At Mishticue.com, our passion lies in bringing authentic, unadulterated Indian sweets to your doorstep. While our heart beats for the creamy, naturally long-lasting Alwar Kalakand from Rajasthan, we are equally committed to showcasing the rich and diverse sweet heritage of India. Today, we embark on a delightful journey to Gujarat, a state renowned for its unique culinary traditions and an array of sweets that are not just delicious but also possess a natural longevity, making them perfect for our preservative-free, pan-India delivery model.
Gujarati sweets are a testament to the state’s vibrant culture, often incorporating a delightful balance of sweet, savory, and sometimes even spicy notes. Their enduring popularity stems from the use of fresh, high-quality ingredients like ghee, gram flour (besan), jaggery, milk, and an assortment of nuts and spices. These traditional recipes and preparation methods naturally contribute to their extended shelf life, ensuring that you receive the freshest taste of Gujarat, wherever you are.
Let’s explore some of the most iconic Gujarati sweets that align perfectly with Mishticue.com’s ethos:
1. Mohanthal: The Regal Gram Flour Fudge
Origin and Fame: Mohanthal is arguably one of Gujarat’s most celebrated sweets, its origins deeply rooted in the state’s culinary history. Often prepared during auspicious occasions like Diwali and other festivals, it is said to be a favorite offering to Lord Krishna. Its fame lies in its rich, dense, and grainy texture, achieved by carefully roasting besan (gram flour) in ghee, then incorporating sugar syrup, milk, and often mawa (khoya) to create a fudge-like consistency. The addition of cardamom and saffron elevates its aromatic profile, making it a truly regal treat. Its low moisture content and the use of ghee contribute significantly to its natural long shelf life, making it ideal for transport.
Where to find it (and their ratings):
- Vipul Dudhiya Sweets (Multiple Locations, Ahmedabad):
- Rating: 4.3 – 4.4 (based on 1.6k – 282 ratings)
- Addresses: Shafalya Elegance, Science City Road, Sola, Ahmedabad – 380060; Palm Arcade, Nikol Naroda Road, Nikol Gam, Ahmedabad – 382350. (Many other branches exist across Ahmedabad).
- Phone Number: While specific numbers for each branch are not readily available, you can often find them via general search for “Vipul Dudhiya Sweets Ahmedabad”.
- Kandoi Bhogilal Mulchand (Ahmedabad):
- Rating: 4.5 (across various ratings)
- Address: Amrutbaug Society, Stadium Road, Sardar Patel Colony, Ahmedabad – 380014 (Opposite Tennis Court, Near Sports Club).
- Phone Number: Generally available on their website: kandoisweets.com
- Gwalia Sweets (Ahmedabad & Surat):
- Rating: 5.0 (for some listings, like Private Limited), generally high.
- Addresses: Science City, Ahmedabad; also known in Surat for various specialties.
- Phone Number: Search for “Gwalia Sweets Ahmedabad” or “Gwalia Sweets Surat” for specific branch contact.
- Shreeji Dairy (Ahmedabad):
- Address: Jawahar Chowk, Ahmedabad.
- Rating: Not explicitly rated in Google Maps for this specific query, but often recommended. Phone number not readily available via direct search.
How to make Mohanthal at home (for personal enjoyment): Mohanthal’s distinct grainy texture comes from a process called “dhrabo.” Ingredients:
- 3 cups coarse besan (gram flour)
- 1 cup ghee + 1/4 cup ghee (divided)
- 1/4 cup milk + 1/2 cup milk (divided)
- 1.5 cups sugar
- 1/2 cup water
- 1/2 cup khoya/mawa (optional, but recommended for richer taste)
- 1/4 tsp cardamom powder
- Pinch of saffron food color (optional)
- Silver vark, chopped dry fruits (almonds, pistachios) for garnish
Instructions:
- Prepare the grainy besan (dhrabo): In a large bowl, take the besan. Add 1/4 cup ghee and 1/4 cup milk. Crumble and mix well with your hands until the besan turns moist and grainy. Rub the mixture between your palms to ensure a uniform grainy texture. Sieve the mixture using a large-hole sieve. Discard any large lumps or pulse them briefly and re-sieve. Cover and let it rest for 20-30 minutes.
