Ingredients Behind the Tradition

Wheat with its texture intact

We use stone-milled wheat because the slower grind keeps more of the grain's structure and none of the scorched flatness of high-speed milling. Layers built from this flour hold their shape through folding and separate cleanly in the fryer.

Ghee is not a cost line. It is the whole character of the sweet.

Ghee, and the temperature of patience

Ghee decides everything. Fried too hot, the outer leaves colour before the inner ones set. Fried too cool, the pastry drinks fat and turns heavy. The window is narrow and it is held by attention, not by a thermostat.

We use fresh ghee for a limited number of batches and then retire it. It is the most expensive decision in the process and the only one that is not negotiable.

Single-boil cane syrup

The syrup is cane sugar brought to a single boil and used at the exact thread stage. Reboiled syrup darkens and turns cloying; ours stays clear and thin, so it coats rather than soaks. You should taste wheat and ghee first, and sugar last.