Swaad

Glossy palm-jaggery halwa, slow-stirred in ghee until it holds a clean cut.

Coconut and palm jaggery set into soft, fudgy diamonds.

Roasted black sesame rolled with palm jaggery — iron, calcium, done.

The festival doughnut of Tamil Nadu, made the harder way with karupatti.

Glossy palm-jaggery halwa, slow-stirred in ghee until it holds a clean cut.

Coconut and palm jaggery set into soft, fudgy diamonds.

The porous, melting kind — three ingredients and a lot of nerve.

Rice and jaggery dough, rested overnight and fried to order.

Urad dal batter piped into rosettes and soaked in saffron syrup.

Temple-style laddu with cashew, raisin and a clove pressed in.

Cashew and sugar, rolled paper-thin and cut on the diagonal.

Wheat halwa with the famous bounce, stirred for hours.

The original milagai podi — urad dal, chana dal, sesame and red chilli.

Drumstick (moringa) leaf podi — the most nutrient-dense thing we sell.

Idli podi with a heavy hand of roasted garlic.

Curry leaf podi — dark, aromatic, good for hair and iron alike.

Finger millet, jaggery and ghee — the after-school laddu.

Pearl millet laddu — warming, iron-rich, made for winter.

Foxtail millet laddu with almond and palm jaggery.

Murukku pressed from a five-millet flour instead of rice.