Crisp diamond-cut bites of dough, fried golden and coated in jaggery for a darker, caramel-like twist on the Diwali classic.
Gur ke Gulgule
Fluffy, rustic sweet fritters made from a simple atta and jaggery batter, a fixture at Dussehra and Navratri offerings.
Roasted Poha Chivda
A crunchy, sweet-salty mix of thin poha, peanuts and curry leaves, the savoury balance to every Diwali faral plate.
Peanut Gur Chikki
Glassy, snap-crisp jaggery brittle loaded with roasted peanuts, made with just a few pantry ingredients.
Gujarati Khatti Meethi Dal
A thin, tangy-sweet toor dal balanced with kokum and jaggery and tempered in groundnut oil, just like a Gujarati thali.
Andhra Groundnut Chutney
Roasted peanuts ground with tamarind, chilli and a touch of jaggery, then crowned with a crackling groundnut oil tadka for idli and dosa.
Til Gur Ladoo
Toasted sesame seeds bound in a hot jaggery syrup and rolled into small, crunchy ladoos for Sankranti and cold evenings.
