Grated Raw Mango Pickle (180g):

Raw Mangoes, Mustard Oil, Salt, Garlic, Red Chilly Powder, Assorted Spices, Kalonji, Vinegar, Bay Leaf, Sodium Benzoate.

Best Before : 12 months

Sindhi Papad (250g):

Urad dal flour, cumin seeds, crushed black pepper, rock salt, asafoetida (hing), Sindhi authentic spices, papad khar, edible oil, water.

Best Before : 6 months

Sabudana Papad (1 Pack):

Sabudana (tapioca pearls), rock salt, water.

Best Before : 6 months

Peppermint Tikki (1 Pack):

Mitho Lolo (Pack of 4):

Wheat flour, Sugar, Ghee, Cardamom powder

Best Before : 30 days

Singhar Ji Mithai (250g):

 Unsalted sev, Sugar, Milk, Khoya, cardamom powder, rose essence, pure ghee, dryfruits

Best Before : 3-5 Days

Coconut Laddoos (250g):

Grated coconut, sugar, milk, ghee, rose essence and cardamom powder

Best Before : 5-7 days

Coconut Laddoos (250g):

Grated Raw Mango Pickle (180g):

Always use a clean, dry spoon. Keep the container airtight after use. Avoid exposure to external moisture. Ensure the lid is tightly closed after every use. Store in a cool, dry place away from direct sunlight.

Sindhi Papad (250g):

Store in a cool, dry place in an airtight container, away from moisture and direct sunlight.

Sabudana Papad (1 Pack):

Store in an airtight container, away from moisture and humidity. Best fried in hot oil until puffed and white. Not suitable for roasting or microwave.

Peppermint Tikki (1 Pack):

Mitho Lolo (Pack of 4):

Store in a cool dry place away from direct sunlight

Singhar Ji Mithai (250g):

Always use dry and fresh spoon, For longer storage refrigerate in an airtight container. Before serving, allow it to come to room temperature to restore its soft, melt-in-the-mouth texture.

Coconut Laddoos (250g):

Always use dry and fresh spoon, For longer storage refrigerate in an airtight container. Before serving, allow it to come to room temperature to restore its soft, melt-in-the-mouth texture.