Chapter I
The Recipe
- Dough is creamed gently — ghee, jaggery, vanilla — then folded with the flours.
- Rested briefly, rolled, and cut by hand into long, even sticks.
- Baked at a moderate temperature until evenly golden, with a clean snap.
- Cooled fully; one end of each stick is dipped in tempered 72% dark chocolate and set on marble.
- Once the chocolate sets, sticks are packed standing in food-grade pouches.
Chapter II
Provenance
- Whole wheat flour (atta) and a touch of fine sooji
- Pure A2 cow desi ghee
- Slow-set jaggery
- 72% dark chocolate for dipping
- Vanilla, a pinch of sea salt
Chapter III
Why it tastes familiar
- Whole-wheat base — no maida in the stick or the dip
- Dark chocolate (72%) brings flavonoid antioxidants
- Slow-set jaggery in place of refined sugar
- A small, considered indulgence — portion-sized by design
Care & Pairing
How to keep it
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf Life
- Best enjoyed fresh; check the pack note on arrival.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
Chocolate is tempered in a dedicated bowl over a clean water bath. Hands are gloved during dipping. Sticks are cooled fully before packing to avoid moisture trapping.