Native Delight Combo

Nellai Palm Jaggery Ghee Mysorepak - 400 grams

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

Srivilliputhur Milk Ghova - 400 grams

Specialty: The traditionally made Palkova on our website is made in original native way using Tamarind wood as the fuel. Also only 3 KG of Palkova will be produced in one pan and the production is completely manual. Thus we were able to provide the highest quality Palkova with the original traditional taste.

Ingredients: Milk (Paal), Sugar (Sarkarai)

Taste: Sweet (High)

Allergy Warning: Milk

Nature of the Food: Semisolid Textured Sweet

Best Suited for: Kids and Sweet Lovers

ShelfLife: 25 days

Tirunelveli Ghee Halwa - 400 grams

Specialty: Tirunelveli Halwa recipe might be one of the most sorted recipes for the sweet lovers from TamilNadu. Tirunelveli halwa earned its own delicious taste and speciality by its difference in making and use of Thamirabharani river water. This Ghee Halwa is made of pure ghee without any usage of Dalta. The proper traditional way of making and quality raw materials brings out the real taste of Halwa which “Tirunelveli” is famous for.

Ingredients: Wheat (Godhumai), Sugar (Sarkarai), Cardamom Powder (Aelakkai), Ghee (Nei), Cashew (Munthiri).

Taste: Sweet (High)

Allergy Warning: NA

Nature of the Food: Semisolid Textured Sweet

Best Suited for: Kids and Sweet Lovers

ShelfLife: 25 days without refrigerating

Mudalur Muscoth Halwa – 200 Grams

Product Native: Made in the town of Mudhalur, TamilNadu (India) for over 50 years. The original recipe is from Ceylon

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

“No Artificial flavours or colourings, No Additives or Preservatives”