Gond ke Laddoo

We heat ghee in a large kadhai and fry gond till it puffs up and turns crisp. Peppercorns are fried next — carefully — and crushed coarsely. Aata is roasted in the same ghee for 30–40 minutes on low heat until golden and beautifully aromatic. Once slightly cool, we add bura sugar, almonds, grated coconut, puffed gond and pepper. Everything is mixed thoroughly by hand and rolled into warm laddoos — a winter ritual that brings strength in every bite.

(Pro tip: Warm for 10–20 seconds before eating for the softest texture.)

Sitopaladi Churna

We weigh and grind banslochan, pipli, elaichi, cinnamon and dhaaga mishri to a fine powder. The blend remains unheated so the potency of every herb stays intact. Store it airtight and mix one spoon with honey until pale for soothing, gentle winter relief. Safe for kids above 1 year — trusted by families across generations.

Kharak / Chuara Digestive

Our dried khajoor is sliced and soaked in fresh lemon juice, then left under the winter sun during the day and indoors at night — for 3 whole days. Once tangy and softened, sugar is added and sun-dried again. Finally, digestive spices like black salt, roasted jeera, shahi jeera, sounth and black pepper are mixed in. The mixture is spread to dry for 3–5 more days until perfectly chewy and flavorful. Naturally sun-kissed and full of winter goodness.

Each item is then packed into reusable steel dabbas — keeping freshness locked in and bringing a little nostalgia with it.
Carefully made, beautifully packed, and ready to become a tradition in your home too. 🤍