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Sithora — Dry Fruit Desi Ghee Ladoo (Prayagraj Family Sweet)

(5 reviews)

Walnuts, almonds, cashews, makhana and coconut, roasted in desi ghee and bound with jaggery, cardamom and a little ginger — a dense, nutty, ghee-rich ladoo from our 1857 Prayagraj kitchen.

Break one open and it crumbles, not bites — coarse pieces of roasted nut and makhana held in dark jaggery and ghee, with cardamom in the background and a faint ginger warmth at the end. It smells of a winter kitchen the moment the jar opens. Rich and just-sweet, never sugary; one ladoo with morning chai and you are set for hours.

Dry-fruit + desi ghee · Bilona A2 ghee · Jaggery, no refined sugar · No artificial preservatives · 1857 family recipe · Made fresh to order · Steel box, clear lid · Delhi NCR delivery

Don't leave the kitchen empty-handed.

A 30 g sample from this month's batch is included with orders above ₹699 — from the same batch as your order, tucked in before we pack.


  • Weight
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Price
₹ 849.00 ₹ 849.00
₹ 849.00
(Tax included)
✅ FSSAI Licensed 🐄 Bilona A2 Desi Ghee 🟤 Jaggery · No Refined Sugar 🏺 No Artificial Preservatives 🔒 Secure Checkout

— CORE FEATURES

Dry fruit + desi ghee — nut-forward, ghee-rich

1857 Prayagraj recipe — hand-rolled by Uma

Single-origin spice — Lakadong haldi + Ing Makhir ginger

Made fresh to order — never pre-stocked

"This is one of the few dessert items that will never make you feel guilty after eating it because of it’s healthy ingredients 😃 Truly a must try confectionery 🥰" — Yashi Srivastava from Ghaziabad

We don't keep sithora sitting in stock. Each order is rolled fresh in our kitchen and dispatched within a couple of days, so what reaches you is a recent batch, not last season's.

Box arrives damaged? Send a photo of the box and outer packaging within 24 hours and we'll make it right. Because it's a fresh, perishable sweet made to order, opened boxes can't be returned.

📦 Packaging note

Your ladoos travel in a sturdy stainless-steel box with a clear, see-through lid, so they arrive whole and unbroken rather than crushed in transit. That steel box costs us more than ordinary packing — it's part of why Sithora is priced the way it is.

THE STORY BESHIND THE SWEET

In our family, sithora has one unmissable cue: a new baby.

The moment a child is born in the Agarwal house, the kitchen starts on a batch — because by old family custom this is the sweet made for the new mother. That part is the women's domain. The men, naturally, are nowhere near the actual delivery; they keep a respectful distance and a hopeful eye on the kitchen. And then — purely in a spirit of solidarity, you understand — they help finish the jar all winter long. Every single one of them suddenly "loves sithora" the year there's a baby in the house.

My great-grandmother made it, my grandmother made it, my mother makes it, and the recipe hasn't moved an inch since 1857: dry fruits roasted in bilona desi ghee, jaggery, cardamom, a little ginger, rolled by hand. It was never bought from a shop. It was the jar that meant something good had happened at home.

DR. (CS) PUJA SHREE AGARWAL · FOUNDER

WHAT IT IS

What is Sithora?

Sithora is a traditional dry-fruit ladoo from Prayagraj — walnuts, almonds, cashews, coconut, makhana and poppy seeds roasted in desi ghee and bound with jaggery, cardamom and a little ginger. It is a winter sweet by tradition: rich, ghee-bound and gently spiced, rolled by hand into ladoos. There is no refined sugar and no artificial preservative. Ours follows the 1857 Agarwal family recipe and is made fresh in our own kitchen.

The sweet goes by many spellings across North India — sithora, sithaura, sitaura, sethaura, sethora, sathora, suthora — all the same thing.

Also spelt: sithora · sithaura · sitaura · sethaura ke laddu · dry fruit desi ghee ladoo

→ Gur ka Sithora — the Prayagraj heritage sweet, and why our family still makes it the 1857 way

— WHY IT’S DIFFERENT

Why Sithora is different 

Jaggery, not refined sugar

The sweetness is all gur — no white sugar, no syrup, no glucose. It gives the ladoo its dark colour and a deep, almost caramel note that a sugar sweet never reaches, and lets the nuts stay the loudest thing in your mouth.

Nut-forward, not flour-forward

This isn't a besan or atta ladoo with a few nuts on top. It's built on walnuts, almonds, cashews, makhana, coconut and poppy seeds, so it crumbles coarse and rich rather than soft and sweet.

