Andhra Sweets

Ariselu (అరిసెలు)

Rice and jaggery deep-fried into golden rounds with sesame seeds. The Andhra sweet that belongs at every Sankranti table.

Madta Kaja (మడత కాజా)

Kakinada's famous layered fried sweet with a honeycomb inside and sugar syrup coating. Nothing else in Indian sweets quite looks or tastes like this.

Sunundalu (సున్నుండలు)

Urad dal laddus with unrefined jaggery, ghee and cardamom. Filling and traditional — the kind that are made for new mothers and festival tables alike.

Pootharekulu (పూతరేకులు)

Paper-thin rice starch sheets folded with jaggery, ghee and dry fruits. Made in Atreyapuram — a GI-tagged sweet that looks as remarkable as it tastes.

Gulab Puvu (గులాబ్ పువ్వు)

Rose-shaped fried maida sweet dusted in powdered sugar. The sweet that comes out at Andhra celebrations and looks too good to eat.

Bellam Gavalu (బెల్లం గవ్వలు)

Small shell-shaped fried dough coated in jaggery syrup. Crunchy, sweet and the perfect size for a handful.

Jidi Pappu Chikki

Whole cashews set in jaggery brittle. Snaps cleanly, tastes real — no refined sugar.

Boondi Undalu

Classic boondi laddu with gram flour drops, sugar syrup, cardamom and cashews. The one that shows up at every Indian celebration.

Soft Mysore Pak with gram flour and pure ghee. The kind that melts before you finish chewing.

Dry Fruits Undalu

Dates, cashews, almonds, walnuts and jaggery pressed into laddus. No refined sugar, no flour — just good ingredients.

Rava Undalu (రవ్వ ఉండలు)

Roasted semolina laddus with ghee, cashews and cardamom. Light, fragrant and one of the easiest sweets to love.

Gondh Laddu

Roasted edible gum with dry fruits, ghee and jaggery. Made for winter and for recovery — the warming laddu that older generations always kept at home.

Prasava Laddu

Specially made for new mothers — gond, dry fruits, ajwain and warming spices in one nourishing laddu. A traditional recipe for postpartum recovery.