Malu's South Indian Delicacy Amruthaphala

Amruthaphala is a sweet that most people outside Thanjavur and Udupi have never encountered. Which is exactly why it belongs on this list.

Small, round, and fried to a deep golden brown, Amruthaphala is made from a batter of rice flour and jaggery — crisp on the outside, slightly chewy within, with the deep caramel warmth of dark jaggery and a whisper of cardamom running through every bite. Some know it as Guliyappa. Some know it as Paniyaram. But the Thanjavur version — made sweet with jaggery rather than savoury — has its own character entirely.

We make ours in small batches, using unrefined jaggery for depth of flavour rather than refined sugar for sweetness. The result is a sweet that tastes like it came from a temple town — simple, honest, and more interesting than it looks.

What’s Inside

• Rice Flour, Jaggery, Coconut, Cardamom, Ghee
• No refined sugar. No preservatives. No artificial colour or flavour.
• Available in 180 gms and 1000 gms

When to Eat It

As a festival sweet for Karthigai Deepam or Navratri. As a gift for someone who appreciates regional sweets over commercial ones. As a teatime sweet that holds its own alongside filter coffee.

Ships across India. Made in Bangalore by Malu’s Kitchen — a Thanjavur Iyer-style home kitchen rooted in the Tamil Brahmin tradition. FSSAI registered: 21223010001350.