Kaju Katli
काजू कतली
From ₹352
Estd. 1955 · Sri Dungargarh, Bikaner
The counter that never changed its recipe.
मिठास वही, जो दादाजी की कढ़ाई से आई थी
Four generations of halwais, one shop on the Sri Dungargarh main road, and sweets still cooked in desi ghee in an iron kadhai every morning. Now they travel further than the bus stand.
70+Years at one address
13Made fresh daily
1955Still the same counter
Pure desi gheeNo vanaspati, no palm oil, ever
Cooked this morningNothing is made ahead for stock
No preservativesWhich is why shelf life is short
Ships across IndiaCold pack for all milk sweets
Five counters, one shop
Shop by range
The glass runs left to right in this order. Start where you would stand.
Sent for the occasion, packed the morning it leaves.
Katli, peda and motipak — tied in cloth and sent.
Badam Katli
बादाम कतली
From ₹374
Mawa Katli
मावा कतली
From ₹242
Kesar Peda
केसर पेड़ा
From ₹231
Motipak
मोतीपाक
From ₹237
The morning tray is cut, weighed, and ready to box.
From today’s kadhai
Choose a weight
The same packs you would point to at the counter. The price follows the weight.
Bestseller
Kaju Katli
काजू कतली
₹352
Bestseller
Mawa Peda
मावा पेड़ा
₹209
Bestseller
Kesar Peda
केसर पेड़ा
₹231
Bestseller
Motipak
मोतीपाक
₹237
What the town buys
This week’s fastest boxes
✦ ESTD. 1955 · SRI DUNGARGARH ✦
One kadhai, one address, four generations
चार पीढ़ियों की मिठास, आज भी वही स्वाद
Shri Gopaldas Swami set up a single marble counter on the main road in 1955. His grandsons still cook in the same room behind that counter — milk from the same six dairies, pure desi ghee, and nothing left overnight to sell tomorrow.
70+ Years Legacy 100% Desi Ghee Fresh Every Morning
Festive & wedding boxes
Boxes that arrive looking like they were carried
Choose any four sweets, we pack them in separate food-grade tins inside a printed box, tie it in cloth and add a card in Hindi or English. Bulk orders for weddings and offices take three days’ notice.
- 500 g – 5 kg
- Mix & match
- Corporate billing
- Bulk from 25 boxes
Every morning, in this order
From 4 am to the glass counter
Step 01 · 4:00 am
Milk arrives, mawa begins
Cans come in from six village dairies. The first kadhai goes on before dawn — milk is reduced for three hours to make the day’s mawa, which decides how the peda and katli will taste.
Step 02 · 7:30 am
The ghee counter runs
Besan is roasted, boondi is dropped through the jhara, goond is puffed. This is the loud, hot part of the morning and it happens in the same room it always has.
Step 03 · 10:00 am
Set, cut, weighed, gone
Trays are cut by hand, weighed on the counter scale and put behind the glass. Whatever is not sold by night is not sold the next morning — it goes to the gaushala.
From the order book
What people write back
★★★★★“Sent two kilos of motipak to my in-laws in Pune. My mother-in-law called to ask which shop in Bikaner it came from — she said it tasted like her father’s.”
Sunita A. · Pune
★★★★★“The goond chakki is the real thing, not the sweet-shop version. Ordered for my wife after the baby. Reached Jaipur in a day, still crisp.”
Mahendra S. · Jaipur
★★★★☆“I grew up buying peda here after school. Now I order from Bengaluru for every Diwali. The box even smells the same when it opens.”
Rahul P. · Bengaluru
Before the festival rush
Get a message when the winter batch of goond chakki starts
Four messages a year at most. Diwali, Holi, Teej, winter.