Gangaram Amarchand Halwai Ghewar(Feeka)

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  • Established in 1898
  • Shelf life of 10 days
  • A royal North-Indian dessert
  • Melts in your mouth
  • No sugar; good for diabetics
  • Festive mithai
  • Helps build resistance in cold temperatures
  • Rich traditional taste and quality
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Keeping up with sweet traditions since 1898

 

There are few who dream, few who persevere, few who succeed, and very few who stay successful. Gangaram Amarchand Halwai is among the rare breed of Indian sweet-makers who have consistently pleased the palates of customers.The business, established by Gangaram Guman Puria in 1898, is currently run by the family&...

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About Gangaram Amarchand Halwai, Ajmer

Keeping up with sweet traditions since 1898

 

There are few who dream, few who persevere, few who succeed, and very few who stay successful. Gangaram Amarchand Halwai is among the rare breed of Indian sweet-makers who have consistently pleased the palates of customers.The business, established by Gangaram Guman Puria in 1898, is currently run by the family’s fifth generation – Puria’s grandson Jawarilal Bansal. However it was Puria’s great grandfather who had sown the foundation seed.

In this day and age, gaining people’s trust while staying true to one’s roots, especially when it comes to food, is no mean feat. Consistently providing authentic taste for more than 115 years is a commitment few can follow through. And this is the feather in Gangaram Amarchand Halwai’s cap.

Pure-ghee sweets, made using traditional recipes under the most hygienic conditions, are their main attraction. They take immense pride in their 100% hand-made sweets. The taste of each product is overseen by specialists to ensure consistency – something their patrons have come to trust.

Their sweets have garnered much fame. At a function in Ajmer in 2003, former prime minister Atal Bihari Vajpayee also went on record lauding their sweets.

Apart from sweets, the brand also offers lip-smacking namkeen, the recipes of which have been perfected through the generations.

 

Specialities

 

Their initial offerings were sohan halwa, makkhan bada, dahitadi, Mesur pak, moong barfi, sohan papri, panch dhari, ghewar (sweet, plain), fini, churma laddu, and imarti made of pure ghee. Today they are especially renowned for their divine fini, sohan halwa, gond ke laddu, and makkhan bada. Gangaram Amarchand Halwai has their hands in many pies – they have now extended their vast expertise to catering services as well. No matter what they do, variety, rich taste, and quality are assured.

Specifications of Gangaram Amarchand Halwai Ghewar(Feeka)

PRODUCT DESCRIPTION

Gangaram Amarchand Halwai Ghewar is a North-Indian speciality– yellow and disc-shaped, with a hole in the middle. This version of ghewar is plain and a good option for diabetics and weight-watchers. It is made with fried flour flavoured with aromatic cardamom powder and rich saffron strands. The final touch is a garnish of almond and pistachio slivers. Ghewaris popular in Uttar Pradesh, Haryana, Delhi, Rajasthan, and Madhya Pradesh. It is popularly savoured during festivalssuch as Teej, Rakshabandan, MakarSankranti, and Gangaur. It is also available in sweet, mawa (dried whole milk), and malai (cream of milk) variants.

FEATURES
  • A royal North-Indian dessert
  • Melts in your mouth
  • No sugar; good for diabetics
  • Festive mithai
  • Helps build resistance in cold temperatures
SHELF LIFE & STORAGE
  • Shelf life of 10 days
  • Store at room temperature in an airtight container
INGREDIENTS
  • Refined flour
  • Milk
  • Gram flour
  • Ghee
Priyanka's Serving Ideas

Ghewar Cake

Add a modern twist to the traditional Teej sweet with this recipe. The lightness of the whipped cream permeating the porous texture of ghewar is a treat that will please your palate. Ready in minutes, this irresistible combination of crispness and fluffwill have everyone lining up for a second serving. We hope youmake plenty to go around!  

Ingredients:-

  • Amul whipped cream- 200 ml
  • Powdered sugar- 1 cup
  • Chocolate powder- ¼ cup
  • Ghewar- 1 complete piece (round)

Preparation:-

  • Chill the Amul cream overnight and bring it out just before the preparation
  • Take a large bowl and put in ice cubes
  • Take a smaller bowl (it should fit into the bowl with ice cubes) and pour the cream into it 
  • Add powdered sugar
  • With an electric beater, whip the cream till it forms stiff peaks
  • Divide the whipped cream into two portions
  • Add chocolate powder* to one half and fold gently and keep aside
  • Cover the ghewar with the other whipped cream (unflavoured) as you would frost a cake
  • Make sure to fill the centre of the ghewar too
  • Fill an icing bag with the chocolate-flavoured whipped cream and attach a star nozzle
  • Decorate the top and sides
  • Serve chilled
  • *You can use any flavour of your choice.
Serving Tips
  • Consume after a meal
  • Serve with ice cream
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