Shree Kheteshwar Sweets and Farsan Mart (SKS) Jini Sev

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  • Shelf life of 3 months
  • Satisfaction guaranteed
  • Authentic and fresh ingredients
  • Crispy and mildly salted
  • Anytime snack
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The taste of tradition, the goodness of purity

 

The birth and growth of Shree Kheteshwar Sweets and Farsan Mart (SKS) is a rags-to-riches story of founder Govind Singh H Rajpurohit. Having lost his father at six, he took up the challenge of establishing an eatery all by himself. In 1987 he started with a roadside farsan (snack) stall in Rajasthan. He later...

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About Shree Kheteshwar Sweets and Farsan Mart (SKS), Vadodara

The taste of tradition, the goodness of purity

 

The birth and growth of Shree Kheteshwar Sweets and Farsan Mart (SKS) is a rags-to-riches story of founder Govind Singh H Rajpurohit. Having lost his father at six, he took up the challenge of establishing an eatery all by himself. In 1987 he started with a roadside farsan (snack) stall in Rajasthan. He later shifted to Gujarat’s Vadodara city, where he sold savouries near Old Samrat Hotel under the hot sun and prepared the next day’s batch at night. At times, he even went about his business on a cycle.

Fond of feeding people, he experimented with his dishes, they were always a huge hit. This initial success motivated him to launch his own brand – SKS, which soon mushroomed into a number of outlets throughout the city. He served Ratlami sev and sweets such as kalakand (made with milk and cottage cheese), motichoor laddoo (golden-fried gram flour pearls fused with sugar syrup), milk cake, and the popular malai peda (made with curdled condensed milk).

Today his son Rajendra also helps him run the enterprise, the success of which has been the talk of the media for quite some time now. SKS has modern equipment but it also continues to use the traditional kadai for its special kalakand and milk cake. Superior-quality sweets and scrumptious savouries have made SKS a household name in the city.

 

Specialities

 

The heavenly malai peda is SKS’s speciality along with succulent Bengali sweets, pure desi ghee bonbons, dry-fruit confections, rabri (made of condensed milk), an assortment of sugar-free offerings, and tasty namkeen. Unlike most confectioneries that purchase readymade mawa (dried whole milk), they prepare their own. Similarly, they only use branded gram flour instead of locally available varieties to make namkeens. Though doing so is costlier, they know pure ingredients set their products apart from competitors in the market. Their mantra is simple: best raw materials, fresh stock, and value for money.

Specifications of Shree Kheteshwar Sweets and Farsan Mart (SKS) Jini Sev

PRODUCT DESCRIPTION

SKS Jini Sevis a salty, crumbly noodle-like snack made with gram flour. It is one of the simplest sev preparations. Thin strands of gram flour batter are deep-fried to a crisp and mildly salted. This popular namkeencan be eaten any time of the day or carried while travelling. Its simple yet delicious taste,sans overwhelming flavours, makes it a popular garnish for chaat.

FEATURES
  • Crispy and mildly salted
  • Anytime snack
SHELF LIFE & STORAGE
  • Shelf life of 3 months
  • Store in an airtight container after opening
INGREDIENTS
  • Gram flour
  • Salt
  • Edible oil
More Serving Ideas

Sev Masala

Ingredients:-

  • SKS JiniSev – 1 cup
  • Small tomato (finely chopped) – 1
  • Lemon juice – 1 tsp
  • Red chilli powder – ½ tsp
  • Salt – as per taste

Preparation:-

  • Mix SKS JiniSev, tomatoes, salt, and red chilli powder in a bowl
  • Sprinkle lemon juice
  • Serve immediately

Sukhi Bhel

Ingredients:-

  • SKS JiniSev – 1 ½ cups
  • Puffed rice – 4 cups
  • Tomatoes (finely chopped) – ½ cup
  • Potato (boiled and chopped) – ½ cup
  • Onion (chopped) – ½ cup
  • Papadior dough crisps (broken) – 8 pcs
    • Raw mango (chopped) – 2 tbsp
  • Pomegranate – 2 tbsp
  • Coriander (chopped) – 1 ½ cups
  • Papadis (whole, for serving) - 8

Preparation:-

  •  Mix all the ingredients together with half of SKS JiniSev and coriander
  • Garnish with the rest of sev and coriander
  • Serve with papadis
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