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Our Story

 

I remember being upstairs and smelling a sweet aroma wafting through the house and knowing Ami jan was making our favourite, gulab jamans, we would race down impatiently and hop around waiting for the cooking to be finished. She would not allow us to touch the hot mathai until it had cooled down. Our mouths watering in anticipation for the taste of the juicy sweets.

Even the thought of the them melting in our mouths, had us drooling. The memory of the sticky syrup around our mouths and fingers was so priceless, we wanted to pass this happy legacy onto our children and other families. This is how the story of Nirala began...

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Our Mithai —

 
 

Amritis

A circular flower shaped mithai, soaked in sugar syrup after being piped into geometric patterns with a small circular design in the middle. 

 

Barfis

Derived from the word Barf, meaning snow; this rich fudge-like mithai is available in Almond, Basen, Chocolate, Kajo (Cashew), Khoya and Pista (Pistachio.) 

 

Jamuns

First rooted in medieval India, it is a fried sweet dough soaked in rose water-scented syrup. The most famous style is gulab jamun, which is derived from the Persian words gol (flower) and āb (water).

 

Ladoos

This ball shaped mithai is shared during the happiest occasions; Weddings, Religious Festivals, New Arrival, Graduations etc. 

 

Patisas

This mithai requires the greatest culinary skill as the sweet is build up with hundreds of fine layers, which results in a moreish flakey texture.

 

Rasmalai

Originating from the hindi, ras (juice) and malai (cream). It consists of sugary white cream balls of chhana soaked in cardamom enrinched cream.

 

Shakar Paras

Small rounded mithai, made from a milk dough fried until golden brown. An instant source of energy. 

 

 

Balushahis

The glazed doughnuts of Indian mithai. They are made out of maida flour, then fried and dipped in sugar syrup.

 

Halwas

A sweet that spans the globe, our selections are derived from ancient Mughal recipes: based on sooji (semolina) as opposed to being nut based.

 

Jalebis

One of the most popular mithai; bright orange with a chewy interior and crystallised sugar coating. Each Jalebi is uniquely hand-piped into a circular or pretzel shape.

 

KalaKunds

The royalty of Mithai, the traditional process involves a length prep time. It is made from pure milk, refined to its intense essence. 

 

Mesu

A cake-like mithai, with a rusk texture. Originating from Gujarat, it is commonly used for sculptures at special occasions.

 

Rasgullas

A syrupy dessert based on ball shaped dumplings of chhena and semolina dough. Originating from East India. Available in distinct pink or white colours, with or without coconut flakes.

 

 

 
 
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