Mama Mukhwas Wala Special Kalkatti Paan Mukhwas

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  • Delighting customers for 60 years
  • 3,000 kg mukhwas sold daily
  • Shelf life of 12 months
  • Most popular pan-based mukhwas
  • Sweet digestive and mouth freshener
  • Famous Bengal betel leaf
  • Helps in digestion
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Mama Mukhwas Wala was started as Jalaram Mukhwas 60 years ago by Kanhaiyalal M Pandhi, who sold homemade pouches of mukhwas (mouth freshners) in Raipur, Ahmedabad. An overwhelming response from his customers led to the opening of a retail outlet. The small business got a big boost one day when it received an order five times the amount of scented supari it stocked. It soon outgrew its modest be...

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About Mama Mukhwas Wala, Ahmedabad

Mama Mukhwas Wala was started as Jalaram Mukhwas 60 years ago by Kanhaiyalal M Pandhi, who sold homemade pouches of mukhwas (mouth freshners) in Raipur, Ahmedabad. An overwhelming response from his customers led to the opening of a retail outlet. The small business got a big boost one day when it received an order five times the amount of scented supari it stocked. It soon outgrew its modest beginnings and got a brand makeover as Mama Mukhwas Wala in 1990. Its initial offerings included supari (crushed areca nut) – both kachi (raw) and roasted – dhana dal (roasted coriander seeds), digestive golis (pellets), and variyali (fennel seeds).

Mama Mukhwas Wala – now owned by Parimal K Pandhi – has established itself as one of the biggest names to manufacture, sell (wholesale and retail), and export mukhwas. The brand boasts a flawless production process with state-of-the-art facilities and strict inspection of quality, hygiene, and packaging. With its biggest strength lying in customer satisfaction, it presents customized products to suit different specifications and requirements.

Recording a sale of 3,000 kg daily, the company caters to around 500 retailers. Its average sale of pan mukhwas alone is 300 kg every day.

 

Specialities

 

Mama Mukhwas Wala today offers a wide range of lip-smacking mukhwas as well as an assortment of dry fruits and chocolates. The most popular mukhwas variants include Natural Mukhwas, Ajwain Dal (carom seeds), Jasmine Supari, Pineapple Supari, Shahi Mukhwas, Shahi Pan, and Pan Kharek (betel leaf-flavored dried dates). Besides helping in digestion and keeping bad breath at bay, the products offer something for everyone’s taste and preference.

Quality ingredients, reasonable prices, hygienic packaging, new flavours, and customer-centricity help to keep Mama Mukhwas Wala on everyone’s lips, literally!

Specifications of Mama Mukhwas Wala Special Kalkatti Paan Mukhwas

PRODUCT DESCRIPTION

Among other things, Bengal is famous for its sweet betel leaves. And Mama Mukhwas Wala Special Kalkatti Paan Mukhwas brings you the sweetness of the special nagarvel paan in a mouth-watering mix. Always in demand, it is an after-meal mukhwas but can be had at any time. For a pan-based product, it has a long shelf life.

FEATURES
  • Most popular pan-based mukhwas
  • Sweet digestive and mouth freshener
  • Famous Bengal betel leaf
  • Helps in digestion
SHELF LIFE & STORAGE
  • Shelf life of 12 months
  • Store atnormal temperature
INGREDIENTS
  • Crushed nagarvel betel leaves
  • Areca nuts
  • Fennel seeds
  • Melon seeds
  • Sugar
  • Menthol
Priyanka's Serving Ideas

Paan Payasam

Payasam is a great way to end an Indian meal. So is Mama Mukhwas Wala Special Kalkatti Paan Mukhwas. Bring the two together to script a happy ending to a gourmet dinner. An innovation on the usual rice pudding, paan payasam superbly blends sweetness with freshness. Serve it hot or chilled, it will be on everyone’s lips for long. 

Ingredients:-

  • Mama Mukhwas Wala Special Kalkatti Paan Mukhwas– 10g
  • Basmati rice – ¼cup
  • Sugar – ¼ cup or as required
  • Milk – 500 ml

Preparation:-

  • Soak the rice in water for 15-20 minutes
  • Boil milk in a pan; keep stirring
  • Cook rice in the milk until done. If the payasam becomes too thick, add a little milk
  • Add mukhwas and cook on low flame for 15-20 minutes
  • Add sugar and stir
  • Use a ladle’s back to mash some of the rice but don’t over do
  • Remove from heat
  • Serve hot or chilled 
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