Ghasitaram Kaju Anjeer Roll

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  • Legacy of 100 years
  • ISO 2200:2005 certified
  • Shelf life of six days
  • Brown-and-white cylindrical sweet with silver wrapping
  • Made with cashews and figs
  • Healthy and delicious
  • Great gift
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Spreading sweetness since 1916

 

Founded in 1916 by Ghasitaram Bajaj in Karachi, Pakistan, Punjabi Ghasitaram Halwai began with the motive of offering total customer satisfaction with superior-quality sweets and namkeen made with the purest ingredients. High standards and services helped it survive and flourish in pre-Independence era. In the 1947 Partition...

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About Punjabi Ghasitaram Halwai, Mumbai

Spreading sweetness since 1916

 

Founded in 1916 by Ghasitaram Bajaj in Karachi, Pakistan, Punjabi Ghasitaram Halwai began with the motive of offering total customer satisfaction with superior-quality sweets and namkeen made with the purest ingredients. High standards and services helped it survive and flourish in pre-Independence era. In the 1947 Partition, Bajaj’s son, Goverdhandas, left the sprawling store behind and relocated to the upcoming city of Bombay. He breathed new life into the business as it started afresh with a store in Kalbadevi that very year.

The family business, with over 12 retail outlets across the city and a flourishing export trade with various countries, was taken over by Vippan G Bajaj in 1978. Today it boasts a state-of-the-art micro-laboratory at its massive factory, where stringent checks on raw materials and finished goods are conducted to maintain outstanding quality. In-house food technologists and microbiologists assist in constant innovation and quality enhancement. As an ISO 2200:2005-certified company, it also ensures that employees receive training on Hazard Analysis and Critical Control Points to take timely and appropriate action when needed.

 

Specialities

 

The brand today specialises in a number of dry-fruit sweets such as pure kaju katli, dry-fruit anarkali, anjeer barfi, dry-fruit nutkhut, and mix kaju moons. It also offers special tinned sweets such as gulab jamun and rasgulla in addition to regional delicacies such as Mysore pak and mohanthal. While emphasising on premium, unique, and popular products along with constant upgrade and customer satisfaction, 100-year-old Ghasitaram continues to earn the trust of people.

Specifications of Ghasitaram Kaju Anjeer Roll

PRODUCT DESCRIPTION

A white cylinder of cashew (kaju) paste filled with brown fig (anjeer), kaju anjeer roll is a delectable treat from Ghasitaram. The entire thing is wrapped in silver foil, which further enhances the look of the sweet. The goodness of the two dry fruits makes it a healthy and succulent treat. People of all ages love it, which is why it makes for a great gift on festivals. Open up a boxful of Ghasitaram Kaju Anjeer Roll on a special occasion to make the celebrations even better.

FEATURES
  • Brown-and-white cylindrical sweet with silver wrapping
  • Made with cashews and figs
  • Healthy and delicious
  • Great gift
SHELF LIFE & STORAGE
  • Shelf life of six days
  • Storein an airtight container at normal room temperature
INGREDIENTS
  • Cashewnut
  • Fig
  • Sugar
  • Silver leaves
  • Cardamom
Priyanka's Serving Ideas

Chatpati Mithai

You’ve all heard about the famed mawa kachori of Jodhpur – the crispy dessert filled with dried whole milk and nuts. But how many of you know of the chatpati mithai. Well, it’s a sweet-spicy-salty treat like none other. Made with kaju, pista, or badam roll (dessert containing cashews, pistachios, or almonds) sugar), bread, jalapeno, olive, corn flour, oregano, chillifalkes, and salt, it stands apart in both taste and type.

Ingredients:-

  • Kaju pista roll – 1piece
  • Bread slice - 2
  • Jalapeno:2 to 3 (cut into small pieces)
  • Olive: 1 to 2
  • Corn flour: ½ cup
  • Salt: ¼ tsp
  • Oregano:¼ tsp
  • Chilli flakes: ¼ tsp

Preparation:-

  • Boil 1cup water in a non-stick pan
  • Add either a kaju pista roll and mash it with the back of a ladle
  • Stir untila fine paste; remove from heat
  • With the rim of a glass, cut the bread into two rounds
  • Top both layers of bread with the mithai paste
  • Sandwich olives and jalapenos between the layers
  • Mix corn flour, salt, oregano, and chilli flakes into smooth batter
  • dip the sandwich in the batter and deep-fry
  • Serve hot with a sauce of your choice
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