- Roast the besan: In a large heavy-bottomed kadai (wok), heat 1 cup ghee on low flame. Add the prepared grainy besan mixture. Roast continuously on low flame, stirring constantly, for about 20-25 minutes until the besan turns golden brown and releases a fragrant aroma. Ghee will start to separate from the sides.
- Add milk to roasted besan: Once roasted, add the remaining 1/2 cup milk to the besan mixture. It will become frothy and create a more pronounced grainy texture. Continue cooking until all the milk is absorbed and the mixture is relatively dry. Transfer to a bowl and let it cool slightly (should be warm, not hot, when sugar syrup is added).
- Prepare sugar syrup: In another kadai, combine sugar and 1/2 cup water. Bring to a boil on medium heat. Cook until you achieve a one-string consistency (when you touch a drop of syrup between your thumb and forefinger and pull them apart, a single thread forms). Add a pinch of saffron food color (if using) and mix.
- Combine and set: Add the khoya/mawa (if using) to the sugar syrup and mix well until it dissolves. Immediately add the slightly cooled roasted besan mixture to the sugar syrup. Mix thoroughly and continuously until the besan is well combined and the mixture starts to thicken and separate from the sides of the pan. Add cardamom powder and mix.
- Set the Mohanthal: Transfer the mixture to a ghee-greased tray or a tray lined with baking paper. Tap and level it evenly. Garnish with silver vark and chopped dry fruits. Let it set at room temperature for 4-6 hours or refrigerate for faster setting. Once set, cut into desired pieces.
2. Gur Papdi (Sukhdi): The Wholesome Jaggery Delight
Origin and Fame: Gur Papdi, also affectionately known as Sukhdi, is a humble yet incredibly satisfying sweet with deep roots in Gujarati households. Its simplicity and wholesome ingredients – wheat flour, ghee, and jaggery – make it a staple, often prepared for quick snacks, religious offerings, or festive occasions. Its fame lies in its melt-in-the-mouth texture and the natural sweetness of jaggery, which provides a comforting warmth. The dry, firm texture of Gur Papdi makes it an excellent choice for long-distance travel without the need for preservatives.
Where to find it: Gur Papdi is so ubiquitous in Gujarati homes that while many sweet shops sell it, it’s often cherished as a homemade delight. Retail shops may carry it, but it’s a staple in most traditional sweet sections.
- H.J. Vyas (Jamnagar): Known for various sweets, including Magaj and Gur Papdi.
- Rating: 4.7/5 (based on 1,000+ reviews).
- Address: Ranjit Road, Jamnagar, Gujarat.
- Phone Number: May be available through local search for “H.J. Vyas Jamnagar”.
- Vipul Dudhiya Sweets (Patan):
- Rating: 4.5/5 (based on 500+ reviews).
- Address: Near Patan Railway Station, Patan, Gujarat.
- Phone Number: +91 2766 230 456.
How to make Gur Papdi at home: Gur Papdi is remarkably easy to make and a popular choice for quick, energy-rich snacks. Ingredients:
- 1 cup whole wheat flour (atta)
- 1/2 cup ghee (clarified butter)
- 3/4 cup jaggery (gur), finely chopped or grated
- 1/4 tsp cardamom powder (optional)
- A pinch of nutmeg powder (optional)
Instructions:
- In a heavy-bottomed pan or kadai, heat the ghee on low-medium flame.
- Add the wheat flour and roast it on a very low flame, stirring continuously, until the flour turns light golden brown and releases a nutty aroma. This is crucial for a good taste and shelf life. Do not burn.
- Once the flour is roasted, turn off the flame. Immediately add the chopped jaggery to the hot flour mixture.
- Stir continuously until the jaggery completely melts and mixes well with the flour, forming a smooth, sticky dough-like consistency. The residual heat from the pan and flour will melt the jaggery. If the jaggery isn’t melting, you can briefly place the pan back on a very low flame, stirring constantly, but be careful not to overcook.
