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நலமான வாழ்வே நமக்கான இலக்கு
Kavuni, Thinai and Kuthiraivali sweets from Doctor SKM Natural Choice, made in Trichy. No preservatives, no artificial colours, no artificial flavours.
எங்கள் அல்வா
Each one starts with a traditional Tamil grain, is cooked in ghee and sweetened with jaggery instead of refined sugar.
கவுனி அல்வா
The royal food, made with kavuni black rice
Kavuni is the black rice of old Tamil kitchens, once kept for royal tables. We cook it slowly with milk, coconut milk and ghee until it turns deep, glossy and almost purple-black, then finish it with cashews, almonds, cardamom and a little honey.
திணை அல்வா
Foxtail millet, the grain of Tamil literature
Thinai turns up again and again in Tamil history and Sangam poetry. Our thinai halwa is soft and amber, fragrant with cardamom and studded with cashews. It's a healthy halwa that everyone at the table will like.
குதிரைவாலி மைசூர் பாக்
Pleasant aroma of ghee
Mysore Pak was first made for the Maharaja of Mysore. We make ours for the kings of our own town, with kuthiraivali (barnyard millet), a grain full of fibre, protein, calcium and vitamins.
CM Spot is short for Coffee & Millet. A hot tumbler of coffee goes well with a plate of halwa.
Served the Trichy way: warm halwa on a banana leaf, with a spoon of spicy mixture alongside.
Single-serve halwa cups for weddings, meetings and college events. Tell us the count and the date.
இதோ வரலாறு தொடர்கிறது
In Ponnappur, Thanjavur district, where wet fields and dry fields sit side by side, the family's first tea stall opened. A glass of tea cost one anna.
The same man finished his degree and became a government-recognised Siddha physician, known across the town. He still runs that tea stall today.
Food as medicine, carried forward. From Subramaniyapuram we make millet sweets with ghee and jaggery, and nothing artificial.
Coffee and millet halwa under one name. When our Millet Halwa Point counter opened, neighbours, elders and families came for their first taste.
எப்படி செய்கிறோம்
1 / 5
Kavuni black rice, thinai (foxtail millet) or kuthiraivali (barnyard millet). Millets have fed Tamil Nadu for thousands of years.
The grain goes into a wide pan with ghee and jaggery powder, never white sugar, and is stirred by hand, slowly, the whole way through.
It's ready when the halwa pulls away from the pan and turns glossy. Then the cashews, almonds and cardamom go in.
The halwa sets in trays and is packed in 250 g boxes and single cups. With no preservatives, it's best eaten within 4 days.
At our counter and at events, every plate goes out on a fresh banana leaf with a spoon of mixture on the side.
எங்கள் சுவர்
Framed words our customers read while they wait, on millets, food as medicine and where we come from.
மக்களோடு
College fests, business meets, exhibitions and banana-leaf feasts, and the day our Millet Halwa Point counter opened.
We bring halwa plated on banana leaf, or packed in single cups. Tell us the date and how many guests.
Ask about event ordersபடங்கள்
வாங்க, சுவைங்க
Customer care, calls and WhatsApp
FSSAI Licence no. 2242094000133