Shree Kheteshwar Sweets and Farsan Mart (SKS) Mesoor Paak (Mysore Pak)

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  • Popular rich gram-flour fudge of Mysore
  • Royal sweet
  • Shelf life up to 30 days
  • Satisfaction guaranteed
  • Authentic and fresh ingredients
  • Melts in the mouth
  • Must-have delicacy during festivals and occasions
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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) Mesoor Paak (Mysore Pak)

PRODUCT DESCRIPTION

Mesoor paak (Mysore pak) is a South-Indian delicacy made with gram flour, sugar, and generous amounts of ghee and butter. As the name suggests, it has its origin in Mysore and dates back over a century. The story of its origin goes like this: Kakasura Madappa, the royal cook of Mysore Palace,was asked by the king to make a unique sweet that could be named after the city. The concoction Madappa came up with became so popular that soon no festival or momentous occasion was considered complete without it. That trend continues even today and SKS Mesoor Pak gives you a taste of this tradition with every bite.

FEATURES
  • Popular rich gram-flour fudge of Mysore
  • Royal sweet
  • Melts in the mouth
  • Must-have delicacy during festivals and occasions
SHELF LIFE & STORAGE
  • Shelf life up to 30 days
  • Store at room temperature
INGREDIENTS
  • Gram flour
  • Ghee
  • Sugar syrup
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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