Anarsa is a traditional Nepalese sweet rice biscuit primarily associated with the Tihar (Diwali) festival. It is a deep-fried delicacy known for its unique texture, typically crispy on the outside and slightly soft or melt-in-the-mouth on the inside. This sweet has a long shelf life, making it a common festive gift and snack.

Candy Apples are a traditional holiday treat, made of whole apples coated in a thin, translucent, hard sugar shell, usually red. Their exterior is fragile and breaks when bitten.

Candied Watermelon rind is a sweet, chewy, and nostalgic treat made by simmering the white part of the watermelon rind in a sugar syrup until translucent. Often considered a zero-waste snack, it has roots in Southern cooking and frugal home kitchens. While raw rind tastes similar to cucumber, the candied version typically takes on the flavors of the syrup—often citrus, vanilla, or warm spices like cinnamon and ginger.

Chaku, a Newar confection, is widely consumed during Maghe Sankranti. This sweet treat holds cultural significance and is believed to help the body withstand the winter cold.

Chickpeas Ladoo, commonly known as Besan ke Ladoo, is a popular, gluten-free Indian sweet made by roasting chickpea flour (besan) in ghee (clarified butter) until golden and aromatic, then combining it with sugar and spices. It is a quintessential festival treat, often prepared during Diwali or special occasions.

Gud Pak (or Gudpak/Gundpak) is a traditional Nepali sweet and a popular, nutritious dessert. It is particularly famous in Kathmandu and is often enjoyed for its soft, gooey, and creamy texture.

It is often given as a traditional gift during festivals, special occasions, and as a nourishing, energy-packed treat for new mothers (known as sutkeri gudpak).

Gulab Jamun is a quintessential South Asian dessert consisting of soft, deep-fried dough balls made from milk solids (khoya) or milk powder, which are then soaked in a fragrant sugar syrup. Making Gulab Jamun with khoya (milk solids) is the traditional “Halwai style” method that yields a richer, melt-in-the-mouth texture compared to instant mixes.

It is a staple at weddings, festivals like Diwali and Eid, and celebratory gatherings across India, Pakistan, Bangladesh, and Nepal.

Gulab Jamun is a quintessential South Asian dessert consisting of soft, deep-fried dough balls made from milk solids (khoya) or milk powder, which are then soaked in a fragrant sugar syrup. Making Gulab Jamun with milk powder is a popular and convenient alternative to using traditional khoya (milk solids), resulting in a similarly rich, soft, and spongy dessert. This “instant” method is favored for festivals and special occasions.

It is a staple at weddings, festivals like Diwali and Eid, and celebratory gatherings across India, Pakistan, Bangladesh, and Nepal.

Jalebi is a popular, traditional South Asian sweet made by deep-frying a fermented flour batter in pretzel or circular shapes, which is then soaked in sugar syrup. It is known for being crispy, crunchy, and syrupy, often served hot or cold during festivals, weddings, and as a popular breakfast or street food item.

Orange Jelly Candies are soft, chewy, and intensely flavored citrus treats that can be easily made at home with fresh orange juice, sugar, and a gelling agent like gelatin or agar-agar. They are often coated in granulated sugar for a textured finish.

Lakhamari is a traditional sweet, crispy bread prepared for various holidays and celebrations, such as weddings. In Newar culture, Lakhamaris are offered to guests at wedding ceremonies.

In Nepal, Malpua is a beloved traditional sweet enjoyed especially during major festivals like Tihar, Dashain, and family celebrations. It is often made at home and sold in local sweet shops and street stalls in cities like Kathmandu, Pokhara, and Biratnagar.

Peela Peda (Yellow Peda) is a popular Indian sweet that’s also popular in Nepal, often prepared for festivals like Dashein, Tihar, Janmashtami and Vasant Panchami, and sometimes used as an offering. The name literally means “yellow peda” because of its bright yellow color, usually achieved by using saffron, turmeric, or food coloring.

Ragi Ladoo (also known as Nachni Ladoo or Finger Millet Ladoo) is a nutritious, traditional Indian subcontinent sweet made from roasted finger millet flour, ghee, and jaggery. Known for being a powerhouse of calcium, iron, and fiber, these laddus are a healthy, gluten-free snack popular with children and during winters.

Sattu Ladoo is a traditional, high-protein Indian sweet originating from Bihar and Uttar Pradesh, made primarily from roasted gram flour (sattu). Known for being a “poor man’s protein,” these ladoos are valued for their cooling properties, high fiber content, and low glycemic index, making them a nutritious snack choice for all ages.

Sesame Seeds Ladoo, known as Til Ke Ladoo is a popular South Asia sweet made from roasted sesame seeds (white or black), jaggery, and sometimes ghee, peanuts or coconut. They are traditionally prepared during winter months and festivals like Makar Sankranti, Lohri, and Ganesh Chaturthi to provide warmth and energy.

Dried Candied Kiwis are chewy, sweet, and tangy treats made by dehydrating kiwifruit slices, often after soaking them in sugar syrup, resulting in a vibrant green or yellow, candy-like snack. They are high in Vitamin C, Vitamin E, potassium and fiber, providing a nutritious alternative to traditional candy for snacking or baking.

Ideal for direct snacking, adding to cereals, yogurts, or as a garnish for desserts and cakes.

Dried Candied Oranges are a sweet, chewy citrus treat available as slices.

Ideal for direct snacking, adding to cereals, yogurts, or as a garnish for desserts and cakes.

Dry Candied Pineapple is a sweet, chewy confection made by simmering pineapple slices or chunks in a sugary syrup until they become translucent. It is a popular, high-sugar tropical treat that differs from standard dehydrated pineapple, which is simply dried without the added sugar-syrup soaking process.