Buy dry fruits online in Ahmedabad

Ordering dry fruits online in Ahmedabad

In an Ahmedabad home the meal is not finished until the mukhwas tin has gone round the table. Dry fruit turns up everywhere else too: slivers of pista and badam on shrikhand and basundi, kaju and kishmish in the farali food of Navratri, gond and almonds in the adadiya pak made when the weather turns cold, and a tray of nuts laid out for guests through Diwali and the Gujarati new year that follows it. Uttarayan in January brings its own round of til chikki on the terrace between kites. Many families here also cook to Jain rules, which makes plain, unflavoured nuts and seeds the staple rather than the exception.

We are close enough to reach Ahmedabad in 2–4 days by courier. Each order is weighed to the gram at our counter in Rajasthan and sealed airtight before it leaves. Delivery is free on every order, and orders start at ₹1,000. We take payment online only.

What Ahmedabad kitchens reach for

• Mukhwas for after the thali. Manpasand Mukhwas is a sweet, colourful mix that children take a second spoon of.
• Roasted dhana dal. Roasted Dhana Dal is the plain, crunchy base many homes mix their own mukhwas from.
• White sesame for Uttarayan. Safed Tilly for the chikki and til laddoo made in the week before the kites go up.
• Gond for winter paak. Goond Whole, fried in ghee until it puffs, is what gives adadiya pak and gond paak their crunch.
• Pista slivers for shrikhand. Pista Katran is already cut, so the garnish goes on without a knife and board.

Storing dry fruits through an Ahmedabad summer

April to June is the hard stretch. A kitchen shelf in Ahmedabad can sit well above forty degrees in the afternoon, and that heat pulls oil to the surface of nuts and turns them stale far faster than people expect. Keep nuts in the coolest cupboard you have, away from the stove wall and the west-facing window, and put walnuts, pista and anything already opened into the fridge until the heat breaks.

When the monsoon arrives the problem flips to moisture, and mukhwas and roasted seeds lose their crunch within days if the lid is left loose. A tight jar and a dry spoon fix most of it.

The whole mukhwas and herbs shelf is weighed to order, and our guide to what mukhwas actually is explains why no two shops’ mixes taste the same.