About Us

Pure deshi ghee sweets and namkeen

Shahi Mithas was inaugrated on 25th May 2017. We offer a wide variety of sweets and namkeen in pure desi ghee. Motichoor laddoo, Kaju katli, Kaju kesar, Karam shahi, Pasand bahar, Dil bahar, Raj bahar, Madhumati, masala kaju mix, kaju badam lachcha to name a few. Our products are made from high quality raw material sourced from the best providers in the area. Our confectioner has been making these traditional sweets with age-old techniques. Our motto is to provide premium quality sweets at affordable price. We make sure of not only the taste but presentation and packaging too. We have attractive gift packing for all types of occasion. We strive to maintain proper hygiene and quality during each stage of preparation

Fun Facts

Ghee and Ayurved

Ayurveda considers pure un-adulterated ghee to be sattvik or sattva-guni (in the "mode of goodness"), when used as food. It is the main ingredient in some of the Ayurvedic medicines. Ghee is used preferentially for diseases caused by Pitta Dosha. Many Ayurvedic formulations contain ghee. Though eight types of ghee are mentioned in Ayurvedic classics, ghee made of human breast milk and cow's ghee are claimed to be excellent among them. Further, cow's ghee has medhya (intellect promoting) and rasayana (vitalizing) properties. Ghee is also used in Ayurvedas for constipation and ulcers. Vechur cow Ghee produced using Vechur cow's milk, is famous for its high medicinal values due to the presence of A2 beta-lactalbumin protein and higher arginine content which is good for the health of convalescing people.

History of Laddoo

The origin of laddoo was more because of the medicinal properties than as a sweet because of the ingredients used. In fact, treatment, and not the indulgence led to the discovery of some of the popular laddoos including methi, makhana and sonth. Eastern folklore often talks about the accidental discovery of the laddoo when a Ved's (medicine man) assistant to cover up the extra ghee he poured in a mix turned them into small roundels that eventually took the shape of the smooth egg shape balls we see today. Ayurvedic scripts are replete with recipes that can be considered the first iteration of the laddoos. One of the earliest examples of this was of sesame seeds, jaggery, and peanuts, which we all know as til ke ladoo. It is said that around 4BC legendary surgeon Susruta The Elder began using this as an antiseptic to treat his surgical patients. For easier consumption, the sesame seeds were coated with jaggery or honey and shaped into a ball.

Kanhaji and laddoo

Once Lord Krishna's mother had made an offering of modaka (steamed rice flour dumpling stuffed with jaggery/sugar and coconut shavings) for a Ganesha idol. Wary of her son's thieving ways, she tied Krishna's hands. Lord Ganesha did not like this at all! Apparently, the idol came to life and lifted the sweet with his trunk and fed baby Krishna! According to another version of the story, Lord Ganesha actually fed laddus. In Sanskrit languages, modaka is referred to what we know as laddu!