Description
Barh ki Lai is one of Bihar’s most cherished traditional sweets, born in the riverside town of Barh in Patna district. Its story begins roughly a century ago, when Govind Sah of Chondi began preparing plain lai from lava (puffed grain) during the lean seasons. What started as a humble, easy-to-digest survival food slowly grew into a celebrated confectionery craft. Today the bazaars of Barh and neighbouring Dhanrua are renowned across Bihar for this delicacy, and the state government has sought a Geographical Indication tag to protect the heritage of Khobi ki Lai.
What makes ours special is fidelity to the original Chondi method. Light, airy ramdana (puffed amaranth) and puffed rice are carefully hand-roasted, bound with slow-cooked khoya and pure jaggery, perfumed with green cardamom, then pressed into delicate discs and air-dried the traditional way. We work with family makers who still follow the century-old recipe, so every bite carries the same crisp, milky sweetness that made Lai a favourite of ordinary households and dignitaries alike.
Ingredients: puffed ramdana (amaranth), puffed rice, khoya (reduced milk solids), jaggery, cashew, raisin, and green cardamom. No artificial colours, flavours, or preservatives.
How to enjoy: serve as a festive treat during Makar Sankranti and Chhath Puja, share alongside evening tea, or offer as a light after-meal sweet. The discs melt gently on the tongue and are easy to digest for all age groups. Storage: keep in an airtight container in a cool, dry place and reseal promptly after opening to retain the signature crunch. Best enjoyed within 30 days of packaging.
From the makers
Barh Heritage Kitchens — Barh town, Patna district. Famous for centuries as the home of lai/laiya, where puffed amaranth or rice is bound with reduced khoya and jaggery into hand-pressed discs. The makers we work with still puff their grain over a wood fire and weigh each disc by feel. Sold the way Barh has sold lai for 200 years.
