Bite Together Box Combo

Nellai Palm Jaggery Ghee Mysorepak

Specialty: This Palm Jaggery Mysorepak is made with original Palm Jaggery from the regions of Papanasam and Thoothukudi. The speciality of this sweet is its Grand and unique taste. As the sweetener used is Palm Jaggery it gives a unique taste and flavor, thus providing a better taste than the regular mysorepak made with white sugar. Though it is not a traditional sweet the addition of traditional sweetener Palm Jaggery makes it more healthier. A perfect grand sweet for Kids, Adults and Gifting purpose.

Ingredients: Gram Flour, Palm Jaggery, Ghee

ShelfLife: 20 days without refrigerating

“No Gluten, No Artificial flavors or colorings, No Additives or Preservatives”

Mudalur Muscoth Halwa

Specialty:A Coconut Milk Delight.The Recipe of the current, Muscoth Halwa, dates back to 1966, when Joseph Abraham, our grand father (1927-2002) started his R&D with Coconut Milk, Cashews, Refined Wheat, Samba Wheat, Raisins and Cardamom. He did this R&D along with his eldest daughter Devakani, that is our Mother, who was then in her teenage.

As our grandpa once had lived in Srilanka, and later had moved to India, it was said and assumed that the recipe was brought down by him from srilanka. As the eldest Grandson, I myself had made various visits to Srilanka to find a sweet with this taste, but it was nowhere to be found. But when we started asking about this with his friends and brothers, they all said that making muscoth halwa, using coconut milk, was an outcome of none other than our Grandpa Joseph Abraham.

Though the recipe is normally available on the web today, certain micro codes of the cooking process aren’t. The details were passed on to the recipe founder’s younger grandson named I . Johnson. That is the reason why the taste of SJ Muscoth Halwa stands unique till date.

It all started with a very humble shop in Mudalur, a decent village under the then Thirunelveli District. The name Tirunelveli has been composed from the three Tamil words i.e. ‘Thiru – Nel – Veli’ meaning Sacred Paddy Hedge. Later it became Nellai Kattabomman District, but today the village comes under Thoothukudi District.

Many want our Muscoth Halwa in its soft form, so we make it the way they wish. But there are few Grandpa days people those who want it in it’s harder chewy form, we make it for them on special requests. To make a harder, chewy-type Muscoth Halwa, it requires a different stroke. The taste, color, and flavor would differ a little bit. To make a harder chewy-type Muscoth Halwa it requires a different stroke and extra cooking hours.

Ingredients: Wheat, Sugar, Coconut Milk, Cashew.

ShelfLife: 25 days

Ginger Garlic Pakoda

Though Pakoda is a very common snack around TamilNadu this Inji Poondu Pakoda stands out from rest of them with their unique flavor of Garlic and Ginger. Made with Ginger, Garlic paste it gives a very different flavor and taste.

Ingredients : Ginger garlic paste, Cold press oil (Chekku ennai), Gram Flour

ShelfLife: 40 Days

Manalmedu Murukku

Specialty: The speciality of this Manalmedu Murukku is the thin spiral rotations that could have been made only by very few experienced people. This spiralings make the Murukku more crispier without being over cooked. This is age old traditional technique which is still in practice in very few villages.

Ingredients: Rice Flour, Besan Flour, Red Chilli Powder, Urad Dhal,Asafotida

ShelfLife: 45 Days

“No Gluten, No Artificial flavors or colorings, No Additives or Preservatives”