Single-origin spice

The colour and warmth come from Lakadong turmeric (7–12% curcumin) and Ing Makhir ginger, both from Meghalaya — the same single-origin spices we sell on their own, not generic powders.

Small-batch kitchen icon for Tailam Aamra mango achaar, made by hand in limited monthly batches. Maatru Rasah.

Made fresh, nothing artificial

No refined sugar, no preservatives, no colour, no vanaspati. It's rolled to order in small batches — a fresh sweet, the way it was always made at home.

THE GHEE WE ROAST IT IN

The ghee is the recipe.

The single thing that decides whether a sithora tastes right is the ghee — so we don't compromise on where it comes from.

We source bilona A2 desi ghee from Anupshahr (Bulandshahr district), made the slow bilona way: milk set into curd, the curd churned to butter, and the butter simmered down over a low flame. It comes from indigenous Sahiwal, Hariana and Gir cows, whose A2 milk gives a grainy, aromatic ghee. Every nut in the ladoo is roasted in it — and that roast, not any additive, is where the smell and the keeping power come from.

Most dry-fruit ladoos lean on cheap refined ghee or vanaspati. We use traditional bilona A2 ghee instead. The ghee is the recipe.


— WHAT’S INSIDE

What's in the box

THE DRY FRUITS & NUTS

  • Kashmiri walnuts (akhrot) 
  • California almonds (badam) 
  • Cashews (kaju)
  • Coconut (nariyal) 
  • Makhana (fox nuts) 
  • Poppy seeds (khus khus)

BOUND & SPICED WITH

WHAT’S NOT IN THIS JAR   

 ✕ Refined sugar  ✕ Artificial preservatives ✕ Artificial colour or flavour  ✕ Vanaspati / hydrogenated oil  ✕ Additives or stabilisers

Why the seasonal change?

Sithora is, by tradition, a cold-weather sweet (see →) — so the recipe itself shifts between winter and summer.

Why jaggery?

Gur carries the nuts instead of flattening them under sweetness, and gives the dark, deep tone refined sugar can't.

PROVENANCE

Where this recipe comes from

The Agarwal family kitchen in Prayagraj has made sithora since 1857, one generation handing it to the next — great-grandmother to grandmother to my mother. It was the family's own winter sweet and the jar that appeared whenever a baby arrived, never something bought in. We founded Maatru Rasah in 2013 to take recipes like this past the family table, and every batch is still rolled by hand in our kitchen by Uma Agarwal, in the same proportions she learned at home. Read our story →

— HOW WE MAKE IT

How we make Sithora


1

Roast the dry fruits

Walnuts, almonds, cashews, coconut, makhana and poppy seeds are fried in bilona A2 desi ghee (sourced from Anupshahr — see→ ) until fragrant.


2

Grind coarse, not fine

The roasted dry fruits go into the grinder for only a few short pulses, kept dardara — real, chewable pieces, never a fine powder.


3

Melt the jaggery in ghee and spice

In an iron kadai, ghee is heated with Lakadong turmeric and Ing Makhir ginger powder, and jaggery (gur) is melted into it (ginger eased off in summer — see→).


4

Fold in the dry fruits

The coarsely ground, roasted dry fruits go straight into the hot jaggery mixture and are stirred through until every piece is coated.


5

Add cardamom and roll while just warm

Cardamom (elaichi) powder goes in last, right before shaping. Once the mixture has cooled only a little, it's rolled into ladoos by hand — warm enough to hold together, not hot enough to burn the hands.

6

Cool and pack

Cooled fully, then hand-packed to order into a sturdy stainless-steel box with a clear lid, so the ladoos don't break in transit.

Small Batch

Hand-rolled to order

Our Legacy

A Prayagraj recipe since 1857

Winter recipe vs summer recipe

AspectWinter batchSummer batch
Ginger (Ing Makhir)In the recipeLeft out
JaggeryFull jaggeryHalf jaggery, half desi khand
CharacterDeeper, warmer, ginger-ledLighter, milder, cleaner-sweet

Same nuts, same ghee, same hands — adjusted for the season, the way the family always did it.

— HOW TO USE

How to enjoy it — and when to gift it

EVERYDAY

  • With chai or warm milk — one ladoo in the morning is the classic way.
  • A dense, nutty bite between meals, or a sweet after dinner that isn't sugary.

A box of sithora says something a bought sweet can't: that someone made it for you.

To gift (where a jar of sithora really lands)



For a new baby in the family — in our own house, it's the sweet that's made when a child arrives.

A godh bharai or naming-day gift that means more than a box of shop mithai.

A winter hamper for parents and elders.

