Lucknow6 hours agoAuthor: Devanshu Tiwari
Apart from the colors, the most special thing in Holi is Gujiya. You must have eaten gujiyas worth 500, 1,000 or 2,000 rupees per kg, but have you ever heard of gujiyas worth 50 thousand rupees per kg? If you haven’t heard, then just visit Lucknow.
Today on Holi, we will tell you about the world’s most expensive Gujiya along with the main sweets of UP. Where is it available, what is its taste, how is it made? Everything.
First thing about the world’s most expensive gujiya…
All the items are foreign, but the artisans are indigenous.
There is Chappan Bhog shop in Sadar Bazar of Lucknow Cantt. The world’s most expensive Exotica Gujiya is available here. Its price is 50 thousand rupees per kg. 20 gujiyas come in luxury packing. One piece is of 2500 rupees. Not only in India but in any other country in the world such expensive gujiyas are not available.
The packing of Exotica Gujiya is like the packing of gold ornaments. Packing of 2, 12, 20 and 25 pieces in wooden boxes.
Dainik Bhaskar’s team reached Chappan Bhog. We spoke to the manager Ravindra Gupta. Ravindra explains, “For this gujiya, we source Mamra almonds from Iran, Blue berries from USA, Pistachios from Afghanistan, Macadomia nuts from South Africa, Pine nuts from Kinnaur, Hazelnuts from Turkey and Saffron from Kashmir. Then it is seasoned in-house. They are made by artisans, they do not take the help of any foreign artisan to make them.
Where did the idea to make such expensive gujiyas come from?
In response to this question, Ravindra says, “We make 15 types of gujiyas. Not only in UP, they are supplied to foreign countries. I went all over the world and studied the sweet market. I saw that Michelin’s Chef Exotic Flavor Different dry fruits were used to make it.
This is where I got the idea that why not make this flavor in the form of gujiyas. After that I came to India and started making Exotica Gujiya. To give it a rich look, we got 24 carat gold work done on it.”
“Exotica Gujiya has a special feature. It is golden in appearance. It is equally ‘gold’ in taste. Every bite is classy.”
Ravindra Gupta, owner of Chhappan Bhog, says that Exotica Gujiya has more online sales than offline. Its orders also come from America, Canada and Australia.
Estimated to sell up to 20 kg on Holi
There is no dearth of buyers for Exotica Gujiya despite being priced at Rs 50,000 per kg. It is estimated by Chappan Bhog that this Gujiya will sell up to 20 kg on this Holi. The 2 piece box is most in demand among the people. Its price has been kept at Rs 5,000.
- Till here we told about Exotica Gujiya. Now turn to Bahubali Gujiya…
Ravindra Gupta, an expert in making scrumptious gujiyas, has also made heavyweight Bahubali Gujiyas this Holi. Like its name, the weight of this Gujiya is also heavy. The price of this special Gujiya of 2 kg is Rs 6,000 a piece. 10 people can eat it comfortably.
Shopkeeper Ravindra says, we first launched Globally Baby Gujiya. It is also called 1-byte gujiya. It was well received in India as well as in New York, London and Dubai. One of our customers from Dubai told us that if you can make baby gujiyas, why not bring the biggest one in the market? After that the concept of Bahubali Gujiya came to our mind.”
More than 10 types of dry fruits are used to prepare the filling of Bahubali Gujiya.
Ravindra says, “It took us 2 years to make this Gujiya. But we did not give up. Actually, maintaining the shape of Bahubali Gujiya is the most difficult task. It got spoiled while frying in ghee. This year our expert chef has made it afresh. We are glad that it is in good demand despite being expensive.”
1 shop 15 types of gujiya
According to Kunal Kesari, manager of Chhappan Bhog, the shop has 50 different artisans preparing the gujiyas. There are 15 different varieties of Gujiya here. Among these, Full Cashew Gujiya, Badam Gujiya, Chilgoza Gujiya, Pistachio Gujiya, Khajur Gujiya, Mango Gujiya, Paan Gujiya and Anjeer Gujiya are in high demand.
Kunal says, “It is our endeavor to offer quality sweets to our customers. We also prepare day-wise sweets. Special theme-based sweets are made for Raksha Bandhan, August 15, Deepawali and Christmas. “
Different gujiyas of each flavour.
- Now let’s take you to Mathura where instead of Gujiyas, famous pedas are served on Holi…
The practice of feeding Peda instead of Gujiya in Mathura
In Mathura, there is more demand for Peda than Gujiya, Rasgulla, Barfi and Laddu on Holi. The tree here is famous not only in the country but in the whole world. We chatted about how to make it at a shop in Vrindavan. The shopkeeper said, “We roast raw mawa continuously for two hours. While roasting, we add sugar, cardamom and saffron to it. After that, we cool it for three hours.”
Mathura trees are now being sold online as well. On Holi, a special offering of Malai Peda is offered in the Banke Bihari temple.
Not flat, but round peda is found here
The special thing about Mathura Peda is that the Peda made here is round in shape. Be it Mawa Peda, Kesar Peda or Malai Laddu Peda. All are made round. Their rates start from Rs 250 per kg to Rs 1200 per kg. On the day of Holi, the people of Mathura express happiness by feeding trees with bhang thandai.
The tree became famous due to a mistake of Dwapar era
There is no concrete proof of when Peda was started in Mathura. Here a story of Dwapar era goes on. It is said that once Krishna’s mother Yashoda kept milk to boil. After that she forgot. The milk became thick after boiling. Then Yashoda ji made a ball by putting sugar in it and fed it to Krishna. Since then this sweet became popular by the name Peda.
- Jaunpur’s famous Imarti makes a splash in Holi….
