India, a land known for its rich culinary heritage, has a long and storied tradition of sweet-making. Every region boasts its own signature confections, many of which have been passed down through generations. However, over time, some once-beloved sweets have faded into obscurity, lost to changing tastes, modernization, and the passing of time. In this article, we take a nostalgic journey through some of India’s famous sweets that are no longer commonly served today.
1. Imarti Khaas
A close cousin of the popular jalebi, Imarti Khaas was once a cherished sweet across northern India. Made from urad dal batter and deep-fried in ghee, it had a distinctive floral shape and was soaked in saffron-infused sugar syrup. While imarti is still found in some parts, the unique ‘khaas’ version, known for its extra layers and crispiness, has become nearly extinct.
2. Lahori Peda
A delicacy that thrived in pre-independence Punjab, Lahori Peda was a soft and caramelized milk sweet with a deep brown hue. Unlike the peda varieties available today, this one had a grainy yet melt-in-the-mouth texture, achieved through slow cooking and continuous stirring. With shifting borders and migration, this sweet slowly disappeared from the Indian culinary map.
3. Makhane ki Kheer (Traditional Version)
While variations of makhane (fox nut) kheer still exist, the traditional version—made with condensed milk, dry fruits, and rock sugar instead of refined sugar—has almost vanished. The original recipe required hours of slow-cooking, allowing the flavors to develop fully, a luxury few have time for today.
4. Surti Batasa
Once a popular treat in Gujarat, Surti Batasa was a flaky, crispy biscuit-like sweet made with ghee and jaggery. The unique texture was achieved by alternating layers of flour and ghee, similar to puff pastry. As more contemporary bakery items gained popularity, this artisanal sweet fell out of favor.
5. Chhana Murki
A Bengali sweet that was once a staple in traditional households, Chhana Murki consisted of bite-sized cottage cheese cubes coated in sugar syrup and flavored with rosewater. Over time, demand shifted towards fancier Bengali sweets like sandesh and rosogolla, leading to the decline of this simple yet flavorful delicacy.
6. Habshi Halwa
Originating from Mughal kitchens, Habshi Halwa was a dense and rich sweet made with wheat, milk, ghee, and dry fruits, flavored with cardamom and nutmeg. It had a deep brown color due to the slow caramelization process. Once popular in Delhi and parts of Uttar Pradesh, it has now largely disappeared from sweet shops.
7. Berfi (Fruit-Based Barfi)
Unlike the modern-day kaju katli or chocolate barfi, traditional berfi was made from seasonal fruits like mango, guava, and even pomegranate. These naturally flavored sweets were enjoyed in different seasons but gradually lost favor as synthetic flavors and commercially produced sweets took over.
8. Kharwas (Unprocessed Colostrum Pudding)
Kharwas, a Maharashtrian sweet made from the first milk of a cow after calving, was once a common homemade treat. The rich pudding, flavored with saffron and cardamom, was considered highly nutritious. Due to dairy regulations and ethical concerns, its availability has dwindled over time.
9. Gud Sandesh
An early version of the famous Bengali sandesh, Gud Sandesh was made with fresh chhena (paneer) and date palm jaggery instead of refined sugar. This variation had a deep caramel-like flavor, but due to the seasonal availability of date jaggery and the preference for sugar-based sweets, it is now a rarity.
10. Dilbahar
Dilbahar was a luxurious milk-based sweet that once adorned royal dining tables. Made with layers of condensed milk, nuts, and dried rose petals, it had a rich aroma and a soft, creamy texture. With time, more commercially viable sweets replaced this labor-intensive delicacy.
The Cultural Impact of Lost Sweets
The disappearance of these sweets isn’t just about changing tastes—it reflects the transformation of traditional cooking methods, urbanization, and the impact of mass-produced sweets. Many of these lost recipes were labor-intensive, requiring fresh ingredients and skilled craftsmanship. With the rise of fast food and ready-made sweets, such artisanal delicacies have struggled to survive.
Reviving the Forgotten Flavors
With the increasing interest in heritage cuisine, there is hope for reviving some of these forgotten sweets. Food historians, culinary enthusiasts, and boutique sweet makers are making efforts to document and recreate these lost treasures.
For those passionate about preserving India’s culinary history, rediscovering these sweets can be a rewarding journey. Perhaps it’s time to bring back some of these forgotten delights and relish the flavors that once defined our festive tables.
Have you ever tasted any of these lost sweets? Do you know of other traditional sweets that have disappeared? Share your thoughts in the comments below and let’s celebrate the rich and diverse heritage of Indian sweets!
