GI-tagged sweets of India, their origin and where to buy!

Filled with sweetness and a fresh aroma, almost every nukkad (corner) of India witnesses a mithaiwala and an array of sweets laden in their shops. Whether you stay in West Bengal or in the north-side state of Punjab, you will witness a special sweet from your region. This article brings to you the sweets that are officially recognised as the origin confectioneries of a particular region. Here is a list of GI-Tagged sweets of India. 

1. Burdwan Mihidana 

Mihidana which means 'fine grains' is similar to boondi sweet which originated in the Burdwan region of West Bengal. This sweet is hand-churned with Gobindobhog, Kaminibhog, and Basmati. Saffron and gram flour are added in small amounts for colour. The mixture is then poured through the tiny holes in the brass ladle, deep-fried, dipped in sugar syrup and drained. 

Know the history

It is believed to have been first prepared along with Sitabhog in honor of Maharaja Mahtab Chand Bahadur by the late Khettranath Nag, according to his grandson, the late Nagendranath Nag. Seventy-two years later, both of these dishes were served to Lord Curzon in 1904 when he visited Bardhaman upon the invitation of Maharaja Bijay Chand Mahtab, by Khettranath’s son Vairabchandra Nag.

Received the GI Tag in: 2017.

Where to buy: Ganesh Mistanna Bhandar - multiple locations.

Soudamini Mistanna Bhandar, 45, Sadarghat Road, Barabalidanga, Bardhaman, West Bengal.

2. Silao Khaja

'Silao ka khaja' is a renowned sweet treat from the Silao region of Bihar, that is known for its delicate crispiness, unique taste and multilayered appearance. To make Khaja, refined wheat flour is mixed with sugar and oil to form a layered dough. The dough is then stuffed with dry fruits and lightly fried in oil until crisp.

Know the history

The history of Silao Khaja dates back to the 6th century BCE. According to the legends, Lord Buddha and his disciples are said to have travelled through Silao (the location of the origin of the sweet) on their way from Rajgir to Nalanda. The residents presented him with this sweet meat because they were excited to meet him. The Lord ate this confection and instructed his disciples - "Kha Ja" which literally means 'eat it' in Hindi. Thus, giving the name to this sweet as Khaja.

Received the GI Tag in: 2018.

Where to buy: Sri Kli Shah, Silao Bypass, NH-82, Silao, Bihar.

Silao Khaja Bhandar, Bypass, Nayaganj, Silao, Bihar Sharif, Bihar.

3. Dharwad Peda

This peda comes from the Dharwad region of Karnataka and is famous as a milk-based mithai or a dairy sweet unique to that region. It is made using Dharwad buffalo milk along with sugar, and paneer. The mixture of all these ingredients is cooked on a wood fire till the colour turns brown. The final product is rolled in white sugar powder.

Know the history

The history of Dharwad Peda is associated with the Thakur family of Karnataka.  It goes back to 1846 when Shri Ram Ratan Thakur came from the town of Unnao, some 18-odd km from Kanpur and set up Thakur Peda at Line Bazaar in Dharwad. The original shop is still present in the Line Bazaar area of Karnataka which is run by Durgasingh Thakur and Karansingh Thakur, members of the 5th and 6th generations of the family.

Received the GI Tag in: 2007.

Where to buy: Babusingh's Thakur Pedha Line Bazaar, Near Ram Mandir Dharwad, Karnataka.

Big Mishra Peda, Circle, Shop no: 1, 2 & 3, Court Circle, Dharwad Bharat Court and Guides Court, Dharwad, Karnataka.

4. Odisha Rasagola and Banglar Rosogolla

Now, this is quite a sweet debate whether Rasgulla, Rosogulla or Rasagola was invented in West Bengal or Odisha. Here are both versions of Rasgullas for the debate left unsettled:

West Bengal: The white, spongy Rosogolla is thought to have been brought to modern-day West Bengal in 1868 by Nobin Chandra Das, a confectioner from Kolkata. Das started making Rosogolla by processing the mixture of chhena and semolina in boiling sugar syrup. There are various other legends as to who created the sweet in West Bengal. According to food historian Pranab Ray's 'Banglar Khabar' (1987), two years before Das's introduction of the dish, in 1866, a man by the name of Braja Moira presented Rosogolla in his shop near the Calcutta High Court, the story of introduction of Rosogulla by Haradhan Moira, a Phulia-based sweetmaker and many others. 