Desi ghee’s special Imarti, in front of which even Rasgulla pales
Imarti of Jaunpur is famous all over the country. Here on Holi, there is a practice of feeding Imarti to the guests coming home. Beniram Imarti is the most famous shop in Olanganj of the city. Here Imarti is made with green urad dal and special sugar from Ballia. No color is added. Shopkeepers say, it can be eaten comfortably for 10-12 days.
One specialty of Imarti of Jaunpur is that it is very soft. The building of other places is hard and tough.
The beginning of making it is like a film story
In 1855, Beniram Devi Prasad was a postman. One day the British officer asked him to cook. Beniram also prepared Imarti as a sweet along with the food. The English officer liked it so much that he asked Beniram to quit his job. Beniram felt that the food was cooked badly. But the British officer immediately said, “You make such a good Imarti, you should make it here. After this, Beniram started it 167 years ago.”
There is no laddoos like Sandila’s laddoos
Sandila of Hardoi district is famous all over India for its delicious laddoos. In Sandila, about 50 km from Lucknow, there is a crowd of people buying laddus in the markets on Holi. The specialty of this laddu prepared from gram flour, kewra, powdered sugar and dry fruits is that it starts dissolving as soon as it is kept in the mouth. The special thing is that this laddu is sold by keeping it in a handi.
Sandila’s laddoos are so famous that there are no buyers for Barfi and Rasgulla at the shops here.
Its story is related to Nawabs
Sandeep Mishra, a resident of Sandila, says, “Nawab Ejaz Rasool had a wedding in Delhi. The confectioners here went to Delhi to make laddoos. When the Viceroy of Delhi tasted the laddoos, he called and rewarded the confectioners a lot. Bollywood lovers of laddoos here There are also stars. It has been mentioned in all the films. Lyricist Javed Akhtar often gets laddoos from here.
Barfi of Bareilly prevailed in Holi
On Holi, 2 things are sold the most in the markets of Bareilly. First: Colorful sprinkles. Second: The ice cream here Barfi is being made at Kip’s shop in Bareilly since before independence. The barfi here is so delicious that people from nearby districts come here to taste and buy it. The oldest shop of kips is in Shyam Lala Vishambhar Nath Bade Bazar. This barfi prepared from mawa and dry fruits is sold from 300 rupees to 2000 rupees per kg.
Sanjay Khandelwal’s fifth generation in Bareilly is associated with the sweets business. The barfi here is the most special.
According to Sanjay Khandelwal, the owner of Kips, it was started 150 years ago by his Parababa. In Bareilly itself, 10 franchisees are running in the name of KIPS. His popularity can be gauged from the fact that in 2017, a full film named ‘Bareilly Ki Barfi’ was made on him.
Now…
This news of the most expensive gujiyas and sweets on Holi ends here. Further, know about some famous flavors of UP as well…
1. Thuggu ke laddoos… There is no such relative whom we have not cheated: 55 years old Kanpuria flavor; The taste is such that even PM Modi is a fan
Kanpur, situated on the banks of the river Ganges, also has a special identity in the world of taste. One of the flavors here is 55 years old. Its quality and taste remain the same even today. You must have tasted laddoos in many cities of the country. But you will hardly be able to forget the taste of delicious Thuggu laddoos prepared in cow’s pure khoya, semolina and gum. When PM Modi came to inaugurate the Kanpur Metro, he praised this laddu from the stage. Read the full news…
2. Gulab-Jamun of Magalganj, for which Mulayam Singh was also crazy: melts like ice cream as soon as it is kept in the mouth, annual turnover of 12 crores
The year was 2003… Mulayam Singh Yadav became the CM of UP for the third time. His convoy was going from Lucknow to Bareilly. That’s why suddenly he stopped his car at Magalganj turn in front of Sitapur. The reason was the Gulab-Jamun of Magalganj. After getting down from the Mulayam car, Dhanpal reached directly to the Gulab-Jamun seller. He fed Gulab-Jamun to the leaders and workers of his party. Read the full news…
3. Bajpayee Kachori… Taste junkies from Atal Bihari to Rajnath: One has to queue for 20 minutes to eat, more than 1000 plates are sold daily
It is a matter of that Kachori, which is praised in the UP Assembly. From Atal Bihari Vajpayee to Rajnath Singh and Akhilesh Yadav have also been admirers of its taste. The shop is small, but the taste is such that people happily line up for 15 minutes to eat it. Yes… you guessed it right. We are talking about Bajpayee Kachori of Lucknow. Read the full news…
4. Sweets made from dew drops: It is prepared by churning butter and milk at 2:30 in the night, used to come from Atal to Kalyan to eat
Nawabi chic Lucknow has seen many phases of change, but there is a flavor that is more than 200 years old and remains intact even today. Wajid Ali Shah, the last Nawab of the princely state of Lucknow, was also his follower. Even today, there are more than 50 shops present in Lucknow Chowk, which is called the throne of Awadh region, where sweets lighter than cotton are made. Delhi people it ‘licking of wealth’ They say. typical Banarasiya it ‘Malaiyo’ Call by name. in Agra ’16 fun’ And after coming to Lucknow ‘butter me’ It becomes Read the full news…
5. Crazy about Rattilal’s crisps in America too: In 1937, 64 crisps were sold for Re 1, even after eating 4 pieces, digestion does not get worse
Crispy hot with spiced red potatoes and peas, accompanied by lemon, glazed onions and green chillies. The smell is such that water comes in the mouth. This is the flavor of 85 years old Rattilal Khasta of Lucknow. Started selling from a nugget in 1937, the taste of these crisps has reached Australia, America and Europe today. Read the full news…