FSSAI License for Sweet Shop and Mithai Business in India 2026

India's Sweet Industry and FSSAI

India's mithai (sweets) industry is worth over ₹2 lakh crore annually. From neighbourhood halwai shops to large mithai chains and packaged sweet manufacturers, this sector is one of FSSAI's key enforcement focus areas — particularly around festivals like Diwali, Holi, and Eid, when adulteration risk is highest and inspections are most frequent.

FSSAI License Category for Sweet Shops

Sweet Business Type	FSSAI Category
Small local sweet shop (retail, turnover ≤₹1.5 crore)	Basic Registration
Sweet shop with dine-in + retail (medium sized)	State License recommended
Packaged mithai manufacturer (for retail/gift boxes)	State License (or Central if multi-state distribution)
Large mithai chain / multi-outlet	State or Central License (based on turnover)

FSSAI Standards for Common Mithai

Khoya / Mawa (key ingredient in many sweets)

• Minimum fat: 20% on moisture-free basis
• No starch addition permitted — a common adulterant; tested using iodine test
• Must not contain any non-dairy fat

Halwa, Burfi, Peda

• Only FSSAI-approved food colours permitted — and only at permitted levels
• Permitted colours for sweets: Tartrazine (INS 102), Sunset Yellow (INS 110), Carmoisine (INS 122), Allura Red (INS 129), Brilliant Blue (INS 133), Erythrosine (INS 127)
• Meihanite Yellow and other non-permitted colours are frequently found in sweets — they are banned and attract criminal penalties
• Silver vark (varq): Only pure silver leaf is permitted; aluminium vark is banned and is frequently used as adulteration

Gulab Jamun and Rasgulla

• Must be made from dairy-based ingredients (khoya/chenna)
• No artificial preservatives in fresh sweets
• Packaged canned varieties may use permitted preservatives — must declare on label

Hygiene Requirements for Sweet Shops and Mithai Manufacturers

• Premises hygiene: Sweet manufacturing area must be separate from retail area; walls must be washable; no open drains near food preparation
• Oil and ghee quality: Only fresh, FSSAI-compliant ghee/oil should be used; do not reuse frying oil more than 3 times; dispose of oil that shows signs of polymerisation (dark colour, smoking at normal temperatures)
• Milk and khoya: Source milk and khoya from licensed suppliers; maintain records of supplier's FSSAI license number
• Sugar storage: Store sugar in dry, pest-free containers; inspect regularly for moisture and insects
• Personal hygiene: Halwais and workers must wear clean aprons, head covers; no bare hand contact with ready-to-eat sweets
• Pest control: Sweet shops are high-risk for ant and cockroach infestation; regular pest control is mandatory

Festival Season FSSAI Inspections

FSSAI runs specific campaigns around festivals to check sweet shop compliance:

• Pre-Diwali: Mass testing of khoya, burfi, and ladoos for adulteration; surprise inspections of large sweet shops and manufacturers
• Eid: Sheer khurma, seviyan, and halwa inspections for dairy quality and colouring agents
• Holi: Gujiya and malpua testing
• Raksha Bandhan: Packaged mithai boxes — label compliance, best-before dates, FSSAI number verification

During these periods, FSSAI officers may take samples of your sweets for laboratory testing. Keep your kitchen clean and your records updated year-round — not just before festivals.

Labelling Requirements for Packaged Mithai Gift Boxes

If you sell pre-packed mithai in boxes, all mandatory FSSAI label requirements apply:

• Product name and description
• Ingredients list (dairy, sugar, nuts, colour — all must be listed)
• Net weight of the box
• Best Before date: Most freshly made sweets have a shelf life of 3–7 days at room temperature; extended shelf life products need shelf-life testing
• Storage instructions ("Keep Refrigerated", "Consume within 3 days of opening")
• FSSAI license number
• Veg symbol (most sweets are vegetarian)
• Allergen declaration: Many sweets contain nuts — "Contains: Tree Nuts (Cashews, Pistachios)" must be declared

Conclusion

Sweet shops and mithai manufacturers operate in one of the most closely scrutinised food sectors by FSSAI — particularly during festivals. Maintaining FSSAI registration, following hygiene standards, using only permitted colours and ingredients, and labelling your packaged sweets correctly are non-negotiable requirements. Velco Legal India helps sweet shop owners and mithai manufacturers obtain and maintain their FSSAI license, and can assist with label compliance review for your packaged sweets.