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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&...
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.
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.
Golden blocks of heaven, soft as butter, rich in ghee that dissolves as soon as they hit your mouth – it must be Mesur Pak. Named after the city of Mysore, Mesur Pak is a regal sweet dish made of generous amounts of ghee, sugar, gram flour, and often cardamom, and garnished with pistachios and almonds. Gangaram Amarchand Halwai brings you a premium Karnataka speciality. Mesur pak was first prepared in the kitchens of the Mysore Palace.The cook simply made a concoction of gram flour, ghee and sugar. But when asked its name, he didn't have an answer, so he called it ‘Mesur pak’ –pak means sweet. This delicacy is traditionally served at weddings and festive occasions.
A cheesecake so yummy, even New Yorkers will lick their fingers.This fusion cheesecake is perfect for those days when you can’t decide between traditional Indian dessert and a slice of decadent cheesecake.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.
By MR.TANUJ BANSAL
on Mar 26,2016
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