India, Aug. 14 -- A heap of small spheres is piled atop a metal tray, each coated with sesame seeds. The white seeds cover the caramel-coloured surfaces so densely that the spheres look almost like til ka laddu. A few have cracked open. This is the scene at a mithai shop counter in east Delhi, where anarse ki goli appears for a brief period each year. This sweet delicacy is limited, at least in the capital, to a handful of mithai shops and to the short rainy period in July and August, with some believing that its season is centred around the festival of teej. In western Uttar Pradesh, anarsa has an additional seasonal identity. A Delhi resident from the region recalls it being made in her village at teej but also at holi, alongside gujiya. ...