Perishable foods, such as milk-based sweets and snacks, should not be left at room temperature for more than 2 hours. In temperatures above 32°C, this window reduces to 1 hour. Foods like rasmalai, gulab jamun, paneer tikka, and dahi bhalla require refrigeration to prevent the growth of harmful microorganisms. Dry sweets like besan ladoo and soan papdi generally have a longer shelf life but should still be stored according to the manufacturer’s instructions or refrigerated if homemade.