#mysorepak #badamhalwa #vijayapura

popular sweet shop in rural bangalore, vijayapura, bengaluru, sri chikkaveeranna sweets, mysore pak, badam halwa, ghee jilebi, pure ghee sweets, traditional mithai, family run, tuppa, ghee red rice avalakki

In 1948, Chikkaveeranna opened a sweetmeat stall in Vijayapura, then a sleep hamlet located fifty kilometres from Bengaluru. The stall would travel from village fair to village fair selling mithai and khaara made of pure country ghee. 72 years on, village ghee may no longer be easily available, but Suresh Chikkananjundappa, his grandson, tends to the traditions of his ancestors in the ghee sweets and savouries that he personally prepares with his family and dedicated workers. Their mysore pak is hugely popular, made to a special technique where the gram flour is lightly roasted with some ghee, before finding its way into the paaka or sugar mixture. However, the tuppa jilebi, with the batter fermented overnight in clay pots, the rich badam halwa made with homemade khoa, and a seriously addictive red rice avalakki mixture, all made with pure ghee, are also musthaves when at this tiny sweet shop. Hope you enjoy this episode. Take care, stay safe and happy eating!

Tuppa Jilebi
Made of a batter that is fermented overnight in a clay pot, and fried in pure ghee, the result is a white jilebi that crackles with a sticky bite and unburdens its gheeladen sweetness with just a tinge of sourness.
Rs. 440 (usd 6) per kilo
9/10

Tuppa Avalakki
Red rice puffed to a crisp in a bath of boiling ghee, comes together with gheeroasted cashewnuts, curry leaves, Bengal gram and generous sprinkling of spices to make a seriously addictive khaara or mixture.
Rs. 560 (usd 7.7) per kilo
9/10

Mysore Pak
Soft and crumbly, lush with ghee, this is the sort of Mysore Pak that dissolves on the palate with the light lilt of cardamom, when fresh. You can taste the weight of the gram flour, especially in the tiny clumps that have held on to the ghee as the gram flour is lightly roasted before it finds its way into the sugar syrup or paaka. The hero ingredient in this mithai though is the ghee that makes it Sri Chikkaveerana’s most popular mithai for over seven decades.
Rs. 560 (usd 7.7) per kilo
10/10

Bene Murukku
One of the few items here that is made in oil, the murukku though crunchy and flavourful with cumin and carom seeds and the nuttiness of sesame, feels a bit spartan when tasted in the company of the other heavyweights here.
Rs. 280 (usd 3.8) per kilo
8/10

Badam Halwa
Garnished with chironji seeds and slivers of pistachio and almonds, the halwa is rich with the reduced milk solid, ghee and the grainy bite of coarsely ground almonds. Although, the Mysore Pak is traditionally more popular here, the badam halwa comes a close second.
Rs. 640 (usd 8.7) per kilo
9.5/10


Kripal Amanna,
Gourmet On The Road,
Food Lovers TV

TIMINGS: 1030am to 9pm
Note: They have no branches, to taste what I tasted, visit the original shop located in Vijayapura town by following the google coordinates given below. To ensure their fare is always fresh and given the familyrun nature of this sweetshop, Sri Chikkaveeranna Sweets prepares limited quantities each day. It is best to call ahead and ensure you get your quota of the mithai and khaara items here.
ADDRESS Sri Chikkaveeranna Sweets, Shidlaghatta Road, Vijayapura Town, Karnataka 562110; tel: +91 98458 88499
LOCATION TAG https://goo.gl/maps/xqwjrMmLnYZCM9Ct8


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