Odisha: According to historians of Odisha, the rasgulla originated in Puri, as 'Khira Mohana,' which later evolved into the Pahala Rasgulla. It has been traditionally offered as 'bhog' to goddess Lakshmi at Jagannath Temple, Puri.

The origin of the state is still under debate and that is the reason both the places have their own GI Tags for Rasgulla as to 'Odisha Rasagola' (Odia Rasagola) in Odisha and 'Banglar Rosogolla' in West Bengal. 

Received the GI Tag in: 2017 (West Bengal), 2019 (Odisha)

Where to buy: Balaram Mullick & Radharaman Mullick and K. C. Das - multiple outlets in West Bengal.

Bikalananda Kar's Rasagola (multiple outlets) and Pradhan Rasagola, Bhubaneswar, Odisha in Odisha.

5. Kovilpatti Kadalai Mittai

Kadalai Mittai is being produced in Kovilpatti and nearby villages situated in Thoothukudi district in Tamil Nadu during the festivals. The mittai obtains its unique flavour from the use of the special Theni Jaggery which, unlike the regular jaggery is a fresh, pale, soft triangular block. The Kovilpatti Kadalai Mittai is topped with grated wisps of coconut dyed pink, green and yellow.

Know the history

It is believed that this peanut candy was first made in 1940 by Poonambala Nadar, who owns a small business in a village in Tamil Nadu, using peanuts, sugarcane, and organic jaggery. 

Received the GI Tag in: 2020.

Where to buy: MNR Kadalai Mittai, 81/3, Thanush Kodiya Puram, Pillaiyar Kovil Street, Kovilpatti, Tamil Nadu.

K.P.N  Kadalai Mittai, 3, 455E, Saanthi nagar High street, koosalipatti, Kovilpatti, Tamil Nadu.

6. Bengal Sitabhog

This is yet another sweet from Bengal that is believed to be made with Mihidana. Sitabhog is a tasty treat that resembles vermicelli or white rice with tiny bits of gulab jamun mixed in it. It is a dish made of rice flour, sugar, and cottage cheese (called chhana in Bengali), which looks similar to pulao in appearance but tastes sweeter.

Know the history

It is believed that the makers of Mihidana and Sitabhog are the same. Some legends claim that Khettranath Nag, credited with inventing Mihidana, made Sitabhog first. According to another story, this dish was Sita Mata's favorite, hence it is named 'Sitabhog.'

Received the GI Tag in: 2017.

Where to buy: Netaji Mistanna Bhandar, Grand Trunk Road, Mehedibagan, Laxmipur Math, Bardhaman, West Bengal.

Radhaballav Mistanna Bhandar, 49, BB Ghosh Road parkasa road more, Opp Sacred Heart Church, Khosbagan, Bardhaman, West Bengal.

7. Goan Khaje

Khaje is a fried sweet made from chickpeas, ginger and jaggery. They are small finger-sized sweets prepared in chickpeas flour, deep fried and tossed in melted jaggery, infused with Ginger Juice and sprinkled with sesame seeds.

Know the history

It is believed that this sweet was prepared and served during the Swadeshi movement. In order to promote the Swadeshi movement, the Goan people who were influenced by Gandhiji gave the devotees of the village gods the 'Gandhi Khaje' sweets as prasad.

Received the GI Tag in: 2020

Where to buy: Chanekar Classics, 2/424/A, Wadachawada, Bordem, Bicholim, Goa.

Simonia's Bakery, NH - 17 Near SBI Bank, opp. NEXA Showroom, Porvorim, Aradi Socorro, Goa.

8. Goan Bebinca

This delicacy is famously regarded as the 'Queen of Goan Sweets.' Its main ingredients are flour, sugar, coconut milk, egg yolks, and nutmeg. Traditionally, Bebinca is baked layer after layer for hours together. A unique two-compartment earthen oven, fired by red-hot coconut charcoals placed in the upper compartment, is used to bake the Bebinca layers placed in the lower compartment. The coconut milk, caramelized sugar, flour, and smoke produce distinct layers.

