Misri (Urdu: مسری, Hindi: मिश्री, Bengali: মিছরি) refers to crystallized sugar lumps, and a type of confectionery mineral, which has its origins in India and Persia, also known as rock sugar elsewhere. It is used in India as a type of candy, or used to sweeten milk or tea.
In Hinduism, mishri may be offered to a deity as bhog and distributed as prasad. The god Krishna is said to be fond of makkhan (butter) and misri. In many devotional songs written in Brajbhoomi in praise of Krishna, the words makkhan and misri are often used in combination. In Northern Karnataka people serve mishri along with water to visitors in the Summer season.[citation needed]
Among Indian misri dishes are mishri-mawa (kalakand) mishri-peda, which are more commonly eaten in Northern-Western India, Uttar Pradesh, Delhi, Rajasthan, Gujarat, Punjab, Orissa, North coastal of Andhra Pradesh and many other states and parts of India.
The Ghantewala Halwai of Delhi, who started his career by selling Misari mawa in 1790 is famous for Misarimawa and sells 40 varieties of sweets made from Misari
In Hinduism, mishri may be offered to a deity as bhog and distributed as prasad. The god Krishna is said to be fond of makkhan (butter) and misri. In many devotional songs written in Brajbhoomi in praise of Krishna, the words makkhan and misri are often used in combination. In Northern Karnataka people serve mishri along with water to visitors in the Summer season.[citation needed]
Among Indian misri dishes are mishri-mawa (kalakand) mishri-peda, which are more commonly eaten in Northern-Western India, Uttar Pradesh, Delhi, Rajasthan, Gujarat, Punjab, Orissa, North coastal of Andhra Pradesh and many other states and parts of India.
The Ghantewala Halwai of Delhi, who started his career by selling Misari mawa in 1790 is famous for Misarimawa and sells 40 varieties of sweets made from Misari
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