- Add cardamom powder and nutmeg powder (if using) and mix well.
- Quickly transfer the mixture to a ghee-greased plate or tray. Spread it evenly using the back of a spoon or a small rolling pin.
- While still warm, cut into squares or diamond shapes. Let it cool completely at room temperature. Once cooled, store in an airtight container.
3. Sutarfeni: The Delicate Thread Sweet
Origin and Fame: Sutarfeni, meaning “threads of yarn,” is a mesmerizing Gujarati sweet known for its extremely delicate, thread-like texture. While often associated with Rajasthan too, it has a prominent place in Gujarati sweet traditions, especially during festivals. It’s a labor of love, traditionally made by stretching and pulling a special dough into impossibly thin strands, which are then deep-fried until crisp. These delicate threads are then soaked in a light sugar syrup, often flavored with rose water or kewra, and garnished with nuts. Its light, airy, and dry nature ensures a naturally long shelf life, making it a perfect fit for preservative-free delivery.
Where to find it: Sutarfeni is a specialized sweet and might not be available in every general sweet shop, but prominent ones often carry it.
- Gwalia Sweets (Surat): Known for Kesar Sutarfeni.
- Rating: Generally high across various listings.
- Address: Search for specific branch in Surat.
- Phone Number: Search for “Gwalia Sweets Surat”.
How to make Sutarfeni at home (Traditional method is complex, simplified version exists): The traditional method of making Sutarfeni is highly intricate, involving skilled pulling and stretching of dough. A simplified home version often uses fine vermicelli (seviyan) as a base.
Simplified Sutarfeni (using vermicelli): Ingredients:
- 200g fine vermicelli (thin seviyan)
- 200g ghee or refined oil (for frying)
- 1 cup sugar
- 1/2 cup water
- 1/4 tsp cardamom powder
- Few drops of rose water or kewra essence (optional)
- Slivered almonds and pistachios for garnish
Instructions:
- Prepare the vermicelli: If your vermicelli is not already in nest-like shapes, gently form them into small, loose nests.
- Fry the vermicelli: In a wide, heavy-bottomed pan, heat the ghee or oil on medium-low flame. Gently place the vermicelli nests into the hot ghee. Fry on low heat, turning occasionally, until they are crisp and golden brown. Be careful as they fry quickly due to their thinness. Remove with a slotted spoon and place on paper towels to drain excess oil.
- Prepare sugar syrup: In a saucepan, combine sugar and water. Bring to a boil, stirring until the sugar dissolves. Simmer for about 5-7 minutes until the syrup is slightly sticky (half-string consistency). Add cardamom powder and rose water/kewra essence (if using). Turn off the heat.
- Soak and garnish: Gently dip the fried vermicelli nests into the warm sugar syrup for a few seconds, ensuring they are lightly coated but not overly saturated. Carefully remove them and arrange on a serving plate. Garnish generously with slivered almonds and pistachios.
- Let it cool and set before serving. Store in an airtight container in a cool, dry place.
4. Ghari: The Surti Delicacy
Origin and Fame: Ghari is a specialty sweet from Surat, Gujarat, particularly famous during the Chandani Padva festival, which typically falls after Diwali. It’s a rich, round, dumpling-like sweet with a generous filling encased in a ghee-rich dough. The traditional filling often consists of mawa (khoya), gram flour, sugar, and various dry fruits. Ghari comes in several delicious flavors like pistachio, saffron, and almond. Its robust structure and the ingredients used give it a good shelf life, making it suitable for transport.
Where to find it: Ghari is synonymous with Surat.
- Gwalia Sweets (Surat): A highly renowned sweet shop in Surat.
- Address: Search for “Gwalia Sweets Surat” for specific branches.
- Phone Number: Search for “Gwalia Sweets Surat”.
- Patel Farsan Mart (Surat):
- Address: Search for “Patel Farsan Mart Surat”.
- Rating & Phone Number: While not explicitly listed with ratings for this specific query, they are a known establishment. Local search for “Patel Farsan Mart Surat” should provide details.