Know the history

It is believed that this sweet was first made by a nun called Bebiana in the Convent of Santa Monica in old Goa, who baked layers “to symbolise the seven hills of Lisbon and the old city of Goa”. The priests liked her creation and suggested to add more layers.

Received the GI Tag in: 2023

Where to buy: Golden Kaju, S.no, 1028/A, Escriao Vaddo, opp. YU Hotel, Candolim - Calangute, North Goa, Goa.

Fabs Bebinca, Near Church, Hno 365, Raybandar, Goa.

9. Srivilliputhur Palkova 

Srivilliputhur Palkova is a milk-based dessert. A thick, creamy consistency is achieved by boiling fresh milk for hours to make it. It gets a distinct texture and a rich, caramelized flavour from the slow cooking process. This sweet when prepared is frequently topped with almonds or spiced with cardamom.

Know the history

The popular Palkova has an interesting story behind its origin, which seems to have arrived from the Rajputs of North India but became famous in the South. The story started around 1921, when Dev Singh, a Rajput, set up a sweet stall near the Andal temple in Srivilliputhur Palkova and started making the dish. 

Received the GI Tag in: 2019

Where to buy: Arasu Palkova Kadai, NH 744, Mangapuram, Srivilliputhur, Tamil Nadu.

Puliyamarathadi Palgova (Temple Branch), Mangapuram, Srivilliputhur, Tamil Nadu.

10. Joynagar Moa 

Moa is made with a unique type of paddy known as 'Kanakchur' which is found in the Jayanagar region of West Bengal. When this paddy is blended with nolen gur (fresh jaggery) to make 'Khoi', a lump is formed. This lump is then combined with khoya, cashew nuts, raisins, pistachio, and ghee to make Moa.

Know the history

According to a legend, a Baharu farmer once combined Khoi from Kanakchur Dhaan with nolen gur, forming them into balls. The landlord of the area liked the taste of this sweet and suggested the farmer sell it at the neighbourhood markets. A few years later, two young people from Joynagar, Purnachandra Ghosh (Purna) and Nityagopal Sarkar (Buchki), began selling the item in local winter markets by using the same recipe as the farmer from Baharu. It became well-known as 'Buchkir Moa' very quickly, and that name was later changed to 'Joynagarer Moa.' The family still sells the Moa in a shop named Shri Krishna Mistanna Bhandar.

Received the GI Tag in: 2015.

Where to buy: Shri Krishna Mistanna Bhandar, Tara Sundari Park, 25/1B, Ratan Sarkar Garden St, Raja Katra, Bara Bazar, Kolkata, West Bengal.

Moa & More, Joynagar, Nimpith Police Fari, Middya Para, Nimpith, West Bengal.

11. Tirupati Laddu

This laddu which is famous as an offering in the Venkateswara Temple in Andra Pradesh is a round-shaped sweet made with a combination of gram flour, sugar, ghee, and cardamom powder.

Know the history

Tirupati Laddus, also known as "SriVari Laddoos," are prasadam offered to the devotees visiting the Venkateswara Temple. It is believed that they were first prepared in 1715 by the temple officials and have been distributed to all the devotees since then. They are considered a symbol of the deity's blessings.

Received the GI Tag in: 2009.

Where to buy: TTD Laddu Counters, West Mada, Road, Tirumala, Tirupati, Andhra Pradesh.

12. Atreyapuram Pootharekulu

Atreyapuram Pootharekulu is another famous traditional sweet from the village of Atreyapuram in the East Godavari district of Andhra Pradesh. The name "Pootharekulu" translates to "coated sheets" in Telugu, which aptly describes the sweet's unique appearance and texture. Bellam, ghee, jaggery or sugar, dry fruits, papersheets or puthareku made from rice batter are the main ingredients in this sweet. 

Know the history

It is believed that 'Atreyapuram' was named after Maharishi Atreya one of the ancient seers of India.

Received the GI Tag in: 2021.

Where to buy: Fikana Foods, D.NO. 3-195, Gadiraju Complex, opp. Bus Stand, Atreyapuram, Andhra Pradesh.

Srinidhi Putharekulu, Amalapuram Bobbarlanka Rd, Atreyapuram, Andhra Pradesh.