Est. 1976 · Ratlam, Madhya Pradesh

A family recipe, three generations strong.

Jalaram Sweets began in 1976 with a single shop on Do Batti road in Ratlam, Madhya Pradesh. Today, the third generation of the Thakkar family continues the craft — the same recipes, the same spices, the same hand-rolled care that earned us our name.

The beginning

One shop, one founder, one recipe.

Dhirajlal Mohanlal Thakkar opened Jalaram Sweets in 1976. He had a single recipe for Ratlami sev — sharp, fragrant, with the unmistakable warmth of Ratlam’s spice trade — and a belief that anything worth eating was worth making by hand.

Word travelled. Locals came for the sev. Then the kachori. Then the kaju katli. By the time his three sons joined the kitchen, Jalaram Sweets had quietly become a Ratlam institution.

The craft

Everything you eat, made here.

Every item on this site is made in our Ratlam kitchen. The sev is pressed fresh, the chivda roasted in copper kadhais, the ladoos shaped one by one. We don’t outsource. We don’t reformulate to save a rupee. We don’t use shortcuts that change how something tastes.

We’ve been at this for nearly fifty years — which means we know exactly what good namkeen feels like in the hand before it ever reaches the mouth. Light. Crisp. Spice you can smell from a metre away.

Today

From our shop floor to your door.

Customers across India had been writing to us for years — missing the taste, looking for a way to get our namkeen home. In 2010 we started shipping. Today, we ship pan-India: every order packed fresh the same week, sealed for the journey.

Three generations in. Same kitchen. Same hands. Now your home, too.

“The sev should crackle when you break it. If it doesn’t, it isn’t Ratlami.”
— Dhirajlal Thakkar, 1976