D Damodar Mithaiwala Mesur Pak

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  • One of Mumbai’s oldest and most famous confectioneries
  • Serving quality products for 75 years
  • Shelf life of 30 days
  • Sweet gram-flour dish from Mysore
  • Melt-in-the-mouth softness
  • Popular festive sweet
  • Loved by all age groups
  • Originating in the royal kitchen
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75 years of taste and purity

 

D Damodar Mithaiwala, formerly known as Dayaram Damodar Mithaiwala, has the distinction of being established in pre-Independent India. Dating back to 1937, it is one of oldest and best sweet shops in Mumbai. Many of their current customers have fond memories of visiting the store as children.

Founder Ramdas Acharya was...

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About D Damodar Mithaiwala, Mumbai

75 years of taste and purity

 

D Damodar Mithaiwala, formerly known as Dayaram Damodar Mithaiwala, has the distinction of being established in pre-Independent India. Dating back to 1937, it is one of oldest and best sweet shops in Mumbai. Many of their current customers have fond memories of visiting the store as children.

Founder Ramdas Acharya was engaged in delivering milk from door to door. With his inherent entrepreneurial skills, he spread his wings and ventured into the business of making and selling milk-based sweets. High-quality ingredients and exquisite taste of his mithai were at once the talk of the town. As their popularity grew, he also introduced namkeen and other varieties of sweets.They were one of the first shops in Mumbai to start Bengali sweets by getting skilled Bengali workers from Kolkata. The freshly made items with authentic and mouth-watering taste drew customers in large numbers. Today the brand offers a wide variety of specialities from Gujarati, Parsi, Marwadi, Maharashtrian, and Jewish cuisines.

The legacy was inherited by Acharya’s son Dipak and today grandson Aditya Acharya is the owner, who takes care of all the operations.The brand maintains high standards of hygiene and has trained its staff to focus on consistency of taste and service. All products – approximately 150 kg of sweets and 100 kg of namkeen a month – are manufactured in-house with best-quality raw materials procured from licensed retailers and wholesalers.

 

Specialities

 

The brand offers scrumptious delicacies such as special pista halwa, Mahim gold kesar halwa, akhrot barfi, besan ladoo, rawa ladoo, sabudana chiwda, and batata chiwda. 

Keeping the health of customer stop priority, it uses pure ghee, traditionally considered beneficial for overall health to prepare sweets. Refined ground nut oil containing natural antioxidants, is used for namkeen. D Damodar Mithaiwala recently introduced a special range of guilt-free sweets using sugar alternatives for diabetics and the calorie-conscious. 

 

Specifications of D Damodar Mithaiwala Mesur Pak

PRODUCT DESCRIPTION

D Damodar Mithaiwala Mesur Pak is a South-Indian delight made with gram flour and sugar. As the name suggests, Mesur pak has its origin in Mysore and dates back to over a century. Kakasura Madappa, the royal cook in the palace of yore was asked by the king to produce a different sweet that could be named after the city. The recipe he used became so popular that today the delicacy is a speciality prepared during festivals and momentous occasions such as weddings and baby showers. It is light brown and so soft that it just melts in the mouth.

FEATURES
  • Sweet gram-flour dish from Mysore
  • Melt-in-the-mouth softness
  • Popular festive sweet
  • Loved by all age groups
  • Originating in the royal kitchen
SHELF LIFE & STORAGE
  • Shelf life of 30 days
  • Store at room temperature
INGREDIENTS
  • Gram flour
  • Refined flour
  • cardamom
  • Sugar
Priyanka's Serving Ideas

Mysore Pak Mango Cheese Cake

A cheese cake so yummy, even New Yorkers will lick their fingers.This fusion cheese cake is perfect for those days when you can’t decide between traditional Indian dessert and a slice of decadent cheese cake.If the very thought of throwing away left over pieces of sweets such as Mysore pak makes you cringe, this recipe comes to your rescue.

Ingredients:-

  • Mysore pak- 250 g
  • Mango puree- from 4-5 mangoes
  • Mango cubes- from 1 mango
  • Gelatine/agar agar- 2 tbsp
  • Cream cheese or cottage cheese- 1 packet
  • Amul cream- 1 packet
  • Mango essence- if required
  • Powdered sugar- 1 cup 

Preparation:-

  • Chill the Amul cream overnight and bring it out just before the preparation
  • Crumble the Mysore pak like breadcrumbs
  • Spread the crumbs in a spring tin and press firmly to form a compact and even layer
  • Strain the pureed mangoes to remove fibre
  • In a separate bowl, combine the strained puree and cream cheese
  • Whip the cream with powdered sugar to form stiff peaks
  • Combine the mango puree with the whipped cream
  • Add the mango cubes
  • Dissolve the gelatine or agar agar in a small bowl of hot water
  • Once the gelatine is dissolved, fold it gently into the cream cheese mixture
  • Transfer it to the spring tin
  • Refrigerate for 24 hours 
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