For our signature Coconut Khova Ladoos, we do not use mature, hard copra. We source tender coconuts with soft, jelly-like meat. This ensures the ladoo remains moist, juicy, and milky, melting in the mouth rather than being fibrous or chewy.
A clean, sulphur-free sugar source is vital for syrup-based sweets (like Gulab Jamun). It creates a clear, impurity-free syrup that doesn't crystallize quickly, keeping the sweets soft and spongy.
We source our Khova exclusively from the legendary Shankerlal on Mahankali Temple Street, a 150-year-old institution. Their traditional, slow-cooked buffalo milk Khova has a natural sweetness and granular texture that commercially mass-produced khova simply cannot match. It gives our sweets a rich, authentic taste of old Secunderabad.
