Buy dry fruits online in Surat

Buying dry fruits online in Surat

Surat has a dry fruit day of its own. On Chandani Padvo, the day after Sharad Purnima, Surat eats ghari, the rich round sweet of mawa, ghee and dry fruit, and many families now make their own filling at home. Surtis take their food seriously the rest of the year too: the mukhwas tray after lunch, cashew and kishmish in the wedding kitchen, and boxes of nuts sent to trade contacts and relatives at Diwali. It is a city where people know a good almond from an average one, and they say so.

Orders to Surat usually take 2–4 days by courier. We weigh each order to the gram at our counter in Rajasthan and seal it airtight, which helps a lot in a city this close to the sea. Delivery is free on every order, and orders start at ₹1,000. Payment is online only.

What Surat buys for Chandani Padvo and after

• Almonds for the ghari filling. Badam Katran is already sliced, so it mixes evenly into the mawa.
• Pista for colour and flavour. Pista Pishori gives the deep green that a good ghari shows when it is cut.
• Cardamom and nutmeg. Jaifal, grated sparingly, is the warm note many home recipes add alongside elaichi.
• Mukhwas for after the meal. Satrangi Mukhwas is the colourful one that goes on the table when guests come.
• Whole cashew for Diwali boxes. Large whole kernels for the trays that go to clients and family.

Storing dry fruits in Surat’s coastal damp

Surat sits on the Tapi, close to the Arabian Sea, and the air is heavy for much of the year. During the monsoon it gets heavier still. Mawa-based sweets spoil fast in that air, so make ghari in the quantity you will eat within a few days and keep it in the fridge. The dry fruits themselves are more forgiving, but sliced almonds and pista take on moisture quicker than whole ones, so close the pack tightly after each use.

Mukhwas turns chewy in a loose-lidded tin within days. Use a small jar for the table and refill it from the sealed pack.

The full pistachio shelf is weighed to order, and our guide to jaifal and javitri explains how much nutmeg to use before it tips from warm to bitter.