Traditional Sweets

Shell-shaped sweet coated in jaggery syrup — crunchy and caramelly.

Crisp boondi locked in jaggery — a nostalgic teatime sweet.

Soft, ghee-laden Mysore pak that melts on the tongue.

Hollow, syrup-soaked kaja with shatter-crisp layers.

Layered, flaky kaja drenched in light sugar syrup.

Pure cashew burfi — soft, fragrant, and lightly cardamomed.

Cashews set in clear jaggery brittle.

The grainy, ghee-rich original — comforting and classic.

Jaggery and rice-flour discs fried in ghee — a festival staple.

Roasted urad-dal laddus bound with ghee and jaggery.

Sesame brittle with jaggery — wholesome and crunchy.

Peanut and jaggery brittle — the snack you grew up on.

Semolina laddus with cashew, cardamom and ghee — homely and rich.