For thousands of years, Mithai has been an integral part of India's culinary and cultural heritage. Ancient Sanskrit texts, including the Rigveda, describe early sweet delicacies such as Apapa, a barley cake prepared with ghee and honey, while the 12th-century Manasollasa provides detailed recipes for classics like Payasam (Kheer), milk-based sweets, fried delicacies, and cheese confections. Historical records indicate that India was producing both jaggery and refined sugar as early as 500 BCE, with sugar later becoming a key ingredient in temple offerings (Bhoga) that were distributed as Prasad. This rich legacy reflects the evolution of Indian confectionery and its enduring connection with religion, celebration, and hospitality. – excerpts from Wikipedia