India’s GI-tagged (Geographical Indication) mithais are more than sweets...
They’re symbols of longstanding food traditions. The tags legally protect their unique identity, linking each dessert to its place of origin and centuries-old recipes. Hemantkumar Shivsharan looks at 14 of them.
Dharwad Pedha, Karnataka
Famous for its melt-in-the-mouth texture and milky richness. GI-tagged for its unique preparation technique passed down generations
Tirupathi Laddu, Andhra Pradesh
Not just a sweet -- it's prasad from the Tirumala temple and the tagging preserves the secret recipe of this beloved laddu.
Banaras Lal Peda, Uttar Pradesh
From the ghats of Varanasi comes this deep-red peda that carries the taste of heritage, devotion probably too. Made from khoya (milk solids), nuts, seeds, it is slow-cooked to gain its carmelised red exterior.
Dhenkanal Magji, Odisha
A rare gem from Dhenkanal, the dense, syrup-soaked sweet is crafted with simple ingredients -- buffalo chenna (soft paneer), sugar, cardamom -- but generations of skill. A true sample of Odisha’s cuisine.
Tripura Matabari Pera, Tripura
A sacred offering turned delicacy, it is offered at the Matabari temple (Tripurasundari Shaktipeeth). This milk-and-sugar sweet is a Tripura treasure.
Atreyapuram Pootharekulu, Andhra Pradesh
Known as the ‘paper sweet’, Pootharekulu is a flaky, ghee-rich dessert of Atreyapuram -- rice flour rolls are stuffed with jaggery/dry fruit. Making it requires a masterclass in delicate sweet craftsmanship.
Banglar Nolen Gur Sandesh, West Bengal
A winter-time wonder, this variety of Sandesh is filled with syrup of nolen gur or a fragrant date palm jaggery. Bite into it and you feel you are back in Bengal. Also read: 14 Must-Eat Nolen Gur Mishtis Before You Die.
Murshidabad Chhanabora, West Bengal
Born in royal kitchens, it is a rich dessert that combines a crusty shell with a juicy, chenna-filled centre. Chhanabora is Murshidabad’s regal gift to sweet lovers.
Odisha Rasagola, Odisha
Soft, spongy, soaked in light syrup, Odisha’s Rasagola is a state icon and a temple offering during Puri's Ratha Yatra.
Goan Bebinca, Goa
A slice of Goa’s Indo-Portuguese legacy, it is a slow-baked, 16-layer dessert rich in coconut milk and eggs. Festive, flavorful, and unforgettable.
Banglar Rasogolla, West Bengal
Across the border in Bengal, the Bengali version of the famous sweet has been GI-tagged too. Lighter, juicer it is a Bong household staple.
Bandar Laddu, Andhra Pradesh
Hailing from Machilipatnam (Bandar), this bright orange melt-in-the-mouth laddu is crumbly, aromatic, and loaded with ghee.
Banaras Tirangi Barfi, Uttar Pradesh
A celebration in three hues, the tricolour barfi from Varanasi is as patriotic as it is delicious -- it is a milk-cashew-pista sweet package of unity and festive joy.
Bishnupur Motichur Laddu, West Bengal
Hand-rolled, these tiny, golden globes are offered in Bishnupur’s temples. Made from tiny syruped chickpea balls.