How Mysore pak is made
One copper kadai, three ingredients and fifteen minutes that cannot be rushed.
How long do Indian sweets keep?
Ghee sweets, milk sweets and fried sweets each last differently. Here is how to store them.
The question we hear most at the counter is how long a box will last. The answer depends on what the sweet is made from, and it is printed on every box, but here is the reasoning behind it.
Ghee sweets with little moisture keep the longest. Mysore pak, kaju katli and motichoor laddoo are cooked until most of the water has gone, and ghee itself keeps well. Stored in a closed tin away from sunlight, they stay good for 7 to 10 days. Do not refrigerate Mysore pak; it hardens and loses its melt.
Milk sweets are different. Peda, barfi and kalakand are made from khoa, which is reduced milk, and they still hold moisture. Keep them in the fridge from the day they arrive and finish them within 5 days. Bring them out half an hour before serving so they soften.
Syrup sweets such as jangiri and jalebi are at their crispest on the first day. By the third day the syrup has soaked all the way through. They are still good to eat, just softer. If you are ordering for a function, ask for jangiri to be made that morning; we will time it for you.
