Diwali hampers by Le Meridien Mahabaleshwar Resort and Spa
At Kaka Halwai, which traces its history back to 1892, seventh-generation family member and managing director Amit Gadve said fusion sweets such as tiramisu kaju katli, Nutella-Biscoff malai barfi and dry fruit-filled kaju katori attracted younger customers. Because customers want something different, or has the pressure to make festive gifts distinctive pushed sweets into an endless cycle of reinvention, are they experimenting. Because the Indian palate is accustomed to cinnamon, but matcha failed to find many takers, so we have discontinued it in our sweets this year,” he said, biscoff worked in pedha and rolls.
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But to get the real feel of Diwali, we bought a box of good old kaju katli that everyone loves at home,” she said. Rusheel Dadu of Dadu’s Sweet said the Diwali box has evolved from an assortment of sweets into a larger gifting package, often including savouries, dry fruits and snacks. Basic versions of motichoor ladoo, ras malai and amrakhand cannot be replaced,” he said. “We have to strike a balance between the two,” he said. Chef Harinath Palthi of Le Meridien Mahabaleshwar said combinations such as chocolate with Indian sweets, pistachio with saffron and subtle coffee infusions could work when the flavours complemented rather than overwhelmed one another. When too many flavours are combined, or an ingredient completely overpowers the original mithai, it loses its authenticity,” he said. Chef Rajdeep Rana of The Westin Pune Koregaon Park, who prefers sweet boxes that feel curated rather than excessive, said the best assortments strike a balance between nostalgia and discovery, making every sweet feel intentional and memorable. The strongest feedback always comes from creations that feel innovative yet comforting at the same time,” Rana said.
Pune: The Diwali sweet box has come a long way from its familiar assortment of kaju katli, motichoor ladoo, besan ladoo and pedha. There are Biscoff pedhas, cranberry rolls, pistachio kunafa-inspired mithai and cheesecake-flavoured sweets. Combinations that might have seemed adventurous a decade ago have now become commonplace. Yet, increasingly, what people seem to want is their OG kaju katli back. Preeti Agarwal, a Boat Club Road resident, bought a box of kaju katli despite already having several assorted sweet boxes at home. “Our house is full of sweet boxes from acquaintances, colleagues and friends. They are like tasting menus; it is lovely to sample the fusion flavours and see what people are coming up with. Agarwal’s choice, like many others, captures the contradiction confronting sweet makers. This year, however, he is witnessing renewed interest in traditional mithai, albeit with occasional twists. “People want something new for gifting. Our experiments have included besan barfi with coffee, jasmine and toffee flavours, with the latter drawing on the familiar taste of an eclair. Biscoff worked well in pedha and rolls, while matcha failed to find much favour. Customers are more willing to embrace new flavours when they retain a familiar element. Even the accompanying snacks are becoming more inventive, with chipotle-seasoned baked lotus stem, coffee-flavoured macadamia nuts and millet-based cookies making their way into festive assortments. But the classics remain difficult to dislodge. Dadu recalled how, when concerns about food colouring were being discussed, the shop placed motichoor ladoo made without added colour on its counter. “Customers recognised the colour they had grown up seeing and questioned why it needed changing. Traditional sweets such as kaju katli are deeply rooted in our culture. However, traditional sweets continued to outsell fusion varieties. The demand for novelty is particularly evident at weddings, he pointed out, where live sweet counters serve combinations such as motichoor ladoo with basundi or vanilla ice cream. The experimentation extends to savouries as well, with flavoured chiwda and masala kachori-inspired rolls finding their way into the spread. For chefs, however, the question is not whether mithai should evolve, but whether experimentation enhances the original. “Fusion should have a purpose. “Diwali is closely tied to nostalgia and the emotional experience of sharing sweets. Innovation should enhance that experience, not complicate it,” Palthi added. “Combinations such as pistachio and saffron, dark chocolate and cardamom, citrus and rich cocoa, or rose and berries can add depth while respecting the essence of the original sweet. They introduce contemporary flavour notes while remaining deeply connected to festive Indian tastes. Guests may be curious, but ultimately, they look for balance and familiarity, especially during festivals rooted in tradition. Perhaps a new flavour might persuade someone to open a box, but it does not necessarily make them reach for a second piece. And when the festive tasting menu is over, the sweet that brings everyone back to the table may still be a piece of kaju katli. Download the TOI App.
The appetite for unusual flavours was strong until last year, with combinations such as lavender and lemon finding takers. Today, opening a sweet box feels like stepping into a pastry chef’s experimental kitchen.