Since 1994
Three generations, one recipe book
Mithaas began in 1994 as a single mithai counter on Commercial Street, run by our founder, Ramesh Agarwal, on recipes his mother had taught him as a boy growing up in a small kitchen behind their family home. He had no formal training and no investors — just four sweets on the menu, a rented shopfront, and a rule he never broke: never sell anything he wouldn't serve his own family.
In the early years, Ramesh weighed out every ladoo himself, one customer at a time, often working past midnight to have fresh khoya ready for the morning rush. Word spread slowly, the way it does with sweet shops — through weddings, through Diwali gifting, through people who moved across the city and kept coming back for the same box of kaju katli.
Thirty years on, his daughter Anjali runs the kitchen, and the same rule still holds: pure ghee, hand-shaped sweets, and nothing that sits in the case longer than a day. We've opened two more counters and added a bakery for those who want a fusion cake alongside their ladoos — but the mithai side hasn't changed, and we don't plan to change it.
What's changed is scale, not method. We now ship festive boxes to over 200 cities, but every single one is still packed from the same three counters, by people who've usually been with us for years, using the same recipes Ramesh's mother wrote down decades ago.
"I never wanted to be the biggest shop in the city. I just wanted people to trust that what they're feeding their family is made the way I'd make it for mine."
Ramesh Agarwal
Founder, Mithaas — est. 1994
From kitchen to counter
How we make it, in four steps
01
Milk is reduced to khoya
Full-cream milk simmers for hours until it thickens into khoya — the base of most of what we make.
02
Cooked in pure ghee
No vanaspati, no substitutes — every batch is finished in cow's-milk ghee, the way it's meant to be.
03
Hand-shaped, not moulded
Every ladoo is rolled and every katli cut by hand — you'll notice the sizes aren't identical, and that's the point.
04
Weighed the same day
Nothing goes into a box until it's ordered. What's left at closing is donated, never re-shelved.
Milestones
How we got here
1994
Ramesh Agarwal opens the first Mithaas counter on Commercial Street with four sweets on the menu.
2006
A second counter opens in Indiranagar, and the menu grows to over 20 sweets.
2015
A bakery counter is added at Jayanagar — fusion cakes and pastries alongside the mithai.
2026
Mithaas ships festive boxes to over 200 cities, still weighed the same way it was in 1994.
What we won't compromise on
Pure ghee, always
No vanaspati, no palm oil substitutes, in any recipe, ever.
Made fresh, sold fresh
What doesn't sell same-day is donated, never re-shelved.
Hand-shaped, not moulded
Every katli is cut and every ladoo rolled by hand — sizes vary, and that's the point.
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