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Made fresh every morning • Pure milk khoya • Free delivery around Junnar, Pune
How we make it
What "no artificial colours" actually rules out
A claim on a tin is only worth as much as the list of things it excludes. Here is what we leave out of ours, and why the sweets look the way they do.
By Madhuram Foods3 min read
Sweet shops use colour for a simple reason: it makes a tray look uniform. We do not, and it is worth explaining what that means for what arrives.
Colour varies, and that is normal
Without added colour, the shade of a batch depends on the milk and on how long it spent in the pan. Two tins of the same sweet bought months apart can differ slightly. That is the ingredient showing through, not a fault.
Why white sweets look off-white
Chhena is not bright white. Rasgulla, Anguri and Chamcham come out cream rather than snow-white, and anything whiter than that has usually been helped along.
What replaces it
Cardamom, saffron and pistachio do the work that colour would otherwise do — they give the sweet its character and its look at the same time, and they are things you can taste.
The trade-off
The tins are less photogenic than they could be. We think that is the right way round.
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Ordering
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Freshness
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