Wedding Season Sweets: Planning an Andhra Function

Andhra weddings involve sweets at more points than most people plan for: the engagement, the pellikuthuru ceremony, the mehendi, the wedding itself, and the boxes that go home with guests.

For return gift boxes, appearance matters as much as taste. Kaja, Kobbari Louz, dry fruit sweets and Mysorepak all hold their shape and photograph well in a box. Soft milk sweets do not travel in a guest's handbag.

For the meal itself, the traditional Andhra wedding sweet is Bobbatlu, served warm with ghee, alongside payasam. Both are made close to serving time and are not courier items.

Quantities: for return boxes, 250 g to 500 g per family. For the served meal, count on 100 g of sweet per guest across the courses, and add ten per cent for the inevitable extra arrivals.

Lead time is the constraint. A three hundred kilo order cannot be produced overnight without dropping quality, and any shop that promises otherwise is either subcontracting or reheating.

For repeat functions across a season, per-kilo bulk pricing and a single point of contact makes the whole thing considerably simpler than ordering box by box each time.