1. Silao Khaja In December 2018, Bihar’s Nalanda district’s speciality — silao khaja — was awarded the GI tag. Wheat and sugar come together to create this gastronomic delight that dates back to 320 BCE.

2. Mihidana Often described as the cousin of the boondi, the mihidana found a place in the GI list of sweets in 2017. The sweet was born in West Bengal’s Bardhawan region, a bustling capital during British rule.

3. Dharwad Peda The Dharwad peda, which earned its GI tag in 2007, was originally made by the Thakur family in Karnataka and has a North Indian connection! The family moved cities during the 19th century when the plague struck Uttar Pradesh.

4. Bebinca The year 2023 saw two popular Goan loves — the mancurad mango and bebinca — get the GI tag. As the ‘All Goa Bakers and Confectioners Association’ postulated, this honour would help them monetise their hard work, preventing copies.

5. Srivilliputtur Palkova The origin stories of this sweet date back to 1921. Rajputs set up stalls near temples in Tamil Nadu and started making these sweets to be served as prasadam. It was awarded the GI tag in 2019.

6. Goan Khaje The ginger-infused jaggery delight got its GI tag in 2020. As the official notification read, “Khaje is Goa’s traditional festive sweet treat at temple zatras and church feasts.”

7. Odisha Rasagola While the Bengali rosogola is chewy, the one from Odisha isn’t. The sweet — which received its GI tag in 2019 and dates back to the 12th century — is prepared by the caramelisation of sugar.

8. Joynagar Moa A perfect marriage of date palm jaggery and kanakchur khoi (an aromatic puffed rice cultivated in West Bengal) results in this delicacy. The sweet earned its GI tag in 2015.

9. Kovilpatti Kadalai Mittai In 2020, this groundnut sweet achieved its GI tag status for its unique preparation methods in Tamil Nadu’s Tuticorin district. The mithai is prepared using the veragu aduppu (firewood) technique in which groundnuts — native to the black-soiled areas of Kovilpatti — are roasted.