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Chomchom, cham cham, or chum chum (Bengali: চমচম) is a traditional Bengali sweet originated from Porabari, Tangail, Bangladesh. It is a very popular dessert in Bangladesh and India. The cuisine comes in a variety of colors, mainly light pink, light yellow, and white. It is coated with coconut or mawa flakes as a garnish. The sweet is oval and brownish. JOYKALI MISTANNA BHANDAR retains the originality of actual porabari chomchom. JOYKALI’s chomchom(chamcham) still has the traditional taste and flavour of original porabari chomchom.
The main ingredients are flour, cream, sugar, saffron, lemon juice, and coconut flakes.
5 pieces 1 packet
Panipuri has various names, depending on the region. In Haryana it is called paani ke patashe; in Madhya Pradesh fulki; in Uttar Pradesh golgappa, in West Bengal, Bangladesh,and Nepal, phuchka;in parts of Odisha Gupchup, in parts of Gujarat, pakodi; in parts of Bihar ,South Jharkhand, and Chhattisgarh, gup chup. They are also commonly known as gol gappay in the Punjab region of Pakistan Puchka differs from panipuri in terms of content and taste. It uses a mixture of boiled gram and mashed potatoes as the filling and is tangy rather than sweetish while the water is sour and spicy.
Rooh Afza (Urdu: روح افزا; Hindi: रूह अफ़ज़ा; Bengali: রূহ আফজা) is a non-alcoholic concentrated squash.
Soan papdi (also known as patisa, son papri, sohan papdi or shonpapri)  is a popular Indian dessert. It is usually cube-shaped or served as flakes, and has a crisp and flaky texture. It was traditionally sold loose in a rolled paper cone, but modern industrial production has led it to be sold in tightly formed cubes.
The tamarind tree produces pod-like fruit, which contain an edible pulp that is used in cuisines around the world. Other uses of the pulp include traditional medicine and metal polish. The wood can be used for woodworking, and tamarind seed oil can be extracted from the seeds. Because of the tamarind’s many uses, cultivation has spread around the world in tropical and subtropical zones.