Ghasitaram Mesur Pak

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  • Legacy of 100 years
  • ISO 2200:2005 certified
  • Shelf life of 10 days
  • Rich gram-flour fudge from Mysore
  • Royal sweet originating from Mysore Palace
  • Golden, cube-shaped soft delight
  • A must on momentous occasions
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Rs. 289.00
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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 Mesur Pak

PRODUCT DESCRIPTION

Mesur paak (Mysore pak) is a very popular South-Indian sweet dish made with gram flour and sugar with generous amounts of ghee and butter. It originated in the Mysore Palace over a century ago when royal cook Kakasura Madappa was asked by the king to come up with a sweet that could be named after the city. What he whipped up became so popular that it is today a speciality prepared during festivals and momentous occasions. Ghasitaram Mesur Pak offers a melt-in-the-mouth softness – a delicious, golden dessert you will love to indulge in, again and again.

FEATURES
  • Rich gram-flour fudge from Mysore
  • Royal sweet originating from Mysore Palace
  • Golden, cube-shaped soft delight
  • A must on momentous occasions
SHELF LIFE & STORAGE
  • Shelf life of 10 days
  • Store at normal room temperature 
INGREDIENTS
  • Refined flour
  • Gram flour
  • Ghee
  • Sugar
  • Dry fruits
Priyanka's Serving Ideas

Mysore Pak Mango Cheese Cake

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 pakmakes 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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