Neelas

Neelas are a traditional Indian sweetmeat made primarily from jaggery (gur), coconut, and sometimes nuts like cashews or almonds. The name "neela" is derived from the Kannada word for "blue," though the sweets themselves are not colored blue. They are commonly associated with the state of Karnataka in southern India and are often prepared during festivals, especially during the harvest season.

The preparation of neelas involves boiling jaggery with coconut milk until it thickens into a caramel-like consistency. The mixture is then poured onto a greased surface or into molds, where it solidifies into a hard, brittle confection. Variations may include the addition of ingredients like cardamom, sesame seeds, or even a touch of saffron for flavor. Some versions incorporate grated coconut or chopped nuts for texture.

Neelas are typically enjoyed as a snack or dessert, often paired with tea or coffee. They are also a popular offering in temples and during religious ceremonies. The sweetness of jaggery, combined with the rich, creamy texture of coconut, makes neelas a beloved treat in Indian cuisine. While they are most commonly found in Karnataka, similar jaggery-based sweets are prepared across other regions of India, each with its own unique variations.