Karupatti Jangiri – 250gm
₹175.00
Native Special Karupatti Jangiri brings the authentic flavors of South Indian sweets right to your palate.
With every taste, you’re transported to the heart of South Indian culinary heritage, savoring its richness and depth.
- South Indian Delicacy: Native Special Karupatti Jangiri brings the flavors of South Indian sweets right to your palate.
- natural Jaggery Karupatti Sweets.
- Karupatti Jangiri every bite native sweets
- Diwail festive celebration sweets Native Special Karupatti Jangiri adds a touch of sweets to every occasion.
- South Indian Native Special Karupatti Jangiri.
| Weight | 0.30 kg |
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- Traditional Indian sweet
- Luxurious texture
- Made with ghee (clarified butter)
- Melt-in-your-mouth goodness
- Rich and flavorful
- Perfect balance of sweetness
- Delicately crafted recipe
- Popular during festivals
- Jhangri is an Indian sweet.
- Firstly,the batter is deep fried in a flowery shape.
- Secondly,it is soaked in sugar syrup.
Crafted from a combination of rice flour, jaggery (or sometimes brown sugar), and aromatic spices, Adhirasam showcases the art of creating a perfect balance between flavors and textures.
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- Nutrient-Rich Ingredients: Crafted with roasted sesame seeds, jaggery, and a touch of ghee for a balanced taste.
- Crunchy Sensation: Enjoy the satisfying crunchiness of sesame seeds in every bite.
- Natural Sweetness: Jaggery infuses these laddus with a warm, caramelized sweetness that’s comforting and natural.
- Nutty Goodness: Sesame seeds bring a nutty richness and essential nutrients to this traditional sweet.
- Nutty Sensation: Experience the delightful crunch and nuttiness of roasted chana dal (split chickpeas).
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- Natural Ingredients: Crafted from freshly grated coconut, ghee, and other premium ingredients, capturing the essence of nature.
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- Fine Rava (Semolina): The main ingredient providing the base texture and flavor.
- Sugar: Adds sweetness and acts as a binding agent.
- Ghee (Clarified Butter): Enhances the richness, flavor, and aroma of the laddu.
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