab jamun shows how.
Serve on a plain plate
Mithai looks best with room around it. Group each kind together rather than mixing them, so guests can see what they are choosing. A few pistachio slivers or rose petals on the side are enough decoration.
Think about the order
Serve lighter sweets first and the rich, syrupy ones last, the same way you would plan a meal.
Looked after this way, a box tastes as good on the last day as it did when you opened it. Shop our sweets.
