Sell homemade sweets and mithai
Festivals, weddings and Sunday visits: homemade sweets beat the shop box every time.
Start my kitchen, freeWhat sells
- Ladoos, barfi and halwa by 250 g and 500 g boxes
- Festival hampers ordered a week ahead
- Sugar free or jaggery versions, clearly labelled
- Kheer and payasam for weekend lunches
Pricing
- Price by weight; ghee and nuts drive the cost, so list what goes in
- Festival boxes can carry a premium for the box and ribbon
Packing and order times
- Sweet boxes with butter paper between layers
- Set cutoffs a few days before festivals and open portions early
Keeping it fresh
Dry sweets keep a few days to a week; milk sweets need the fridge and should be eaten within a day or two.
Selling sweets and mithai on Bloom, step by step
- Turn on your kitchen. In Bloom's Kitchen tab, tap Sell your home cooking: a name, what you cook, pickup or delivery and how you get paid. Three steps, free.
- Add your dishes. Each dish once: a photo, the price, the portion (serves 2, 500 g, 6 pieces) and the allergens.
- Plan your cook days. Tick the days you cook, how many portions of each dish, and when orders close. Days that repeat every week open by themselves.
- Share your menu. Bloom makes a menu picture and message for WhatsApp, your status, Instagram and your building group, the moment it's live.
- Cook, hand over, get paid. Orders count down your portions. Buyers pay you directly by UPI, bank, any payment app or cash. No commission.
Rules for selling food from home differ by country and city. Bloom lets you add a registration or permit number where you have one; check what your area asks for.
Questions
When should I open festival orders?
One to two weeks before. Plan the cook days in Bloom and share the menu picture on your status.
Can I say a sweet is sugar free?
Say exactly what's in it (jaggery, dates, no added sugar) and avoid health claims.
How do I show allergens?
Tick milk and nuts on the dish; they show to buyers and print on labels.