- Jayhind Sweets (Ahmedabad):
- Rating: 4.6 (generally high)
- Address: Ambavadi, Vastrapur Village Road, Vastrapur, Ahmedabad – 380015 (Near Chandragupta Apartment). They are known to carry Pista Ghari.
- Phone Number: jayhindsweets.com (check their website for store locator).
How to make Ghari at home: Making Ghari is a bit more involved due to the dough and filling, but certainly achievable for a home cook. Ingredients:
- For the outer layer:
- 1 cup maida (all-purpose flour)
- 2-3 tbsp ghee (for dough) + more for deep frying
- Pinch of salt
- Water for kneading
- For the filling (traditional mawa-besan):
- 1 cup mawa (khoya), grated
- 1/4 cup besan (gram flour)
- 1/2 cup sugar, powdered
- 1/4 cup mixed dry fruits (almonds, pistachios, cashews), chopped
- 1/4 tsp cardamom powder
- 1/4 tsp nutmeg powder
- A few strands of saffron, soaked in 1 tbsp warm milk (optional)
- For sugar coating:
- 1 cup sugar
- 1/2 cup water
Instructions:
- Prepare the outer layer dough: In a bowl, mix maida and salt. Add 2-3 tbsp melted ghee and rub it into the flour. Gradually add water and knead into a firm dough. Cover and let it rest for 15-20 minutes.
- Prepare the filling: In a pan, lightly roast the besan until fragrant. Set aside. In the same pan, lightly roast the grated mawa until it slightly changes color and becomes crumbly. Do not over-roast.
- Combine the roasted besan, roasted mawa, powdered sugar, chopped dry fruits, cardamom powder, nutmeg powder, and saffron milk (if using) in a bowl. Mix well to form a cohesive filling.
- Assemble the Ghari: Divide the dough into small, equal portions. Roll each portion into a small disc. Place a spoonful of the filling in the center. Bring the edges together and seal tightly to form a dumpling. Gently flatten slightly.
- Deep fry the Ghari: Heat enough ghee or oil in a kadai for deep frying. Once hot, lower the flame to medium. Carefully deep-fry the Ghari, a few at a time, until they are golden brown and crisp on all sides. Drain excess oil on paper towels.
- Prepare sugar coating (optional, for glazed Ghari): In a saucepan, combine 1 cup sugar and 1/2 cup water. Bring to a boil and cook until you get a one-string consistency.
- Coat the Ghari: While the sugar syrup is still warm, dip each fried Ghari into the syrup, ensuring it’s coated evenly. Carefully remove and place on a wire rack to cool and allow excess syrup to drip.
- Garnish with more chopped nuts. Store in an airtight container.
5. Fada ni Lapsi: The Broken Wheat Elixir
Origin and Fame: Fada ni Lapsi, a simple yet nourishing sweet, is a traditional Gujarati dessert made from broken wheat (dalia), ghee, and jaggery or sugar. It’s often prepared for auspicious occasions, particularly during Dhanteras and Diwali. Its fame lies in its wholesome goodness, nutty flavor, and comforting texture. The dry, grainy nature of lapsi, cooked with ghee and jaggery, naturally lends itself to a longer shelf life compared to milk-based sweets, making it a reliable choice for long-distance transport.
Where to find it: While readily made in homes, many sweet shops and even some farsan outlets will offer Fada ni Lapsi, especially during festive seasons.
- Mahalaxmi Chavana And Sweet Mart (Ahmedabad):
- Rating: 3.5-3.56 (across various listings)
- Addresses: Rajendra Park Road Odhav Gam, Ahmedabad; Near Canal Vastral, Ahmedabad.
- Phone Number: Call Now (often available via Justdial listings).
How to make Fada ni Lapsi at home: This is a straightforward and hearty sweet. Ingredients:
- 1 cup broken wheat (fada/dalia)
- 1/2 cup ghee
- 1.5 cups water (or milk for a richer version)
- 3/4 cup jaggery (gur), grated or chopped (or sugar as per preference)
- 1/4 tsp cardamom powder
- A few strands of saffron (optional)
- Chopped nuts (almonds, cashews) for garnish
Instructions:
- Roast broken wheat: In a heavy-bottomed pan or pressure cooker, heat 2 tbsp ghee. Add the broken wheat and roast on a medium-low flame, stirring continuously, until it turns light golden brown and aromatic.
