Sangam Sweets Mysore Pak

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  • Production capacity of 500 kg per day
  • Speciality of Mysore
  • Shelf life of 10 days
  • Rich traditional sweet
  • Sweet and delicious
  • Melt-in-the-mouth softness
  • Popular with all ages
  • Festive delicacy
  • A one-stop store for delicious sweets and savouries
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Rs. 333.00
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A wonderful confluence of taste and variety

 

The year was 1964. Haresh Sukhadia, a Kutch native with immense expertise in confectionery left for Bangalore to start his own venture. And thus Sangam Sweets was born. Initially, he only offered Gujarati sweets and savouries, which were met with great response from city-dwellers.

As its popula...

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About Sangam Sweets, Bangalore

A wonderful confluence of taste and variety

 

The year was 1964. Haresh Sukhadia, a Kutch native with immense expertise in confectionery left for Bangalore to start his own venture. And thus Sangam Sweets was born. Initially, he only offered Gujarati sweets and savouries, which were met with great response from city-dwellers.

As its popularity soared, the store started offering a beautiful amalgamation of specialities from different cuisines such as Bengali, Gujarati, and Rajasthani. This authentic taste became their trademark. The brand still keeps innovating new recipes and flavours and customers are assured of the best quality products, great service, and perfect hygiene.

Today, under the ownership of Sukhadia’s son Deepesh, the ever-growing enterprise continues to use the same traditional recipes, but with modern semi-automatic techniques for production and boasts a capacity of 500 kg per day.

Sangam Sweets has expanded to various locations such as Gandhinagar, Koramangla, Sadashivnagar, and also at various departmental stores.

 

Specialities

 

The brand offers a mouth-watering assortment of over 250 sweets, chaat, namkeen, and dry fruits. You can choose specialities such as from papdi gathiya, Ratlami sev, dry samosa, coconut biscuit, choco chip biscuit, wheat biscuit, ajwain biscuit, kaju roll, kaju sunflower, kaju basket, Mysore pak, and many more.

Each product is prepared with love and care and with authentic recipes delivering a pure and traditional taste each time. Sangam Sweets is a one-stop store for delicious sweets and savouries.

Specifications of Sangam Sweets Mysore Pak

PRODUCT DESCRIPTION

Mysore pak is a speciality of South India, Mysore in particular. It is believed to have been first made by a royal cook named Kakasura Madappa by fluke at Mysore Palace. The king asked him to stir up a dish to name after the royal city, and what he made is today known as Mysore pak. A rich delicacy, it is made with gram flour and oodles of ghee. Delicately flavoured with cardamom, Sangam SweetsMysore Pak is as delicious and authentic as the traditional sweet. It is hugely popular among all ages and is served during festivals and special occasions such as weddings, baby showers, among others.

FEATURES
  • Rich traditional sweet
  • Speciality of Mysore
  • Sweet and delicious
  • Melt-in-the-mouth softness
  • Popular among all ages
  • Festive delicacy
SHELF LIFE & STORAGE
  • Shelf life of 10 days
  • Store in an airtight container at room temperature
INGREDIENTS
  • Refined wheat flour
  • Milk powder
  • Cardamom
  • Ghee
  • Sugar
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 pak makes 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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