— STORAGE

Storage & freshness

SHELF-LIFE

2 months from packing (no artificial preservatives — a fresh sweet, not a year-long one)

HOT MONTHS

Refrigerate, and bring to room temperature before eating

STORE

Cool, dry place, away from sunlight

EVERY TIME

Use a clean, dry spoon or hand


— DELIVERY

Delhi NCR delivery (local)

We're based in Delhi NCR and deliver fresh across Delhi, Gurgaon, Noida, Greater Noida, Ghaziabad and Faridabad — each order rolled fresh and dispatched within a couple of days, packed to reach you sound. Being a fresh ghee sweet, sithora is at its best close to home, so NCR is where it arrives freshest — but we're happy to take orders from elsewhere too.
DELHI · GURGAON · NOIDA · GREATER NOIDA · GHAZIABAD · FARIDABAD


Specifications

ProductSithora — dry-fruit desi ghee ladoo (sithaura / sitaura)
CategoryTraditional Sweets
Net weight350 g (≈8–10 ladoos, SKU SIT350G, ₹849) · 1 kg (≈28–30 ladoos, ₹1,949)
ContainerStainless-steel box with a clear (transparent) lid — protects the ladoos in transit
IngredientsWalnuts, almonds, cashews, coconut, makhana (fox nuts), poppy seeds, jaggery (gur), bilona A2 desi ghee, green cardamom, Lakadong turmeric, Ing Makhir ginger
GheeBilona A2 desi ghee, sourced from Anupshahr (Bulandshahr district) — made the bilona way (curd → butter → slow-simmered) from indigenous Sahiwal, Hariana & Gir cow milk
SweetenerJaggery — no refined sugar (summer batch: half jaggery, half desi khand)
Seasonal recipeWinter: with ginger, full jaggery · Summer: no ginger, lighter
PreservationDesi ghee + jaggery + roasting · no artificial preservatives
Shelf life2 months from packing
StorageCool, dry place; refrigerate in hot months
DietVegetarian · gluten-free · contains tree nuts, coconut, dairy (ghee)
Hand-rolled byUma Agarwal, in our kitchen
Recipe origin1857, Prayagraj (Agarwal family kitchen)
CountryIndia
ProductionMade fresh to order, by hand
FSSAI12723052000504
DeliveryDelhi NCR (fresh, local) · orders taken from elsewhere too · dispatched in 2–3 days

Questions, answered

A traditional Prayagraj dry-fruit ladoo — walnuts, almonds, cashews, coconut, makhana and poppy seeds roasted in desi ghee, bound with jaggery, cardamom and a little ginger. No refined sugar, no artificial preservatives. It's spelt many ways — sithaura, sitaura, sethaura, sathora — but it's the same sweet.

It's nut-forward, not flour-forward — built on dry fruits and makhana rather than besan or atta — sweetened only with jaggery, and roasted in bilona A2 desi ghee. That makes it darker, denser and far less sugary than a typical mithai-shop ladoo.

 Bilona A2 desi ghee that we source from Anupshahr (Bulandshahr district), made the slow bilona way — milk set into curd, churned to butter, then simmered over a low flame — from indigenous Sahiwal, Hariana and Gir cow milk. No vanaspati, no cheap refined ghee.

No. The only sweetener is jaggery (gur). In summer we use half jaggery and half desi khand to keep it lighter — still no refined white sugar.

By tradition sithora is a cold-weather sweet. In summer we leave out the ginger and cut the jaggery with desi khand, so the summer batch is lighter and milder than the winter one.

We're a Delhi-NCR kitchen and deliver fresh across Delhi, Gurgaon, Noida, Greater Noida, Ghaziabad and Faridabad — that's where sithora arrives freshest. We take orders from outside NCR too; just keep in mind it's a fresh ghee sweet, best enjoyed soon after it reaches you.

About 2 months from packing, stored cool and dry; refrigerate in hot months. No artificial preservatives, so it's meant to be eaten as a fresh sweet.

Yes — in our own family it's the sweet that's made when a baby arrives, so it's a natural, heartfelt gift. We offer gift packaging; add a note at checkout.

It's a jaggery-and-dry-fruit sweet with natural sugars, made to be enjoyed in small amounts. If you manage your sugar intake, please go by your doctor's advice — we make no medical claims about it.

Real dry fruits in quantity, sourced bilona A2 desi ghee, single-origin Lakadong turmeric and Ing Makhir ginger, jaggery instead of cheap sugar, and hand-rolling in small fresh batches — it isn't competing with factory mithai.

The sweet our family makes when something good happens. 

Order Sithora — 350 g or 1 kg, rolled fresh in our kitchen, delivered across Delhi NCR. 

Order Sithora