- Cook the wheat: Add water (or milk) to the roasted broken wheat. If using a pressure cooker, close the lid and cook for 2-3 whistles. If cooking in a pan, cover and simmer until the broken wheat is soft and cooked through, stirring occasionally and adding more water if needed.
- Add jaggery and ghee: Once the broken wheat is cooked, add the remaining ghee and grated jaggery (or sugar). Mix well.
- Continue to cook on a low flame, stirring, until the jaggery melts and the mixture thickens and leaves the sides of the pan. The lapsi should be slightly dry and glossy.
- Add cardamom powder and saffron (if using), mix well.
- Serve hot, garnished with chopped nuts. Fada ni Lapsi can be stored at room temperature in an airtight container for several days.
6. Basundi: The Rich Milk Reduction (A Note on Shelf Life)
Origin and Fame: Basundi is a rich, creamy, and intensely flavorful dessert popular in Gujarat and Maharashtra. It is essentially sweetened, thickened milk, traditionally made by simmering full-fat milk on a low flame for hours until it reduces to almost half its original quantity. It is then flavored with cardamom, saffron, and nutmeg, and garnished with nuts. While utterly delicious, traditional Basundi has a shorter shelf life due to its high milk content and moisture, making it less suitable for our pan-India, preservative-free transport model compared to the other sweets listed. However, we’ve included it as it’s a quintessential Gujarati sweet.
Where to find it: Basundi is widely available in dairy and sweet shops across Gujarat.
- Shreeji Dairy (Jamnagar):
- Rating: 4.7/5 (based on 1,000+ reviews).
- Address: Ranjit Road, Jamnagar, Gujarat.
- Phone Number: May be available via local search for “Shreeji Dairy Jamnagar”.
- Vipul Dudhiya Sweets (Ahmedabad): Often carry various dairy-based sweets like Basundi.
- Rating: 4.3 – 4.4 (across branches).
- Addresses: Multiple locations in Ahmedabad (as listed for Mohanthal).
- Phone Number: Search for “Vipul Dudhiya Sweets Ahmedabad”.
How to make Basundi at home: While a long process, the result is incredibly rewarding. Ingredients:
- 1 liter full-fat milk
- 1/2 cup sugar (adjust to taste)
- 1/2 tsp cardamom powder
- A pinch of nutmeg powder
- Few strands of saffron, soaked in 1 tbsp warm milk (optional)
- Chopped nuts (almonds, pistachios, chironji/charoli) for garnish
Instructions:
- Reduce the milk: In a large, heavy-bottomed pan (preferably non-stick to prevent sticking), pour the milk. Bring it to a boil on medium heat.
- Once it boils, reduce the heat to low and let the milk simmer. Stir frequently, scraping the cream (malai) that forms on the sides of the pan and adding it back into the milk. This scraping is essential for the creamy texture and flavor.
- Continue simmering and stirring until the milk reduces to about half its original volume and becomes thick and creamy. This can take 45 minutes to 1.5 hours or even longer.
- Add flavors and sugar: Once the milk has thickened, add sugar, cardamom powder, nutmeg powder, and saffron milk (if using). Stir well until the sugar dissolves.
- Simmer for another 5-10 minutes, stirring, until the Basundi reaches your desired consistency (it should be pourable but slightly thick).
- Remove from heat. Let it cool down completely. Basundi thickens further upon cooling.
- Garnish with chopped nuts before serving. Serve chilled or warm.
- Note on shelf life: Homemade Basundi is best consumed within 1-2 days when refrigerated.
At Mishticue.com, we are dedicated to bringing you the true essence of Indian sweets, crafted with authenticity and a commitment to natural goodness. Our selection of Gujarati sweets, chosen for their inherent deliciousness and naturally long shelf life, ensures that you can savor these regional treasures without the worry of preservatives, delivered fresh to your home across India, just like our beloved Alwar Kalakand. Explore our collection and embark on a sweet culinary adventure!
