Kaju Dalmoth
About Kaju Dalmoth
Dalmoth was born in Bikaner, and we will not pretend otherwise — the desert town has been frying lentils and calling it dalmoth for well over a century. What travelled east along the trade routes did not stay the same, though. The Banarasi hand is heavier on the boondi and lighter on the chilli than the Rajasthani original, and the green in the boondi here comes from spinach rather than a bottle, which is the old way and increasingly the rare one. Somewhere along the line the cashew went in, and it stopped being a dal namkeen and became something you serve when guests arrive rather than something you keep for yourself. That is the version we make: less fire, more crunch, and enough kaju that you do not have to go looking.
Customer Reviews
Tastes exactly like the peda we used to get in Varanasi as kids. Not overly sweet, and the texture is spot on. Ordered a second box within the week.
Ordered for a family function, arrived well packed and fresh. Everyone asked where I got it from. Will reorder for Diwali.
Good taste, slightly sweeter than I expected but still very good quality. Delivery was quick, within 3 days.
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